la liliana

Savor antipasto, pasta, and a main course all using seasonal ingredients. The pleasantly chewy handmade short pasta makes for an exceptional dish.

This marinade of salt, lemon, and olive oil has a light mustard taste that allows you to directly enjoy the flavor of the ingredients.

Grilled Akaza lobster is simmered gently in a sauce of white wine and tomatoes in this exquisite dish of rich, fragrant whole lobster and sweet, tart tomatoes.

･Fried sweetfish with roe from Shiga Prefecture, with onion espuma. ･White fish carpaccio with beetroot sauce. ･Oven-baked Hokkaido oysters and leeks with basil butter sauce. ･Spaghetti with sweet shrimp and dried cabbage.

･Tajarin (hand-made thin noodles) with porcini mushrooms and Parmesan cheese sauce. ･Roasted lamb loin with paprika and mustard sauce. ･Assorted desserts. ･Espresso, etc.

･Fried sweetfish with roe from Shiga Prefecture, onion espuma. ･Lightly cooked lobster and eggplant marinade, served with prosciutto mousse and caviar. Fruit tomato sauce.

･Oven-baked white fish with Mont Saint-Michel mussels and saffron sauce. ･Spaghetti with Aichi Prefecture snow crab and chilimen cabbage. ･Tajarin (hand-made thin noodles) with porcini mushrooms and Parmesan cheese sauce.

･Roasted duck breast with fonnille sauce and baked figs. 11,000 yen ･Main dish is grilled black beef chateaubriand with arugula sauce. 13,000 yen ･Assorted desserts ･Espresso, etc.

*The menu may change depending on the availability of ingredients. *A 10% service charge will be charged. *We can accommodate other budgets. *We generally do not allow customers to bring in their own wine.

A spring classic, "Firefly Squid Spaghetti" has been further enhanced with the addition of squid ink, giving the dish an even more oceanic aroma that fills your mouth.

Lardo Colonnata with potato puree

Served with white bean puree

Zucchini flowers with checca sauce

Oven-baked turtledove and bread

Porcini mushrooms and tomato sauce

The marinade is made with salt, lemon, and olive oil, and the sauce has a light mustard flavor, allowing you to enjoy the flavor of the ingredients directly.

Shallot and mustard sauce with thyme flavour

With fruit tomato salad

This dish gives you a taste of spring with the sweetness of firefly squid and the bitterness of rape blossoms.

With foie gras and black truffle

The sauce, made by lightly simmering grilled red shrimp in white wine and tomatoes, has an exquisite balance of the richness and aroma of miso and the sweetness and acidity of tomatoes!

When you cut into it, the rich cheese oozes out, served with red pepper sauce.

Wagyu beef tail is braised in red wine until tender, then removed from the bone and wrapped in radicchio, simmered in a red wine sauce.

Oven-baked red sea bream in herb oil topped with onion leaves tossed in fruit tomatoes and black olive paste.