オイスター＆炭火焼 ビストロvinvin三宮店

<Small Specialty 1>

・Zeppolini, deep-fried bread with seaweed

<Small Specialty 2>

・A4 rank Japanese black beef sirloin charcoal grilled on a skewer and thick-sliced jumbo garlic chips from Awaji Island

<Appetizer = ~ 3-tier tower of vinvin>

1st tier: Freshly delivered from the source - 3 kinds of fresh fish carpaccio

2nd tier: 2-3 types of appetizers

>Steamed chicken with fragrant green onion sauce

>Cold duck loin, low-temperature cooked

> Homemade smoked salmon / Dill-flavored tartar sauce

> Homemade quiche of the day

> Pate de campagne

*An example from one day

Third row - Please choose -

Made in Toshijima, Mie Prefecture 1pc/1 person

* Please choose raw or cooked

or

Today's salad (for those who don't like oysters)

<Soup>

・Cold potage made with seasonal vegetables from Awaji Island

<Pasta>

・Domestic beef tendon ragu sauce pasta

or

・Sweet shrimp and zucchini pasta with tomato cream

*You can choose from two types of pasta.Roses are not allowed.

<Palate cleanser>

・Seasonal fruit and black grape granita

<Main dish>

・Kishu duck thigh confit with mustard sauce and Belgian fries

or

・Fresh fish baked with herbs and breadcrumbs, served with summer vegetable ratatouille

<Dessert>

・Gateau chocolate with milk gelato

*The menu may change depending on the availability of ingredients.

Thank you for your understanding.