Detailed Course Contents
4,665 JPY Course (10 Items)
★絶品ローストビーフ食べ放題★
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 15:00
15:00 - 22:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 4 to 30 guests only.
Menu Information
合鴨のロースト バルサミコ
Roast Aigamo duck
| Menu Info | A dish of roasted or steamed Aigamo duck. |
|---|---|
| Ingredients | Duck meat |
| Cooking | Bake/Roast |
カプレーゼ
Caprese
| Menu Info | Sliced tomatoes with mozzarella cheese, seasoned with olive oil, salt and pepper, topped with basil. |
|---|---|
| Ingredients | Tomato, Basil, Mozzarella cheese |
| Flavor | Olive oil |
| Cooking | Raw |
ムール貝の白ワイン蒸し
Mussels steamed in wine
| Menu Info | Mussels flavored with condiments and steamed with wine. |
|---|---|
| Ingredients | Mussel |
| Flavor | Wine |
| Cooking | Steam |
ガーリックトースト
Garlic toast
| Ingredients | Garlic, Wheat flour |
|---|---|
| Cooking | Bake/Roast |
本日のマリネ
Marinade
| Menu Info | Meat, seafood, and vegetables soaked in several seasonings such as olive oil and vinegar, etc. |
|---|---|
| Cooking | Mix/Blend |
グリーンサラダ
Green salad
| Ingredients | Tomato, Lettuce |
|---|---|
| Cooking | Mix/Blend |
本日のパスタ
Pasta of the day
| Menu Info | Pasta that changes every day. |
|---|---|
| Ingredients | Spaghetti |
| Cooking | Boil |
自家製ローストビーフ all-you-can-eat
Roast beef
| Ingredients | Beef, Onion, Garlic |
|---|---|
| Flavor | Red wine, Rosemary |
| Cooking | Bake/Roast |
本日のピザ
Pizza of the day
| Menu Info | Pizza that changes every day. |
|---|---|
| Ingredients | Hard flour, Soft flour, Cheese |
| Cooking | Bake/Roast |
Azzuro特製デザート
Dessert
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)