12.5 2025
Vegan à la Carte
Drawing on the fresh produce harvested on-site at Our Farm, we have added a bevy of new vegan à la carte dishes by chef Andrea Cattaneo to our lunch and dinner menus. Enjoy the fusion of Okinawan and other contemporary world flavors in dishes that showcase freshly plucked goodness.
Falafel Lunch Plate
Our chickpea falafels are made with a blend of seasonal vegetables from our on-site farm. The accompanying hummus has been reimagined with red shiso (perilla leaf) in lieu of za’atar (a Middle Eastern spice blend). A vibrant and exotic dish.
| Where | Library Lounge & Bar |
|---|---|
| When | Lunch 12 noon to 3 p.m. (Last order 3 p.m.) |
| Fee | JPY 2,500 (tax included; a service charge applies) |
Our Farm Pasta of the Day
| Where | Library Lounge & Bar |
|---|---|
| When | Lunch 12 noon to 3 p.m. (Last order 3 p.m.) |
| Fee | JPY 3,000 (tax included; a service charge applies) |
Gnocchi a la Romana and Vegetable Medley
Made with durum-wheat semolina flour and soymilk, our Roman-style gnocchi are served with garden-fresh vegetables and a velvety sauce of cashew-nut cream flavored with basil oil.
| Where | Fine Dining |
|---|---|
| When | Dinner 5:30 to 10 p.m. (Last order 9 p.m.) |
| Fee | JPY 3,200 (tax included; a service charge applies) |
Andrea Michelangelo Cattaneo
Vegan Chef
Chef Andrea had an early interest in vegan cuisine, thanks to the influence of his chef father. A vegan himself, he traveled the world from his native Italy, gaining experience as a chef before arriving in Japan in 2014. After nine years in Tokyo he moved to Okinawa, where he now oversees vegan menu creation for The Terrace Hotels.
Reservations & Inquiries
The Atta Terrace Club Towers
098-983-3333
