亜利の巣

■ Appetizer: Two kinds of homemade dips (salmon paste/edamame paste) with baguette.

Caprese

■Vegetables: Sautéed warm vegetables with plenty of vegetables

Anchovy cream, tomato sauce, etc. (changes daily)

■Main Dish: Slow-cooked Itoshima Hanabuta pork with vegetables

*The ingredients may be changed to Unzen Shimabara pork or other varieties depending on availability.

■Today's Pasta: Two types of pasta will be served for groups of 5 or more.