BREAKFAST --- coffee
LUNCH --- steamed dumplings
AFTERNOON-TEATIME --- green tea
DINNER --- cocktail shrimp | ceviche served in Belgian endive leaves | baguette and pate | brie | champagne || fennel salad | asparagus sauteed with garlic olive oil | caramelized onion and carrots | chicken and mushroom paella | white wine
- Belgian endive leaves serve as little "boats" with ceviche, it is the perfect finger food for a warm evening in the garden.