WEEKEND BREAKFAST --- coffee | coconut cream bread | Korean style turnover with chive filling | grapefruit | apple
AFTERNOON-TEATIME --- green tea
DINNER --- Gouda cheese, local artisan goat cheese with rye crispbread | pan-fried lemon sole in crusted spice paste ( sea salt, black pepper corn, fresh ginger, garlic, fennel seed, sumac, and mace ), with lightly pickled radish and pomegranate seeds | sauteed fresh fennel bulb, leek, winter bamboo shoot and snow pea | bulgur | steamed and pan-fried Brussels sprouts | wine
- lemon sole is delicious, tender and flavorful. The fresh homemade spice paste worked very well, the only technical challenge was to flip the fish in the pan without breaking the delicate fillet and losing the spice crust. The fennel bulb, leek, winter bamboo shoot served as a rich textured vegetable bed for the fish
