WEEKEND BREAKFAST --- coffee | coconut cream bread | scallion pancake | apple | kiwi AFTERNOON-TEATIME --- green tea
PRE-DINNER-DRINK--- ( in the Tea House) Mojito | bread with black olive pate | manchego cheese , apple and roasted walnuts with olive oil and lemon juice | wasabi lotus root chips and seaweed crackers | spicy roasted nuts
DINNER --- marinated king mushroom, oyster mushroom and pressed tofu skin with shiso （酒醉豆皮，舞茸） | fried silky tofu with marinated young kelp bows （ 软炸豆腐，海带结）| mustard green wonton, served with Sichuan peppercorn and chili sauce (红油抄手） | soba noodles with grated daikon, seaweed, served with wasabi and dashi broth （荞麦冷面，萝卜泥）| sauteed fresh peas and garlic scape with fermented black beans （炒豌豆，蒜苔） | clay pot of Rikyu-Fu, shiitake, wood-ear, carrots, celery and spring onions, served with rice （ 沙锅烤麸）| chilled sake | beer || lychee | cream puff
- for our vegetarian friends, inspired by Shojin cuisine and fresh vegetables in season
