WEEKEND BREAKFAST --- coffee | watermelon | cherries | croissant | baguette and brie | nectarine | peach
AFTER-CONCERT-RECEPTION ( in the garden ) --- baguette with brie and truffle pate | Persian flat bread with humus | cocktail shrimp | flat bread with twice-roasted red pepper spread and citrus pickled fennel root and mint | lightly pickled ( with lime juice and fish sauce) Persian cucumber, shallot and Canton sausage skewer | rotini with pesto sauce, grilled broccoli and marinated broccoli stems | pasta and vegetable salad ( by Marilu) | beer cookies ( by Ed) | orange liquor cake ( by Midori) | Persian cookies | wine and beer
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| for garden reception |
(in the tea house) --- anise-scent plate: cured and slow-roasted pork, sauteed fresh fava beans, pickled onion, chayote brine (salt and star anise) , fennel stem and mustard green grape | a gatherer's roll: chive flowers, beech mushroom and smoked tofu wrapped in rice paper | a savory world folded-in : garlic-marinated and grilled shrimp, mango, fermented rice crepe with coconut milk and shiso leaf | sweet ending : fresh lychee and beer cookie || paired with artisan beers
ingredients in preparation
work station in the tea hose
tea house seating
- four-course reception in the tea house with artisan beer paring.
- a successful concert and reception event, highlighted by Margie and Midori who came and enjoyed music, food and conversation.
- a fun and hard-working day into quite and peaceful evening in the garden, watching fireflies and drinking green tea.
