WEEKEND BREAKFAST --- coffee | French toast | gyoza | water melon | mango
AFTERNOON-TEATIME --- tea
DINNER --- oysters with lemon | Italian bread | beet and walnut spread | ravioli ( spinach, portobello, grilled asparagus and roasted red pepper) with broth of zucchini, shallot, garlic, egg and herbs | tomato and fennel salad | wine
- recall a ravioli dinner with zucchini blossom in the hills of Tuscany.