WEEKEND BREAKFAST --- coffee | croissant | scallion pancake | grapes | apple AFTERNOON-TEATIME --- green tea | tea-soy-spice braised quail eggs
DINNER --- pan-fried baby artichokes with leek and lemon sauce | sauteed Japanese mustard greens | quinoa with roasted walnuts and dill | wine
Jerusalem artichoke and baby globe artichoke
- it is a surprise to find tender green baby artichokes at the market in the time of brilliant red foliage .
