BREAKFAST --- coffee
LUNCH --- apple | Valrhona chocolate ( at Lavande P.)
AFTERNOON-TEATIME --- tea
DINNER --- ( for c. group) cava | guacamole and crackers | shao-mai || Ayu tempura and yuzu dipping sauce | Maine sweet shrimp poached in garlic/sage/olive oil and in grapefruit marinade, with fennel | deconstructed beet soup with buttermilk and dehydrated strawberries, mint | baked bronzino with lemon and ginger | sauteed beet leaves with fermented black beans | pan-fried asparagus with eggplant wrap | quinoa | chardonnay | riesling || Canele de Bordeaux , ice cream and strawberry | tea
- a good spring feast, colorful and fresh
- cooking inspired by sunny southern California