WEEKEND BREAKFAST --- coffee | home baked hazelnut scone with fresh fig, cheese, honey and roasted hazelnut | fruit
AFTERNOON-TEATIME --- tea
DINNER --- dashi soup of tofu, clear yam noodle knot, snap peas, okra, seaweed and shiso | figs wrapped with prosciutto | guacamole and rye crackers | beer
- light and rich the same time