Keeping up with the fast growing season

4-20--26-2026

IN KITCHEN  --- 

celtuce with toasted seaweed rice cracker

wild ramps 

ramps and asparagus frittata 

steamed purple artichoke 

Chinese greens 

scrambled eggs with flat-leaf chives 

roasted beets and sunchokes 

pizza ordered-in 

grilled Korean style beef short ribs 

watercress salad 

baked goods from an El Salvadorian bakery  

pastry samplings from O.L.L.

home baked cinnamon rolls 

IN GARDEN ---

fringe tree

CONCERT === Jean-Yves Thibaudet, Piano, Complete Preludes, Books I & II, Debussy

spring brings wild ramps, watercress, asparagus

4-13--19-2026 

wild ramps, wild watercress, oyster mushroom,

 asparagus, cucumber, radish

wild ramps and asparagus frittata 

oyster mushroom with pimento and thyme 

homemade piadine 

roasted beet with cottage cheese

roasted  J. artichoke with tomato sauce and rosemary 

pasta with chorizo and king mushroom 

baked cod with leek, citrus, dill and saffron 

sauteed bean sprouts and baby squid

Chinese greens with smoked tofu 

***  blooming in the garden *** 

Spring time in the tea house

4-06--12-2026 

FOOD and GARDEN --- 

fresh farm collection

all roasted 

to the teahouse 

opera cake from  Petit Delice 

eclair 

back in 

radish greens 

Sichuan pickled spicy cabbage 

celtuce and bean sprouts 

hot and sour egg drop soup 

pasta and greens