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
WEEKEND BREAKFAST --- coffee| croissant | cheese and bread | grapefruit | grapes | mango AFTERNOON-TEATIME --- porto | guacamole and crackers DINNER --- broiled lamb chops | boiled potatoes | sauteed mustard green | wine
perfect lamb chop : 10 min. marinate in wine , rub with hand-grounded cumin seed, coriander seed, black pepper, salt and bread crumbs, high temperature broil
BREAKFAST --- coffee LUNCH --- rice with eggplant AFTERNOON-TEATIME --- apple DINNER --- serrano ham and fennel | vegetable ragu ( tomato, eggplant, celery, asparagus, shallots and roasted red pepper) | pasta | wine
the first fresh tomato of the year, it made ragu taste so much better.
BREAKFAST --- coffee LUNCH --- potato and greens AFTERNOON-TEATIME --- apple DINNER ---simmered Chinese eggplant with chili sauce | sauteed Chinese long beans | rice | wine