WEEKEND BREAKFAST --- coffee | bread and cheese | fruit
AFTERNOON-TEATIME --- ( in the teahouse, for S. and G.) lightly pickled radish with creme fraiche and pickled shisho | pan-blistered shishito | seared, poached and marinated duck breast and arugula | poached and marinated quail eggs | shisho juice and rum cocktail | mini cakes | cava | grapes
DINNER --- pan-fried promfret | sauteed greens | salad | wine
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- delicate and delicious little bites, fit perfectly for the afternoon drink with good friends coming afar.
