happy hour in the tea house
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grilled Japanese pumpkin ball
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Japanese sweet potato fries
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toast with roasted red pepper,
pickled hake roe, smoked mussel,
and Catalina ricotta cheese
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wine
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yellow tail sashimi
watercress with yuzu dressing
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yellow tail tagine
carrot, fennel, baby potato, shallot
with chermoula sauce (cilantro, lemon juice, Turkish spices, olive oil)
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Turkish clam saffron rice
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sauteed green beans and beech mushroom
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mango and strawberry
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Catilina ricotta cheese with honey
*
ice cream
a cheer to the spring
herb bouquet from Drew's garden
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