SCALLOPS, TUNA, SALAD WITH FLOWERS AND A BOTTLE OF CHARDONNAY





SCALLOPS with GINGER, BASIL, butter, pepper and LIME followed by a TUNA STEAK with mushrooms and a green salad with tomatoes, seeds, FLOWERS and balsamic. Together with it we drank a nice MICHEL BOUZERAU CHARDONNAY ..that was maybe more of E's taste than mine. I like them more round while he appreciated the acid and the freshness of this one.