Course I
PAD THAI
(SPROUTED TOFU, CARROT JULIENNE, TOASTED PEANUTS)
Course II
Course II
BEET AND CHÈVRE with BALSAMIC GLAZE over ARUGULA
SAUTÉED MOREL MUSHROOMS
Course III
SAUTÉED MOREL MUSHROOMS
Course III
ACORN SQUASH and TANGERINE SOUP with GINGER INFUSION
SEARED SEA SCALLOP
SPINACH PURÉE ACCENT
SEARED SEA SCALLOP
SPINACH PURÉE ACCENT
Course IV
BRAISED PORK with SZECHUAN PEPPERCORNS
PAN ROASTED CAULIFLOWER
TOASTS with ROASTED AUBERGINE SPREAD
PAN ROASTED CAULIFLOWER
TOASTS with ROASTED AUBERGINE SPREAD
Course V