Winter Honeymoon Dinner

Course I

PAD THAI

(SPROUTED TOFU, CARROT JULIENNE, TOASTED PEANUTS)



Course II

BEET AND CHÈVRE with BALSAMIC GLAZE over ARUGULA
SAUTÉED MOREL MUSHROOMS



Course III 

ACORN SQUASH and TANGERINE SOUP with GINGER INFUSION
SEARED SEA SCALLOP
SPINACH PURÉE ACCENT

Course IV 

BRAISED PORK with SZECHUAN PEPPERCORNS
PAN ROASTED CAULIFLOWER
TOASTS with ROASTED AUBERGINE SPREAD

Course V 

LEMON CURD TART
FISTIK BAKLAVA