Women's Empowerment Council Dinner at Serevene's inside the Hotel Greystone

CHEF’S TASTING MENU

COURSE 1

RED BEET NOODLE

asian pear, strawberry and carrot green mustard vinaigrette

or

CAULIFLOWER BULGOGI

gochujang marinade, sesame, scallions

TABLESIDE PREPARATION

COURSE 2

LOBSTER UNI - ALFREDO*

butter poached lobster, bucatini al dente, parmesan crust, domestic caviar

or

LAMB CHOPS*

Toasted vermicelli, jeera aloo, saffron aioli

or

KATSU CHICKEN LOLLIPOPS

sérêvène katsu sauce, shishito peppers

or

JAPANESE GREEN CURRY

tofu steak , radish, garbanzo , tomato petals, mint coriander basmati pilaf

COURSE 3

POUR LE CHOCOLAT

chocolate soufflé, chocolate ganache, 24k gold

or

“ADULTS ONLY” POPSICLE

a shot of adulting + seasonal fruit

MANAGING DIRECTOR

EXECUTIVE CHEF FOOD & BEVERAGE

PAWAN PINISETTI