Our Canadian Guest Chef is Randi Rudner, SCS Program Manager & Instructor | The Prune, Stratford.
Learn more: https://stratfordchef.com/person/randi-rudner/

CGC MENU:
Wonderbread™ with Roasted Potato Cream & Caviar
Endive Feuilletée, with Hazelnuts, Mushroom-Black Garlic Liquor & Deep-Fried Saltines
Doubled Cappellacci, with Caramelized Cabbage, Monforte Meme-olette & SCS Ham
Potato-Scaled Sablefish (after Paul Bocuse), with Sauce Saint-Malo à la Cancalaise
Bergamot Parfait, with Petitgrain Pop Rocks, Lime Namelaka, and Flint Corn Ice Cream
Yuzu & Mandarin Cotton Candy

Student Chef: Scott Featherston

Dinner Prix fixe $70 incl. coffee or tea
Add Wine Pairings (15 oz) for $20

Prepaid reservation for parties of 1 to 3

Dining room capacity is limited. Reserve your seating now. Seating at 6:30pm (waitlist),  6:45pm or 7:00pm (waitlist).  Dinners TO GO are also available with wine pairings.⁠

Please inform us of all food allergies/dietary restrictions.