Experience inspired four course dinner menus from internationally renowned Chefs and interpreted by our Student Chefs.

MENU: DANIEL BOULUD, Daniel
Mussel and Cauliflower Velouté
Spanish Mackerel au Vin Blanc
Veal Blanquette, Polenta, and Pearl Onions
Pear Clafoutis with Almond Milk Ice and Pear Paper

Student Chef: Anthony Liu
Chef Instructor: Scott Roberts

Sommelier Jordan Mazzanti works with the evening’s student sommelier to select an appropriate wine pairing for each Dinner course.

Dinner Prix fixe $65 per person includes coffee or tea
Add Wine Pairings Package (15 oz) for $20 per person

Please inform us of all food allergies.