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Our Producers’ Baby Vegetables with Parmesan Cream and Lavender Shortbread
Icelandic Cod Cooked in Wakame Butter, with Cauliflower Cream and Jasmine Emulsion
Slow-Cooked Chicken Breast with Turnip Fondant, Medjool Date Chutney, and Voatsiperifery Pepper
Pale Ale and Cinnamon Leaf Bavarian Cream with Raspberry Garnishes

Student Chef Ella Politi
Chef Instructor Mike Booth

Dinner Prix fixe $70 per person includes coffee or tea.
Add Wine Pairings Package (15 oz) for $20 per person
Sommelier Alexandra Evans

Please inform us of all food allergies / dietary restrictions.