MENU: CLARE SMYTH | CORE
“Potato and Roe” – Kombu-Cooked Fingerling Potato with Trout Roe and Dulse Beurre Blanc
“Cheese and Onion” – Braised Onion Layered with Aged Cheddar Cheese, Onion Consommé, Puffed Parmesan Rind, and Crisp Shallot Rings
Lamb and Mutton, with Celtuce, Sheep’s Milk Curd, and Black Cardamom
“Core Apple” – Frozen Apple Mousse with Caramelized Apple and Apple Brandy Jelly

Student Chef Kristine Lim
Chef Instructor Randi Rudner

Dinner Prix fixe $65 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.