MENU: YOTAM OTTOLENGHI | OTTOLENGHI
Stuffed Grape Leaves
Red Lentil and Chard Soup
Broiled Mackerel with Sweet Potato Pickle and Mint Yogurt
Roast Chicken with Sumac, Za’atar, and Lemon
Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses
Chickpea and Herb Fatteh
Orange Polenta Cake

Student Chef Tristan Hickey
Chef Instructor Joyce Singh

Dinner Prix fixe $60 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.