Menu inspired by ERIC RIPERT | LE BERNARDIN:
Pink Shrimp, Avocado, and Potato with Aji Amarillo Sauce
Pan-Seared Sardines over Vegetable Compote with a Phyllo Crust
Roast Monkfish on Savoy Cabbage with Bacon Sauce
Chestnut Parfait with Oven-Roasted Bosc Pear and Orange peel

Student Chef Caden Blain
Chef Instructor Mike Booth

Dinner Prix fixe $70 + HST incl tea or coffee
Add Wine Pairings (15 oz) for $25 +HST per person
Sommelier Alexandra Evans

Non-alcoholic options will be available for purchase at the Dinner.
Please inform us of food allergies / dietary restrictions at time of booking.
For some menus, dietary accommodations may not be possible.