Level 2 Students prepare and serve innovative 4 or more course menus inspired by 40 years of the School’s most leading edge recipes, under the tutelage of Chef Instructors.

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Brassicas with Charred Onion, Potato Purée and Olive Oil
Roasted Squash Soup with White Beans, Smoked Crème Fraiche, and Crisp Bacon
Leg of Lamb Cleopatra with Harissa and Couscous
Little Carrot Cakes with Raisins, Cajeta, and Warm Sabayon

Student Chef Brian Meagher
Chef Instructor Randi Rudner

Dinner Prix fixe $60 per person incl 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.