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.

MENU
Pot-Roasted and Grilled Octopus with Ajo Blanco, Green Grapes, and Fingerling Potato
Portuguese Bread, Herb, and Egg Soup
Roast Porchetta with Carrots, Kale, and Salsa Verde
Basque Burnt Cheesecake with Salted Brandy Caramel Sauce, and Orange Confit

Student Chef Connor Silver
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.