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
Smoked Trout with Homemade Soft Cheese, Cucumbers, Lavash, and “Everything Crumble”
Matzo Ball Soup
Braised Brisket with Red Wine and Prunes, Pickled Horseradish, and Roasted Carrots
Chocolate Babka with Sabayon and Pecan Praline

Student Chef Daniel O’Neill
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.