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
Chicken Samosas with Charred Pepper and Galangal Salsa
Tomato Egg Drop Soup, Smoked Butter Poached Shrimp
Duck Leg with Pot-au-Feu Vegetables and Potato Pavé
Warm Apple Charlotte with White Wine Sabayon

Student Chef Emma Csinos
Chef Instructor Julian Palmer

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.