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
“Peking” Duck Breast with Taro Root Chips
Smoked Trout Tartare with Pickled Vegetables and Dill
Carne Asada a la Mexicana
Hazelnut Financiers with Vanilla Poached Pears, Mascarpone Cream, and Ginger Crème Anglaise

Student Chef Ethan Hoskin
Chef Instructor Joyce Singh

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.