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
Empanada with Chorizo and Romesco Sauce
Roast Beetroot Terrine with Arugula and Goat Cheese Croquettes
Roasted Pork Loin with Fennel Gratin and Caramelized Onion-Apple Relish
Red Wine-Poached Figs, Little Financiers and Blue Cheese

Student Chef Isaac White
Chef Instructor Mike Booth

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.