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.

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Chicken Leg and Chicken Skin, Mango Chutney
Belgian Endive and Radicchio with Cauliflower couscous, Quail Egg and White Anchovies
Grilled Lamb Shank with Fingerling Potatoes, Pickled Mushrooms, and Béarnaise Sauce
Almond Panna Cotta with Almond Sorbet, Beet Paper

Student Chef Meteisha Weickert
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.