Level 2 Students prepare and serve an international multi-course small plates tasting menu under the tutelage of Chef Instructor Randi Rudner.

MENU
SMALL PLATES: MEXICAN
Tostada Verde – Tostada with Tomatillo and Avocado
Yucatecan Tamale with Pumpkinseed and Egg
Pozole Rojo – Pork and Guajillo Soup with Hominy
Fish Veracruzana – Cod in Tomato-Olive Sauce
Meatballs in Burnt Chipotle Sauce
Chicken in Mole Poblano
Rice with Herbs
Carlotta de Limón – Lime Charlotte with coconut-lime sorbet

Student Chef Tristan Hickey
Chef Instructor Randi Rudner

Dinner Prix fixe $70 per person incl coffee or tea.
Add Wine Pairings Package (20 oz) for $25 per person
Sommelier Alexandra Evans

Please inform us of all food allergies / dietary restrictions.