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: SOUTH EAST ASIA
Bean Sprout and Potato Fritters with Pineapple Nam Prik
Fragrant Shrimp and Lemongrass Soup
Green-Wrapped Flavour Bundles
Red Curry Duck
Green Curry Chicken
Green Papaya and Crisp Pork Salad
Table Sauces
Steamed Glutinous Rice
Fruit Sundae in a Wine Infusion, with Melon Sorbet

Student Chef Mathieu Mancini
Chef Instructor Randi Rudner

Dinner Prix fixe $70 per person includes 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.