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STUDENT DESIGNED MENU | Student Chef Rudy Ménard
Experience exquisite 4 course dinners featuring menus designed by our Level 2 student chefs, TO GO!
MENU: Rudy Ménard’s East Coast Extravaganza
-Newfie Poutine Bread with Gravy Butter
-Salt Cod Fritters with Tartar Sauce
-Smoked Split Pea Tortellini in Broth
-Jigg’s Dinner – Corned Beef with Cabbage, and Root Vegetables
-Baba au Rhum and Coke
-Newfie Poutine Bread with Gravy Butter
-Salt Cod Fritters with Tartar Sauce
-Smoked Split Pea Tortellini in Broth
-Jigg’s Dinner – Corned Beef with Cabbage, and Root Vegetables
-Baba au Rhum and Coke
Student Chef: Rudy Ménard
Chef Instructor: Mike Booth
Chef Instructor: Mike Booth
Sommelier Jordan Mazzanti works with the evening’s student sommelier to select an appropriate wine pairing for each dinner course.
Dinner TO GO $40 per person.
Add Wine Pairings Package (15 oz) for $20 per person.
Please inform us of all food allergies.
Prices do not include HST or Gratuity.
Book your order for PICK UP: https://www.exploretock.com/stratfordchefsschool/
Dinner Labs for the public are an essential part of our Students’ experiential training, enabling them to gain real-world experience in a Professional Kitchen and in various Front of House positions.