MENU: Scott Featherston’s Iberian Dream – Portugal and Spain in Stratford

-Broa de Milho: House-Milled Corn & Rye Sourdough with Butter
-Pot-Roasted and Grilled Octopus with Ajo Blanco, Grapes, Fingerling Potato
-Açorda Alentejana: Portugese Bread, Herb, and Egg Soup
-Roast Porchetta with Carrots, Caramelized Fennel, Salsa Verde
-Basque Burnt Cheesecake with Salted Brandy Caramel Sauce, and Orange Confit

Student Chef: Scott Featherston
Chef Instructor: Randi Rudner

Take out Only!
Dinner TO GO $40 per person

Add Wine Pairings Package (15 oz) for $20 per person
Sommelier Jordan Mazzanti

Please inform us of all food allergies.

Prices do not include HST or Gratuity.

Book PICK UP at: 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.