Join us for our first ever WINTER WHITEOUT Dinner! A spectacular evening awaits. Brighten up the snowy season with this multi-course culinary whiteout!

MENU:
Quail’s Egg with Spanish White Anchovy
Poached Scallop with Fennel and Winter Citrus
Cauliflower Velouté with Vadouvan Mousse
Veal Blanquette with Polenta, Pearl Onion, and Mushrooms
White Salad with Parsnip, Pear, Endive, Roasted Walnut Crème Fraiche, and Smoked Cheddar
Île Flottantes – Baked Meringue in a Pool of Tonka Bean Crème Anglaise, with Almonds
White Chocolate Truffle

Suggested Attire: White and Black

Chef Instructor Randi Rudner and the Level 2 Student Chefs

Dinner Prix fixe $125 (includes tea or coffee)
Add Wine Pairings (20 oz) for $30
Sommelier Alexandra Evans

Reservations available at 6:30pm only.

Non-alcoholic options will be available for purchase at the Dinner.
Please inform us of food allergies at time of booking.
Unfortunately due to the complexity of this menu, we are unable to accommodate dietary restrictions.