Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style feast, featuring all the ingredients we’re excited about. This season we’re heading to the British Isles for a contemporary spin on some Spring classics! Pricing includes tip, a wine pairing with each savory course, and tea or coffee with dessert.

Buttermilk Soda Bread with Coolea Cheese, Burnt Honey, Black Pepper, and Pickled Currants

Crispy Twice-Baked Potatoes with Bacon-Shallot Jam and Seasonal Brassicas

Breakfast Radishes with Caraway Butter and Smoked Salt

Chilled Scallop and Shrimp Salad

Family-Style Yorkshire Pudding, Smoked Seaweed Sabayon, and Shaved Turnips

Guinness and Mustard-Glazed Lamb Roulade with Caramelized Green Garlic and Walnuts

Warm Lentils and Root Vegetables

Roasted Red and Golden Baby Beets with Tarragon Vinaigrette

Wild Watercress, Puffed Grains, and Farmers cheese

Eton Mess with Earl Grey Meringues

Lemony Rhubarb Curd and Whipped Vanilla Yoghurt

The vegetarian menu will include Mushroom Shallot Jam to replace the Bacon-Shallot Jam, Pickled Wild Mushrooms to replace the Chilled Langoustine Salad, and Guinness and Mustard-Glazed Cauliflower to replace the lamb.

The pescatarian menu will include Mushroom Shallot Jam to replace the Bacon-Shallot Jam, and Guinness and Mustard-Glazed Cauliflower to replace the lamb.

The gluten-free menu will include Gluten-Free Crackers to replace the Soda Bread, and buckwheat to replace the Yorkshire Pudding..