A Chef's Kitchen: Dinner Menu

Current Menu

June 4 - July 12

Sweet Potato Soup with Thai Basil and Coconut Cream

Mixed Baby Lettuces and Sweet Lemon Vinaigrette with Violets, Shaved Pecorino and Toasted Pistachios

Sweet Pepper Crab Cakes with Chorizo-Mango Salad and Lime Cream

Jerked Kurabuta Pork Loin with Fried Plantains and Farmer’s Market Vegetables

Cherry Bomb Snowball with Puff Pastry and Chocolate Ganache

Future Menus

July 16 - August 30

Sweet Corn Bisque with Chives and Tellicherry Pepper

Mixed Baby Greens with Pecans and Gorgonzola Dressing

Pan-Seared Sea Scallop Watermelon and Fresh Herb Salad and Basil Butter

Grilled Beef Tenderloin with Tarragon Aioli and Shallot Mashed Potatoes

Coconut Crème Brulée with Raspberry Chocolates

September 3 - September 27

Heirloom Tomato Soup with Chevre and Pinenuts

Apple and Arugula Salad with Sunflower Seeds and Honey Dijon Vinaigrette

Halibut on Creamy Polenta with Citrus Cream and Parsley Infused Oil

Smoked Prime Rib of Beef with Pan-Seared Ratatouille and Beurre Rouge

Bing Cherry Chocolate Cake with Vanilla Bean Butter Cream

Previous Menu

April 30 - May 31

Morel, Bacon and Potato Soup with Rosemary-Scented Cream

Sugar Snap & Spinach Salad with Feta and Olive Oil

Grilled Shrimp with Edamame Hummus with Sesame-Lemon Emulsion

Grilled Poussin (French Hen) with Vegetable and Apricot Tagine and Israeli Cous Cous

Tangerine & Honey Flan with Hazelnut Chocolate Candies

The cost of our dining classes is $74.50 plus tax per person. The fixed price includes hors d’oeuvres and champagne, the five course dinner, three glasses of paired wines and recipes. Our dinners are served Wednesday through Saturday evenings and begin with hors d’oeuvres & champagne at 6:30 and last 2 1/2 to 3 hours. We do not require gratuity.

We accommodate guests with dietary restrictions. Please notify us of any special requirements when making your reservation.