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Small Plates

• Luncheon 1
  12:00 pm - promptly
•  
• Fennel, Blood Orange & Hibiscus Salad
• 
  Beef Cheek Rellenas
  with smoked Gouda, smoked chili cream & microgreens
  
  
• Modern Chicken Kebab
  with toum verde sauce
  
  
• Dynamite Shrimp Tartlet
  with fire-roasted corn, zucchini-lime sauce & chili shrimp salt
  
  
• Roasted Cauliflower
  with lardons, Parmesan cream, balsamic glaze & basil oil
  
  
• Dessert

• Blackberry Whipped Ricotta Mousse Cup
  
  

Mocktails

• Blackberry Spritzer
• Hibiscus Mojito Mocktail
  

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

Brunch

• Luncheon 2
  12:00 pm - promptly 

• French Toast Soufflé
  with seasonal fruit compote
  
  
• Artichoke, Spinach & Fontina Strata
  
  
• California Eggs Benedict
  with bacon, tomato & avocado with Hollandaise
  
  
• Roasted Breakfast Potatoes
  with bell peppers & onions
  
  
• Chilaquiles
  
  
• Fried Green Tomatoes
  
  
• Mussels & Pommes Frites
  
  

Mocktails

• Seasonal Fruit Juice Mimosas
  
  

Dessert

• Pear Cream Tart
  with pecan praline crumble

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

Passed Hors d’Oeuvres

• Luncheon 3
• 12:00 pm - promptly
•  
• Butter Chicken Skewers
  
  
• Roasted Pumpkin Soup
  with crème fraîche · pepita dust
  
  
• Chicken Meatballs
• with cream sauce
  
  
• Sweet Pea Arancini
  with vodka tomato sauce
  
  
• Balsamic-Compressed Beets
  with goat cheese whip · crostini · spiced pistachios · spiced honey
  
  
• Herb Chicken Breast Slider
  with cranberry mustard · gravy-infused apple-bacon dressing
  
  

Dessert

• Butterscotch Budino
  with brown butter blondies · Chantilly cream
  
  
• Snickerdoodle Cookies & Milk

Signature Mocktail

• Harvest Punch — Nosecco
  fresh cranberry · ginger beer · apple cider · cinnamon

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

Antipasti & Family-Style Savories

• Luncheon 4
  12:00 pm - promptly
•  
• Panzanella Salad
  crisp cucumber, tender asparagus, toasted artisan croutons & dill vinaigrette
  
  
• Eggplant Lasagna
  
  
• Italian Sausage Baked Ziti
• finished with Parmesan cream sauce
  
  
• Palermo-Style Steak
  
  
• Fritto Misto
• with Calabrian chili aioli
  
  
• Caprese Salad
  vine-ripened tomatoes, fresh mozzarella, extra-virgin olive oil, balsamic glaze & sea salt

Dolci

• Tiramisu
  
  
• Panna Cotta with seasonal berry coulis
  
  

Aperitivo

• Aperitivo Mocktail
  

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

The Feast

• Luncheon 5
  12:00 pm - promptly
•  
• Skirt Steak
  served with avocado chimichurri
  
  
• Refried Black Beans
  finished with queso seco
  
  
• Cilantro-Lime Rice
  
  
• Grilled Vegetables & Avocado
  
  
• Salsa Bar & Queso
  
  
• Handmade Corn Tortillas
  
  
• Chiles Rellenos
  
  

Dessert

• Sweet Corn Cakes with cajeta
  
  

Beverages

• Agua Frescas
• Horchata
  

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

SoCal Cusine

September 17 & 24
5:15 pm - promptly

 

• Grilled Stone Fruit & Tomato Salad
  burrata, avocado, pickled red onion, toasted pepitas, cilantro-basil vinaigrette & grilled ciabatta
  
  
• Roasted Poblano Bisque 
  with lime crema, Chef Matt’s burnt tortilla and black garlic purée & scallion cornbread
  
  
• Grilled Mary’s Airline Chicken with creamed corn, crispy smashed potatoes, charred summer vegetables & salsa macha verde
  
  
• Chocoflan
  with chocolate feuilletine crunch, whipped crème fraîche, Mexican hot chocolate sauce & raspberries
  
  
• Soft Buttermilk Rolls 
  with cilantro-lime butter

 

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Buy Tickets

 

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Notice
Please let your server know if you have any allergies or dietary requests 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

Italian Trattoria

October 01 & 05

5:15 pm - promptly

 

• Chopped Antipasto Salad 
  romaine, radicchio, salami, provolone, pepperoncini, garbanzo beans, tomatoes, Castelvetrano olives, pickled red onion, extra-virgin olive oil breadcrumbs & red wine vinaigrette
  
  Vegetarian option:
  Salami omitted.

• Fiori di Zucca Fritti 
• fried squash blossom, whipped ricotta, tomato-basil relish, lemon & Pecorino

• Beef Sugo Lasagna 
  beef sugo, San Marzano tomato, fresh pasta, béchamel & Parmesan; served with garlic-lemon roasted broccolini
  
  
• Tiramisu 
• mascarpone mousse, bittersweet chocolate crémeux, roasted hazelnut granola & coffee gelée

• Focaccia Bread 
  with Parmesan-rosemary olive oil
•  

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Buy Tickets

 

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Notice
Please let your server know if you have any allergies or dietary requests

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

American Tavern

October 22 & 29
November 05
5:15 pm - promptly

 

• Warm Autumn Greens
  baby kale, spinach, radicchio, roasted squash, goat cheese, toasted walnuts, dill & brown butter–lemon vinaigrette
  
  
• Cornmeal-Fried Green Tomato buttermilk herb dressing, pickled shallots, shaved celery & fresh herbs

• Chicken Pot Pie 
  braised chicken, fall vegetables, chicken velouté & flaky pastry

• Mini Lemon Meringue Pie
  lemon confit, vanilla caramel & citrus

• Ciabatta Bread 
  with garlic-parsley butter

 

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Buy Tickets

 

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Notice
Please let your server know if you have any allergies or dietary requests

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

British Gastropub

November 12 & 19
December 03
5:15 pm - promptly

 

• Apple & Cheddar Fall Salad
  mixed greens, apples, shaved fennel, celery, candied pecans, sharp cheddar & cider vinaigrette

• Curried Brown Butter Cauliflower Soup
  crème fraîche, quince and onion chutney & crispy shallots

• Beef & Ale Stew
  slow-braised beef, mushrooms, carrots, pearl onions, creamy mashed potatoes, horseradish herb relish, crispy bacon lardons & a beer-battered onion ring

• Sticky Toffee Pudding
  pumpkin mousse, honey sesame Florentine, kumquats & custard sauce

• Pretzel Bun 
  with mustard-herb butter
•  

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Buy Tickets

 

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Notice
Please let your server know if you have any allergies or dietary requests

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry