Don't just eat your dinner - experience it. We are tearing down the barriers between the backstage of the kitchen and the performances of plating and service. Come enjoy an upbeat experience, where you will be encouraged to interact and talk with the chefs, play with your food, and let loose. These meals will be a night to remember.
Flavors of Early Spring Northwest Oysters - Cucumber and Serrano Mignonette Green GarbanzosÂÃÂÂÂ - Charred Octopus, Macrona almonds, cumin, lemon emulsion Wild Spring Onions - Ricotta agnolotti, brown butter, yellow foot chanterlles Orchard MorelsÂÃÂÂÂ - Seared scallops, white asparagus, green garlic purée English PeasÂÃÂÂÂ - Lamb loin, onion compote, passion fruit Yogurt Panna Cotta - blood orange curd, Campari cured strawberries
(& Bottled Wine over $150 at half price!)
Class Full Please click HERE to sign up on the waiting list.