For two nights only we have changed the March Menu to have a wee bit of the Irish in honor of Saint Patrick’s Day. Our second entrée becomes our version of a dish know as Colcannon.
Smoked Salmon Ravioli, English peas and fines herbed cream; Fried capers and caramelized leeks; chervil salad and citrus dressing
Our version of Colcannon-Beach! a mashed Irish potato-cabbage-kale dish typically served with Irish bacon or boiled ham. Ours is flavored with bacon and we are serving it with sweet Dungeness crab cakes and pickled onions
Coriander crusted pork steak, gorgonzola pumpkin squash polenta; braised escarole with stewed tomatoes onions and carrots
Guinness Stout cake with Irish coffee semi freddo and bacon brittle
Any of our shows or class experiences can be designed just for your private party. (*) Imagine having a room of your friends watching and dining during the Dinner Show or with aprons on and hands into the dough during a private PASTA 101 semi-hands-on class. Private experiences can be arranged by speaking directly with one of our representatives. See our suggestions for a private event page to learn more about the possibilities.
(*)Private groups of ten or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional. Groups of 11 or more constitute a private event, and our pricing for those experiences depends upon the date, number in the party, type of experience, and of course, the menu. A service fee is always applied.