THEMED MENU--ST. PATTY'S DAY

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.

ACT ONE:
Smoked Salmon Ravioli, English peas and fines herbed cream; Fried capers and caramelized leeks; chervil salad and citrus dressing
Wine:

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
Wine:

ACT TWO: 
Coriander crusted pork steak, gorgonzola pumpkin squash polenta; braised escarole with stewed tomatoes onions and carrots
Wine:

FINALE:
Guinness Stout cake with Irish coffee semi freddo and bacon brittle
Coffee:


Private Events

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 CUSTOM EVENTS 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.