Garlic & Herb Sous Vide Chicken Breast/Reverse Seared
Pan-Seared Diver Scallops & Salt Block Roasted Asparagus/Lemon Brown Butter
Cast Iron Seared New York Strip Steak/Red Wine Pan Sauce
Vanilla Crème Bruleè
Wine is served throughout your meal
Bottled water and soft drinks are also available
Chef Matthew May has chosen new recipes to tantalize your taste buds! Your participation in any menu preparation, cooking, plating or serving is highly encouraged. This is an interactive cooking class.
SOCIAL DISTANCING WILL BE PRACICED.
*Maximun 6 people per dining event