Twice a year, Chef Stephen Gibbs , along with his team of chefs from diverse cultural and culinary backgrounds creates five seasonal menus. Each highlights fresh and local ingredients and will offer your group a chance to learn professional cooking techniques alongside our happy, seasoned chefs.

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Italy

Pasta Carbonara, Grilled Flank Steak, and Tiramisu.

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France

Tarte Flambee, roasted beet salad, steak au poivre.

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Southern Mexico

Empanadas, camarones a la diabla, tres leches cake.

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Thailand

Spring rolls, pad thai, green curry.

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Morocco

Chicken bastilla, herb flat bread, tagine.

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Strolling Menu (Small Plates)

Customize your menu by choosing from dozens of bite-size dishes. Nosh on a bountiful feast with an array of flavors.

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