Join the Chef Instructors and their top students from our Advanced Culinary and Baking & Pastry class for a seasonal tasting menu inspired by the abundance of local ingredients of the west coast and beautiful flavors of Late Spring & Early Summer. Experience the very best of season with an indulgent five-course dinner at the Blue Hat Bistro with its stunning backdrop of water, city skyline and North Shore mountains views. 

LATE SPRING TASTING MENU

AMUSE
Pacific Oyster
cucumber, coriander, pomelo

FIRST
Brioche Crusted Local Camembert
apple cider, rhubarb confit, strawberries

SECOND
Pan Seared Salmon
shelled petit pois à la française, radishes,
lemon thyme olive oil poached fennel,
citrus beurre blanc

THIRD
Beef Strip
swiss chard, baby leeks,
smoked butter king oyster mushroom, fondant potato,
romesco sauce with Aggasiz hazelnuts

DESSERT

Cherry Montebello 

Pistachio Namelaka, Financier, Cherry Sorbet


MIGNAIRDISE
Assorted Chocolate Truffles

Pâté de fruits

We respectfully decline any menu substitutions. 
ALL SALES ARE FINAL