Join us in celebrating the class of 2024

Thank you for your interest in joining us for Graduation 2024!

Reservations will open through our website and through Tock, our reservation provider, on Wednesday, November 1st, 2023.

We will only be offering a Prix Fixe Graduation menu beginning Thursday, May 2nd through Saturday, May 4th.

Deposits for reservations that were made after Monday, April 1st, 2024, are non-refundable.

For parties over 8 guests, please email events.tastekitchen@gmail.com on or after November 1st.

Inquiries made before that time will not be considered.

For graduation weekend we will be offering a 4-course prix fixe menu. A deposit of $25 per person is required. Reservations and party sizes must be finalized by Monday, April 1st, 2024. The maximum party we can accommodate is 12. Reservations will be made for a duration of two hours for all parties, late arrivals may also forfeit your reservation.

Reservations cancelled prior to Saturday, April 1st will receive a full refund of their deposit. Changes to your party size following that date may forfeit the $25 per person charge at the discretion of Taste Kitchen. As a small restaurant, we ask that you book your party size accurately. We thank you for your understanding and for following these policies.

A 20% gratuity will be added to all bills. Your deposit will be applied to your final bill per attendee.

Many but not all allergies and dietary restrictions can be accommodated with notice prior to your visit. Please contact us by phone or email with any specific questions.

Graduation Prix fixe Menu 2024

$125 per person before tax and gratuity

All dishes subject to change

FIRST COURSE

ENGLISH PEA SOUP

coconut milk / chive / lump crab

THAI POMELO SALAD

endive / jicama / fresno / toasted coconut / cilantro / peanut

WAGYU BEEF TARTARE

chives / shallots / capers / parsley / egg yolk / baguette

HAMACHI SASHIMI

chive / pickled onion / smoked roe / ponzu

SECOND COURSE

SEAFOOD CAMPECHANA

shrimp / salmon / crab / tomato / poblano / onion / plantain

STEAMED VEGETABLE DUMPLINGS

leek / carrot / mushroom / consommé / wonton / chive

THAI DUCK LARB

toasted rice / onion / nouc cham / rice chip / herbs

SESAME CRUSTED TUNA

avocado purée / fennel & cucumber salad / ponzu / wasabi aioli

THIRD COURSE

FILET MIGNON

potato au gratin / asparagus / mushroom ragu / bordelaise

MISO CHILEAN SEA BASS

bok choy / shiitake / miso coconut broth

WILD MUSHROOM MELANGE

king trumpet / morel / ramp / watercress / pepper coulis

AUSTRALIAN LAMB RACK

potato au gratin / ramp / oven roasted cherry tomato / lamb jus

DIVER SCALLOPS

fingerling / asparagus / pepper coulis / chive oil

FOURTH COURSE

LEMON TARTE

fresh berries / pine nut crust / whipped cream

CHOCOLATE DELICE

almond soil / mousse / kirsch / berries

COCONUT PANNA COTTA

blood orange / tapioca coconut broth

STRAWBERRY CRÈME BRÛLÈE

strawberry compote / whipped cream

Ask your server about menu items that are cooked to order or served raw consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

20% gratuity will be added to all transactions
some dishes may be subject to a small fee to split

GRADUATION 2024