Category: Events

Inoa: Hawaiian Cuisine – by Keona Jordan

“Inoa” is the Hawaiian word for “name.” This concept will explore the depths of what a name can really mean other than an identifier and appreciating its cultural significance and importance.

Prix Fixe ($49)

• Bread Service: Hawaiian Rolls w/ Brown Sugar and Pineapple Glaze – Baked Hawaiian rolls covered in a brown sugar and pineapple glaze.
• Soup: Saimin Bowl – Broth bowl with saimin noodles and sauteed spam, kamaboko, and soft boiled eggs.
• Salad: POG Salad – Tropical salad with fresh mango, pineapple, macadamia nuts, oranges, and a freshly made POG salad dressing.
• Entrée: Mochiko Chicken – Velveted chicken thighs marinated in a mochiko flour dredge served with Okinawan sweet potatoes, Hawaiian coleslaw, orange sweet potatoes, and a roasted garlic sauce.
• Dessert: Passionfruit Malasadas – Fried donuts covered in powdered sugar with vanilla bean pastry cream sauce and a dollop of passionfruit citron tea.

Special ($39)

• Bread Service: Hawaiian Rolls w/ Brown Sugar and Pineapple Glaze – Baked Hawaiian rolls covered in a brown sugar and pineapple glaze.
• Soup: Saimin Bowl – Broth bowl with saimin noodles and sauteed spam, kamaboko, and soft boiled eggs.
• Salad: POG Salad – Tropical salad with fresh mango, pineapple, macadamia nuts, oranges, and a freshly made POG salad dressing.
• Entrée: Poke Bowl – Traditional poke bowl with marinated tuna, Japanese brown rice, assorted toppings, a sesame dressing, and a sriracha dressing (Both freshly made)

Dessert À La Carte ($8)

• Passionfruit Malasadas – Fried donuts covered in powdered sugar with vanilla bean pastry cream sauce and a dollop of passionfruit citron tea.

Featured Beverage ($7)

• Hawaiian Bay Breeze – A handcrafted cocktail inspired by the Hawaiian sunset and flavors of tropical fruits, Vodka, pineapple, passionfruit, cranberry, and pomegranate.

Italian American Cuisine by the Students of FSHN 145

Leave the hustle of the outside world behind and let the Spice Box transport you to the heart of Italy. Enter a warm and glowing dining room designed to recreate the timeless warmth of a classic Italian trattoria that feels like a lively Sunday dinner at a family home in the Old Country. Enjoy a menu that celebrates the simple authentic flavors of Italy including soft cheeses, fresh herbs, slow-simmered sauces, and delicate sweetness. We hope everyone who attends is able to slow down a bit, savor beautiful food, share heartfelt laughter, and create memories with people you love.

Prix Fixe ($46)

• Bread Service: Focaccia with Olive Oil & Parmesan for Dipping – Warm, house-baked focaccia with a crisp, golden crust and tender interior, served with extra virgin olive oil and finely grated Parmesan for dipping—simple, aromatic, and rooted in tradition.
• Appetizer: Trio of Ricotta Crostini – Three toasted crostini featuring whipped ricotta: one with vibrant basil pesto, one drizzled with honey and fresh thyme, and one with rich sun-dried tomato—balanced, creamy, and bright in flavor. (Green, white, and red like the Italian flag)
• Salad: Caprese Salad – Ripe tomatoes and fresh mozzarella layered with delicate micro basil, lightly dressed in a balsamic vinaigrette—clean, fresh, and elegantly composed.
• Entrée: Garlic Shrimp & Sautéed Spinach over Lemon Herb Risotto – Succulent shrimp sautéed in garlic and olive oil, served over creamy risotto infused with lemon and fresh herbs, with wilted spinach folded in—bright, savory, and deeply comforting.
• Dessert: Olive Oil Cake with Citrus Mascarpone, Pistachio & Candied Figs – Moist olive oil cake with a tender crumb, paired with lightly sweetened citrus mascarpone, finished with crushed pistachios and candied figs—fragrant, nutty, and subtly indulgent.

Special ($34)

• Bread Service: Focaccia with Olive Oil & Parmesan for Dipping – Warm, house-baked focaccia with a crisp, golden crust and tender interior, served with extra virgin olive oil and finely grated Parmesan for dipping—simple, aromatic, and rooted in tradition.
• Salad: Caprese Salad – Ripe tomatoes and fresh mozzarella layered with delicate micro basil, lightly dressed in a balsamic vinaigrette—clean, fresh, and elegantly composed.
• Entrée: Chicken Marsala with Mashed Potatoes & Grilled Broccolini – Pan-seared chicken breast finished in a rich Marsala wine reduction with mushrooms, served alongside smooth mashed potatoes and charred broccolini—earthy, balanced, and classic.

Dessert À La Carte ($8)

• Olive Oil Cake with Citrus Mascarpone, Pistachio & Candied Figs – Moist olive oil cake with a tender crumb, paired with lightly sweetened citrus mascarpone, finished with crushed pistachios and candied figs—fragrant, nutty, and subtly indulgent.

Featured Beverage ($8)

• “Camparol” Spritz – Campari, Aperol Spritz, sparkling wine, club soda, garnished with a fresh orange slice.

La Hacienda Française: Mexican French Fusion – by Michelle Buendia-Duran

At La Hacienda Française, we use both Mexican and French cooking techniques to bring two cultures together through food. The dishes honor tradition while blending flavors, methods, and stories into a dining experience that feels both familiar and elevated.

Prix Fixe ($50)

• Bread Service: Honey Chipotle Butter – Warm, freshly sliced baguette served with a honey chipotle butter, balancing smoky heat with a touch of sweetness.
• Appetizer: Tostadas de Bistec à la Frites – Crispy mini tostadas layered with a smooth avocado spread, topped with seared steak frites, fresh pico de gallo, and finished with a light drizzle of sour cream.
• Soup: Sopa de Cebolla a la Francesa con Toque de Tequila – Classic French onion soup with rich, slow-caramelized onions, deglazed with tequila, and topped with melted Gruyère and Oaxaca cheeses over toasted bolillo.
• Entrée: Mole Braisé Short Rib – Mole-braised beef short rib, slow-cooked until tender, served over creamy mashed potatoes and finished with a velvety Mexican peanut mole. 
• Dessert: Mille-Feuille à la Horchata – Delicate layers of flaky puff pastry filled with smooth cinnamon horchata cream, paired with rich cajeta. Finished with a galleta María and fresh berries.

Special ($38)

• Bread Service: Honey Chipotle Butter – Warm, freshly sliced baguette served with a honey chipotle butter, balancing smoky heat with a touch of sweetness.
• Soup: Sopa de Cebolla a la Francesa con Toque de Tequila – Classic French onion soup with rich, slow-caramelized onions, deglazed with tequila, and topped with melted Gruyère and Oaxaca cheeses over toasted bolillo.
• Entrée: Coq au Vin à la Mexicaine –  Coq au vin–style chicken lollipop in a deep, rich sauce, paired with traditional Mexican red rice.
• Dessert: Mille-Feuille à la Horchata – Delicate layers of flaky puff pastry filled with smooth cinnamon horchata cream, paired with rich cajeta. Finished with a galleta María and fresh berries.

Featured Beverage ($9)

• Flor de París Royale – A vibrant twist on the classic French 75, this cocktail blends tequila with hibiscus syrup and fresh lime juice, topped with sparkling wine for a light, elegant finish.

Classic New Orleans by the Students of FSHN 145

Rooted in the bold, soulful traditions of New Orleans, this restaurant concept captures the spirit of the French Quarter and offer elevated comfort food, vibrant flavors, and warm hospitality. The menu celebrates classic Creole and Cajun cuisine with a refined approach—think deeply seasoned blackened proteins, rich gumbos, and indulgent desserts like banana fosters bread pudding—while maintaining the authenticity and storytelling that define NOLA’s culinary identity. The atmosphere blends lively energy with intimate charm, where music, aroma, and service work in harmony to create an experience that feels both transportive and grounded. It’s a place where every dish carries a sense of place, and every visit feels like a celebration.

Prix Fixe ($38)

• Bread Service: Warm, skillet-baked cheddar jalapeno cornbread with a golden crust and tender crumb, served with whipped Cajun-spiced butter and a touch of Southern honey.
• Soup: Creole Chicken & Sausage Gumbo – A slow-simmered gumbo built on a dark roux, layered with Creole spices, braised chicken, and smoked andouille sausage, finished with steamed rice.
• Salad: Deconstructed Muffuletta – A creative twist on the Central Grocery’s classic sandwich. Artisan salami, aged provolone, and pickled vegetables presented over seasonal greens and dressed with a bright giardiniera vinaigrette.
• Entrée: Blackened Yardbird – A Cajun blackened airline chicken breast with a smoky, spice-crusted sear, served alongside slow-cooked red beans and rice and crispy fried okra.
• Dessert: Bananas Foster Bread Pudding – A buttery housemade bread pudding infused with warm spices, topped with caramelized bananas and a decadent rum sauce inspired by the classic French Quarter dessert.

Special ($28)

• Bread Service: Warm, skillet-baked cornbread with a golden crust and tender crumb, served with whipped Cajun-spiced butter and a touch of Southern honey.
• Salad: Deconstructed Muffuletta – A creative twist on the Central Grocery’s classic sandwich. Artisan salami, aged provolone, and pickled vegetables presented over seasonal greens and dressed with a bright giardiniera vinaigrette.
• Entrée: Shrimp & Grits – Gulf shrimp, seared in a light Creole butter, served over stone-ground grits and a silky roasted red pepper coulis with the subtle hint of smoked paprika.
• Dessert: Bananas Foster Bread Pudding – A buttery housemade bread pudding infused with warm spices, topped with caramelized bananas and a decadent rum sauce inspired by the classic French Quarter dessert.

Featured Beverage ($8)

• The Hurricane – This classic cocktail created at the famed New Orleans bar, Pat O’Brien’s in the 1940s includes light rum, dark rum, and a blend of passion fruit, orange, and lime juices. Shaken until perfectly chilled and garnished with a dash of bitters, grenadine, a cocktail cherry, and an orange slice.

The Last Bite: Vietnamese Comfort – by Door Nguyen

The preparation of a meal is the ultimate labor of love; sharing it is a profound expression of love–often described by the term, Thương. With each course meticulously crafted to honor the rich culinary heritage, The Last Bite leads you down the streets of Vietnam where you will encounter a sense of connection, community, and comfort. 

Prix Fixe ($42)

• Bread Service: Bánh Mì Pâté Bơ – Crispy Vietnamese baguette with a rich pork pâté spread and creamy house mayo butter as an ode to the well-beloved Viet sandwich.
• Appetizer: Cánh Gà Chiên Nước Mắm – Chicken wings deep fried to a golden perfection evenly coated in a caramelized fish sauce glaze—a fusion of sweet, salty, and savory flavors. 
• Salad: Gỏi Xoài Tôm – A vibrant and refreshing mango salad featuring cucumbers, carrots, daikon, red onions, and shrimp tossed in an umami fish sauce dressing served over an airy crisp shrimp chip boat.
• Entrée: Bò Lúc Lắc – Tender marbled bites of ribeye with sauteed onions over a fresh bed of watercress and heirloom tomatoes, alongside steamy white rice.
• Dessert: Lá Dứa Bánh Bông Lan – A light and fluffy sponge cake, with a gently sweet pandan flavor and a citrus note to complete your Vietnamese culinary journey. 

Special ($30)

• Bread Service: Bánh Mì Pâté Bơ – Crispy Vietnamese baguette with a rich pork pâté spread and creamy house mayo butter as an ode to the well-beloved Viet sandwich.
• Salad: Gỏi Xoài Tôm – A vibrant and refreshing mango salad featuring cucumbers, carrots, daikon, red onions, and shrimp tossed in an umami fish sauce dressing served over an airy crisp shrimp chip boat.
• Entrée: Bún Thịt Nướng – Savory melt-in-your-mouth grilled pork in a rice vermicelli noodle bowl perfectly balanced with pickled daikon and carrots, fresh lettuce, cucumbers, and mint. Served with Scallion Oil and Fish Sauce Nước Chấm.
• Dessert: Lá Dứa Bánh Bông Lan – A light and fluffy sponge cake, with a gently sweet pandan flavor and a citrus note to complete your Vietnamese culinary journey.

Featured Beverage ($8)

• Nước Mía Tắc Mule – A novel twist on the classic Moscow Mule–this Sugar Cane Calamansi Mule is the perfect cocktail to refresh your palette throughout your first bite to your Last Bite. 

Sintang Lasa: Filipino Cuisine – by Danica Cruz

Sintang Lasa means “Beloved Flavor.” Inspired by traditional and modern Filipino cuisine, it brings the warmth of home to every dish. Experience flavors that feel like love and heritage in every bite.

Prix Fixe ($37)

• Bread Service: Pandesal with Ube Butter – Soft Filipino bread rolls served with sweet ube butter
• Salad: Fresh Lumpia Salad – A mix of sautéed vegetables including carrots, green beans, sweet potato, and jicama, served with crispy lettuce, red cabbage crushed peanuts, and a creamy peanut dressing.
• Soup: Suam Na Mais – A comforting Filipino corn soup made with sweet corn, tender shrimp, spinach leaves, and aromatics simmered in a savory broth 
• Entrée: Sisig Pork Chop with Garlic Lemon Rice Pilaf – A modern take on Filipino Classic: soy-marinated grilled pork chop topped with crispy pork belly, chili peppers, and sautéed onions, and served with a zesty garlic lemon rice pilaf
• Dessert: Turon with French Vanilla Ice Cream – Crispy caramelized banana egg rolls, served with a scoop of French Vanilla ice cream, a drizzle of caramel, and a sprinkle of banana glitter

Special ($27)

• Bread Service: Pandesal with Ube Butter – Soft Filipino bread rolls served with sweet ube butter
• Salad: Fresh Lumpia Salad – A mix of sautéed vegetables including carrots, green beans, sweet potato, and jicama, served with crispy lettuce, red cabbage crushed peanuts, and a creamy peanut dressing
• Soup: Suam Na Mais – A comforting Filipino corn soup made with sweet corn, tender shrimp, spinach leaves, and aromatics simmered in a savory broth
• Entrée: Palabok with Garlic Lemon Shrimp – Rice noodles coated in a rich garlic sauce, topped with sautéed garlic lemon shrimp, crispy pork chicharrón , and garnished with eggs, green onion curls, and chili crisp

Dessert À La Carte ($6)

• Turon with French Vanilla Ice Cream – Crispy caramelized banana egg rolls, served with a scoop of French Vanilla ice cream, a drizzle of caramel, and a sprinkle of banana glitter

Featured Beverage ($7)

• Buko Ube Dream – A dessert inspired cocktail blended with aged rum, earthy ube, creamy coconut, and sweetened condensed milk, finished with coconut jellies

Golden Age of Hollywood – by the Bevier Culinary Instructors

Prix Fixe ($42)

• Bread Service: Sweet yeast rolls with herbed compound butter.
• Appetizer: Shrimp Cocktail – This specific interpretation is based on the Hors D ’Oeuvres menu from the Sunset Strip hotspot, Ciro’s.
• Salad: The Cobb – Originally developed at the Brown Derby, this classic salad includes chicken, bacon, egg, tomato, avocado, and blue cheese, all served atop a bed of chopped romaine tossed with the traditional Cobb vinaigrette.
• Entrée: Cod Fillet Bonne Femme – Inspired by the Earl Carroll Theater’s supper club menu, this dish includes a beautiful filet of Norwegian cod served over a rice pilaf, topped with a citrus butter sauce, and a sprinkling of slivered almonds.
• Dessert: Strawberries Romanoff – Echoing the signature dessert from the posh Rodeo Drive restaurant, Romanoff’s, this simple, yet elegant, dish includes a tangy and sweet whipped cream topping paired with fresh strawberries soaked in orange liqueur.

Special ($32)

• Bread Service: Sweet yeast rolls with herbed compound butter.
• Salad: The Cobb – Originally developed at the Brown Derby, this classic salad includes chicken, bacon, egg, tomato, avocado, and blue cheese, all served atop a bed of chopped romaine tossed with the traditional Cobb vinaigrette.
• Entrée: Smothered Chopped Steak – Inspired by a classic menu item from Chasen’s, this dish includes a delicately hand formed sirloin patty covered in a homemade mushroom gravy served over herbed mashed potatoes and roasted vegetables.

Dessert À La Carte ($6)

• Strawberries Romanoff – Echoing the signature dessert from the posh Rodeo Drive restaurant, Romanoff’s, this simple, yet elegant, dish includes a tangy and sweet whipped cream topping paired with fresh strawberries soaked in orange liqueur. 

Featured Beverage ($7)

• Rick’s Champaign Cocktail – A subtle nod to Bogart & Bergman’s silver screen classic, Casablanca, and the cocktail that it launched into fame. This is the Spice Box’s spin on a French 75. Gin, brandy, lemon juice, simple syrup, and sparkling wine. “Here’s looking at you kid.”

Lo Mejor De La Vida: Mexican Cuisine – by Alondra Vargas

Lo Mejor de la Vida brings the rich flavors, traditions, and warmth of Mexico together to create an unforgettable dining experience. Come celebrate authentic Mexican cuisine made with fresh ingredients, traditional recipes, and a passion for sharing the true taste of Mexico. The vibrant atmosphere and traditional décor make it the perfect place to gather with family and friends. Come join us, enjoy the flavors and culture of Mexico, and experience why life truly tastes better here!

Prix Fixe ($47)

• Bread Service: Queso Fundido & Tortilla Chips – Rich, melted Mexican Oaxacan cheese, with savory seasoned chorizo, topped with fresh pico de gallo, served with golden crisp tortilla chips.
• Appetizer: Taquitos de Papa – Crisp, golden tortillas folded with a seasoned potato filling served on fresh lettuce & cabbage, garnished with creamy Mexican crema, crumbled queso fresco, cherry tomatoes, & served alongside a vibrant salsa verde
• Salad: Ceviche & Tostadas – Fresh citrus-marinated shrimp delicately tossed with ripe tomatoes, crisp onion, cilantro, jalapeño pepper, & cucumber, topped with fresh avocado slices, served chilled with crisp tostadas, garnished with a hint of tajin
• Entrée: Quesabirria Tacos – Rich consommé dipped tortillas filled with slow braised birria meat folded with Mexican Oaxacan cheese, garnished with cilantro & onion, served alongside fragrant cilantro lime rice & a fresh fiesta salad
• Dessert: Churro Flan – Silky vanilla custard topped with a caramel glaze, served alongside warm churro bites dusted in cinnamon sugar, garnished with fresh strawberries, blueberries, & raspberries

Special ($32)

• Bread Service: Queso Fundido & Tortilla Chips – Rich, melted Mexican Oaxacan cheese, with savory seasoned chorizo, topped with fresh pico de gallo, served with golden crisp tortilla chips
• Salad: Ceviche & Tostadas – Fresh citrus-marinated shrimp delicately tossed with ripe tomatoes, crisp onion, cilantro, jalapeño pepper, & cucumber, topped with fresh avocado slices, served chilled with crisp tostadas, garnished with a hint of tajin
• Entrée: Espagueti Verde & Milanesa de Pollo – Seasoned, golden chicken milanesa served alongside tender spaghetti, tossed in a velvety green sauce of roasted poblano peppers & chiles, fresh herbs, & cream, garnished with crumbled mexican queso fresco, cilantro, & a lemon wedge

Dessert À La Carte ($9)

• Churro Flan – Silky vanilla custard topped with a caramel glaze, served alongside warm churro bites dusted in cinnamon sugar, garnished with fresh strawberries, blueberries, & raspberries

Featured Beverage ($9)

• Mangonada Cocktail – A refreshing blend of mango nectar and premium tequila, brightened with lime juice & layered with the sweet heat of chamoy & tajin

Yin and Yum: Authentic Chinese and Japanese Cuisine – by Kailing Chen

Delve into a Chinese and Japanese inspired dining experience that explores molecular gastronomy through innovative techniques and textures. Each dish is rooted in bold, authentic flavors drawn from cherished childhood memories, thoughtfully reimagined in a modern and creative way. The focus of the meal is harmony and balance, ensuring that no single flavor overpowers another. Flavor and texture meld seamlessly together, creating a comforting yet exciting celebration of culture, memory, and innovation on every plate.

Prix Fixe ($48)

• Bread Service: Scallion Pancake – Crisp, flaky scallion pancake layered with fragrant green onions and served with whipped pork floss butter.
• Appetizer: Chawanmushi – Silken egg custard in a kombu and shiitake dashi, finished with soy sauce caviar and chives.
• Salad: Ume Salad – Chilled julienned vegetables, crispy taro and lotus root with a plum dressing, served over a bed of fried vermicelli noodles.
• Entrée: Five Spice Duck – Roast duck breast lacquered in a cherry and shaoxing wine reduction, paired with savory xo fried rice.
• Dessert: Mango Kakigori – Light, creamy shaved ice layered with mango puree and a sweet milk drizzle.

Special ($38)

• Bread Service: Scallion Pancake – Crisp, flaky scallion pancake layered with fragrant green onions and served with whipped pork floss butter.
• Salad: Ume Salad – Chilled julienned vegetables, crispy taro and lotus root with a plum dressing, served over a bed of fried vermicelli noodles.
• Entrée: Miso Marinated Cod – Miso-marinated cod, gently roasted and served with creamy parsnip purée and yuzu vinaigrette.
• Dessert: Mango Kakigori – Light, creamy shaved ice layered with mango puree and a sweet milk drizzle.

Dessert À La Carte ($10)

• Dessert: Mango Kakigori – Light, creamy shaved ice layered with mango puree and a sweet milk drizzle.

Featured Beverage ($8)

• Guava Candy Mojito – White rum with guava candy syrup, fresh lime juice, mint, and club soda.