Syllabus for Dux at The Summit

Course Objective: Chef Eddie Lau’s new Sunday night five- to seven-course suppers are intimate affairs. Served only at the restaurant’s bar, each dinner revolves around a theme. Lau plays with different cooking styles — and preps plates right behind the bar, educating his diners on technique and ingredients.

Current Major: Duck (for the next several weeks).

Class Description: Students will indulge in such artfully composed dishes as a fried sous vide duck egg atop a tart filled with English peas, baby carrots, and ramp-duck-bechamel gravy; a duck confit poutine with pomme dauphine and foie-balsamic glaze; and tsukemen with homemade noodles and a rich duck gravy.

Class Limit: Eight diners weekly.

Final Exam: Cleaning your plate(s).

Available Sunday nights (7 p.m.) at The Summit, 780 Valencia Street, between 18th and 19th Streets (415-861-5330 or thesummit-sf.com), $60 per person. Reservations online at duxsf.com.