2019 – 2020 Dinner Menu

September 11-13, October 23–25, February 5-7, March 25-27

1st Course

– Grilled Vegetable Tamale with Smoked Tomato Coulis (GF) or

– Prosciutto, Fig, Arugula & Shaved Parmesan Flatbread

 

2nd Course

– Student Creative Salad (GF) or

– Duck Consommé

 

Entrees

– Miso Marinated Sea Bass with Braised Baby Bok Choy (GF) $30

– Rosemary & Citrus Roasted Chicken with Puree of Root Vegetables (GF) $26

– Pork Osso Bucco with Creamy Asiago Polenta (GF) $28

 

Dessert

– Students’ Practical Desserts

 

September 18-20, October 30–November 1, February 12-14, April 1-3

1st Course

– Eggplant Caponata & Housemade Lavosh or

– Sweet Soy Glazed Softshell Crab with Daikon Salad (GF)

 

2nd Course

– Student Creative Salad or

– Truffled Cauliflower Soup (Veg & GF)

 

Entrees

– Rainbow Trout en Papillote (GF) $26

– Grilled Lamb Chop with Mediterranean Roasted Vegetables

& Lemon Scented Couscous $30

– Herb Marinated Flat Iron Steak with Robuchon Potatoes (GF) $28

 

Dessert

– Students’ Practical Desserts

 

September 25–27, November 6-8, February 19-21, April 8-10

1st Course

– Trio of Vegetarian Bruschetta or

– Seafood Cakes with Red Onion Confit & Housemade Aioli (GF)

 

2nd Course

– Student Creative Salad (GF) or

– Roasted Corn Chowder & Chipotle Black Bean Soup Duet

 

Entrees

– Pan Seared Salmon with Red Pepper Pesto & Wild Rice Pilaf (GF) $28

– Oxtail Raviolo with Morel Mushrooms & White Madeira Sauce $28

– Fresh Herb Roasted Game Hen & Seasonal Vegetables (GF) $26

 

Desserts

– Students’ Practical Desserts

October 3-4, November 14-15, February 27-28, April 16-17

1st Course

– Chipotle Black Bean Tostada (GF) or

– White Wine Steamed Mussels

 

2nd Course

– Student Creative Salad or

– Sweet & Spicy Chilled Mango Soup (Veg & GF)

 

Entrees

– Grilled Gravlax with Ancient Grain Flannel Hash (GF) $30

– Sonoran Chicken Ballotine & Blue Corn Tamale with Mole Verde (GF) $26

– Roasted Pork Tenderloin with Sweet Potato Gnocchi $28

 

Desserts

– Students’ Practical Desserts

 

October 9-11, November 20-22, March 4-6, April 22-24

1st Course

– Housemade Charcuterie Board or

– Fennel & Citrus Flatbread

 

2nd Course

– Student Creative Salad (GF) or

– Wild Mushroom Soup en Croute

 

Entrees

– Mango Glazed Escolar with Forbidden Rice & Pea Tendrils $28

– Sous Vide Duck Breast & Duck Confit Duet

with Dauphinoise Potatoes & Red Cabbage Marmalade $30

– Smoke St. Louis Ribs & Seared Pork Belly

with Baked Mac ‘n’ Cheese & Brussels Sprout Slaw $26

 

Desserts

– Students’ Practical Desserts

 

 

October 16-18, December 4-6, March 18-20, April 29 – May 1

 

Buffet Week

$28 per person

 

A student inspired selection of various food stations.

 

-Vegetarian selections

-Fish & various meats

-Salads and side dishes

-Variety of desserts

-and much more!