2019 – 2020 Dinner Menu

Each four course menu is priced according to the entrée of your choosing. A variety of non-alcoholic beverages, including our “mocktails” are available for purchase.


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!