Experience Culinary Excellence!

 

Luncheon 1

12:00 pm - 1:00 pm

 

Seared Scallops with Purple Mashed Potato & Cilantro Cream Sauce

Mushroom Toban Yaki with Poached Egg & Garlic Oil

Watermelon Caprese

Short Rib Fries with Smoked Gouda Cheese Gravy & Crispy Onions

Roasted Brussel Sprouts with Bacon, Cherries, Candied Pecans & Garlic Aioli

Jumbo Lump Crab Cakes with Sauce Gribiche & Grilled Corn and Tomato Salad

Churros with Chocolate Sauce & Cajeta

S’mores Mousse Cup

Watermelon Mojito Mocktail

Blood Orange Spritzer

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Luncheon 2

12:00 pm - 1:00 pm

 

Brioche French Toast with Berry sauce & Whipped Maple Bourbon Vanilla Cream

Eggs in Purgatory

Carnitas Eggs Benedict with Chipotle Hollandaise

Fried Green Tomatoes

Saffron Mussels in White Wine Sauce with Charred Toast

Chilaquiles

Mock Bloody Mary with Fried Chicken & all the Fix’ins

Twice Cut Potatoes with Crema & Chives

Mini Fruit Tarts

 

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Luncheon 3

12:00 pm - 1:00 pm

 

Chicken Skewers in Coconut Curry Sauce

Salmon Poke Tacos

Glazed Lamb Meatballs with Greek Yogurt Sauce

Mozzarella Arancini with Spicy Tomato Sauce

Mini Chocolate Chip Cookies & Milk

Mini Snickerdoodle Cookies & Milk

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Luncheon 4

12:00 pm - 1:00 pm

 

Crab Rangoon

Caprese Salad with Burrata and Blood Orange Dressing

Sheep’s Milk Ricotta with Pomegranate Relish

Mosaic Salad

Pork Belly Pops with Black Garlic & Peanut Sauce

Parmesan Chicken Pillared with Cauliflower Puree and Summer Vegetables with Lemon Caper Sauce

Shrimp Taquitos with Corn Relish

Devil’s Food Cake

Blueberry, Lemon Thyme Mocktail

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Luncheon 5

12:00 pm - 1:00 pm

 

Skirt Steak Served with Avocado Chimichurri

Refried Black Beans with Queso Seco

Grilled Vegetables & Avocado

Salsa Bar and Cheese Fondue

Freshly made Corn Tortillas

Relleno’s

Sweet corn cakes

Horchata

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Menu 1 

 September 12

 

SUMMER PANZANELLA SALAD
Grilled Peaches and Corn, Heirloom Tomatoes, Toasted Ciabatta, Arugula, Basil, Olive Oil and Balsamic Glaze

HEIRLOOM TOMATO GAZPACHO
Cucumber, Bell Peppers, Sherry Vinegar, Basil Oil

SOUS VIDE TRI-TIP
Creamed Corn, Fried Shishito Peppers, Chorizo, Salsa Macha Verde

 

CREME FRAICHE PANNA COTTA
Cantaloupe Sorbet, Honeydew Consommé, Crisp Meringue, Basil

BREAD
Focaccia with Shallot Parsley Butter

PETIT FOUR
Smore’s and Berry Financier

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Notice
Please let your server know if you have any allergies or dietary requests 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

Menu 2

September 19 - October 03

 

WEDGE SALAD
Little Gem Lettuce, House-Made Buttermilk & Herb Dressing, Braised Bacon, Roasted Cherry Tomatoes, Chives and Gorgonzola Crumbles

HEIRLOOM TOMATO SOUP
San Marzano and Farmer’s Market Tomatoes, Fresh Basil, Cheese Toast

SOUS VIDE SANTA MARIA TRI-TIP
Grilled Zucchini, and Red Bell Peppers, Patatas Bravas, Roasted Jalapeño Chimichurri

 

CHOCOLATE PROFITEROLE
Caramelized Milk Chocolate Crémeux, Bittersweet Namelaka, Passion Fruit Vanilla Ice Cream

 

BREAD
Focaccia with Shallot Parsley Butter

PETIT FOUR
Smore’s and Berry Financier

 

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- Sep 19

- Sep 26

- Oct 03

 

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Notice
Please let your server know if you have any allergies or dietary requests

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

Menu 3

October 17 - October 24

 

CLASSIC CAESAR SALAD
Crispy Romaine Lettuce, Parmesan Cheese, Olive Oil Croutons and Creamy Caesar Dressing

 

BROWN BUTTER CAULIFLOWER SOUP
White Cheddar and Rosemary Biscuit

PAN ROASTED MARY’S AIRLINE CHICKEN BREAST
Creamy Mascarpone and Parmesan Polenta, Sautéed Green Beans, Crispy Pancetta, Apple Mostarda and Brandied Chicken Jus

CARROT CAKE
Cream Cheese Mousse, Carrot Gelée, Raisin Purée, Walnut Sablé

BREAD
Buttermilk Soft Rolls with Lemon Dill Butter

PETIT FOUR
Smore’s and Berry Financier

 

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- Oct 17

- Oct 24

 

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Notice
Please let your server know if you have any allergies or dietary requests

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

Menu 4

November 07 - 21

 

FALL FARMER’S MARKET SALAD
Mixed Greens, Roasted Pears, Celery, Shaved Fennel, and Candied Pecans with Honey Sherry Vinaigrette, Served with a Warm Blue Cheese Soufflé

ROASTED HONEY NUT SQUASH SOUP
Whipped Spiced Labneh, Pomegranate Relish

PAN ROASTED MARY’S AIRLINE CHICKEN BREAST
Italian Sausage, Ciabatta and Leek Dressing, Fried Brussel Sprouts, Pickled Mustard Seeds and Porcini Gravy

 

APPLE TARTE TATIN
Cinnamon Ice Cream, Dry Cherries, Red Wine Reduction

BREAD
Buttermilk Soft Rolls with Lemon Dill Butter

PETIT FOUR
Citrus Meringue Tartlet and Cranberry Orange Financier

 

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- Nov 07

- Nov 14

- Nov 21

 

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Notice
Please let your server know if you have any allergies or dietary requests

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry

 

 

 

 

 

 

 

Halloween Special

October 31

Dinner for Two $40

Pick-up:  5:45 pm

 

ITALIAN CHOPPED SALAD
Romaine and Radicchio Lettuce with Salami and Provolone Cheese, Pepperoncini, Garbanzo Beans, Tomatoes, Castelvetrano Olives, Pickled Red Onions and Fried EVOO Breadcrumbs, in a Red Wine Vinaigrette

PASTA AL FORNO
Baked Penne with San Marzano Tomato Sauce, Fresh Ricotta, Parmesan and Mozzarella Cheese

SAUSAGE AND PEPPERS
Mild Italian Sausage Stewed with Tomatoes, Onions, Basil, and Red and Yellow Bell Peppers

 

BUTTERSCOTCH POTS DE CREME
Cocoa Nib Brownie, Feuilletine Crunch, Chantilly

BREAD
Buttermilk Soft Rolls with Lemon Dill Butter

CARAMEL APPLE

 

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Notice
Please let your server know if you have any allergies or dietary requests

 

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	Your generosity is appreciated.  Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry