Weekly Menus

  • The second year Culinary Management students are please to present their Fall 2017 Table d'hôte menu.

    The students are planning a truly gourmet evening for you which will include an appetizer, main entrée and dessert for just $40 including tax and gratuity. To complement our Table d'hôte menu we will be offering a second main entrée choice for those who prefer to enjoy a chicken entrée. Make your reservations early to avoid disappointment.

    Main Entrée Selections

    Thursday, October 12

    Potato crusted pickerel, salt roasted beets, and baby arugula topped off with toasted pumpkin seeds and lemon caper beurre blanc

    Red wine braised short ribs and layered Yukon gold and sweet potato dauphinois accompanied by brussel sprout leaves tossed with house double smoked bacon lardon

    Trio of apples with mulled cider, caramel and braised apples alongside house made cinnamon ice cream

    Thursday, October 19

    Creamy, roasted butternut potage garnished with maple creme fraiche

    Plum braised duck legs, seared Asiago polenta and shallot vinegar Swiss chard

    Orange creme brulee with house baked lady finger biscuits

    Thursday, November 2

    Carpaccio of beef served with mustard parmesan sauce and arugula leaves

    Nam Tok flank steak marinated in Thai chilies, herbs, and lime paired with sauteed haricots verts and Jasmine rice

    Classic Italian tiramisu with decadent layers of coffee and creamy mascarpone

    Thursday, November 9

    Pumpernickel Panzanella with mixed garden greens, field vegetables, avocado and balsmic vinegrette

    Seared salmon roulade filled with shrimp and bay scallops accompanied by crisp potato pancakes and glazed heritage carrots topped with lemon beurre blanc

    Lemon curd topped with a lightly carmelized meringue

    Thursday, November 16

    Arugula, apple, feta and walnuts tossed in cider vinaigrette and served with parsnip chip garnish

    Rosemary braised lamb shank, vegetable pave and barley wild rice risotto

    Pear tart tatin with house made rum raisin ice cream

    Thursday, November 23

    Trio of tacos featuring coastal shrimp, carne deshebrada and mild chorizo sausage

    Traditional pork pozole rojo seasoned with Mexican chilies, simmered with hominy and topped with radish, lettuce and avocado

    Crispy fried sweet churros with chocolate, caramel and vanilla dipping sauces

    Thursday, November 30

    House prepared charcuterie board featuring cured breast of duck, pickled vegetables, terrine du maison, seasoned olives and artisan cheese

    A sampling of pork showcasing apple cheddar tenderloin, BBQ pulled shoulder and Asian style pork belly served with sweet potato pomme puree and bacon tossed brussel sprouts

    Cream cheese stuffed carrot cake topped with orange pecan glaze

Back to Top