Weekly Menus

  • The second year Culinary Management welcome guests each fall to enjoy prix-fixe Table D’hôte menus. The students plan a truly gourmet evening for you that includes an appetizer, main entrée and dessert for just $40.00 including tax and gratuity. To complement the Table d’hôte menu a second main entrée choice is offered for those who prefer to enjoy a chicken entrée. Make your reservations early to avoid disappointment.

    Main Entrée Selection Examples

    Roasted Butternut squash and Pear Soup with a hint of ginger

    Grilled black pepper flank steak served with root vegetable ragout, sautéed Swiss chard and a drizzle of honey mustard reduction

    Cranberry Walnut upside down cake accompanied by housemade vanilla bean ice cream

    Roasted Broccoli and fennel potage pureed with kale and lemon

    Fresh mussels, scallops, and shrimp tossed with squid ink pasta and herb infused olive oil

    Classic Lemon Tart garnished with whipped cream and candied lemon

    Grilled shrimp and Clementine oranges on garden greens with orange balsamic vinaigrette

    Asian inspired Pork & Pineapple kabobs on a bed of sautéed shitake mushrooms and jasmine rice

    Decadent chocolate lava cake with lychee chutney

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