CASCADE CULINARY INSTITUTE • Spring Term 2009
GRANDVIEW BUILDING NORTH SISTERS RM • LOCATED AT COCC CAMPUS
Luncheon promptly from 12:00-1:00
All spring culinary luncheons $14.95per person
Spring CCI Menu
Tuesday, April 7
Risotto and Pancetta Cakes with Sundried Tomato Pesto
Spring Herb Salad with Truffle Vinaigrette
Veal Scaloppini with Marsala Sauce, Rosti Potatoes and Grilled Summer Vegetables
Black Forest Roll with Hood River Cherries
Freshly Baked Prosciutto Bread
Thursday, April 9
Coconut Macadamia Prawns with Soy Ginger Dipping Sauce
Grilled Pineapple, Jicama, Red Onion and Grapefruit Salad
Roast Leg of Lamb with Haricots Blancs
Steamed Chocolate Almond Pudding with Caramel Sauce
Freshly Baked Challah
Tuesday, April 14
Spanish Tapas Appetizers of Mussels with Olives, Shrimp with Garlic,
Potato Omelets and Manchego Cheese
Pan-fried Brook Trout with Bacon, Wild Rice and
Glazed Carrots
Fresh Seasonal Fruit Tart with Vanilla Crème Patissiere
Freshly Baked Ciabatta
Thursday, April 16
Pan Bagnat (Crusty Bread Filled with Tuna Confit, and Roasted Peppers)
Greek Salad with Feta and Whole Wheat Pita
Grilled Paillards of Chicken Breast with Tarragon Butter, Brown Rice, Pecans, and
Grilled Vegetables Provencale Style
Incredible Orange Cream Cake
Freshly Baked Rye Onion Rolls
Tuesday, April 28
Avocado, Tomato and Corn Salad with Aged Cheddar and Chipotle-Sherry Vinaigrette
French Onion soup Gratinee
Chicken Provencale with Orecchiette, Italian Sausage, Broccoli Rabe and Parmesan
Sicilian Canolli with Candied Citron, Cinnamon, Chocolate Ricotta Cheese Filling
Freshly Baked Vienna Bread
Thursday, April 30
Gnocchi Piedmontese with Shaved Parmesan Cheese
Shrimp Bisque with a Touch of Brandy
Seared Breast of Duck with Bigarade Sauce, Grilled Polenta and Fresh Asparagus
Cassata Italienne with Meringue, Vanilla Ice Cream and Raspberry Sorbet
Freshly Baked Olive Bread
Tuesday, May 5
Duck Confit with White Bean Hash Cake and
Cippolini Onion Marmalade
Parsons Garden Salad with Poached Quail Eggs
Perfectly Grilled Filet of Mahi Mahi Served with Hawaiian Pineapple Chutney,
Saffron Risotto and Garden Treasures
White Chocolate Parfait with Flambéed Cherries
Freshly Baked Four-Grain Bread
Thursday, May 7
California Roll Dungeness Crab, Avocado, and Cucumber with Pickled Ginger and
Wasabi Miso soup
Udon Noodle Pot with Fresh Clams, Chicken and Shrimp,
Japanese Vegetable Chiffonade Garnish
Trio of Green Tea Ice Cream, Ginger Crème Brulee and Fresh Lychee Fruit
Freshly Steamed Pork Buns
Tuesday, May 19
Tomato and Leek Quiche
Hearty Corn Chowder with Seasonal Fresh Herbs
Beef Wellington with Mushroom Duxelle and Cabernet Demi Glace,
Roasted Garlic Mashed Potatoes and Sautéed Greens
Three Chocolate Bavarois with Fresh Strawberry and Mint Compote
Freshly Baked French Bread
Thursday, May 21
Beef Carpaccio with Parmesan Reggiano and Extra Virgin Olive Oil
Tomato Tortilla Soup with Avocado and Jack Cheese
Chicken and Prawn Ragout, Saute Greens and Pinto Beans
Chef’s Favorite Dessert Strawberry Rhubarb Crisp with Vanilla Ice Cream
Freshly Baked Italian Bread
Tuesday, May 26
Shrimp and Mango Salad in Wonton Cups
Watermelon and Red Onion Salad with Watercress
Braised Lamb Shanks with Jus Lie, Hericot Verts with Walnuts and Lorette Potatoes
Cointreau Ice Soufflé with Almond Macaroons
Freshly Baked Braided Challah
Thursday, May 28
Vietnamese Salad Rolls with Cilantro Mint and Basil
Chicken Consommé Royale
Seared Sea Scallops with Artichokes and Peperonato
Chocolate Surprise Cakes with Passion Fruit Ice Cream
Freshly Baked Clover Leaf Rolls
All Spring culinary luncheons $14.95 per person