Tuesdays, Wednesdays, Thursdays
April 15, 16 and 17; April 29, 30 and May 1; May 13, 14 and 15; May 27, 28 and 29
Service times will begin at 11:30 a.m. with available seating limit of eight at 11:45 a.m., eight additional seats; eight at noon; eight at 12:15 p.m.; and eight at 12:30 pm.
Appetizers - $4.50
Duck Confit over an Asian Slaw
Fried Calamari with Cajun Aioli
Antipasto Plate with Fresh Lemon Cheese
Soups and Salads - $3.50
Caesar Salad with Asiago and Extra Virgin Olive Oil
Hearts of Artichoke Salad with Kalamata Olives and Fresh Tomatoes
Arugula Greens, Duck Confit, Crisp Apples, Grapes, Brie and Apple Cider Vinaigrette
French Onion Soup with Fontina and Swiss Cheese
Entrées - $6.50
Paupiettes of Fresh Brook Trout Florentine, Lemon Beurre Blanc
Fresh Pacific Cod, Beer Battered and Fried with Tartare Sauce
Fresh Pacific King Salmon, poached with Bearnaise Sauce
Seared Duck Breast, Sauce Bigarde, Saute of Greens and Rosti Potatoes
Swiss Style Pork Tenderloin, Rosti Potatoes
Breast of Chicken Cordon Bleu, Sauce Hollandaise
Freshly Prepared Sausage Sampler with Rosti Potatoes and Seasonal Greens
Wild Mushrooms and Artichokes with Black Pepper Pasta
Desserts $3.50
Rich Cheese Cake with Sour Cream Topping, Raspberry Sauce
Strawberry Rhubarb Crisp and French Vanilla Ice Cream
Fresh Seasonal Fruit Tart with Hazelnut Crust and Crème Anglaise
Cookie Sampler Plate, Trio of fresh baked Cookies and Ice Cream
Bread
Sourdough Baguette
Additional menu items will be available on a daily basis as the culinary students practices the skills of menu rotation and product utilization