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A là carte luncheons created and
served especially for you by our
Culinary Arts Student Chefs
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Tuesday through Friday
11:30am to 1:00pm
For Reservations Call
480-423-6284
Please note that there are several days that we are not open to the public
for service.
These days enable us to provide our students with alternate learning opportunities necessary for
their future success.
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SOUPS
GAZPACHO
or
CHICKEN AZTEC
2.95
SALADS
BABY MIXED GREENS
Crisp lettuces, topped with cucumber,
tomato, red onion and
mixed with a balsamic vinaigrette
4.75
ROMAINE WITH GRAPEFRUIT
AND BLUE CHEESE
Laced with pomegranate port vinaigrette
4.95
SALAD OF THE HOUSE
2.95
SANDWICHES
SLICED BREAST OF TURKEY
Served on a pumpernickel roll with gruyere cheese
and tomato chutney
5.25
HUMMUS AND CRUNCHY VEGETABLES
With sprouts, tabbouleh and ginger curry vinaigrette
on a soft roll
4.95
GRILL ITEMS
CHICKEN PICCATA
Accompanied by a purée of root vegetables
5.75
POACHED SALMON FILLET
With an artichoke frittata, lemongrass,
Jalapeño beurre blanc
6.25
ROAST DUCK STIR FRY
Shiitake mushrooms, asparagus and orange sauce
5.95
PENNE PASTA
mixed with gorgonzola cheese sauce
5.50
DESSERTS
CHOCOLATE BREAD PUDDING 2.95
GREEN APPLE ROSEMARY SORBET 3.25
BANANA CRÈME BRÛLÈE 2.50
RASPBERRY CHOCOLATE TART 2.75
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SOUPS
BAY SCALLOP BISQUE
or
COLD PEACH SOUP
2.95
SALADS
POACHED PEARS WITH PARMESAN
Topped with spiced walnuts
and raspberry vinaigrette
4.75
PENNE PASTA SALAD
With grilled fennel, zucchini, kalamata olives, topped
with feta cheese and balsamic vinaigrette
4.95
SALAD OF THE HOUSE
2.95
SANDWICHES
WHOLE WHEAT CLUB
Layers of lean meats and fresh cheeses,
accompanied by our house made coleslaw
5.25
GRILLED CHICKEN ON BASIL FOCACCIA
Tender strips of chicken with artichokes, tomato,
cucumber and red pepper relish
5.50
GRILL ITEMS
ROULADE OF CHICKEN
Stuffed with braised wild mushrooms and
drizzled with veal glaze
5.75
MINUTE STEAK DIJONAISE
Served with carrots and fresh shallots
5.95
SEAFOOD CAKES
Accompanied by salsa and caper sauce
5.50
STUFFED LEG OF LAMB
With rosti potatoes and grilled eggplant salad
5.50
DESSERTS
PEACH CREAM VOLAU VENT 2.50
BLACK FOREST TORTE 2.95
BRIE CHEESE FLAN 2.75
MILE HIGH LEMON TART 3.25
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SOUPS
SAUSAGE TORTELLINI
or
ROASTED CORN CHOWDER
2.95
SALADS
ITALIAN CHICKEN SALAD
In a crisp lettuce cup
4.95
MIXED GRAINS AND BEANS
With sun-dried tomato vinaigrette
4.75
SALAD OF THE HOUSE
2.95
SANDWICHES
ROASTED PORK LOIN
Served on a fresh baguette with Havarti cheese,
rosemary aioli and apple pear chutney
4.95
GRILLED TUNA SANDWICH
Argula, mascarpone cheese and
marinated red pappers on a sesame roll
5.25
GRILL ITEMS
PORK SCHNITZEL
Accompanied by an olive fettuccini
5.75
SHRIMP AND BAY SCALLOP SAMBUCA
Enhanced with a dry vermouth sauce
and fennel
5.95
PEPPERED TOURNEDOS OF BEEF
with garlic mashed potatoes
6.25
BOUQUETIÈRE OF VEGETABLES
Layered, marinated seasonal vegetables,
topped with tomato
and crème frâiche
5.25
DESSERTS
SOUR CREAM DUTCH APPLE PIE 3.25
CLASSIC NAPOLEON 2.75
CHOCOLATE TRUFFLE BROWNIE 2.50
MANGO ORANGE MOUSSE 2.50
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SOUPS
APPLE AND RUTABAGA
or
CREAM OF ROASTED TOMATO
2.95
SALADS
MOZZARELLA, TOMATO AND WHITE BEAN
With creamy chive dressing,
crostini with tapenade
4.95
THAI BEEF WITH SPICY PEANUT DRESSING
Julienne vegetables
and crispy wonton strips
5.25
SALAD OF THE HOUSE
2.95
SANDWICHES
ITALIAN SUB SANDWICH
Served on a baguette with salsa verde
and eggplant capnata
5.25
TRADITIONAL PATTY MELT
With tobacco onions and cheese
4.95
GRILL ITEMS
ESCALLOP OF PORK TESSA
Served with a sherry pumpkin bisque
5.95
PEASANT PAELLA
Mixed shellfish and sausage
with saffron rice
5.50
COQ AU VIN
Tender breast of chicken with grilled zucchini
and chili corn fritter
5.75
PETITE NEW YORK STRIP
Grilled with endive
6.25
DESSERTS
CHOCOLATE ECLAIR 2.75
PEACH PECAN STRUDEL 3.25
LEMON AND ORANGE POUND CAKE 2.50 DERBY PIE 2.50 |
SOUPS
SHIITAKE MUSHROOM AND POTATO
or
SHELLFISH BISQUE
2.95
SALADS
TEA SMOKED CHICKEN
On Japanese noodles
with tempura battered tofu
5.25
MIXED GREENS TOPPED WITH PEARS
Blue cheese crumbles, prosciutto, spiced walnuts
and a dried fig vinaigrette
4.95
SALAD OF THE HOUSE
2.95
SANDWICHES
OPEN FACED NEW YOUR SIRLOIN
With horseradish cream sauce
and sweet potato salad on a crusty roll
5.50
MOZZARELLA WITH ROASTED TOMATOES
Served with a roasted pepper garnish and pesto,
on herbed focaccia bread
4.95
GRILL ITEMS
BRAISED CHICKEN
Topped with cashew butter,
served with a vegetable napoleon
5.50
CHARRED ESCALOPE OF SALMON
With shallot ragout
5.95
FENNEL STUFFED FILLET OF SOLE
With a creme beurre blanc
5.25
HALF RACK OF BABY LAMB
With carrot mousse
5.50
DESSERTS
RASPBERRY PHYLLO POUCH 2.50
CHOCOLATE DIPPED MACAROONS 2.75
STRAWBERRY SHORTCAKE 3.25
TOFFEE GLAZED HAZELNUT DELICE 2.95
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