Elegant five course dinners created and served especially for you by our
Culinary Arts Student Chefs
Wednesday, Thursday, Friday
6:00pm to 8:00pm
$19.95
plus beverage and tax
For Reservations Call
480-423-6284
Aug. 29-31 / Oct. 3-5 / Nov. 7-9
Jan. 23-25 / /Feb. 27-29 / April 9-11
APPETIZERS
Trilogy of Salmon
Spicy Asian Pork Ribs
SOUPS
New Orleans Seafood Gumbo
Asian Won Ton
SALADS
Grilled Beef Salad
Roasted Seasonal Vegetables
ENTRÉES
Roasted Monkfish
Herb Breaded Pork Chops
Tandoori Lamb
Sausage Stuffed Flank Steak
Turkey Breast Dorato
DESSERTS
Pear Risotto Pouch
Tres Leches Cake
Cherries Jubilee
Black Bottomed Butterscotch Pie
Sept. 12-14 / Oct. 17-19 / Nov. 28-30
Feb. 6-8 / March 19-21 / April 23-25
APPETIZERS
New Zealand Lamb
Shrimp and Pasta
SOUPS
Purée of Celery
Seafood Consommé
SALADS
Baby Lettuce with Citrus and Berries
Wilted Spinach Salad
ENTRÉES
Braised Short Ribs of Beef
Veal Scallops Holstein
Smoked Whitefish
Roasted Citrus Crusted Pork
Seafood Stuffed Trout
DESSERTS
Molten Chocolate Cake
Tiramisù
Red Velvet Cake
Spécialité de la Maison |
Aug. 23-24 / Sept. 27-28 / Nov. 1-2
Jan. 17-18 / Feb. 21-22 / April 3-4
APPETIZERS
Chicken Satay
Marinated Squid and Octopus
SOUPS
Cockie Leekie
Cream of Mushroom and Wild Rice
SALADS
Traditional Caesar Salad
Stuffed Quail with Mixed Greens
ENTRÉES
Grilled Spiced Ostrich
Seared Ahi Tuna
Braised Lamb Shank
Stuffed Pork Loin with Figs
Grilled Beef Skewer
DESSERTS
Pine Nut Panna Cotta
Fresh Fruit Frangipane Tart
Chocolate Rice Pudding
Angel Food Cake
Sept 5-7 / Oct. 10-12 / Nov. 14-15
Jan. 30-31-Feb. 1 / March 5-7 / April 16-18
APPETIZERS
Pot Stickers
Coquilles St. Jacque
SOUPS
Hot and Cold Grilled Pineapple
Seafood Bisque
SALADS
Pork Tenderloin with Mixed Greens
Baby Arugula in an Herb Sauce
ENTRÉES
Dover Sole Paupilettes
Medallions of Beef Bordelaise
Blackened Swordfish
Duck á la Orange
Alomnd Crusted Rack of Lamb
DESSERTS
Mousse Trio Terrine
Apple Four Ways
Cheesecake Tartlets
Spécialité de la Maison
Sept. 19-21 / Oct. 24-26 / Dec. 5-6
Feb. 13-15 / March 26-28 / May 1-2
APPETIZERS
Prosciutto Wrapped Asparagus
Petites Canapés
SOUPS
New England Clam Chowder
Watermelon Consommé
SALADS
Asian Chicken Salad
Baked Mozzarella & Brie on Field Greens
ENTRÉES
Halibut and Shrimp en Papillote
Roulade of Squab
Hawaiian Roasted Pork
Chipotle and Rasberry Salmon
Beef Wellington
DESSERTS
Pôt de Crème in a Chocolate Bowl
Chocolate Hazelnut Semifreddo
Walnut Carrot Cake
Spécialité de la Maison | 
