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Special Occasion Dinner Menu
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Elegant five course dinners created and served especially for you by our Culinary Arts Student Chefs
$25.00 including tax
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Aug. 28-29 / Oct. 2-3 / Nov. 6-7 Jan. 22-23 / Feb. 25-26 / April 9-10
Appetizer Beef Satay Soup Cream of Mushroom & Wild Rice Salads Traditional Ceasar Salad Stuffed Quail on Mixed Greens Entrées Roulade of Chicken Seared Ahi Tuna Grilled Pork Medallions Desserts Vacharin with Gelato Chocolate Risotto in a Florentine Shell Angel Food Cake with Spun Sugar
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Sept. 3-5 / Oct. 8-10 / Nov. 12-14 Jan. 28-30 / Mar. 4-6 / April 15-17
Appetizer Salmon Trilogy Soup Cream of Butternut Squash Salads Bay Scallop Salad Roasted Seasonal Vegetables Entrées Seafood Potpourri Stuffed Flank Steak Florentine Turkey Breast Dorato Desserts Mousse Trio Napoleon Sachertorte Pine Nut Panna Cotta
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Sept. 10-12 / Oct. 15-17 / Nov. 19-20 Feb. 4-6 / Mar. 11-13 / April 22-24
Appetizer Roulade of New York Steak Soup Seafood Bisque Salads Pork Tenderloin with Mixed Greens Baby Arugula in an Herb Tuile Entrées Medallions of Beef Bordelaise Blackened Catfish Almond Crusted Rack of Lamb Desserts Chocolate Silk Pate Apple Four Ways Spécialité de la Maison
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Sept. 17-19 / Oct. 22-24 / Dec. 3-5 Feb. 11-13 / Mar. 25-27 / April 29-May 1
Appetizer Shrimp and Pasta Soup Cream of Asparagus Salads Baby Lettuce with Citrus and Fresh Berries Wilted Spinach Salad with Bacon Dressing Entrées Veal Scallops Holstein Smoked Whitefish Roasted Mustard Seed Crusted Pork Desserts Chocolate Bowl with Cannoli Cream Pecan Pie with Maple Fudge Spécialité de la Maison |
Sept. 24-26 / Oct. 29-31 / Dec. 11-12 Feb. 18-20 / April 1-3 / May 6-7
Appetizer Terrine and Mousse Melange Soup French Onion Salads Baked Mozzarella & Brie on Greens Asian Chicken Salad Entrées Sauteed Chicken Chipotle & Raspberry Glazed Salmon Beef Wellington Desserts Lemon Roulade Charlotte Russe Spécialité de la Maison
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