Elegant five course dinners created
and served especially for you by our
Culinary Arts Student Chefs

$25.00 including tax

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

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

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

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