A selection of pâtes, mousses, rillettes, seafood, cheese and marinated salads
Hor D’Oeuvres
Please select one:
Haute Cuisine
- Potage du Soir
A Classical Soup Preparation Changing Nightly - Escargot Beignet
Battered Snails, Shiitakes, Bacon & Onions Sauce Bourguignonne - Quiche au Rouquefort et aux Poireaux
Rouquefort and Leek Quiche
Cuisine Bourgeoise
- Hors d'oeuvre du Soir
A Classical First Course Changing Nightly - Grenouilles a la Provencal
Crispy Frogs Legs served over a Potato Croquette With a Lemon Caper Cream - Moules Frites
PEI Mussels with Garlic, Shallots, Lemon, Parsley & Vermouth Cream with Frites
Lea Entrees
Please Select One:
Haute Cuisine
- Lamb Noisette
Fennel & Lavender Roasted Rack of Lamb Sweetbread & Roasted Shallot Stuffing Buttered Pole Bean Fricassée Plum Tomato & Nicoise Olive Tapenade - Filet Mignon ala Bordelaise
Grilled Medallions of Beef Tenderloin Reduction of Chablis, Shallots Thyme Lemon & Veal Glacé, Potato Gratin, Porcini & Crimini Mushrooms - Poulet Chasseur
Braised Chicken, Roasted Beets with Beet Greens, Garlic Chive Mashed Potatoes And Tomato Flavored Demi Glace
Cuisine Bourgeoise
- Veau Braise a la Provencale
Lightly Braised Veal Cheeks in a Reduced Veal and Tomato Citrus Broth, Sundried Tomato & Goat Cheese Bread Pudding - Monk Fish & Tuna Bouillabaisse
Braised Monkfish, Grilled Tuna, & Lobster Tomatoes, Fennel, Saffron, & Citrus Butter Sauce - Le Filet de Saumon au Beurre Rouge
Lightly Pan Fried Salmon served with Savory Sauerkraut, Dill Spaetzel and a Red Wine Veloute
Les Salades
Please select one:
- Entrée du Soir
Changes Nightly - Salade Frisée
With Bacon Lardons, Brioche Croutons, Sherry - Salade avec Laitue at Fines Herbs
Arugula & Bibb Lettuces, Tarragon, Chevril & Chives Lemon, Sweet Vermouth & Black Pepper Vinaigrette
*Vegetarian Entrée Available Upon Request
Dessert
A Selection from our Classical Bakeshop
About our kitchen
Our students rotate through each station in the kitchen, which includes:
Potager – Saucier – Poissonier – Chef Tournant – Garde Manger – Grillardin Entremetier – Legumier
Because this is a teaching facility, we recommend that you order a variety of foods to allow our students to maximize their learning experience. We apologize in advance if we are temporarily out of a menu item.
Thank you and bon appetite!
- Some items may be cooked to order. Consuming raw or under-cooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
- Before placing your order, please inform your server if a person in your party has a food allergy. Even though, we go to great strides to identify possible allergens in the food we serve
... .be advised, we do not guarantee that the food being served is free of any food allergen.