International Cuisine Menu
April 17th
Netherlands
Cod with Mushrooms & Mustard Beef With Curry
Spain
Shrimp with Salsa Rosa
Pollo Naranja – orange chicken
Chicken Matzo Meatballs in Almond SAuce
Baked Mushroom Kugel
Greece
Braised Veal Soffritto with Sweet Potatoes
Honey Glazed Doughnuts
Australia
Mushroom & Beef Strudel
Pan Seared Orange Roughy with Arugula-Peach Salad
Argentina
Shrimp Empanadas
Parilla del Portaro – Steak with CHimi Chiri Sauce
Serrano Ham-Potato-Phyllo Pizza
Lamb & Sweet Potato Vindaloo Stew
Germany
Black Bean and Carrot Latkes
Kofta Curry
Russia
Georgian Lamb Stew
Plemini with Pork
Japan
Apple-Pear Haroset
Beef Teriyaki with Edamame Beans
Thailand
Spring Rolls
Sweet Chili Glazed Orange Roughy
Jamaica
Jerk Shrimp
Chicken-Mango Salad
Our students rotate through each station in the kitchen, which includes:
Potager - Saucier - Poissonier -
Chef Tournant - Garde Manger - Grillardin -
Entremetier and 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
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions.
Thank you and Bon Appetit
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