Italian Bistro Lunch Menu
Orange – Fennel; Travers
Mixed Greens with Tomato-Red Wine Vinaigrette;Shauna
Mushroom. Artichoke & FOntina Frittata; Kenny
Pear, Prosciutto & Gorgonzola Panini; Chuck
Tuna Carpacchio; Shauna
Pasta Station – Pesto, tomato,Alfredo & accompaniments; Travers
Eggs Pope Benedict; Krystal
Ricotta Pancakes with Roasted Peaches; Krystal
Stuffed Ciabatta; Charly P
Tomato, Zucchini & Potato Gratin; Chuck M
Veal Rolotini; Kenny
Hazelnut Cinnamon Rolls; Shauna & Jenn
Apple Cider Coffee Cake; Charly P
Choc.-Almond Biscotti w/ Hot choc dipping sauce; Jenn
Polenta w/ warm berries; Jenn
Raspberry Pine Nut tart; Kenny
Mike O’ “the Mystery Dish”
Antipasto Platter; Grant
Fruit Platter; Chef
Salad of Grilled Vegetables with a Sweet & Sour Vinaigrette; Talia
Pasta with Mussels; Amanda
Ham Crusted Quiche with Red Pepper, Spinach & Cheese; Alex
Green Salad; Talia
Bacon; Amanda
Cheesy Croquette Potatoes; Amanda
Poached Eggs on Focaccia with Prosciutto & Smoked Tomato Hollandaise; Jodi
Pork Loin Stuffed with Figs; Pat
Pulled CHix, Sun-dried tomatoes, Artichoke Hearts, onion, Olive & Pepper Pasta; Rob
Pistachio Crusted Salmon; Alex
Eggplant Parm; Rob
Fritatta Station; Joe
Desserts & BreadsCheesecakes with Red wine caramelized apples & pears; Talia
Chocolate Cinnamon Buns; Grant
Dessert “Panzanella”; Joe
Espresso “Coffee Cake”; Jodi
Orange-Chocolate Chip Pancakes with Caramel Sauce; Pat
Our students rotate through each station in the kitchen, which includes:
Soups-Salad, Pantry-Sandwiches-Expediting-Grill, Appetizers-Sauté, and Pasta-Desserts and Cheese.
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!
- Eating raw seafood, raw meat, poultry, and/ or dairy products has a greater food safety risk than eating properly cooked products.
- Products may be prepared with peanut oil.