New England Lunch Menu
Vermont Cheddar Soup Gratine
Apple infused cheddar soup serve with a toasted cheddar-rye biscuit topped with melted apple laced cheddar cheese
Clams Casino
Oven roasted clams with bacon bread crumb filling
Apple Cranberry Mesclun Salad
Fresh baby lettuces tossed with a cider vinaigrette garnished with fresh apple and dried cranberries
Codfish Cakes with Tartar Sauce
Traditional fish cakes pan seared with tangy Tartar sauce
Yankee Pot Roast
Slow cooked beer braised beef over fennel mashed potatoes with Harvard Beets
Duo of Cod
Traditional Finnan Haddie and Pan Seared New Bedford Style – with tomatoes & Linguisa, served with fresh vegetable “noodles”
Red Flannel Hash
Served with Cole Slaw
New England Vegetable Pot Pie
Cheddar crusted vegetable stew served with a side of Harvard Beets
Indian Pudding Soufflé
Gingerbread with Roasted Pears and Maple Hard Sauce
Peach & Blueberry Cobbler
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.