Mid-Atlantic Lunch Menu
“Old Bay” Crab Soup
Lump Crab, Rich Fish Fumet and Cream
Tomatoes, Corn and Peas
Crab Puffs
Navy Bean Soup
Rich Broth of Simmered Beans, Onion, Garlic and Fresh Sage
Fresh Cured House Smoked Bacon
Pan Fried Soft Shell Crabs
Toasted Garlic and Lemon
Raspberry Infused Shaved Fennel Salad
Crispy Bialy
Miniature Braised Short Rib Pot Pie
Thyme and Red Wine Braised
Caramelized Pearl Onions and Pennsylvania White Mushrooms
Rich Biscuit Lid
Waldorf Salad
Chive and Tarragon Aioli Tossed Granny Smith Apples,
Toasted Walnuts and Julienne Celery
Bibb Lettuce with Toasted Onion Vinaigrette
Chicken and Dumplings
Cast Iron Braised with Onion, Celery and Chicken Broth
Creamy Fresh Thyme Braising Sauce and Dill Dumplings
Pastrami Reuben
Fresh Smoked Coriander and Black Pepper Pastrami
Sauerkraut, Roasted Garlic and Sun Dried Tomato Aioli
Melted Sharp New York Cheddar and Fresh Onion Roll
Classic Seafood Newburg
Bay Scallops, Lump Crab and Shrimp
Sherry Lobster Cream Sauce
Potatoes Parmentier, Spaghetti Squash
Shaker Style Turkey Cutlets
Buttered Poppy Seed Homemade Noodles
Red Swiss Chard and Spinach Sauté
Scallopini of Veal Oscar
Sautéed with Lemon, Vermouth, Cream and Glade de Viande
Asparagus, Crabmeat and Sauce Béarnaise
Croquette Potatoes, Green Beans with Tomatoes and Basil
Pan Roasted Pork Chops
Braised Sauerkraut and Apples
Potato Pancakes, Spicy Vegetables in Sour Cream
Ginger Pound Cake with Warm Cranberries
Shoofly Pie
Applesauce Cake with Caramel Glaze
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.