Pacific Northwest Lunch Menu
Cream of Broccoli Soup
Tillamook Cheddar
Salad of Warm Lentils, Baby Spinach and Frisee
Julienne of Red and Yellow Pepper, Basil and Parsley
Lemon Vinaigrette
Roasted Pear & Hazelnut Salad
Rice Wine Vinaigrette, Oregon Blue, Toasted Hazelnuts
Pea Soup with Crab & Mint
Puree of English Peas, Leeks
Steamed Mussels
Graventsein Apples and Dark Microbrew Beer
Grilled Baguette
Oven Roasted Halibut
Warm Apple-Dried Cherry Compote, Roasted Vegetables
Pinot Noir Butter Sauce
Roasted Top Round of Lamb
Savory Bread Pudding, Brussels Sprouts
Fresh Thyme Merlot Sauce
Hot Smoked Apricot Salmon
Mushroom Soba Noodle Salad
Pan Seared Gingered Duck
Butternut Risotto and Wilted Watercress
Lingonberry Sauce
Sautéed Medallions of Venison
Oregano Cranberry Beans, Onion-Cheddar Baked Apples
Pinot Noir Sauce
Bow-Tie Pasta
with Wild Mushrooms, Asparagus & Pear Tomatoes
Rhubarb Upside-Down Cake
Cardamom Sweet Cream
Merlot Poached Pears
Riesling Zabaglione
Flourless Chocolate Cake
Coffee Crème Anglaise
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.