Menus

Menus are based on curriculum taught in the students’ food and theory classes. The spring menu is available Tuesday to Thursday for lunch and dinner from May 14 to June 20.

Spring 2019

Menu

Lunch: 2-course menu - $19.00 / 3-course menu - $24.00

Dinner: 2-course menu - $21.00 / 3-course menu - $25.00

First course

House-cured trout with horseradish, almond, dill, Espelette cracker
or
Wild leek and four cheese dip with grilled flatbread
or
Spring vegetable and Parmesan broth with asparagus, peas, white beans, pesto

Second course

King Cole duck breast with peas, fingerlings, spinach, smoked onions, preserved lemon
or
Grilled branzino with asparagus, morel mushrooms, tomato, capers, wild leeks 
or
Goat cheese and grains with tempora sunchokes, grapes, almonds, quinoa, couscous 
or
Braised beef cheek ravioli with swiss chard, oregano, mornay

Dessert

Rhubarb tart with meringue, pistachios
or
Yogurt panna cotta with blackberry, honey, sponge toffee


Hours of operation

  • Lunch begins at 11:45 am
  • Dinner begins at 5:45 pm