SALAD UPGRADES All entrees are served with a garden salad Salads may be upgraded from the list below for an additional cost

Transcription

1 SALAD UPGRADES All entrees are served with a garden salad Salads may be upgraded from the list below for an additional cost MEDLEY OF MIXED FIELD GREENS AND FENNEL with sliced kohlrabi and organic tomatoes FANNED BELGIAN ENDIVE & MESCLUN SALAD with sliced oranges, glazed walnuts & bleu cheese crumble WATERCRESS & FENNEL ON FANNED BELGIAN DNDIVE with goat cheese and sliced pears HEARTS OF ROMAINE SALAD with diced tomato, garlic croutons & crumbled feta cheese CLASSIC CAPRESE SALAD sliced vine ripe tomatoes, fresh mozzarella & basil, with extra virgin olive oil and balsamic vinegar HEARTS OF PALMS & SLICED PAPAYA SALAD on a bed of butter lettuce with mandarin oranges ARUGULA SALAD AND TEAR DROP TOMATOES on scarlet butter lettuce with pumpkin seeds and parmesan crisps KALE SALAD WITH SUN-DRIED CRANBERRIES with diced mango, and balsamic vinaigrette CLASSIC CAESAR SALAD with hearts of romaine, focaccia croutons and shaved parmesan BABY SPINACH AND CHICORY FRISEE SALAD with sliced mushrooms, crumbled goat cheese and sherry-thyme vinaigrette MEDLEY OF FIELD GREENS AND ROASTED GOAT CHEESE with grapes, toasted hazelnuts and balsamic vinaigrette FANNED BELGIAN ENDIVE with baby mesclun salad, roasted beets and candied walnuts BABY SPINACH SALADW with sliced tomatoes, croutons, parmesan cheese and raspberry vinaigrette WEDGE OF BUTTER LETTUCE with tomatoes and creamy house made Roquefort dressing per person $4.00

2 VEGETARIAN AND PASTA ENTREES All entrees are served with a garden salad, and rolls *SEASONAL VEGETABLE PAELLA with Spanish saffron risotto, fennel, artichokes and teardrop tomatoes *VEGETABLE STRUDEL with fresh seasonal vegetables wrapped in crispy phyllo served on garlic, with basil pomodoro sauce LOBSTER RAVIOLI with tomato vodka sauce and vegetable du jour *VEGAN SAFFRON INFUSED COUSCOUS MOROCCAN with braised chickpeas, caramelized bok choy and lightly curried red pepper coulis *MOROCCAN SPICED VEGETABLE TAGINE with celery root, sweet potatoes, edamame, and young pea sprout salad *GRIDDLED ROASTED GARLIC POLENTA NAPOLEON with grilled eggplant, fresh mozzarella, green asparagus and basil pesto cream *PORTOBELLO MUSHROOM RAVIOLI GIGANTE with wilted spinach, wild mushroom fricassee and white Italian truffle oil TIGER SHRIMP FETTUCCINE Grilled tiger shrimp skewer on fettuccine and pesto sauce ROASTED TEQUILA BREAST OF CHICKEN PUTTANESCA with tequila marinated breast of chicken on linguine pasta, and tequila lime cream sauce Pan Seared Sea Scallops served on fettuccine with creamy tomato sauce *Wild Mushroom Ravioli with hazelnut butter sauce and fried sage * Vegetarian

3 SEAFOOD ENTREES All entrees are served with a garden salad, rolls and butter, Rice or Potato, vegetable of the day GRILLED FILLET OF SALMON FLEURY with dill champagne sauce CRAB CRUSTED WILD MAHI MAHI with lightly curried corn coulis and French tarragon PESTO CRUSTED FARM RAISED TILAPIA CIOPPINO with Manila clams, baby shrimp, roma tomato and opal basil PAN SEARED RARE HERB DE PROVENCE CRUSTED WILD AHI TUNA STEAK with artichokes, charred peppers and kalamata olives BROILED GREAT LAKES WHITEFISH with white grapes, slivered almonds and chardonnay dill sauce ROSEMARY MARINATED GRILLED CENTER CUT SWORDFISH STEAK with baby tomatoes, fennel confit and green olive pesto CRISPY ASIAN STYLE SALMON FILLET with honey glazed sesame seeds and ginger-soy sauce LEMON DILL CRUSTED ORGANIC WILD SALMON with seasonal organic vegetables and light lemon butter sauce GRILLED WILD BLUE NOSE SEA BASS with tropical fruit relish and lime miso sauce POTATO CRUSTED FILLET OF WHITEFISH with sun-dried tomato champagne cream sauce $32.95 $34.95

4 POULTRY ENTREES All entrees are served with a garden salad, rolls and butter, Rice or Potato, vegetable of the day STUFFED BREAST OF CHICKEN PARMA with prosciutto, provolone, walnuts and mushrooms & marsala sauce OVEN ROASTED CHICKEN BREAST AND LEG with mushroom medley and sun-dried tomato ragout STUFFED BREAST OF CHICKEN MOROCCAN with couscous, golden raisins, almonds and spiced apple nage STUFFED MEDALLIONS OF CHICKEN ROULADE BRESSANE with goat cheese, sun-dried tomato, artichokes and roasted shallot au jus TRUFFLE ROASTED AIRLINE CHICKEN BREAST PIEDMONT with flat leaf parsley, Italian white truffle oil and light Chianti black truffle jus STUFFED BREAST OF CHICKEN FLORENTINE with spinach, mushroom duxelle and sauce chasseur STUFFED BREAST OF CHICKEN MILANESE with butternut squash risotto, opal basil and saffron yellow pepper coulis STUFFED BREAST OF CHICKEN PORCINI with wild mushrooms, risotto and asparagus served with madeira sauce STUFFED CORNISH GAME HEN with wild and white rice, sun-dried cranberries, almonds and rosemary garlic sauce SAUTÉED BREAST OF CHICKEN PICCATA with white wine, capers, Italian parsley and light lemon butter sauce

5 MEAT ENTREES All entrees are served with a garden salad, rolls and butter, Rice or Potato, vegetable of the day GINGER CORIANDER RUBBED CRISPY DUCKLING with honey soy glaze and candied pear SLOWLY BRAISED VEAL OSSO BUCCO with saffron risotto and mushrooms SAUTÉED VEAL PICCATA MILANO with button mushrooms, teardrop tomatoes and chardonnay herb butter FACULTY CENTER SURF AND TURF broiled petite filet mignons with tiger shrimp skewer and lemon garlic butter GRILLED AGED NEW YORK STRIP with wild mushroom, and bordelaise sauce WILD HERB CRUSTED NEW ZEALAND RACK OF LAMB with Japanese breadcrumbs, French Dijon mustard and zinfandel garlic jus ROSEMARY SHALLOT MARINATED DOUBLE CUT LAMB CHOPS with gingered plums and caramelized fennel GRILLED FILET MIGNON AU POIVRE with pinot noir green peppercorn reduction and Maytag blue cheese TOURNEDOS OF FILET MIGNON with braised leeks, black truffles and bordelaise sauce TOURNEDOS OF FILET MIGNON with five-peppercorn sauce HERB AND SEA SALT CRUSTED BLACK ANGUS PRIME RIB OF BEEF with baked potato, sour cream and chives $27.50 $27.50 $31.95 $31.95 $31.95

6 DESSERT SELECTION All desserts listed below are $3.95 each desserts may be upgraded with crème anglaise & raspberry coulis for an additional $1.50 Tarts APPLE TART Roasted apple in caramel and baked in a butter crust with vanilla. PECAN TART Golden-brown & buttery kernel pecans in a honey delicacy. RASPBERRY TART LINZER Golden crust filled with raspberry preserve. APRICOT TART Apricots over a crust baked to perfection lightly sprinkled with powder sugar. MIXED FRUIT TART Fresh fruits of the season over a delicate crust filled with light frangipane. LEMON TART Perfect creamy lemon over a crispy tart shell. PEAR TART Poached pear over a buttery crust topped with almond cream, lightly flavored with Grand Mariner. COCONUT TART Baked coconut cream in a crispy buttery tart shell CRÈME BRULE A French classic, flavored with Tahitian vanilla. ALMOND TART traditional almond frangipane tart made with grounded almond and brown butter crust Cakes MANGO MOUSSE CAKE white sponge cake filled with light and refreshing mango mousse CHOCOLATE RASPBERRY CAKE Rich chocolate cake layered with raspberry jam MOCHA ESPRESSO CAKE Light chocolate cake layered with mocha espresso buttercream OPERA CAKE Almond sponge cake layered with chocolate ganache and coffee buttercream SAINT-MARC PRALINE Almond meringue and light praline cream. An incredible texture. TIRAMISU Exquisite Italian dessert, mascarpone cheese and espresso café. A best seller. ZUCOTTO Italian version of Black Forest. Simple and elegant, perfect ending to a meal. BRAZILIA two layers of gianduja praline, lightly crunchy and ganache fondante, rich and melting. CHOCOLATE MOUSSE CAKE Light chocolate cake layered with mocha espresso buttercream TRES LECHES CAKE moist layers of three-milk cake topped by vanilla whipped cream RICHELIEU Roasted almonds and hazelnut rolled in caramel, blend heavenly with dark chocolate mousse.