DINNER
Winter 2008
Three Courses Prix Fixe Dinner (Choice of one First Course, one Entrée, and one Dessert)
Nineteen Dollars
First Courses
Duck and Pork Rillette
Cornichons, Mustard, House Fresh Cheese
Warm Bistro Salad
Bacon, Croutons, Poached Egg
Roasted Beet and Chèvre
Watercress, Citrus Vinaigrette
Escargots
With Creamy Polenta and Demi Glace
Charcuterie Plate
Dry Cured Meats, House Crackers
Soup du Jour
Consuming raw or undercooked eggs, seafood, or meats
may be hazardous to your health.
Winter 2008 Dinner Menu
~~~~~
Entrées
Moules Frites
Pan Steamed Penn Cove Mussels
Shoe String Fries
Steamed Halibut en Papillote
Julienne Vegetables and Greens
Oven Roasted Organic Half Game Hen
Seared Apple, Caramelized Onion Crêpe
Swiss Chard
Seared Breast of Duck
Farro Rice, Mushrooms
Choucroûte Garni
Variety of Marinated, Grilled Pork and Sausage
Riesling Braised Sauerkraut
Braised Beef Short Ribs
Rösti Potato Cake, Braised Red Cabbage
Grilled Boneless Lamb
Mascarpone Polenta Cake, Seasonal
Vegetables
Three Courses Prix Fixe Dinner
(Choice of one First Course, one Entrée, and one Dessert)
With Two Washington Wines
Twenty Nine Dollars
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Desserts
Goat Cheese Tartlet
Poached Seasonal Fruit
Lavender Infused Crème Brulée
Plum Bread Pudding
Cognac Glaze
Selection of Ice Creams
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A la carte
First Courses Five Dollars
Entrées Fourteen Dollars
Desserts Four Dollars
Consuming raw or undercooked eggs, seafood, or meats may be hazardous to your health.
Prepared and served by upper level students. Supervised by: Restaurant Manager Dieter Schafer, CHE, FMP, MHCIMA, and Chef Instructor David Wynne.
Download full printable menu
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