- The menu is dictated by student learning objectives.In the fall, our Classical Cuisine class prepares dinner and in the spring our International and Global Cuisine class prepares lunch. The spring menus feature a different country or region of the United States each week. The fall menus are based on classical French cuisine and contain five courses including a separate salad and soup course.
- Conseil de Saumon FumeCold smoked salmon served with cream cheese, capers, red onions, hard boiled eggs and baguette crisp
- Creme de CarotteCarrots cooked in a chicken stock and finished with cream
- Creme de Poireau et AspergesLeek and asparagus cooked in chicken stock and finished with cream
- Feuillete de Fruits de MerCrawfish, shrimp, scallops and salmon in a shellfish sauce topped with puff pastry
- Boeuf TournedoBeef tenderloin served with sauce Bearnaise, Dauphine potatoes and grilled asparagus
- Truite Farcis au CrabesTrout stuffed with crab served with a melange of vegetables
- Cote de Venaison aux Sauce MureMedallions of venison with blackberry sage sauce and compote of leek and wild mushrooms
- Terrine au ChocolatChocolate terrine served with fresh raspberries, raspberry coulis and vanilla sauce
- Mousse au Chocolat Blanc et aux FramboiseWhite chocolate raspberry mousse served with fresh whipped cream and garnished with fresh raspberries