Scallops and Orange Braised Endive
Diver Scallops Butter Basted, Endive Braised in Orange Juice
And Honey and Fresh Chervil
~
Gnocchi, Pan Fried Butternut Squash Paired with Butternut Squash Soup
Pate Choux Style Gnocchi Sauteed in Brown Butter Tossed With Fried
Butternut Squash, Fragrant Puree of Butternut Squash Soup
Braised Veal Cheeks, Horseradish Mousse and Arugula
Veal Cheeks Simmered in Veal Stock, Dollop of Creamy Horseradish Mousse
And Arugula Tossed in Mustard Vinaigrette
~
Mesclun Salad, Warm Goat Cheese and Hazelnuts
Fresh Mesclun Greens Tossed in Dijon Red Wine Vinaigrette, Crouton
And Melted Goat Cheese, and Warm Hazelnuts
~
Roast Pork Loin, Caramelized Seckel Pear, Parsnip Puree
And Chipotle Gravy
Rack of Pork Loin Brined and Roasted, Seckel Pears Sliced and Caramelized,
Parsnip Pureed in Cream and Smoky Chipotle Pan Gravy
~
Olive Oil Poached Cod, Red Pepper Ragout, and Crusty French Bread
Fresh Cod Poached in Fruity Olive Oil with Garlic and Herbs,
Red and Yellow Peppers Simmered in a Soffritto and House
Prepared French Bread
Our fourth course, prepared by the Culinary Arts Baking students, is a selection of pastries prepared specifically to match this menu. Each week the students will prepare a delectable selection for your enjoyment.