Tuna Sashimi filled with Crab Salad, Wasabi Mayonnaise
Yellow Fin Tuna, Seasoned Lump Crabmeat, House Prepared Mayonnaise and Wasabi
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Sorrel Soup
Yukon Gold Potatoes, Puree of Sorrel, Leeks, and Crème Fraiche
Bib Lettuce Salad
Bibb Lettuce, Fresh Chives, Italian Parsley Leaves, Tarragon Leaves,
Lemon Juice and House Prepared Vinaigrette
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Summer Composed Salad of Chilled Haricots Verts and Tomatoes
Haricots Verts, Tomatoes, Fennel, Pernod, Olive Oil, Pepper, Nicoise Olives,
Anchovies and House Basil Vinaigrette
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Veal Roast, Ragout of Wild Mushrooms, and Potato Puree
Veal Round Seasoned, Tied and Roasted, Fall Mushrooms Slowly Stewed Together,
Locally Harvested Potatoes Pureed In Cream and Seasoning
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Roast Chicken with Summer Squash and Tomatoes
Brined Whole Roast Chicken, Zucchini, Yellow Squash, and
Heirloom Tomatoes
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.