Intro to Gourmet
The Importance of Fundamentals
Menu
Served October 2 to November 1, 2007
First Course
Tuna Sashimi filled with Crab Salad,
Wasabi Mayonnaise
Yellow Fin Tuna,
Seasoned Lump Crabmeat, House Prepared Mayonnaise and Wasabi
~
Sorrel Soup
Yukon Gold
Potatoes, Puree of Sorrel, Leeks, and Crème Fraiche
Second Course
Bib Lettuce Salad
Bibb Lettuce,
Fresh Chives, Italian Parsley Leaves, Tarragon Leaves,
Lemon Juice and
House Prepared Vinaigrette
~
Summer Composed Salad of Chilled
Haricots Verts and Tomatoes
Haricots Verts,
Tomatoes, Fennel, Pernod, Olive Oil, Pepper, Nicoise Olives,
Anchovies and
House Basil Vinaigrette
Third Course
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
~
Roast Chicken with Summer Squash and
Tomatoes
Brined Whole
Roast Chicken, Zucchini, Yellow Squash, and
Heirloom
Tomatoes
Fourth Course
For Your Fourth Course Please Choose
From An Assortment of Freshly
Prepared Pastries; Prepared by our
Culinary Arts Baking Students.
Each Week We Will Offer a Delectable
Assortment For Your Pleasure!
View Menu 2 (November 6 to November 29, 2007)