Gourmet Dining Room, Fall Menu, Madison Area Technical College

Intro to Gourmet
Essential Cooking Techniques

Served November 6 to November 29, 2007

First Course

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

Second Course

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

Third Course

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 Soffrito and House

Prepared French Bread

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!