Le Cordon Bleu College Of Culinary Arts Carta

Dinner Menu

• Soup
  Chefs selection
• Caesar Salad
  With romaine, grated reggiano, brioche croutons, classic dressing, white anchovy, and a parmesan cookie
• Watermelon, Mache and Arugula Salad
  With goat cheese, kalamata olives, red onions, mint, red wine vinaigrette dressing
• Shrimp Risotto
  Using fine herb salad and preserved lemon
• Nicoise Salad with Seared Ahi Tuna
  With egg, haricot vert, olives, tomato concasse, fingerling potatoes
• Grilled Fruits & Arugula Salad
  With crispy prosciutto, shaved parmesan cheese, served with a champagne vinaigrette dressing
• Caprese Salad
  Served with fried mozzarella, heirloom tomatoes, roasted red peppers, basil, olive oil, balsamic vinegar reduction
• Flatbread Or Pizza Special of the Day

• Halibut
  Served with corn and fava bean succotash, tomatoes, peas
• Lamb Loin
  Served with english pea puree, baby seasonal vegetables, asparagus, mint chimichurri sauce griller
• Veal Shank with Risotto
  Served with english peas, mushrooms, gremolata
• Rotisserie Chicken Half Au Jus
  Served with roasted baby artichokes, tomatoes, potato puree
• Vegetarian Selection
  With summer vegetable risotto and crispy zucchini pocher
• Filet Mignon, Tomato Hollandaise
  Erved with housemade fries, roasted zucchini and tomato salad braiser
• Pork Schnitzel
  Served with braised red cabbage, spaetzle with sauce charcuterie

• Seasonal Fruit Crumble
  With vanilla bean ice cream
• Salted Caramel Pot De Creme
  With chantilly cream and almond sable cookie
• Cookies and Ice
  Assorted cookies and choice of three ice cream or sorbets of the day
• Classic Creamy Cheesecake
  With strawberry-rhubarb compote and cocoa sauce
• Chocolate Mousse
  Classic chocolate mousse with viennese sponge cake, raspberries and raspberry sauce