Fine Dining Series
Treat yourself to the Culinary Arts Program's 5-course, fine-dining experience. This in-person event is not to be missed! $35 per person + $1.50 fee.
Buy Tickets
Fine Dining Series
Fall 2023
The Grossmont College Culinary Arts Program is excited to return this fall for our in-person dining experience. Your 5-course selection will be prepared and served by our students.
Menu 1
Menu 1
September 07 - September 21
Salad
Wedge Salad
Soup
Heirloom Tomato Soup
Entrée
Tri-tip Pesto Orzotto, Grilled Zucchini & Peppers
Dessert
Chocolate Cream PuffMilk Chocolate Crémeux, Vanilla Bean Passion Fruit Ice Cream, Caramel
Bread
Ciabatta, Shallot Parsley Butter
Beverages
Water, Iced Tea
Notice
Please let your server know if you have any allergies or dietary requests
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Menu 2
Menu 2
September 28 - October 12
Salad
Italian Chopped Salad
Soup
Minestrone Soup
Entrée
Lasagna Bolognese, Broccolini
Dessert
Tiramisu Espresso Espuma, Banana Toffee, Bittersweet Chocolate Sauce
Bread
Focaccia, Oil/Balsamic Herb Dip
Beverages
Water, Iced Tea
Notice
Please let your server know if you have any allergies or dietary requests
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Menu 3
Menu 3
October 19 - November 02
Salad
Roasted Pear and Blue Cheese Fall Salad
Soup
Butternut Squash Soup
Entrée
Airline Chicken, Roasted Green Beans, Polenta, Lardons, Apple Mostarda, Jus
Dessert
Carrot Cake Raisin Puree, Carrot Gelée, Cream Cheese Mousse, Walnut Sable
Bread
Buttermilk Soft Rolls, Lemon Dill Butter
Beverages
Water, Iced Tea
Notice
Please let your server know if you have any allergies or dietary requests
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Menu 4
Menu 4
November 09 - November 30
Salad
Caesar Salad
Soup
French Onion Soup
Entrée
Beef Bourguignon
Dessert
Caramelized Apple Tart, Almond Streusel, Cinnamon Ice Cream, Cranberry-Orange Coulis
Bread
Potato Rolls, Garlic Chive Butter
Beverages
Water, Iced Tea
Notice
Please let your server know if you have any allergies or dietary requests
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Thursday - Menu 1: September 7, 14, & 21 - Menu 3: October 19, 26; November 2 |
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5:15 pm - promptly |
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Building 60 - Room 173 | Campus Map |
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$35 per person + $1.50 processing fee |
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Buy Tickets |
Important:
- Tickets must be purchased no later than 5 pm the day before the service
- Menus are subject to change without notice due to product availability
- Free parking excluding spaces reserved for staff | Campus Map