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! $40 per person + $1.50 fee.
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Fine Dining Series
Spring 2024
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 A
Menu A
February 22 - March 21
Amuse
Cauliflower Panna Cotta Tartlet, Onion Puree, Dates, Parsley and Almond
Salad
Roasted Sweet and Sour Beets, Dill Yogurt, Winter Citrus, Fennel, Kale and Endive
Slaw, Banyuls Vinaigrette
Soup
Porcini Mushroom Puree, Herbed Crème Fraiche Gougère
Entrée
Pan Roasted Mary’s Airline Chicken Breast with Miso Glazed Sous Vide Pork Belly, White
Heirloom Grits, Caramelized Apples, Braised Chard, Pickled Mustard Seeds, Maple Bourbon
Jus.
Dessert
“S'more”
Salted caramel semifreddo, graham crunch, dark chocolate, toasted meringue
(2/15, 2/22)
Chilled Lemon Soufflé
Whipped crème fraiche, citrus, pomegranate, lemon poppy tuile
(2/29, 3/7)
Chocolate Hazelnut Crunch Gateau
Malted milk ice cream, caramelized banana, caramel
(3/14, 3/21)
Bread
Italian Roll/house made 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 B
Menu B
April 11 - May 9
Amuse
House-Made Ricotta Crostini with Balsamic Strawberry Compote, Crispy Prosciutto and
Basil
Salad
Bibb Lettuce, Radishes, Sugar Snap Peas, Pickled Asparagus and Red Onion, Almond Crusted Herbed Goat Cheese, Lemon Dill Vinaigrette
Soup
Roasted Heirloom Carrot Soup, Crème Fraiche, Pickled Fresno Chili, Cilantro Oil and
Spring Onion Cracker
Entrée
Sous Vide Flat Iron Steak, Green Garlic and Potato Dauphinoise, Roasted Artichokes
and Trumpet Mushrooms, Crispy Onions, Bordelaise
Dessert
Passion Fruit Sabayon Tart
Vanilla bean whipped ganache, coconut sorbet, tropical fruits
(4/11,4/18)
Opera Torte
Chocolate sorbet, candied cocoa nibs, espresso, orange
(4/25, 5/2)
Chilled Strawberry Consommé
Frozen yogurt, prosecco gelée, poached rhubarb, basil oil
(5/9)
Bread
Rustic French Bread/house made 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 A: February 22 - March 21
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5:15 pm - promptly |
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Building 60 - Room 173 | Campus Map |
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$40 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