Experience Culinary Excellence
The future of fine dining starts here.
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Experience Culinary Excellence
Join us for our Winter and Spring Dining Series—an exceptional dining experience for just $45 per person (plus a $1.50 processing fee). Enjoy a thoughtfully crafted meal prepared by the talented students of our Culinary Arts Program. From first bite to final course, this is an experience you won’t want to miss—and a unique opportunity to savor inspired cuisine while supporting the next generation of chefs.
Winter: Feb 26 - Mar 26
Menu A
February 26 - March 26
|Amuse Bouche|
Danish Blue Cheese Panna Cotta, Poached Pear, Aged Balsamic Reduction, Sablé Crumbs
|Salad|
Baby Spinach and Arugula, Roasted Agrodolce Beets, Shaved Fennel, Winter Citrus, Hazelnuts, Herbed Labneh, Honey Sherry Vinaigrette
|Soup|
Brown Butter Cauliflower Soup, Golden Raisin and Pine Nut Sofrito, Parsley Oil, Warm Gougère
|Entrée|
Pan Roasted Mary’s Airline Chicken Breast, White Heirloom Grits, Rosemary Vanilla Braised Parsnips, Millionaire Bacon, Crispy Brussels Leaves, Sauce Robert
|Chocolate Tart|
Miso Caramel, Bittersweet Ganache, Whipped Vanilla Bean Cremeux, Candied Peanuts
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- Feb 26
|Chilled Lemon Souffle|
Whipped Crème Fraiche, Poppy Seed Tuile, Citrus, Mint
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- Mar 05
- Mar 12
|Chocolate Espresso Petit Gateau|
Milk Chocolate Mousse, Hazelnut Sablé Breton, Espresso Custard, Passion Fruit Caramel
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- Mar 19
- Mar 26
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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Spring: Apr 04 - May 14
Menu B
April 04 - May 14
|Amuse Bouche|
Compressed Strawberry and Pickled Rhubarb Crostini, Whipped Ricotta, Basil Oil, Cracked Pink Peppercorn
|Salad|
Bibb Lettuce, Radishes, Fennel, Sugar Snap Peas, Pickled Red Onion, Crispy Farro, Lavender and Fennel Pollen Goat Cheese, Lemon Dill Vinaigrette
|Soup|
Ranch Gordo “Marcella” White Bean Purée, Kale Pesto, Black Pepper Olive Oil Croutons
|Entrée|
Sous Vide Flat Iron Steak, Green Garlic Potato Dauphinoise Gratin, Roasted Artichokes and Trumpet Mushrooms, Crispy Onions, Salsa Verde
|Honey Vanilla Pots de Creme|
Whipped Vanilla Bean Crémeux, Coconut Sorbet
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- Apr 23
|S’mores|
Salted Caramel Semifreddo, Liquid Bittersweet Chocolate, Toasted Meringue
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- Apr 30
- May 07
|Chilled Strawberry Consommé |
Yogurt Panna Cotta, Poached Rhubarb, Basil Oil, Roasted Strawberries
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- May 14
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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5:15 pm - promptly |
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Building 60 - Room 173 | Campus Map |
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$45 per person + $1.50 processing fee |
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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