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! $45 per person + $1.50 fee.
Fine Dining Series
Spring 2025
The ºÚ°µ±¬ÁÏAPP Culinary Arts Program is excited to invite you to an unforgettable in-person dining experience! Enjoy a delicious 5-course meal expertly prepared and served by our talented students. It’s a one-of-a-kind opportunity to taste the future of culinary excellence! Don’t miss out on this exclusive event.
Menu A
Menu A
February 27 - March 27
Amuse
Caramelized Onion Cream and Roasted Mushroom Tartlet, Bacon Lardon and Thyme
Salad
Mesclun and Mache Lettuces, Pear Compote, Danish Blue Cheese Custard, Balsamic Glaze and Walnut Sable
Soup
Tuscan White Bean
Crispy Cavolo Nero, EVOO and Parm
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Pan-Seared Flat Iron Steak, Sauce Au Poivre, Potato Shallot Gallete, Broccolini
Dessert
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Salted Caramel Semifreddo, Liquid Bittersweet Chocolate, Toasted Meringue
(2/27)
Chilled Lemon Soufflé
Whipped Crème Fraiche, Poppy Seed Tuile, Citrus, Mint
(3/6, 3/13)
Chocolate Hazelnut Petit Gateau
Milk Chocolate Mousse, Sablé Breton, Coffee Custard, Banana Caramel
(3/20, 3/27)
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 17 - May 15
Amuse
Ricotta and Meyer Lemon Fritter with Strawberry Agrodolce Compote, and Basil Oil
Salad
Little Gem Lettuces, English Peas, Radishes and Mint, Pink Peppercorn Buttermilk Dressing, Smoked Almonds and Feta
Soup
Potato Fennel
Pernod Cream, Spring Onion Flatbread
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Pan Roasted Mary’s Airline Chicken Breast, Leek Bread Pudding, Roasted Artichokes
and Sugar Snap Peas, Madeira Jus
Dessert
Tropical Tart
Whipped Vanilla Bean Crémeux, Coconut Sorbet
(4/17, 4/24)
Chocolate Pavlova
Devil’s Food, Bittersweet Custard, Cocoa Sorbet, Orange
(5/8)
Chilled Strawberry Consommé
Yogurt Panna Cotta, Poached Rhubarb, Basil Oil, Roasted Strawberries
(5/15)
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 27 - March 27
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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