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STARTERS |
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a la poutine, cheese curd
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$3 |
cayenne beurre fondu, blue cheese foam, celery alumette
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$4 |
confit of leeks, brioche, corn supreme
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$6
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walnut crust, local greens, black pepper lardon, balsamic-honey vinaigrette, strawberry gastrique
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$5 |
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$7 |
entrees |
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pittsburgh and sous vide
cherry brandy risotto
smashed potatoes
orange chimichurri
peppercorn glace mousseline
seasonal vegetables
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$16 |
choucroute, broccoli raab dumpling
dijon-mushroom sauce
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$14 |
cassoulet
tomato crudo
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mushroom bread pudding
spring peas en consomme
toasted chili foam
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$13 |
ciabatta, basil aioli, capicola ham fresh mozzarella, nicoise olive
roasted sweet red peppers
sundried tomato oil |
$14 |
bresciole,
mint scented
tomato garlic
ragu
sauteed spinach
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$15 |
something chocolate, a custard (creme brulee)
something from fruit |
$5 |
$23
Spring Quarter
Each week, a student in the fine dining class is assigned two classical dishes from the repertoire of the great masters - and craft them into a four course menu. Below is the list of dates and the students responsible for generating each menu, as well as a link to thier menus.
Reservations Appreciated Prices and Items are subject to change at any time.
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