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Bistro
 


"Bricked Chicken"
~Spring 2009

 

 

 

Dinner Menu sage logo

Sage Student Bistro

runs concurrent with the academic calendar and class schedule.

"Cooking from the Market" Summer Dinner Series
8/16 - Local Bar-B-Cue 2pm
$12
9/5 - Gourmet Dinner 7pm
$25


This fall:

Monday through Thursday
6:00pm - 8:30pm

We Accept:

visa, mastercard and discover

 

Other Links:

Recipes

Directions

Event Calendar


Reservations

Experience Food Dinner

Bistro Staff

Sage at the Market is supported by the Village Pointe Farmers Market

www.voterealfood.com

Manager's Log

(student manager's only)


Sample-Spring Quarter 2009
updated 5/1/2009

Starters

Spinach Salad

Roasted Pepper & Goat Cheese Terrine

Tobacco Onions

Warm Bacon Vinaigrette

Oven Dried Grapes

five

Sausage Griddlecake

Aged Sausage

Pickled Onion

Pommeray Mustard

Fig Compote

five

Clams Casino

Lemon - Tabasco Spritz

nine

Tres Frites

Russet

Yukon

Sweet

Malt Vinegar Reductions

Mayonnaise

Sea Salt
four

Charcuterie

Artisan Cheeses

Assorted Meats

Accoutrement

ten

 

EntrEes

Bricked Chicken

Roasted Root Vegetables

Sauteed Pea tendrils

Onion Tart

fourteen

Imperial Waygu Skirt Steak

Pommes Puree

Sauteed Spinach

Maytag - Black Pepper Butter

Bordelaise

eighteen

Grilled Shrimp Salad

Curred Olives

Green Beans

Tomato Confit

Local Greens

Boursin Crouton

Charred Shallot Vinaigrette

sixteen

Red Wattle Pork

Heirloom Bean & Stone Fruit Salad

Creamy Grits

Sauce Supplementare

sixteen

Grilled Lamb Chops

Lamb Meatballs and Celery Stew

Celeriac Puree

Mustard Broth

seventeen

Olive Oil Poached Salmon

Saffron Potatoes a la Parisian

Braised Cabbage

Bearnaise Mousseline

sixteen

Pan Roasted Duck Breast

Mustard Spaetzle

Roasted Brussel Sprouts

Aronia Berry Glace

seventeen

Degustation

Four Person Entire Menu Sampling

$155

Sample Student Dinner Menus

$24

Spring Quarter

Each week, two students in the fine dining classes will be assigned three proteins. Along with a few other parameters, the students will then be turned loose to craft and cajole their raw ingredients into a coherent four course menu.

Dates
Student Chef du Cuisine
Classical Entree

3/18 - 3/19

Static Menu Only Static Menu Only

3/23 - 3/26

Kiesha Givens Coq au Vin

3/30 & 4/1 (MW)

closed 4/2

Audra Yates Coquilles St. Jaques

3/31

Sokol Blosser Winemaker's Dinner

Margaret Mary Boever - Student Chef du Cuisine

4/6 & 4/7

closed 4/8 & 4/9

Audra Yates Coquilles St. Jaques

4/13 - 4/16

Betty Gomez Lobster Thermador
4/20 - 4/23 Michelle Amick Paella & Tapas
4/27-4/30 Nick Stuckenholtz Osso Buco
5/4 - 5/7 Lana Allen Beef Wellington
5/8
Culinary Awards Ceremony
5/11 - 5/14 Andy Rager Duck Confit & Cassoulet
Closed Closed Closed

   

Reservations Appreciated   Prices and Items are subject to change at any time.

 
 
 
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