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Bistro
 
Ladles

Dinner Menu

sage logo
sage student bistro
runs concurrent with the academic calendar and class schedule.
to allow our students time to fully plan and prepare for this class, we open slightly later than the start of the
Fall quarter.  Our spring quarter dates are
September 16-November 6
Monday through Thursday
6:00 p.m. - 8:30 p.m.

 

Now accepting visa, mastercard and discover

Prime Rib Brunch
Reservations
Experience Food Dinner
Bistro Staff

 

OTher Links:
recipes
Directions
Event Calendar

PHG contact aimee or anthony at PHG with questions concerning wine for your bistro dinner
402-330-6900

Sample- SPRING quarter 2008
updated 05/08/2008

STARTERS

 

pommes frites
a la poutine, cheese curd

$3

braised Chicken Wings
cayenne beurre fondu, blue cheese foam,  celery alumette

$4

seared scallop
confit of leeks, brioche, corn supreme

$6

strawberry And Goat Cheese Tart
walnut crust, local greens, black pepper lardon, balsamic-honey vinaigrette, strawberry gastrique

$5

cheese & charcuterie

$7

 

entrees

 

Petit Tender Duet
pittsburgh and sous vide
cherry brandy risotto
smashed potatoes
orange chimichurri
peppercorn glace mousseline
seasonal vegetables

$16

Grilled Berkshire pORK cHOP
choucroute, broccoli raab dumpling
dijon-mushroom sauce

$14

Duck Breast
cassoulet
tomato crudo

$14

Chicken Kiev
mushroom bread pudding
spring peas en consomme
toasted chili foam

$13

SHRIMP PANINI
ciabatta, basil aioli, capicola ham                                            fresh mozzarella, nicoise olive
roasted sweet red peppers

sundried tomato oil

$14

lamb chops
bresciole, mint scented
tomato garlic ragu
sauteed spinach

$15
DESSERT
something chocolate, a custard (creme brulee)
something from fruit
$5

degustation

 

Sample Student Dinner menus
$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.

Dates Student Sous Chef Classical Fish Entree
3/18 - 3/20   Static Menu Only
3/24 - 3/27 Joe Spiegel Veal Osso Buco
3/31 - 04/03 Matt Baum Broiled Lobster
04/07 - 04/10 Josh Williams Beef Wellington
04/14 - 04/17 Kimbler Harold Tornedos Rossini (2380)
04/21 - 04/24 Kat Ginapp Coq au Vin
04/28 - 05/01 Jennifer Bartholomew

Veal Paupiettes (2741)

05/05 - 05/08 Robbie Thom Steak au Poivre
PHG contact aimee or anthony at PHG with questions concerning wine for your bistro dinner
402-330-6900

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

 
 
 
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