"Bricked Chicken"
~Spring 2009
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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
9/9 - Bistro opens for regular service
This fall:
Monday through Thursday
6:00pm - 8:30pm
We Accept:
visa, mastercard and discover
Other Links:
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Sample - Fall Quarter 2009
updated 08.11.2009
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Starters
Lin Haven Garden Salad
Mixed Greens
Grilled Baguette Crouton
Shallot & Red Wine Vinaigrette
Four
Lin Haven Slow Roasted Beets
Birdsong Farms Heirloom Bean
Salad
Shadowbrook Farm Chèvre
Four
BLT
Fertile Ground Heirloom Tomato
House Cured Bacon
Brioche
Arugula
Five
Poutin
Shoestring Potatoes
Cheese Curd
Gravy
Four
Crab Cakes
Roasted Pepper Agro Dolcé
Seven
Charcuterie
Artisan Cheeses
Assorted Meats
Accoutrement
Ten
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EntrEes
Garlic Braised Chicken Lasagna
Sautéed Spinach
Heirloom Tomato Ragout
Grilled Portabella
Alfredo
Fourteen
Hollenbeck Farms Pan Roasted Steak
Smashed Fingerling Potatoes
Cauliflower Gratin
Green Peppercorn Demi Glace
Eighteen
Pan Seared Salmon
Roasted Fennel
Stewed Lentils
James Arthur Vineyards Grape Salad
Sixteen
T.D. Niche Heritage Pork Confit
Apple, Onion, & Gouda Duet Tart
Sautéed Golden Swiss Chard
Sixteen
Spice Crusted Grilled Lamb Chops
Glazed Thumbelina Carrots
Wild Rice Pilaf
Smoked Paprika Butter
Seventeen
Four Person Degustation
One Hundred Fifty Five |
Four Person Entire Menu Sampling
$155
Sample Student Dinner Menus
$26
Fall 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.
Reservations Appreciated Prices and items are subject to change at any time.
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