
"Lamb en Crepinette"
~Fall 2009
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Sage Student Bistro
runs concurrent with the academic calendar and class schedule.
12/8
Sage Opens
in building 10
1/19
Sage Opens
at the Pegler Center
(Building 22)
2/14
Valentine's Day
Student Prix Fixe Menu
Monday through Thursday
6:00pm - 8:30pm
We Accept:
visa, mastercard and discover
Other Links:
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Sample - Winter Quarter 2009-2010
updated 11/29/2009
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Starters
Lin Haven Garden Salad
Mixed Greens
Chevre Croquettes
Shallot & Red wine vinaigrette
Clementine Supremes
Smoked Poutin
six
French Onion Soup
Caramelized Onions
Sherry
Toasted Baguette
Gruyere
six
BLT
Slow Roasted Pork Belly
Heirloom Tomato Compote
Toasted Brioche
Mixed Greens
eight
Tres Frites
Yukon
Russet
Sweet
Malt Vinegar Reduction
Sea Salt
seven
Mussels au Pernod
Fennel Broth
Crostini
Lemon-Herb Aioli
nine
Charcuterie
Artisan Cheeses
Assorted Meats
Accoutrement
ten
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EntrEes
Roasted Chicken
Mushroom Bread Pudding
Carrot & Parsnip Ribbon
Kale
Chicken Consomme
sixteen
Hollenbeck Farms Braised Shortribs
Whipped Potatoes
Glazed Carrots
Cress Salad
Sherry Vinaigrette
twenty
Pan Seared Salmon
Orange Stewed Savoy Cabbage
Apple & Raisin Empanadas
Garlic & Ginger Beur Blanc
eighteen
Roasted Duck Breast
Duck Confit Ravioli
Beet Puree
Brussels Sprout
Cherry Sauce
nineteen
Grilled Lamb Sirloin
Ratatouille
Lamb Sausage
Mint Pure
nineteen
Four Person Degustation
forty five pr person
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Sample Student Dinner Menus
$28
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.
Dates |
Student Chef du Cuisine |
Chef |
12/8-12/17
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Static Menu Only |
Static Menu Only |
12/18-1/3
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Closed for Christmas |
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1/18
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Closed MLK Day |
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1/19-1/21
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Julia Child |
1/25-1/28
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Thomas Keller |
| 2/1-2/4 |
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Mario Batali |
| 2/8-2/11 |
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Daniel Boulod |
| 2/14 |
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2xValentines Menu |
| 2/15-2/18 |
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Joel Robuchon |
| 2/22-2/25 |
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Rick Tramonto |
Reservations Appreciated Prices and items are subject to change at any time.
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