American Regional Cuisine
LomilomiSalmon with Wonton Chips, County Style chili and chicken terrine, Lobster Pierogies with truffles and brown butter, Pan seared Foie Gras with apple slaw
Seafood Gumbo, Silky coconut pumpkin Soup, Shallot Soup with Cream
Warm Salad with Watercress, walnuts, apples and Maytag Bleu Cheese
Gilled Gulf shrimp with Frissee Salad with Orange and Roasted Pepper Aioli
Pan Roasted Chicken with Tamal, Halibut wrapped in Lcured Ham
Scallops with Mushrooms & Tomato, Coconut Curry Sauce, Grilled Skirt Steak Mixed Grill of Lamb, Kebab, Chop and Sausage, NY Sirloin Steak, Smoked Duck Breast Pork Chop with Chorizo & clams Poached Alaskan wild King Salmon
Advanced Classical Cuisine: French and Italian Cookery
Glazed Asparagus with butter and Parmesan, Brie en Croute, Croustade Bressane, Tar Aux Champignons, Stuffed Crepes with Mushrooms, Ham and Bachamel Sauce.
Consumme de Volaille, Lentil- Fennel Soup, Potage St. Germaine, Salmon Bisque, Watercress Soup, Mushroom Roasted Garlic Soup, Escarole Soup with Meatballs.
Corn and Beet Salad, Dandelion Greens with Camembert, Frisee and Radish Salad, Roquefort Salad, Panzanella Salad, Arugula and Radicchio Salad with Panchetta Dressing.
Steak with peppercorns, Trout with Almond, Tune with Aioli,m Veal Marengo, Viennese Veal, Braciiole, Gnocchi, Agnelia Arrosto con Patate, Veal with Sweet Vermouth Sage and Prosciuto, Cacciucco.
Croissants, donuts, Danish, cinnamon rolls, tortes, specialty cakes, wheat bread, Italian bread, rolls, assorted brownies and cookies, cheesecakes, pies, and tarts.
The Culinary Education Center follows a school calendar, and at times closes for major exams. It is recommended that you check with the school on the date you are planning to visit us.