Fine Dining Series
Treat yourself to the Culinary Arts Program's 5-course, fine-dining experience. This in-person event is not to be missed! $45 per person + $1.50 fee.
Fine Dining Series
Spring 2025
The 小优传媒 Culinary Arts Program is excited to invite you to an unforgettable in-person dining experience! Enjoy a delicious 5-course meal expertly prepared and served by our talented students. It鈥檚 a one-of-a-kind opportunity to taste the future of culinary excellence! Don鈥檛 miss out on this exclusive event.
Menu A
Menu A
February 27 - March 27
Amuse
Caramelized Onion Cream and Roasted Mushroom Tartlet, Bacon Lardon and Thyme
Salad
Mesclun and Mache Lettuces, Pear Compote, Danish Blue Cheese Custard, Balsamic Glaze and Walnut Sable
Soup
Tuscan White Bean
Crispy Cavolo Nero, EVOO and Parm
贰苍迟谤茅别
Pan-Seared Flat Iron Steak, Sauce Au Poivre, Potato Shallot Gallete, Broccolini
Dessert
鈥沦'尘辞谤别鈥
Salted Caramel Semifreddo, Liquid Bittersweet Chocolate, Toasted Meringue
(2/27)
Chilled Lemon Souffl茅
Whipped Cr猫me Fraiche, Poppy Seed Tuile, Citrus, Mint
(3/6, 3/13)
Chocolate Hazelnut Petit Gateau
Milk Chocolate Mousse, Sabl茅 Breton, Coffee Custard, Banana Caramel
(3/20, 3/27)
Notice
Please let your server know if you have any allergies or dietary requests
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Menu B
Menu B
April 17 - May 15
Amuse
Ricotta and Meyer Lemon Fritter with Strawberry Agrodolce Compote, and Basil Oil
Salad
Little Gem Lettuces, English Peas, Radishes and Mint, Pink Peppercorn Buttermilk Dressing, Smoked Almonds and Feta
Soup
Potato Fennel
Pernod Cream, Spring Onion Flatbread
贰苍迟谤茅别
Pan Roasted Mary鈥檚 Airline Chicken Breast, Leek Bread Pudding, Roasted Artichokes
and Sugar Snap Peas, Madeira Jus
Dessert
Tropical Tart
Whipped Vanilla Bean Cr茅meux, Coconut Sorbet
(4/17, 4/24)
Chocolate Pavlova
Devil鈥檚 Food, Bittersweet Custard, Cocoa Sorbet, Orange
(5/8)
Chilled Strawberry Consomm茅
Yogurt Panna Cotta, Poached Rhubarb, Basil Oil, Roasted Strawberries
(5/15)
Notice
Please let your server know if you have any allergies or dietary requests
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Thursday - Menu A: February 27 - March 27
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5:15 pm - promptly |
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Building 60 - Room 173 | Campus Map |
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$45 per person + $1.50 processing fee |
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Important:
- Tickets must be purchased no later than 5 pm the day before the service
- Menus are subject to change without notice due to product availability
- Free parking excluding spaces reserved for staff | Campus Map