The menu was curated by students from CA A201 A la Carte Kitchen. The dessert menu was curated by students from CA A202 Advanced Baking. Your servers are students in CA A224 Hospitality Service.
~ Please note that our menu is subject to change ~
~ Appetizers ~
Seared spice rubbed ahi tuna, nectarine salsa, wakame salad, and ponzu sauce.
Empanadas two ways: One with lamb and potato and one with black beans and vegetables served with chimichurri and fire roasted peppers.
Want it vegan? Ask your server.
Kentucky Hot Brown
Buttery garlic toast, gruyere sauce, sliced roasted turkey breast, crispy bacon, and sliced tomato, all melted to perfection.
~ Salades ~
Tableside Caesar Salad
Minimum order of 2 per table.
Dinner and a show! Watch as students prepare this classic at your table. Romaine lettuce, made to order caesar dressing, garlic croutons, parmesan cheese crisp.
Gruyere cheese soufflé paired with a sweet and peppery arugula salad, sweet peppers, heirloom tomatoes, and honey herb vinaigrette.
Rainbow Carrot Salad
Thinly sliced carrots, arugula, Parmigiano Reggiano, heirloom tomatoes, crystalized ginger, honey ginger vinaigrette.
~ ENTRÉES ~
Puff pastry wrapped filet mignon, mushroom duxelle, and liver pate, with veal demi glace and grilled asparagus.
Pork Sisig (GF)
Seared pork belly and chicken livers, sweet and spicy peppers, green onions, and calamansi, on a sizzling platter with rice and a sunny side up egg.
Duck Confit Pesto Ravioli
Duck confit, parmesan and fontina cheese, crimini mushrooms, green onions, creamy sundried tomato pesto sauce, with basil and toasted pine nuts.
Char-grilled octopus, Spanish chili sauce, sautéed baby potatoes and chorizo,
with citrus frisee salad.
Alaska Seafood Gumbo
Halibut and scallops cooked in a traditional gumbo sauce, topped with
white rice and fried oysters.
Panuchos (V, GF)
House made tortilla, black beans, jackfruit pibil, romaine, avocado, pickled red onions, queso fresco, salsa verde (omit cheese for vegan).
Vegan or Vegetarian (Changes Weekly)
Please ask your student server for this week’s delicacy
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
*If you have dietary restrictions or allergies, please inform your server so that we can accommodate you to the best of our ability*