Lucy's Menu

~ Amuse ~

Seared Scallops $12.50
Alaskan sea scallops seared medium rare, served with ube potato croquettes, shaved lardo and calamansi beurre blanc.
Wild Mushroom Tart $8.75
Wild mushroom, fennel and Gruyere tart garnished with petite herb salad and yellow pepper liquid gel.
Seared Saku Tuna $9.50
Asian-marinated tuna seared medium rare, accompanied by a roasted sun choke bao bun and spicy cabbage salad. 

~ Second ~

Bacon and Beet Salad $8.75
Crispy bacon, roasted heirloom beets and baby spinach tossed in white wine vinaigrette with shaved shallot and blue cheese.
Cornbread Panzanella $8.50
Savory cornbread torn and tossed with Italian sausage, roasted butternut squash, sweet red and yellow peppers, zucchini, red onion, tomato
Maple-Balsamic Salad $7.50
Mixed greens tossed with maple-balsamic vinaigrette, dried cranberries, sliced pear, red onion and toasted pecans. Served with chevre cake topped with Medjool date jam.

~ Beverages~

Coffee, Tea, Iced Tea $2.00   Sparkling Water $2.50 
Specialty Beverage $3.00
Consumer Advisory: Foods are cooked to order.  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness











~ Entrées ~

Rack of Lamb $15.75
Caribbean-spiced lamb roasted to medium rare with golden raisin chutney, sweet potato-chickpea sauté and black kale.
Game Hen $14.50
 Half game hen, deep fried, paired with rye-mushroom and kale stuffing, cranberry sauce and country beans.
Salmon and Shrimp $15.75
Thai-marinated Alaskan red salmon wrapped in phyllo dough, served with garlic shrimp and Israeli couscous pepper pilaf and pumpkin coconut curry sauce.
Filet Mignon $16.50
Seared 6 oz. filet mignon (medium-rare) topped with garlic-lemon herb compound butter and accompanied by yam-potato pavé and broccoli rabe.
Pork Spare Ribs $14.75
Smoked, charred honey-glazed pork spare ribs served with grilled corn, scallions and zucchini-potato fritters

Duck $15.50
Braised duck leg served with butternut squash risotto, madeira and cabernet demi-glace; oven-roasted garlic Brussels sprouts on the side.
Vegetarian $13.75
In order to offer the many wonderful vegetarian ideas that Culinary students have this semester, we will feature a special of the week. Please ask your student server for this week’s delicacy.

Add a soup or salad to your entrée for an additional $2.50

 ~ Please note that our Menu is subject to change ~











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