Table d’hôte Menu Sept 28
Featuring Student Chefs 
 

 

Dinner Menu

*$45/person  
*$65/person with Flight of Wine 

Amuse Bouche

Student's Weekly Creation

First Course

Mussels
white wine sauce | french baguette | tomato concasse

or

Duck Rillette
butternut squash purée | lentil chip | port-orange sauce | pickled shallots

Palate Cleanser

Student's Weekly Creation

Second Course

Lamb Rack
pomee dauphinoise | baby french carrot | carrot purée | beet purée | red wine reduction | parsnip crisps 

or

Braised Beef Short Rib
fingerling potato | leek fondant | French carrot | bone marrow | celeriac puree | porcini aioli | horseradish powder

Third Course

The Last Day of Summer
pistachio cremeux  | orange cake | thyme streusel

Chocolate Decadence (gluten free and vegan) 
chocolate brownie | dark chocolate mousse  | roasted pears


Flight of Wine

First Course

TBD  (3oz)

or

TBD  (3oz)

Second Course

TBD   (3oz)

or

TBD (3oz)

Third Course

TAYLOR FLADGATE 10 YEAR   (2oz)