Kendall College - Winter Lunch Menu

I had a great time working in this class. It really felt like work more than just a class in culinary school.

The Menu:

APPETIZERS
Procini Soup - Chestnut and porcini mushroom soup, duck confit, telaggio beignet - 6

Potato Cakes - Yellow Finn potatoes, House Smoked Salmon, Chive Creme Fraiche, Red Onion Pickle, Mache Salad - 6

Octopus Salad - Charred Octopus, Spicy Saffron Fregula, Preserved Lemons, Micro Celery Salad, Preserved Lemon Vinaigrette - 6

Poached Lobster - Sage Brown Butter Poached Lobster, Kuri Squash "pillows", white grapefruit foam, balsamic syrup - 8

Oxtail Terrine - Red Wine Braised oxtail Terrine, Violet Mustard Mousse, Celery Leaf, Farro, Roasted Shimeiji Musthooms - 7

SMALL SALADS
Wilted Greens - Black Grapes, Grilled Red Onions, French Feta, Sherry Vin - 6

Beets - Roasted Beets, Marinated Fennel, Goat Cheese, Mint, Thyme and Lemon Vin - 6

ENTREE SALADS
Duck - Pan Seared Duck Breast, Winter Greens, Port Vin, Tangerines, Spiced Walnuts -13

Lamb - Grilled Lamb Loin, French Green Beans, Roasted tomatoes, Artichokes and Pine Nuts, Oregano Vinaigrette -13

ENTREE
Spinach Souffle - Rolled Spinach Souffle, Artichoke, goat Cheese, Portabello Mushroom Piccata, pan Roasted Tomatoes, Piccata Beurre Blanc -12

Salmon - Pan Seared Salmon, Horsradish Hollandaise, Roasted Beets, Black Lentils, Lemon Shallot Confit, Blod Orange Jus -14

Bass - Grilld Charmoula Marinated Bass, Spiced Tomato Onion Sauce, Cinnamon and Black Pepper Scented Couscous, Harissa Aioli -14

Chicken - Chicken Breast Saltimbocca, Apple parsely Root Puree, Soft White Polenta, Pamesan Brodo, Apple Salad -12

Pork Duo - Grilled Tenderloin, Espresso Mustard Sauce; Venetian Milk Poached Cheek, Oliv Oil Crusted Potatoes, Roasted Fennel - 14

Beef - Grilled Beef Tenderloin, Red Wine and Gorgonzola Arancini, Roasted Beach Musrhooms, Porcini Consomme - 16

DESSERT
Apple Tart - Chestnut Cream Tart, Warm Spiced Apple Cider, Black Walnut Ice Cream

Cocoa Polenta Cake - Pinapple UpsideDown Chocolate Polenta Cake with Cocoa Nib Ice Cream and Pinapple Compote

Panna cotta - Concord Grape Gelle, Kumquat Panna Cotta with Citrus Sorbet

Pot de Creme - Butterscotch Pot de Creme with Banana Twix and Banana Sorbet

Sorbet and Fruit Plate
Coconut, Lychee adn Passion Fruit Sorbets with Tropical Fruit Salad and Sablee Cookies

*The menu is european inspired, mostly Italian which is the forte of the Chef Instructor, Peggy Ryan. I learned so much in this class. One among many is how to make fresh mozzarella! The best I've ever had!