Le Jeune Chef Restaurant
A la Carte
Wednesday and Saturday, 5:30 – 8 p.m.
Student interns from the Culinary Arts and Systems major, under the direction of Sous Chef Robert Armstrong and Le Jeune Chef's other professional staff, are excited to introduce an exciting new menu featuring a variety of both regional and international cuisines using fresh and local ingredients from our local farming community when available. Tableside pasta presentations, and a special "shared" appetizer section are among the new changes this year.
A wine flight may be paired with any of the dinner options and priced separately. The menu is served year-round and on evenings when students in Regional American Cuisine and Classical Cuisine classes are not in session. The dessert menu is created and prepared by Chef Terri Farr, Chef Lynn Sisino, and interns.
Give the gift of an elegant meal in Le Jeune Chef. Order your gift card online or call 570-320-CHEF.