Le Jeune Chef Restaurant
Gourmet Dinner
A la Carte
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 Prime Rib of Beef and special Tableside Presentations along with a wide variety of both regional and international cuisines. 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.
Gift Cards
Give the gift of an elegant, discreet meal in Le Jeune Chef by purchasing a gift card. Call 570-320-CHEF for details.
