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Classical Cuisine Dinner Menu

Thursday March 19 Time5:30-8 p.m. Price $39.95/person

Bordeaux Perigord

Amuse-Bouche

Courtesy of Chef Mike Ditchfield and students in Advanced Garde Manger Class

Hors d'oeuvres Froid ~ Hors d'oeuvres Chaud 

Quenelle St. Jacques et Poireaux Gratinée
Rich scallop mousseline poached in wine broth, nested on a bed of smothered leeks; gratinéed golden brown with a white wine vegetable hollandaise sauce

Feuillantine d’Asperges et Fenouillet Avec Compote Tomates
Fresh asparagus and caramelized fennel wrapped in phyllo dough and served with ripe chunky tomato chutney

Salade À L’Huile De Noix
Tender bibb lettuce wedge, toasted walnuts, French bread crouton with walnut-oil vinaigrette and regional cheese. Ask your server for this week’s selection

 

Deuxiemme Plat

Soufflé Crevettes et Aneth
Fluffy egg tower flavored with shrimp and dill

 

Potage Clair ~ Potage Lié

Consommé Demidoff
Crystal clear chicken and veal bouillon garnished with brunoise vegetables and two quenelles of poached herbed chicken mousseline

Potage Perigourdini
Smoky and creamy mushroom and regional vegetables soup

Pain
Fresh and delightful selection of breads prepared by students in the Baking and Pastry Arts program

 

Intermezzo

Pineapple Ginger Sorbet

 

Entrées

Entrecôte aux Huîtres Grillé, Sauce Bordelaise
Marinated hard-wood fired USDA choice rib eye of beef, served with grilled oysters, tangy onion compote, and classic ‘marrow’ sauce

Sébastes Paillard Sauté du Périgord
Thin slices of fresh rockfish fillet sautéed with shallots, oyster mushrooms, truffles, sauvignon blanc, and heavy cream

Émincé de Veau Fricassee, Champignons Sauvage au Gougère
Julienne of veal leg simmered until tender in sauvignon blanc, veal broth and heavy cream, served with wild mushrooms in a cheese flavored cream puff

 

Pâtisserie

Fresh and artistic creations prepared by Baking & Pastry Arts students and professional pastry chef.
 

Includes coffee, tea, and iced tea. All other beverages priced separately. 15% service charge and 6% sales tax will be added to the check.

 

15% service charge and 6% sales tax will be added to the check.

* Consumer advisory per PA Dept. of Agriculture Food Code, 3-603.11

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. See Maître d’ Hotel for details.
Despite taking every precaution, cross-contact with peanuts, tree nuts, soy, milk, eggs, wheat, fish, or crustaceans and shellfish can occur in our food production area of Le Jeune Chef.

Dietary restrictions
  • GF- Gluten free
  • V- Vegetarian
  • N- Contains nuts
  • D- Contains dairy
  • SF- Contains shellfish
  • S- Contains soy
  • F - Contains fish