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Classical Cuisine Dinner Menu

Thursday March 26 Time5:30-8 p.m. Price $39.95/person

Bourgogne et Lyon


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

Hors d'oeuvres Froid ~ Hors d'oeuvres Chaud 

Escargot Bourguignonne
A classic presentation of snails in herbs and butter and Robuchon mashed potato

Fruit de mers au vol-au-vent
Stew of shallots, sweet herbs, shrimp and lobster simmered in white wine, shrimp broth, and cream; bound with an egg liaison and served in a crisp puff pastry hexagon

Saucisson de porc et foie gras en croûte, sauce Albufera
Seared pork sage sausage, foie gras and tender diced sweet potato wrapped and baked in a thin, crisp crust, served with creamy sauce studded with red peppers

Salade Lyonnaise et Fromage
Crisp Frisee and bitter greens layered with bacon lardons, sour dough bread cubes, warm bacon & white wine vinaigrette. Topped with delicate poached quail egg & a sample of French regional cheese


Deuxiéme Plat

Soufflé d’Asperges Printanière
The freshest of springtime asparagus and herbs in classic fluffy baked egg custard


Potage Clair ~ Potage Lie

Crème Crécy
Silky sweet carrot bisque garnished with pearls of carrot and a swirl of spring onion sour cream paint

Soupe a L’oignon Gratinée
Famous cheese topped onion soup of Lyon

Fresh and delightful selections prepared by the Baking & Pastry Arts class



Burgundy Ice



Filet de bœuf Charolais, Sauce Foyot
Seared beef wrapped in bacon, topped with veal mousseline and oven roasted; served with tarragon butter sauce and ribboned with rich meat glaze

Carré d’Agneau Navarin
Wood oven-roasted herb-crusted rack of lamb; served with rich red wine lamb sauce, and tournéed potatoes with batons of roasted root vegetables

Bourride de Flétan a la Vrai Setoise
Medallions of halibut gently poached with stewed winter vegetables and served with vegetable broth scented with garlic aioli



Fresh and artistic creations prepared by the students in Baking & Pastry Arts class and our professional staff.


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