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Regional American Cuisine Dinner Menu

Wednesday October 9 Time5:30-8 p.m. Price $34.95/person

Chesapeake Bay

 

Appetizer

Crab & Deviled Egg Salad
Crab, egg, corn and feta cheese

 

Soup

Oyster Stew
Creamy, simple, dill, tarragon, finished with regional hot sauce

Duck Soup
A rich duck broth served with white beans and julienne vegetables

 

Salad

Choice of one:

Pear & Blue Cheese
With seasonal mixed field greens, spiced walnuts, dried cranberries, and a maple balsamic vinaigrette

Artichoke & Arugula
Sunchokes with arugula and Jerusalem flour pasta; served with an Old Bay vinaigrette

 

 

Entrées

Rotisserie Pheasant
Spit and fire roasted with scalloped oysters and a rich port wine demi-glace

Flounder Francaise
Battered in egg and Romano cheese, lightly sautéed; served with “potato hay,” and lemon white wine sauce

Grilled Tuna Loin
Served with Kennett Square mushrooms, lentils, and a rich vegetable demi-glace stock reduction

Crabby Chicken
Chicken breast stuffed with crabmeat filling with a shrimp garnish, roasted potato and vegetable, and a champagne cream sauce

 

Dessert

Prepared by professional staff, students, and faculty.

 

Student Manager

Alexa Scatamacchia
 

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