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Classical Cuisine Dinner Menu

Thursday February 20 Time5:30-8 p.m. Price $39.95/person

The French Mountains


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

Hors d'oeuvres Froid ~ Hors d'oeuvres Chaud 

Tarte Auvergne
Wood-oven fired herbed crust topped with sautéed ground veal, julienne ham, caramelized onions, sauce supreme

Cuisses de Grenouille au Riesling Beurre Blanc
Plump frog legs sautéed with shallots, roasted and finished with Riesling butter sauce

Melange Salade Verte et Fromage
Fragrant regional cheese, spring greens, shaved root vegetables tossed with Dijon mustard vinaigrette. Ask your server for the type of cheese offered today.


Deuxiéme Plat

Souffle fromage ‘Le Jeune Chef’
Served to all ‘hot from the oven,' light and airy Parmesan Gruyère cheese soufflé


Potage Clair ~ Potage Lié

Consommé Julienne
Double strength fortified broth of chicken and beef garnished with aromatic vegetables

Purée de Ciboure
Vegetarian Yukon Gold potato and white bean soup; enhanced with ‘rouille’ of garlic saffron olive oil drizzle

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



Orange Grenadine Sorbet



Poulet Chasseur
Sautéed tender breast of chicken, mushrooms and onions; flambéed with brandy and white wine; topped with a sauce of concassé tomatoes, tarragon, parsley, and rich chicken jus

Filet de Saumon Sauté aux Lentilles vin Rouge
Boneless salmon fillet sautéed medium rare; served over red wine-infused braised green lentils; garnished with classic vegetable matignon and veal glace

Oven-braised leg of lamb seasoned with garlic and anchovies; served with roasted vegetable pan juices



Fresh and artistic creations prepared by Baking & Pastry Arts students and our 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