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Regional American Cuisine Dinner Menu

Wednesday April 22 Time5:30-8 p.m. Price $34.95/person

Napa Valley

Appetizer

Virgin Mary Cocktail with Seafood
Classic tomato juice cocktail, mildly spiced and generously garnished with lobster, shrimp, and oyster

 

Soup

Choice of one:

Roasted Eggplant with Merguez Sausage
Roasted eggplant and garlic in a rich chicken stock, puréed and served with spicy lamb sausage and Parmesan tuile

Golden Gazspacho
A light, refreshing cantaloupe and yogurt dish with a hint of bell peppers

 

Salad

Choice of one:

Fig
Balsamic vinegar marinated figs with roasted sweet peppers and shaved fennel

Thai Veal Sausage with Asian Flatbread
An Asian-influenced veal sausage, prepared by our Regional American Cuisine class, served over mixed greens with seasonal Pacific Rim vegetables

 

Entreès

Choice of one:

Grilled Tuna
Marinated tuna loin with wasabi whipped potatoes and Asian Slaw

Sauteed Monkfish Tail with Braised Oxtails and Porcini Mushrooms
Red wine marinated oxtail slowly braised to create the sauce for the sautéed monk fish,
accentuated with sautéed porcini mushrooms

Braised Veal Shank
Braised with prosciutto and tomato in a rich white wine sauce, garnished with fresh basil and
buffalo mozzarella cheese, and served over tagliatell

Grilled Rib Steak
Sliced and served with assorted mushrooms, potatoes Anna, and a textbook Bordelaise Sauce recipe from Thomas Keller

 

Dessert

Prepared by our professional staff, students, and faculty.
 

Includes coffee, tea, and iced tea; all other beverages priced separately. A 15% service charge, 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