Menu for Oct. 27-30, 2014
Operated by students in the Culinary Arts Program
Call 425.640.1405 for reservations.
Open most Mondays through Thursdays
11:30 a.m -2 p.m. | Last seating at 1 p.m.
Cherry and Duck Confit Risotto
Pan Seared Salmon
Mint and Pea Puree, Tri Color Quinoa and Chick Pea
Grilled Romaine Salad
Cherry Tomatoes, Green Onions, Romano Cheese, Bacon, Croutons and Egg Dressing
Pork Cheek Ravioli
Bell Peppers and a Sage Butter Sauce
Spinach, Roasted Tomatoes and a Gorgonzola Mornay Sauce
Coke, Diet Coke, Sprite
San Pellegrino Orange or Lemon
*Some foods may contain raw or under cooked animal product. Such items may increase your risk of food borne illness, especially if you have certain medical conditions.