Friday Night Dinner Club Fall 2008 Menu Options

Hors d’oeuvres: Provided by the Academy of Culinary Arts; complementary to the menu selected.

Choose one menu:

Menu 1: (Asian)

Miso Soup
Wakame Salad
California Rolls
Tempura (mixed)
Sesame Broccoli
Steamed Rice

Menu 2: (American)

Field Greens Salad with Poached Pears, Gorgonzola, Candied Walnuts and Cider Vinaigrette
Cedar Plank Salmon with Mango-Barbecue Sauce
Grilled Filet with Mushroom and Leek Confit
Goat Cheese Mashed Potatoes
Roasted Asparagus

Menu 3: (Italian)

Caprese Salad
Seafood Fra Diablo with Fresh Linguini
Herb Encrusted Stuffed Pork Tenderloin with pan jus lie
Catalan Spinach
Roasted Root Vegetables

Menu 4: (French)

Belgian Endive Salad with Hearts of Palm and Raspberry Vinaigrette
Bouillabaisse
Roast Rack of Lamb with Fresh Herb Persillade
Sweet Potato/Potato Gallette
Haricot Verte with Roasted Shallots

Assorted Desserts and coffee provided by the Academy.