The Community Table is open for reservations for our Spring schedule of public lunch services.  Reservations can be made from 11:45am-1:00pm for a maximum of 4 guests per table and are available up to 3 weeks in advance of service date.  The following dates are available: February 20th, February 27th, March 19th, March 26th, April 2nd, and April 16th.  For larger groups, please email [email protected] for information.

Each service week our US Regional and Infusion students will be preparing a multi-course menu focusing on a different region of the United States (a sample New England menu is shown below).  The cost is $15.00 per person (including tax and beverages) and payment is required in the form of a credit card.  No cash, please.

We look forward to seeing you on campus for lunch.

New England Cuisine *

*Please note that this a sample lunch menu of options often prepared by our students. The actual menu may change from week to week.

– First Course –

Vermont cheddar salad

Butternut squash soup (V)

Clams Casino

– SECOND COURSE –

Cod cakes over a bed of arugula served with tartar sauce

Sauteed chicken with apples & pears

Vegetable pot pie (V)

– THIRD COURSE –

Warm gingerbread served with caramel sauce & orange whipped cream

The Community Table is open for reservations for our Fall schedule of public lunch services. Our first service day will be Thursday, October 5th, and continue every Thursday (except for Holidays) into October and through November 30th.  Reservations are available from 11:45am to 1:00pm.  Please include any dietary restrictions or food allergies with your reservation information.

For each lunch service, our Classical Cuisine class will be preparing a different menu focusing on the various regions of France and consisting of several courses with multiple options in each course.  The cost is $15.00 per person (including tax and beverages) and payment is required in the form of a credit or debit card.  No cash, please.

Reservations are available up to 21 days in advance and are limited to 4 people per table and one table per reservation.  If you wish to book a larger party, please email Chef Walsh at [email protected] to submit your timely request.  赌博软件’s faculty and students will do our best to accommodate your group and we look forward to seeing you on campus for lunch.

Classical Cuisine *

*Please note that this a sample lunch menu of options often prepared by our students.
The actual menu may change from week to week.

– STARTERS –

 

Duck Consommé
(rich clarified duck broth)

 

Salad de Saumon Fume
(smoked salmon salad, goat cheese, lemon dressing)

– MAINS –

 

Shrimp a la Provençale
(shrimp in tomato sauce, asparagus & rice pilaf)

 

Steak au Poivre, Watercress, Pommes Frites
(steak in a peppercorn cognac cream sauce, watercress, french fries)

 

Blanquettes de Volaille Aux
(chicken & mushroom ragout over rice)

 

Ratatouille Crepes au Gratin
(vegetable medley in crepes & gruyere cheese)

– DESSERTS –

Your server will explain today’s offerings prepared by our Pastry Arts students.