Nonetheless, I will rotate through every station this semester and I'm excited!
Here, gentle readers, is the first menu we will be preparing for our guests for the evening service in the Spring 2008 semester:
Welcome to “La Friandise”
The Culinary Classroom of Gulf Coast Community College
Les Hors d’Oeuvre
Coquilles Saint-Jacques Gratinèes a la Dieppoise
Baby Bay scallops in a delicate cream sherry sauce surrounded by duchesse potatoes
Pithiviers de Stilton au jambon et aux Noix
Puff Pastry onion pie with Stilton cheese, walnuts and Prosciutto ham
Country Pâté with Cumberland Sauce
Sliced pork pâté with red currant, port wine sauce, cornichons, croutons and Dijon mustard
Le Potage
Soup aux Huitres et Artichaut
Fresh Oysters and Artichoke hearts in rich chicken stock with cream and Cognac
Soup a l’Oignon Gratinèe
French onion soup topped with a crouton, Gruyere cheese and a hint of sherry
La Salade
Coeurs de Palmier en Salade
Hearts of palm, cucumber, tomato, and avocado in a light dressing served over a chiffonade of lettuce
Intermezzo
Fresh Fruit Sorbet
Les Entrèes
Tournedos Henry IV
Filet mignon medallions sautéed and flamed with brandy accompanied with pont-neuf potatoes, artichoke hearts, watercress, and béarnaise sauce
Gigot Roti a la Friandise
Slow roasted leg of lamb studded with garlic and rosemary and a mint demi glace accompanied with asparagus tips, braised lettuce, cauliflower florets with hollandaise, and potato croustades
Supreme de Canard Sauté, Sauce Framboise
Sautéed duck breast with crispy skin laced with a raspberry demi glace accompanied with noisette potatoes, tournéed carrot and squashes, crispy leeks
Turban de Truites la Terrine de Crevettes, Sauce Homard
Fresh grouper with a shrimp mousse topped with a lobster sauce accompanied with wilted spinach, vegetable confetti, and noisette potatoes
Les Desserts
Tarte de Pommes en Créme Patisserie
Sweet paté Brisée crust filled with pastry cream and fresh glazed apples
Gateau de la Foret-Noire
Black Forest Cake with Chantilly cream, bing cherries and shaved chocolate
Cerises Jubilee
Tableside presentation of flamed cherries with vanilla ice cream
We are pleased to have you in the “La Friandise” classroom as our students practice their skills in the kitchen and dining room management areas of their culinary education,
And wish you Bon Appétit!
Gratuities are welcomed and are applied to the Culinary Management Program Scholarship Fund for the advancement of student culinarians.
The Culinary Classroom of Gulf Coast Community College
Les Hors d’Oeuvre
Coquilles Saint-Jacques Gratinèes a la Dieppoise
Baby Bay scallops in a delicate cream sherry sauce surrounded by duchesse potatoes
Pithiviers de Stilton au jambon et aux Noix
Puff Pastry onion pie with Stilton cheese, walnuts and Prosciutto ham
Country Pâté with Cumberland Sauce
Sliced pork pâté with red currant, port wine sauce, cornichons, croutons and Dijon mustard
Le Potage
Soup aux Huitres et Artichaut
Fresh Oysters and Artichoke hearts in rich chicken stock with cream and Cognac
Soup a l’Oignon Gratinèe
French onion soup topped with a crouton, Gruyere cheese and a hint of sherry
La Salade
Coeurs de Palmier en Salade
Hearts of palm, cucumber, tomato, and avocado in a light dressing served over a chiffonade of lettuce
Intermezzo
Fresh Fruit Sorbet
Les Entrèes
Tournedos Henry IV
Filet mignon medallions sautéed and flamed with brandy accompanied with pont-neuf potatoes, artichoke hearts, watercress, and béarnaise sauce
Gigot Roti a la Friandise
Slow roasted leg of lamb studded with garlic and rosemary and a mint demi glace accompanied with asparagus tips, braised lettuce, cauliflower florets with hollandaise, and potato croustades
Supreme de Canard Sauté, Sauce Framboise
Sautéed duck breast with crispy skin laced with a raspberry demi glace accompanied with noisette potatoes, tournéed carrot and squashes, crispy leeks
Turban de Truites la Terrine de Crevettes, Sauce Homard
Fresh grouper with a shrimp mousse topped with a lobster sauce accompanied with wilted spinach, vegetable confetti, and noisette potatoes
Les Desserts
Tarte de Pommes en Créme Patisserie
Sweet paté Brisée crust filled with pastry cream and fresh glazed apples
Gateau de la Foret-Noire
Black Forest Cake with Chantilly cream, bing cherries and shaved chocolate
Cerises Jubilee
Tableside presentation of flamed cherries with vanilla ice cream
We are pleased to have you in the “La Friandise” classroom as our students practice their skills in the kitchen and dining room management areas of their culinary education,
And wish you Bon Appétit!
Gratuities are welcomed and are applied to the Culinary Management Program Scholarship Fund for the advancement of student culinarians.
Pretty cool, eh?
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1 comment:
Nice classical menu. I would dine there if I were a bit closer.
Love Black Forest Cake. I used to make it for my youngest on her birthday as it's her favorite and also made it for my parents 65th wedding anniversary.
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