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  • Menus Spring 2014

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    goodmorningmylove
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    This document outlines 4 functions for a culinary arts class, each function includes a 3 course menu for a banquet style lunch. The menus include appetizers, entrees with sides, and desserts along with page references for recipes. Details on date, time and menu are provided for each of the 4 functions to be held between February and April.

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    Menu

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    This document outlines 4 functions for a culinary arts class, each function includes a 3 course menu for a banquet style lunch. The menus include appetizers, entrees with sides, and desserts along with page references for recipes. Details on date, time and menu are provided for each of the 4 functions to be held between February and April.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    10 views4 pages

    Menus Spring 2014

    Uploaded by

    goodmorningmylove
    This document outlines 4 functions for a culinary arts class, each function includes a 3 course menu for a banquet style lunch. The menus include appetizers, entrees with sides, and desserts along with page references for recipes. Details on date, time and menu are provided for each of the 4 functions to be held between February and April.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    CUL 240 Spring 2014

    Function I Monday, February 1st 2014 T"ursday, February, #t" 2014 $ %an&uet Sty'e T"ree(Course Lunc" Service Time 12 !0 pm Service Time 11 !0 am

    Menu )1 Warm Goat Cheese Salad with Cracker Roasted Pork Loin with Leeks and Whole Grain Mustard Sauce Rissol Potatoes (pg. 6 6! Roasted "utternut S#uash (pg. $6! "rownies with %anilla &ce Cream (pgs. '() * '(6+! ,ard Rolls

    CUL 240 Spring 2014


    Function II Monday, February 24t" 2014 T"ursday, February 2*t" 2014 $ %an&uet Sty'e T"ree(Course Lunc" Service Time 12 !0 pm Service Time 11 !0 am

    Menu )2 %egeta-le Strudel with Mesclun Roasted Leg o. Lam- with Rosemar/ 0us Li Gratin 1auphinoise Potatoes Sauted Spinach Chocolate Mousse (pg. '(6'! Sprit2 Cookie (pg. '((+! So.t Rolls (pg. $+)!

    CUL 240 Spring 2014


    Function III Monday, Marc" !rd 2014 T"ursday, Marc" #t" 2014 $ %an&uet Sty'e T"ree(Course Lunc" Service Time 12 !0 pm Service Time 11 !0 am

    Menu )! Wilted Spinach Salad with Roasted Peppers (pg. 3)(! Grilled Chicken "reast ,er-ed Rigatoni with 4omato Sauce Grilled %egeta-les Lemon "ar (pg. '(('! ,one/ &ce Cream (pg. '(6+! 5rench "read (pg. $)+!

    CUL 240 Spring 201)


    Function I+ Monday, $pri' *t" 2014 T"ursday, $pri' 10t" 2014 $ %an&uet Sty'e T"ree(Course Lunc" Service Time 12 !0 pm Service Time 11 !0 am

    Menu )4 Caesar Salad with a Garlic 4uile (pg. 3+'! Grilled 5lank Steak with Wild Mushroom Sauce (pgs. +'+* ++$! Mashed 6ew Potatoes "roiled tomatoes Straw-err/ Shortcake 5ocaccia (pg. $)6!

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