Regional

Oregon Tennessee Central Plains California

American
Feb. 15th to Feb. 24th March 1st to March 17th March 22nd to April 14th April 19th to May 5th
Cuisine
Spring 2022
Soup Soup Soup Soup
Butternut Squash & Apple Roasted Corn and Beef Barley Spring Vegetable
Enjoy fresh, seasonal, or Crawfish Chowder or or
regional American food Creamy Cauliflower or Wisconsin Cheddar Ginger Carrot Puree
prepared and served by
Chicken and Andouille Broccoli
students in Culinary &
Gumbo Salads
Pastry Arts and Service
classes. Ask your server Salads Baby Greens, Almond-
about our wine selection. Arugula, Pear, Blue Salads Salads Crusted Goat Cheese,
Cheese, Cider Vinaigrette Romaine, Kale, Crispy Classic Wedge Salad Napa Valley Vinaigrette
or Black-Eyed Peas, White or or
$17.00 per person
(includes 8.00% tax) Baby Greens, Julienne BBQ Sauce Dressing Caesar Salad Chopped Salad – Romaine
Apples, Dried Currants, or Lettuce, Tomatoes,
Lunch Seatings
Champagne Vinaigrette Arugula, Baby Frisee, Avocado, Green Onion,
11:15am, 11:30am,
11:45am Roasted Beets, Goat Entrées Blue Cheese, Sweet &
Wednesday & Thursday Cheese, Toasted Pecan Sautéed Pork Loin, Quinoa Spicy Vinaigrette
Feb. 16th through May 5th Entrées and Cider Vinaigrette & Wheat berry Pilaf, Swiss
Trout Almondine, Rice Chard and Spinach, Entrées
Dinner Seatings
7:00pm & 7:15pm Pilaf, Sautéed Green Entrées Chow-Chow Roasted Chicken, Penne
Tuesday Beans Cornmeal Crusted or Pasta, Artichokes, Broccoli
Feb. 15 through May 3rd
th
or Southern Fried Chicken Grilled Chicken Breast Rabe, Sun Dried Tomato,
Grilled Hanger Steak, Wild Thigh, Spicy Honey Kale, with Oven Roasted Yukon Parmesan Broth
Mushroom Ragout, Bacon, Warm Pepper Jelly Potatoes, Door County or
For further information or Whipped Potatoes Grilled Sesame Ginger
Vinaigrette and Fried Red Cherry Demi and Fresh
to make reservations, visit
Potatoes Asparagus Salmon, Vegetable
the Waterleaf page in
OpenTable or Couscous, Carrot-Daikon
or call 630-942-2284. Shrimp and Laura’s Grits Slaw