Lunch Menu

Elevation Bend

Elevation is open Fall term from October 1 – December 4
Monday & Tuesday, our Kitchen Operations and Dining Operations students will prepare and serve a lunch menu that reflects their competencies within their first year of study.

Monday & Tuesday – Menu 1
October 1 – October 9
Tomato and roasted pepper soup with focaccia crouton
or
Summer greens salad – mixed greens, radish, cucumber, toasted sunflower seeds and balsamic vinaigrette

Elevated BLT – Bacon, lettuce, tomato and avocado with
house made mayo on focaccia
or
Fettuccine Provencal – Slow cooked vegetables including eggplant, peppers, tomatoes and zucchini with fresh herbs, garlic and olive oil

Dark chocolate tart with raspberry coulis

Monday & Tuesday – Menu 2
October 15 – October 23

Summer garden vegetable soup
or
Classic Caesar salad – romaine, croutons, Parmesan, creamy Caesar dressing

Chicken Cordon Bleu – seasonal julienne vegetables
or
Grilled portabello mushroom sandwich – pretzel bun, chipotle aioli,
feta cheese and pickled onions

Salted caramel apple crisp with Chantilly creme

Thursday and Friday, students of our Culinary Capstone course will demonstrate expertise and explore creativity in their presentation of a fine dining menu.

Fall Term Lunch Menu 2018

Soup
Fall Roasted Vegetable Soup  5
Wild Rice – Dill Crackers – Crème Fraisch

Appetizer/Salad
Artichoke Bruschetta  5
Charred Tomato Compote – Garlic Crisp – Fall Greens

Pear & Fennel Salad  5
Chevre Goat Cheese – Candied Pecans – Maple Balsamic Vinaigrette

Entrées
Avid Cider Brined Pork Chop  11
Carlton Farms Pork Loin – Potato Apple Hash – Brussels Sprouts

Braised Beef Short Rib Ragu  12
Wild Mushrooms – House Made Pappardelle – Red Wine

Dessert
Marbled Pumpkin Cheesecake  6
Chai Cream – Ginger Snap Crust – Chocolate Leaf

Bread
Garlic Cheddar Biscuit

 

 

Reservations: www.elevationbend.com  or 541.318.3735

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