Hi everyone!
here’s a look at our new fall menu.
The students are working hard, using the techniques they have learned in all of their culinary foundations courses to turn all of these great ingredients into a menu that everyone will love.
Please join us in our classroom- Elevation restaurant, for lunch or dinner.

Elevation Lunch- Fall 2015
New England clam chowder 6
Chilled iceberg lettuce wedge –candied apple wood smoked bacon, marinated tomatoes, blue cheese dressing 6
Late summer tomato salad- shaved fennel, aged sherry vinegar, olive oil, toasted fennel pollen 6
Smoked wild salmon cakes- ginger, grilled scallion-sesame aioli 8
Beef and barley soup- braised beef, carrots, mushrooms, duchesse potatoes 6
White bean and root vegetable cassoulet-sweet potatoes, russets, carrots, parsnips, and white beans in white wine cream sauce topped with parmesan bread crumbs 8
Curry chicken salad wrap-golden raisins, toasted almonds, greens, served with red lentil salad 8

Elevation Dinner- Fall 2015
Starters
New England clam chowder 6
Chilled iceberg lettuce wedge –candied apple wood smoked bacon, marinated tomatoes and blue cheese dressing 6
Late summer tomato salad- shaved fennel, aged sherry vinegar, olive oil, toasted fennel seeds 6
Smoked wild salmon cakes- ginger, grilled scallion-sesame aioli 8
Beef and barley soup- braised beef, carrots, mushrooms, duchesse potatoes 6

Entrees
Grilled Filet Mignon-sauce béarnaise, wilted greens, potato frites 20
Grilled wild Salmon- root vegetable hash, fennel infused sauce maltaise 15
Steamed clams- galric, white wine, fresh herbs, toasted baguette 14
Chicken Roulade- Chicken breast stuffed with sundried tomatoes and pesto, root vegetable hash, wilted greens 14
White bean and root vegetable cassoulet-sweet potatoes, russets, carrots, parsnips, and white beans in white wine cream sauce topped with parmesan breadcrumbs 12