potato and fennel soup, ricotta ravioli, shaved fennel bulb (Copy)
Red Mullet, vegetables, shellfish jus (Copy)
Narragansett squid, tomatoes, pesto (see Events page for full description) (Copy)
Heirloom bruschetta & charcuterie platter (Copy)
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Sushi Platter for Garde Manger buffet (Copy)
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buttered lentils, chipotle and harissa roasted carrots, sour cream, queso fresco (Copy)
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rabbit roulade with livers and kidneys (Copy)
Lobster and truffle filled puff pastry with sauce american (Copy)
Falafel Stack - Pita chip, quick pickled cucumber, pan fried falafel, pickled red onions, micro greens, served with a spicy lemon tahini (Vegetarian Tapas Dinner for the Club of Culinary Excell (Copy)
charcuterie platter (Copy)
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Tandori chicken (Copy)
Persian Style steamed fish, Jasmine rice with dates, preserved lemon, and spinach, Toasted almonds and a red onion and herb salad (Copy)
cold seared duck breast, braised cabbage, potato crisp, dark caramel cherry sauce (Copy)
Rye bread spaetzle, buttercup squash and gruyere sauce, toasted pine nuts, sauted asparagus and spinach, seared carrots (1st Place in the day old bread competition) (Copy)
jicama, green apple, and orange salad (Copy)
Toast with braised pork belly, sake caramelized leeks, fresh mustard, parsley (Copy)
cracker, duck confit, fresh blackberry jam, lemon zest (Copy)
vegetarian eggplant roll ups with tomato and goat cheese bernaise, cous-cous, and roasted veggies (Copy)
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