Chataigne at Le Cordon Bleu College of Culinary Arts Service List

Dinner Menu

• Starter

  • Soup Chefs Selection

  • Nicoise Salad With Seared Ahi Tuna

    with egg, haricot vert, olives, tomato concasse, fingerling potatoes

  • Caesar Salad

    with romaine, grated reggiano, brioche croutons, classic dressing, white anchovy, and a parmesan cookie

  • Grilled Fruits & Arugula Salad

    with crispy prosciutto, shaved parmesan cheese, served with a champagne vinaigrette dressing

  • Watermelon, Mache And Arugula Salad

    with goat cheese, kalamata olives, red onions, mint, red wine vinaigrette dressing

  • Caprese Salad

    served with fried mozzarella, heirloom tomatoes, roasted red peppers, basil, olive oil, balsamic vinegar reduction

  • Shrimp Risotto

    using fine herb salad and preserved lemon

  • Flatbread Or Pizza Special Of The Day

• Main Plate

  • Halibut

    served with corn and fava bean succotash, tomatoes, peas

  • Vegetarian Selection

    with summer vegetable risotto and crispy zucchini

  • Lamb Loin

    served with english pea puree, baby seasonal vegetables, asparagus, mint chimichurri sauce

  • Filet Mignon, Tomato Hollandaise

    served with housemade fries, roasted zucchini and tomato salad

  • Veal Shank With Risotto

    served with english peas, mushrooms, gremolata

  • Pork Schnitzel

    served with braised red cabbage, spaetzle with sauce charcuterie

  • Rotisserie Chicken Half Au Jus

    served with roasted baby artichokes, tomatoes, potato puree

• Dessert

  • Seasonal Fruit Crumble

    with vanilla bean ice cream

  • Classic Creamy Cheesecake

    with strawberry-rhubarb compote and cocoa sauce

  • Salted Caramel Pot De Creme

    with chantilly cream and almond sable cookie

  • Chocolate Mousse

    classic chocolate mousse with viennese sponge cake, raspberries and raspberry sauce

  • Cookies And Ice

    assorted cookies and choice of three ice cream or sorbets of the day