International Foods and Advanced Food Preparation - France & Creole Lunch:

We're inviting you to our taste of French & Creole Cuisine! Our menu today draws inspiration from classic French techniques, and combines that with the bold flavors and ingredients of Lousiana, with many ties to African and Spanish flavors. Prepared by both the Advanced and International classes, our lunch today will balance savory, spicy, and classical flavors, and highlight many of the techniques taught to us throughout the semester. Our goal is to provide a tasty meal that celebrates the traditions of both cuisines!

Menu

Soup - Creamy Creole Shrimp Bisque

Salad - Winter Salad with Roasted Red and Gold Beets, Fennel, Roquefort Cheese, Fresh Grapefruit, Toasted Breadcrumbs, and a Vibrant Grapefruit Vinagriette

Entree - French Duck a La Orange, a tender Duck Leg paired with an Orange Sauce, served with steamed Haricot Verts and Tri-Colored Crispy Fingerling Potatoes

Vegetarian Option - Modern Ratatouille inTomato Glaze, served with Haricot Verts and Fingerling Potatoes

Dessert - French Classic Floating Islands, delicate Poached Meringue atop a glossy Creme Anglaise, crowned with Lousiana-Style crushed Pralines