The Culinary Arts Center at RCBC

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Sample Menu

These are sample menus subject to change at any time.


Mushroom Crepe
Mushroom ragout, parmigiano, cream, greens, balsamic reduction

Roasted Beet Salad
Beets, Goat cheese croquette, shallots, greens, lemon vinaigrette

Potato Leek Soup
Allumette Potatoes, Scallion oil Crispy leeks



Braised Short Rib
Potato puree, celery root, parsnip, carrot, Brussel sprout, fennel hash

Honey-soy glazed salmon, coconut sticky rice, roasted baby carrots

Harvest Bowl
Bean and vegetable ragu, brown rice, grain of the day, lemon tahini dressing



Apple tart tatin

Crème Brulee