The Culinary Arts Center at RCBC

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Sample Menu

These are sample menus subject to change at any time.

Evening Dinner

Appetizer

Butternut squash soup
    Garnished with pickled butternut and crispy leeks

Crispy braised pork belly
    Warm french lentil puree, whole grain mustard jus

Bruschetta
    Freshly made warm ricotta, fire roasted tomato salad, herbs, extra virgin olive oil

Grilled asparagus salad
    Asparagus, arugula, dijon vinaigrette, crispy chicken fat fried egg

 

Entree

Pork chop milanese
    Brown butter lemon caper sauce, crispy fingerling potato Brussels sprout hash

Roasted chicken
    Fontina potato croquette, braised chard, sherry vinegar jus

Spaghetti and clams (pasta of the day)
    Hand cut spaghetti, garlic, extra virgin olive oil

Braised short rib
    Apple cider jus, Celery root puree, pickled apples

 

 

Dessert

Ice cream

Apple crostada

Chocolate tart