Winter Term International Cuisine at the Renaissance Room Presented by the Culinary Arts and Hospitality Management Students Our $12.00 price include your choice of a soup or salad, an entree and dessert.

Week 7 - British Isles

Amuse Bouche: Oysters in Guinness Sabayon

Fennel and Red Onion Salad with Tarragon Dressing Or Learning Garden Salad with choice of Vinaigrette or Blue cheese Dressing Or Scotch Broth Lamb, winter vegetables and pearl barley

ENTREES

Roast Belly of Pork with Black Pudding and Apples Served with Colcannon, a cabbage, potato and leek hash

Fish and Chips With mushy peas and malt vinegar

Cottage Pie Beef and vegetable casserole topped with potato

Crab and Champ Bake English mashed potatoes topped with crabmeat Served with Bibb lettuce Salad

DESSERT SAMPLER

Fruit Scone with Caledonian Cream Strawberry Shortbread

Gratuities are at the discretion of the guest and are used by the students to support a variety of learning opportunities for culinary and hospitality program related activities.

Winter Term International Cuisine at the Renaissance Room Presented by the Culinary Arts and Hospitality Management Students Our $12.00 price include your choice of a soup or salad, an entree and dessert.

Beverage selections

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Global Delights Organic coffee Stash premium hot teas Orange Pekoe Iced Tea Perrier Mineral water Sierra Mist & Pepsi Sodas

(Regular and Diet)

All beverages $2.00

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Gratuities are at the discretion of the guest and are used by the students to support a variety of learning opportunities for culinary and hospitality program related activities.