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11:15-12:45, Tuesday-Thursday while classes are in session. May 21-23. New York Strip A marinated New York strip streak, grilled to perfection, served with parmesan steak fries and candied carrots. $8.50 BBQ Chicken A tangy mango BBQ chicken breast, served with garlic mashed potatoes and fire-roasted fiesta corn. $8.00 Pork Tenderloin A beer marinated, pan seared pork tenderloin, served with garlic mashed potatoes and candied carrots. $7.50 Catfish A spicy grilled catfish fillet, basted in olive oil, white wine, herbs and spices. Served with parmesan steak fries and fire-roasted fiesta corn. $8.50 Fettuccine Perfectly prepared pasta tossed with olive oil and parmesan cheese and topped with hearty tomato fennel ragout and served with garlic bread. $7.00 Strawberry, Banana & Kiwi Spinach Salad Strawberries and kiwi fruit lead ground pecan encrusted banana slices into a raspberry vinaigrette parade of texture and flavor. Presented atop a float of mixed spring greens, red onion and Craisins. Additional pecans and a delicate sprinkle of poppy seeds cheer from the sidelines. $7.50 Chicken, Tortellini and Artichoke Heart Salad Chicken breast, cheese tortellini and artichoke hearts take center stage in this play. Broccoli, red bell pepper, grated carrot, red onion, black olive and a trio of cheeses create the supporting cast. Dijon mustard, cider vinegar and olive oil direct. $8.50 Kentucky Bourbon Bacon Cheeseburger The Triple Crown is in full swing and so is this champion: A Flat Top seared bacon and cheddar, all beef patty, saddled with a peppery, Kentucky bourbon sauce. Thinly sliced tomato, sweet onion and leaf lettuce take this filly to the gate. Met in the winner’s circle by a bevy of quinoa fritters w/chili paste aioli. $8.00 Classic Egg Salad (in a wrap) Elegantly simple: Hard boiled eggs stroll hand in hand with minced onion, minced celery, celery seed, mayonnaise, mustard, salt and pepper. Tucked neatly into a lettuce lined jumbo spinach tortilla. Guarded by dill pickle spears, and finished with a fresh fruit medley. $7.50 Fresh Fruit Tart Strawberries, raspberries, kiwi and blueberries atop a delicious lemon curd filling and a shortbread crust garnished with whipped cream. Toffee Crunch Chocolate Pie Toffee bits mixed in chocolate pudding in a chocolate cookie crust garnished with whipped cream. Desserts $ 1.25 Dale Rhodes, Scott Evans & Craig Grundmeier Expeditor/ Soup – Dana Dubois Dining Room Manager – Fred Flores & Heather Dugan Pastry Chef – Roy Rosenbaum Dining Room Information, To-go orders and Reservation Line:(360) 992-2147 |