Global Cuisine Lab will resume service on Wednesday, March 15, 2017.
These lunch menu items are prepared by students in the Global Cuisine Lab and feature selections from various countries or ethnic regions.
There will be three menus in this six-week block, with a change every two weeks, offered Tuesday through Friday, 11:30am – 1:15pm.
Looking for an earlier lunch? Check out our Restaurant Cooking Lab menu which is served Tuesday through Friday, 10:40am – 12:30pm.
Calamari Fritto – $7.95
with Crispy Julienne Vegetables and Roasted Garlic Aioli
Escoffier’s Cream of Wild Mushroom Soup – $4.95
a Creation from the Master of French Cuisine Touched with Brandy and Saffron
Pair it with the Niçoise Salad or Calamari Fritto for an additional $5.00
Niçoise Salad – $7.95
a Creation from the French Riviera with Green Beans, Tomato, Olives, Hard Boiled Eggs and Young Lettuce
Spinach Pappardelle, Lamb Shank Ragout, Pine Nut Pesto – $9.25
Handmade Spinach-infused Pasta, Tossed in a Tender Lamb Ragout with Buffalo Mozzarella
Boneless Beef Short Rib, Crispy Onion Rondell, Peppercorn Sauce with Pomme Puree – $10.95
Braised in Red Wine and Beef Stock until Fork-Tender, and Served with Yukon Gold Mash
Stewed Granny’s Chicken “Panzanella” – $10.95
Slow-Stewed Chicken with Ripe Tomatoes, Black Olives, Capers and Crusty Bread
Stuffed Atlantic Salmon with Sundried Tomato and Spinach, Piperade Sauce – $10.95
Served with Saffron Arancini
Ratatouille au Gratin with Bothwell Parmesan, Sweet Potato Frites – $8.95
a Vegetable Ragout from the Region of Nice, Paired with a Side of Crispy Fried Potatoes
Italian Lucia Pie – $9.25
Featuring Fig Jam, Genoa Salami, Caramelized Onions, Bothwell Mozzarella and Bocconcini Cheese
Sicilian Fish Stew, Creamy Polenta – $10.95
Sautéed Shrimp, Mussels, Salmon, Clams and Root Vegetables Served in a Rich Tomato Broth