Tags:
Food & Wine And Entertainment
Please join us. Now that the culinary school has opened to the public again, we are going to keep our resolution to take advantage of this opportunity to enjoy fine cuisine together.
If you would like to join us, call Dawn Coady and sign up. So far there are only 3 of us signed up and there is plenty of room but you never know when it will fill so hurry.
Below, see this week's menu and wine list as well as Dawn's contact info.
Interested in making a reservation?
625-4296
Bon Appétit!!
Dawn Coady
Program Assistant - Culinary Arts
NSCC, Strait Campus
902-625-4296
SOUP
Classic French Onion Soup/ $4
Butternut Squash and Apple Bisque/ $3
APPETIZER
Eastern Shore Crab Cakes with a Creamy Caper Sauce / $7
Pork, Prune, and Green Peppercorn Pate/ $6
ENTRÉE
Grilled Striploin Steak with Gratin of Mushrooms/ $15
Prosciutto - Wrapped Chicken Breast with Eggplant Panzanella/ $15
VEGETARIAN
Fresh Linguini Pasta With Grilled Vegetables and Tomato Sauce/ $9
DESSERT
Blackberry Crème Brulee/ $5.
Asian Pear Eggroll, Grapefruit Compote, with Sake Granita and Pear Sorbet/ $5
Update from Dawn: This week and next we will be rolling with the same tasty menu, with a couple of special additions. Along with our appetizer selections, we are adding a delicious Pear and Duck Confit Salad, and did you say DESSERT!? In case you didn’t have enough chocolate on Halloween Day you will have to try Molten Chocolate Cake. This dessert oozes chocolate after slicing into it, need I say more??