Thursday Lunch-Chef's Table Menu

The menu in The Humber Room on Thursdays prepared by our Cook Apprentice students. The menu will change every Thursday.

Date: Thursday March 01, 2012 Cook Apprentice Chef Christopher Crescenzi
Starter: Late Summer Greens		$5.00
	Oven roasted julienned shallots and garlic, with wilted greens, tossed with an apple cider vinegretto and sprinkled with red chili pepper flakes.
Main: Mint Marinated Half Rack of Lamb		$11.00
	Lamb marinated in red wine, mint and garlic, lightly crusted with bread crumbs and chopped mint, grilled and served with roasted vegetables and polenta.
Dessert: Lemon Pie		$5.00
	Classic lemon pie with coconut in the filling, topped with whipped cream and toasted coconut.