Lunch Fall 2011 - The Art Institutes
Lunch Fall 2011 - The Art Institutes
Lunch Fall 2011 - The Art Institutes
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<strong>Lunch</strong> <strong>Fall</strong> <strong>2011</strong><br />
Our Culinary Students invite you to the culmination of their training and practice at <strong>The</strong> International Culinary<br />
School, Seasons Restaurant. Under the direction of Chef Enrique A. Acuña CEC, Chef Daragh Matheson and<br />
Dining Room Operations Manager Gabriela Rodriguez, the students will nourish and delight you while taking the<br />
final steps on their path to becoming Culinary Professionals.<br />
Thank you for your patronage<br />
Cindy Araujo, Roshawn Crowder, Vanessa Ezennia, Alan Brent, Coleman Brooks, Diego Contreras, Zachary<br />
Debbie Marquez, Bertha Montenegro, Stephanie Sanabria, Domisnki, Jason Echaure, Anthony Fischkelta, David<br />
Ashley Senter, Barbara Sermeno, Andrew Smith, Ganahl, Irais, Garcia, Melissa Gerardi, Michael Heflin,<br />
Jennifer Smith, Jaimie Umphres, Jose Vazquez, Reginald Howard, Autumn Kelley, Brian Merrell, Espanita<br />
Adrien Wingfield Moreira, Tammy Mote,Dominique, Navarro,Mary-Jo Olney,<br />
Jose Ortiz, Jonathan Porter, Denver Rice, Kathleen Smith,<br />
Mario Valdez, Ashley Williams, Amanda M Wilson<br />
SALAD & SOUP<br />
ROASTED BEET SALAD<br />
Frisée Lettuce, Matchstick Beetroot, Goat Cheese, Hazelnut and Meyer Lemon Vinaigrette<br />
$7<br />
SEASON’S CAESAR SALAD<br />
Romaine Hearts, Creamy Caesar Dressing, Pine Nuts, Bacon, Shaved Grana Padano and Focaccia Crouton<br />
$7<br />
Add Chicken $4<br />
STEAK SALAD<br />
Mixed Greens, Baby Tomato, Crumbled Blue Cheese, Spiced Pecans, Sliced Hanger Steak<br />
and a White Balsamic Dressing<br />
$13<br />
BUTTERNUT SQUASH SOUP<br />
Maple Brioche Croutons and Crème Fraîche<br />
SOUP DU JOUR<br />
Fresh Seasonal Ingredients Prepared by our Culinary Students<br />
$5 Bowl<br />
$3 Cup<br />
For All Your Reservation Needs<br />
909.915.2170<br />
Hours of Operation<br />
<strong>Lunch</strong> Monday through Friday<br />
11:30 AM – 1:15 PM (Last Seating)<br />
**<strong>The</strong> consumption of raw or undercooked food may increase the incidence of food-borne illness<br />
Before placing your order, please inform your server if a person in your party has a food allergy.
SANDWICHES<br />
$9<br />
Served with Fresh Fruit, Greens, Fries or a Cup of Soup<br />
CROQUE MONSIEUR<br />
Black Forest Ham, Béchamel topped with Gruyere on Sourdough<br />
PASTRAMI REUBEN SANDWICH<br />
House Make Pastrami, Caramelized Onion, Sauerkraut, and Dijon on Rye<br />
SEASON’S BURGERS<br />
Brioche Bun with a Grilled Patty, Boston Leaf Lettuce, Heirloom Tomato and Red Onion<br />
with one Choice of the following Cheeses Roquefort, Aged White Cheddar or Gruyère<br />
Served with Fresh Fruit, Greens, Fries or a Cup of Soup<br />
$10<br />
CHEESE BURGER<br />
Cheese Selection Above<br />
BBQ BACON BURGER<br />
BBQ Sauce with Bacon and Aged White Cheddar Cheese<br />
CALIFORNIA BURGER<br />
Avocado and Gruyère Cheese<br />
PASTA & PIZZA<br />
$12<br />
SEASONS “MAC N’ CHEESE”<br />
Penne Pasta, Bacon, Gruyère, Grana Padano and Fontina<br />
ANGEL HAIR PASTA<br />
Zucchini, Carrots, Mushrooms, Haricot Vert, Tomato in a Creamy Pesto Sauce<br />
MEAT LOVERS PIZZA<br />
Crème Fraîche, Fontina, Sausage, Pepperoni, Bacon, Ham, Mushrooms and Onions<br />
TRIO FORMAGGIO PIZZA<br />
Crème Fraiche, Fontina, Gruyere and Grana Padano<br />
HAWAIIAN PIZZA<br />
Crème Fraîche, Prosciutto Di Parma, Charred Pineapple, Jalapeño and Fontina<br />
DESSERT<br />
$7<br />
FEATURED ICE CREAM<br />
Ginger Bread Snap, Seasonal Berries<br />
BREAD PUDDING<br />
Apples, Golden Raisins, Bread and Butter Pudding served with Featured Ice Cream and a Rum Crème Anglaise<br />
CRÈME BRÛLÈE<br />
Tahitian Vanilla, Seasonal Berries<br />
CHEF ENRIQUE A. ACUÑA, CEC<br />
CHEF DARAGH MATHESON<br />
GABRIELA RODRIGUEZ<br />
Dining Room Operations Manager
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