Lunch Fall 2011 - The Art Institutes
Lunch Fall 2011 - The Art Institutes
Lunch Fall 2011 - The Art Institutes
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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