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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

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