Menus
The health, safety, and well-being of our students, faculty, and staff are our top priority. As such, The Bocuse Restaurant remains closed to the public until further notice.
Student Dining Lunch Menu
October 2020
Three Courses 10
Starters
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Truffle Soup VGE
beef broth, vegetables, truffles, puff pastry
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Fall Greens
pomegranate, apple, squash, hazelnut-sherry vinaigrette
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Heirloom Tomatoes
summer beans, warm country bread, feta cheese
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East Coast Oysters and Shrimp
trio of sauces: cocktail, mignonette, tarragon
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Squash Soup
kabocha squash preserves, aerated yogurt, avocado-sage oil
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Roasted Baby Beet Salad
cipollini onion, radishes, potatoes, watercress, baby arugula, lamb lettuce, soubise
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Pate Maison
celery root remoulade, apricot preserve, lola rossa
Mains
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Provencal Fish Stew
shellfish, finfish, marble potatoes, fennel, aromatic broth
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Turbot
artichokes, swiss chard, lemon-potatoes, barigoule sauce
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Overnight-Roasted Wagyu Beef
celery root-potato purée, lardons, sauce bourguignonne
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Roasted Local Chicken
fricassee mushrooms, crushed potatoes, kale, supreme sauce
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Crispy Duck Leg Confit
poêlée of mushrooms, pommes salardaise, frisée
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Acquerello Risotto Forestier
potatoes, leeks, mushrooms, spinach
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Ricotta Cavatelli
chicken confit, pearl onion, pancetta, butternut squash, herbs, parmesan sauce
Dessert
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Panna-Pudding
hot chocolate, anisette marshmallow foam, pear sorbet
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Molten Chocolate Cake
toasted cumin sable, cassis ice cream
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Apple Cider Donut
coconut-pandan bubble tea, chocolate ice cream
Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.
Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.
Student Dining Dinner Menu
October 2020
Three Courses 15
From The Bar
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Wine by the Glass 6
Greystone Cellars
Cabernet Sauvignon
Merlot
Chardonnay
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Draft Beer 4
CIA Mise en Place Wit, 4.6% ABV
Light-bodied, pleasantly spicy, unfiltered wheat beer brewed with orange peel and coriander
Starters
-
Truffle Soup VGE
beef broth, vegetables, truffles, puff pastry
-
Fall Greens
pomegranate, apple, squash, hazelnut-sherry vinaigrette
-
East Coast Oysters and Shrimp
trio of sauces: cocktail, mignonette, tarragon
-
Squash Soup
kabocha squash preserves, aerated yogurt, avocado-sage oil
-
Roasted Baby Beet Salad
cipollini onion, radishes, potatoes, watercress, baby arugula, lamb lettuce, soubise
-
Pate Maison
celery root remoulade, apricot preserve, lola rossa
Mains
-
Provençal Fish Stew
shellfish, finfish, marble potatoes, fennel, aromatic broth
-
Turbot
artichokes, swiss chard, lemon-potatoes, barigoule sauce
-
Overnight-Roasted Wagyu Beef
celery root-potato purée, lardons, root vegetables, sauce bourguignonne
-
Crispy Duck Leg Confit
poêlée of mushrooms, pommes salardaise, frisée
-
Ricotta Cavatelli
chicken confit, pearl onion, pancetta, butternut squash, herbs, parmesan sauce
Dessert
-
Panna-Pudding
hot chocolate, anisette marshmallow foam, pear sorbet
-
Molten Chocolate Cake
toasted cumin sable, cassis ice cream
-
Apple Cider Donut
coconut-pandan bubble tea, chocolate ice cream
Not all ingredients are listed on the menu. Please inform your server if you have an allergy so that we may accommodate your requests.
Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.