JNA Institute of Culinary Arts

Belgium Summer Menu

 

Starters


Groene Bonen Salade

Green Beans with Mushrooms, Red Onions and Lemon Vinaigrette

Koninginnehapje

Puff pastry “Vol au Vent” with Chicken and Mushroom Filling

Summer Mix Salad

Apples, Pecans and Bleu Cheese on a bed of Field Greens with Cranberry Vinaigrette

Ontbijt Salade (Breakfast Salad)

Frisée with Bacon & Potatoes topped with a Poached Egg


 

Mussels & Pommes Frites

(We will gladly make a vegetarian version of these dishes on request.)

Vin Blanc

Shallots, Garlic, Wine & Tarragon

Bleu

Garlic, Shallots, Blond Ale, Cream, Bleu Cheese & Green Onion

Provençal

Tomato, Basil, Garlic, Shallots, & Vermouth

Red Curry

Red Curry, Scallions, White Wine, Cilantro & Coconut Milk

 

Main Courses

Horseradish-Crusted Pork

Pork Tenderloin with Cherries over Braised Cabbage & Apples

Seafood Waterzooi

Seafood Stew with Vegetables, Cream & Herbs

Abbey-Style Steak with Stoemp

Grilled Steak with Abbey-Ale Sauce over Spinach-Potato Puree

Pan Roasted Chicken

Chicken Breast with Lavender-Thyme Honey Gastrique over wilted Kale

Tian of Spring Vegetables and Toasted Quinoa

With Almonds & Orange-Carrot Air

 

Desserts & Sweets


Chocolate Salt Caramel

Flemish Apple Cake à la mode

Belgian Chocolate S’mores

Belgian Waffles with Mascarpone and Berries

 

 

 

Prix fixe $25.00

Dinner includes one choice from each course and iced tea

Everything on this menu is made fresh by our students.

V signifies vegetarian option