JNA Institute of Culinary Arts

Spring 2014 Menu                                   Mediterranean Cuisines

 

First Course

Finocchio e Radicchio (Fennel & Radicchio Salad) – Italy (V) Shaved Fennel tossed with Radicchio finished with Basil , Olives, and a Lemon Vinaigrette

Revithosalata και Τζατζίκι (Hummus & Yogurt Dip with Pita – Greece (V)  Chickpea Hummus & Yogurt Cucumber dip with fresh baked Pita

Çoban Salatası (Sheppard’s Salad) – Turkey (V) Finely chopped Tomatoes, Cucumbers, Onions, Green Peppers and Parsley

البرتقال والجزر سلطة (Orange Carrot Salad) – Morocco (V) Fresh Oranges, and grated Carrots blended with Orange Cinnamon dressing

 

Second Course

Gnocchi ala Romana (Polenta Dumplings) – Italy (V) Polenta Dumplings, topped with Cheese and baked to a golden brown.

Dolmasdes Yinlandzi (Grape Leaves stuffed with Rice) – Greece (V) Hand rolled Grape Leaves stuffed with Rice, baked then drizzled with Lemon, and Herb broth

Karnabahar Corbasi (Cauliflower soup) – Turkey Cream of pureed Cauliflower soup topped with sautéed Croutons

بيل بيل،  (Shrimp Pil-Pil) – Morocco Shrimp baked in a Moroccan Spiced Tomato sauce

 

Third Course

Steak alla Pizzaiola (Steak and Tomato) – Italy  Pan fried Beef Flatiron topped with Tomato sauce and Cheese served with Vegetables and Rissole Potatoes

Κοτόπουλο Σαντορίνη (Chicken Santorini) – Greece Pan Roasted Chicken smothered with Vegetables in a light Tomato sauce served over Rice

Biberli Κουζού Kavurma  (Lamb Sautéed with Peppers) – Turkey Lamb braised then sautéed with Peppers served over Barley Pilaf

Merluzz moħmija bil Inbid (Baked Cod with Wine & Herbs) – Malta Cod baked on a bed of herbs served with Wine & Herbs sauce, with oven dried Tomatoes and Couscous

طاجن نباتي (Vegetarian Tagine) – Morocco (V) Lentils and Vegetables blanched in Butter and a Vegetable Fond and seasoned with Za'atar, a blend of sumac, thyme, roasted sesame seeds, marjoram, and oregano

 

Fourth Course

Fragole Balsamico (Strawberries with Balsamic Vinegar) – Italy Fresh Strawberries with a Balsamic Glaze, Whipped Cream in a Pizzelle cone.

γαλακτομπούρεκο (Semolina Custard in Phyllo)– Greece  Custard made from semolina baked between two layers of Phyllo drizzled with a sweet lemon syrup

Firinda Kuru Yemisli Ayva Tatlisi (Oven Dried Quince) – Turkey Quince sautéed in Butter then baked with Apricots, Raisins, and Nuts

البرتقال القرفة مع الآيس كريم الفانيليا (Cinnamon Oranges with Vanilla Ice cream) – Morocco House-made Vanilla Ice Cream topped with Orange slices dusted with Cinnamon

 

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