JNA Institute of Culinary Arts

Winter Menu

 

Soups

Soupe d’jour

Soup of the day

Soupe a l'Oignon

Onions Slowly Caramelized with House Made Beef Stock topped with cheese

Potage Parmentier

Potato-Leek Soup with Toasted Croutons

Potage Crémeux à la Courge V

Roasted Butternut Squash Soup, Nutmeg Creme Fraiche

 

Appetizers

Betteraves, de Chèvre et Pistaches V

Goat Cheese & Pistachio Stuffed Beet with Orange & Tarragon

Salade Vert V

Mixed Greens with Traditional Vinaigrette

Crêpes au Poulet Forestières

Herbed Crepe filled with Chicken Confit and Mushrooms

Terrine de Fruits De Mer

Seafood Terrine with Frisée and Tarter Sauce

 

Entrees

Pot au Feu

French variation on Beef Stews

Poulet au Vin

Wine-“Braised” Chicken Breast

Fillet Fish Meunière

Sautéed Fish with Brown Butter

Filet de Porc Vigneronnes

Pork Tenderloin with Mustard-Cornichon Sauce

Ratatouille Végétarien V

Vegetarian Ratatouille and Parisienne-style Gnocchi

 

Desserts

Poire Pochée aux Amandes

Poached Pear with Toasted Almonds, Maple Glaze,  and Spice Ice Cream

Creme Brulée

Vanilla Custard with Burnt Sugar Coating

Pot de Creme au Chocolat

Rich Dark Chocolate Custard topped with Whipped Cream and Shaved Chocolate

Chocolat noir Pouding au pain

Dark Chocolate Bread Pudding with White Chocolate Sauce

 

$25.00 prix fixe

V signifies vegetarian option

 Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of foodborne illness

 

Everything on this menu is made fresh by our students.