Le Melange Pop-Up Dinner

Are you a self-proclaimed foodie?

Come check out the latest pop-up restaurant concept the Culinary Arts & Hospitality seniors came up with, open to the public!

Starter

(Option 1)

Golden Beet, Artichoke Heart

white balsamic, oregano vinaigrette, horseradish, coral tuile and salmon roe

(Option 2 – Gluten Free)

Golden Beet, Artichoke Heart

white balsamic, oregano vinaigrette, horseradish and salmon roe

(Option 3 – Vegan)

Golden Beet, Artichoke Heart

white balsamic, oregano vinaigrette, horseradish and coral tuile

(Option 4 – Gluten Free)

Shrimp and Poached White Asparagus

garnished with cilantro pistou

(Option 5 – Vegan)

White Miso Tofu Beach Mushrooms Poached White Asparagus

garnished with cilantro pistou

Main

(Option 1 – Gluten Free)

Beet Noodles

raw quail egg with garlic olive oil, basil and cherry tomato

(Option 2 – Vegan)

Beet Noodles

garlic olive oil, basil and cherry tomato

(Option 3 – Gluten Free)

Beef Short Ribs

braised, served with celery root puree apple pear salad and mint vinaigrette

(Option 4 – Gluten Free)

Pistachio Crusted Monkfish Roulade

sous vide, served with celery root puree apple pear salad and mint vinaigrette

Dessert

(Option 1)

Foothill Fruit Tart

crisp pâte brisée, fresh fruit, chocolate shavings, whipped chocolate ganache and peach balsamic ice cream

(Option 2 – Gluten Free)

Foothill Fruit Tart

fresh fruit, chocolate shavings, whipped chocolate ganache and peach balsamic ice cream

(Option 3 – Vegan)

Foothill Fruit Tart

crisp pâte brisée, fresh fruit, chocolate shavings, whipped chocolate ganache and coconut sphere

This dinner will be available for one night only, on Friday, June 1^st.

For more information, visit boxoffice.ocsarts.net