2011 Winter Menus For The Savory Palate Dinner Service 1/11 thur 3/23

Just wanted to let you know of an exciting new dining experience in Draper at the Art Institute. I'm the chef of a student-run restaurant open to the public on Tuesday and Wednesday nights from 6:30 till 8:00pm.  We would prefer reservations since we're so small, but please always feel free to drop in!  You will be spolied with a 6-Course Chef Menu that changes each week. The cost is only $17.95.  We are offering unique, modern worldly cuisine full of surprises and flavors that you've never experienced~
If you have any questions, please contact me: katiewcook@yahoo.com

Chef Katie Weinner
Art Institute of Salt Lake City, Draper
121 West Election Road. Suite 100. Draper, UT 84020

*Here are the weekly menus for the Savory Palate Restaurant.

(subject to change, slightly)

Service is from 6:30 to 8:00 pm-
for reservations please call: 801-601-9492

WEEK 2    January 19th

Bread:  Gougeres

Soup: Chestnut-Cauliflower

Salad: Coffee-Roasted Beet Salad

Pasta: Butternut Squash Ravioli with Sage and Maple

Entrée: Bacon and Bleu-Brie Prosciutto Tart

Dessert: Buttermilk, Blood Orange and Black Olive Caramel

WEEK 3    January 25^th and 26^th

Bread:  Red Wine Baguette

Soup:  Almond-Spice

Salad:  Winter Chicken Salad

Pasta:  Udon Noodles with Garlic-Pepper House Meatballs

Entrée: Seared Scallops with Cauliflower Puree and Caramel Froth

Dessert: Flavors and Textures of Herbs and Vanilla

WEEK 4    February 1^st and 2^nd

Bread: Mushroom Roti

Soup:  Moroccan Carrot

Salad:  Grilled Shrimp with Baba Ganoush

Pasta:  Crispy Rice and Masala Dumplings

Entrée: Indian-Spiced Meatloaf with Tomato Confit and Raita

Dessert:  Flavors and Textures of Kaffir Lime and Carrot

WEEK 5    February 8^th and 9th

Bread: Fermented Apple Cider

Soup:  Herb Veloute

Salad: Sunchoke, Bacon and Roasted Tomato with Arugula

Pasta:  Pumpkin Gnocchi with Crisp Pork Belly and Peanut Milk

Entrée: Italian Lemon-Anchovy Ribs with Butter Beans in Miso Bagna Cauda

Dessert:  Flavors and Textures of Citrus

WEEK 6    February 15^th and 16^th

Bread: Grissini

Soup: Coconut-Coriander

Salad: Orange , Fennel and Rosemary-Honey

Pasta:  Mint Papperdelle with Braised Lamb

Entrée: Thai Styled Halibut with Banana Curry

Dessert: Flavors and Textures of Sesame

WEEK 7    February 23^rd

Bread: Bacon Lavash

Soup:  Apple Juniper

Salad:  Pickled Squash, Radish and Goat Cheese

Pasta:  Airated Liquid Risotto 

Entrée: Grilled Skirt Steak with Winter-Berry Bread Pudding

Dessert:  Flavors and Textures of Chocolate and Squash

WEEK 8    March 1^st and 2^nd

Bread: Pretzel

Soup: Tomato with Olive Charcoal

Salad:  Root Vegetable and Pear

Pasta: Polenta Soufflés

Entrée: Duck Confit Tacos

Dessert: Flavors and Textures of Tea and Milk

WEEK 9    March 8^th and 9^th

Bread: Grilled Flatbread

Soup: Pear and Delicata Squash

Salad: Arugula, Pickled Fruit and Drunken Goat Cheese

Pasta: Toasted Rice Pasta

Entrée: Wild Rice Biscuits and Gravy with Chicken-Bacon Sausage

Dessert:  Flavors and Textures of S’mores

WEEK 10 March 15^th and 16^th

Bread:  Variety of Crackers

Soup: Fennel and Orange

Salad: Spring Harvest with Feta

Pasta: Chive Fettuccine with Lemon

Entrée: Pulled Pork Sliders

Dessert: Build Your Own Sundae with What We Give You!