WINTER RESTAURANT 2012 BEGINS~

Just wanted to let you know of an exciting new dining experience in Draper at the Art Institute. Our student-run restaurant will be 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 spoiled 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~

***Here are the menus for the next eleven weeks. Please keep in mind that seasonality and product availability always takes priority and may cause changes to the weekly menus.

WEEK 1    January 11^th

Bread:  Gougère

Soup:  Moroccan Carrot

Salad:  Beet, Pickled Grapes and Arugula Salad

Pasta:  Potato Risotto

Entrée:  Shrimp, Octopus and Scallops with Fried Apple

Dessert: Black Gingerbread, Pineapple Confit, Malted Cilantro Gelato

                                                         

WEEK 2    January 18th

Bread:  Brazilian Tapioca Cheese

Soup: Tomatillo

Salad: Beehive Rosemary Cheddar with Bulgar

Pasta: Gnocchi

Entrée: Chicken Leg Parcels

Dessert: Buttermilk, Blood Orange and Black Olive Caramel

WEEK 3    January 24^th and 25^th

Bread:  Red Wine Walnut

Soup:  Almond-Spice

Salad:  Almond Milk Braised Pork Belly

Pasta:  Squash Ravioli

Entrée: Spiced Eggplant with Bulgar

Dessert: Flavors and Textures of Herbs and Vanilla

WEEK 4    February 1^st

Bread: Pretzel

Soup:  Roasted Tomato with Black Olive Charcoal

Salad:  Grilled Cesar

Pasta:  Banana Polenta

Entrée: Beet Curry

Dessert:  Flavors and Textures of Kaffir Lime and Carrot

WEEK 5    February 7^th and 8^th

Bread: Brie and Sage Biscuit

Soup:  Apple-Juniper

Salad: Sunchoke, Bacon and Roasted Tomato with Arugula

Pasta:  Parsnip Triangoli with Melted Leeks

Entrée: Italian Lemon-Anchovy Ribs

Dessert:  Flavors and Textures of Citrus

WEEK 6    February 14^th and 15^th

Bread: Steamed Buns

Soup: Modern Borsch

Salad: Squash Terrine over Beet Carpaccio

Pasta:  Beet Gnocchi

Entrée: Duck Confit over Creamed Pearl Onions

Dessert: Flavors and Textures of Red

WEEK 7    February 21^st  and 22^nd   

Bread: Naan

Soup:  Squash with Pear and Gingerbread

Salad:  Pickled Grapes, Mushrooms and Goat Cheese

Pasta:  Udon Noodles   

Entrée: Braised Lamb with Winter-Berry Bread Pudding

Dessert:  Flavors and Textures of Chocolate

WEEK 8        February 28^th and 29^th

Bread: Potato Bread

Soup: Artichoke-Lemon

Salad:  Curried Baby Carrots, Parsnip and Celery Root Salad (en pap)

Pasta: House-Made Pappardelle

Entrée: BLT (Liquid Bread, Roasted Tomatoes, Belly, Lettuce Chip)

Dessert: Flavors and Textures of Tea and Milk (Cereal Milk) Cornflake Garnish, Honey  

WEEK 9    March 6^th and 7^th

Bread: Grilled Flatbread

Soup: Cornbread, Honey and Lime

Salad: Coffee Cured Tuna

Pasta: Artisanal Handmade Pasta

Entrée: Chicken Nuggets with Meyer Lemon Salsa

Dessert:  Flavors and Textures of S’mores

WEEK 10 March 13^th and 14^th

Bread:  Oatmeal Stout Bread

Soup: Roasted Garlic and Bacon

Salad: Early Spring Harvest with Beehive Cheese Veil

Pasta: Chive Fettuccine with Lemon

Entrée: Pulled Pork Sliders

Dessert: Flavors and Textures of White