Final Great Week!

Here is the grand finale of the evening Savory Palate. There was everything from carrot noodles to fruit sushi. The students created a menu that could be showcased in any restaurant in Salt Lake City. What a wonderful way to end the quarter with such inspiring food....

AMUSE: Peas and Carrots

SOUP: Coconut Indian Curry with Balsamic

SALAD:  Spring Harvest with Parmesan Panna Cotta, Grilled White Asparagus and Blood Orange

PASTA: Spatzle with Kaboucha Squash, Fennel and Pinot Reduction

ENTREE: Yellowfin Tuna Duo: Ceviche, Tia-To, Seaweed Salad and House-Made Togarashi

DESSERT: Olive Oil Cake with Poppy Meringue, Bay Leaf Gelato and Citrus Ash

Thank You Petits Four: Fruit Sushi with Sweet Mango Gelee and Passion Fruit Caviar