The French Culinary Institute	Johnson and Wales University	The Scottsdale Institute
First Course Pike and Lobster Sausage with Saffron Beurre Blanc, Potato Clogs and Sevruga Caviar Main Course Veal Tenderloin stuffed with Wild Mushroom-Truffle Duxelles, with Medallions of Fois Gras, Porcini-Thyme Jus, Herbed Polenta and Baby Vegetables Dessert Praline-Chocolate Mousse and Fresh Raspberry ÒNapoleonÓ	First Course Cool & Kickin' Cantaloupe Bisque Main Course Jammin' Chicken Accompanied By Rippin' Roasted Red Pepper Coulis Dessert Toolin' Chocolate Mudslide Torte	First Course Lobster spring rolls with miso vinaigrette and plum sauce Main Course Encrusted Veal Loin with Mole sauce, grain cakes, chipotle hollandaise, and fruit salsa Dessert Margarita Lime Pie with Prickly Pear whipped cream and Lime and Prickly Pear Granitas

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