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 “Napoleon”

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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