Menu

APPETIZERS

• Shrimp & Herb Raviolo
  House made pasta stuffed with diced shrimp and ricotta cheese accompanied by smoked tomato relish and a balsamic reduction
• Grilled Portobello Mushroom
  Served with creamy roasted corn polenta and brown sugar bacon strips with fresh carrot syrup and basil oil
• Poached Pear and Bleu Cheese Crepe
  Burgundy poached pear rolled in a savory crepe with a mascarpone and bleu cheese blend laced with prosciutto ham and herbs, garnished with micro greens
• New Zealand Green Mussels
  Six mussels sautéed with brunoise vegetables, shallots, and parsley in a light sherry sauce, accompanied by herbed French bread crostini

SOUP or SALAD

• Creamy Bell Pepper and Basil Bisque
• Hearty Beef and Barley

• Smoked Duck Breast Salad
  Thinly sliced smoked duck breast on a bed of spring greens  tossed with pistachios, pomegranate arils and an orange thyme vinaigrette
• Crab, Pickled Pepper & Cucumber Salad
  Jumbo lump crabmeat and house pickled peppers and cucumbers on a bed of radicchio and frisée tossed a champagne truffle vinaigrette

ENTREES

• Roasted Salmon Fillet with an Orange Glaze, Edamame Puree and Purple Thai Rice - $28.00
• Panko Breaded Pork Cutlet Sautéed with Fresh Lemon Juice, Shallots, and Rosemary - $26.00
• *Filet Mignon Fire Grilled and served with a Roasted Jalapeño and Gorgonzola Butter  - $29.00
• Airline Chicken Breast Student Feature of the Day - $25.00
• Scaloppini of Veal Topped with Sautéed Shrimp, Spinach and a Béarnaise Sauce   - $29.00
  Gratinée
• Vegetable Spring Rolls Generous portion of fresh julieńne vegetables in a spring roll wrapper, fried to golden and served with Szechuan peanut sauce - $22.00

DESSERT

• Specially presented by Keystone College’s Culinary Arts Students

• Coffee, Tea, Soda ~$1.50  unlimited refills.

We accept American Express, MasterCard, Visa, and Discover
Please call 570-945-8441 for a reservation.