L’École Restaurant
At the Scottsdale Culinary Institute
Winter 2007 Lunch/Dinner Menu, Effective 10/21

Prix Fixe selections
To make your visit at L’École more enjoyable, we recommend you order a variety of items from our menu.
This will also enable our students to have an enhanced learning experience.
There is a limit to the number of identical entrées per table.


Three Course Meal $20/$30
Choice of One Cold or Hot Appetizer
Choice of One Entree
Choice of Dessert or Artisan Cheese
 

Four Course Meal $25/$35
Choice of One Cold Appetizer
Choice of One Hot Appetizer
Choice of One Entree
Choice of Dessert or Artisan Cheese

All meals include Amuse Bouche, Intermezzo & Mignardises

 A 15% service charge will be added to your check. It is used to support student activities and scholarships. This charge is not mandatory. 
At times it may be necessary to make changes to the menu and/or to the service procedures without advance notice in order to maintain the educational objectives.
** Consuming undercooked meats and/or raw eggs may increase your risk of food borne illness.


Cold Appetizers

 Butter Lettuce Salad
Frisée, micro greens, pistachios & bleu cheese

Citrus Marinated Bluefin Tuna
Artichoke salad, sweet shallot marmalade & baby lamb's breath

Baby Beetroot Trio & Asparagus Salad
Roasted tri color beet, verjus vinaigrette

Frisée, asparagus & walnuts

Artisan Cheese Plate
Fourme D' Ambert blue vein & Humboldt fog

Served with dried fruit & cranberry walnut bread


Hot Appetizers

Rabbit Saddle Stuffed with Foie Gras
White scarlet runner cassoulet & mustard vinaigrette

Forest Mushroom & Spinach Tart
Lemon cream, aigre-doux & black forest ham

Sea Scallops & Shrimp **
Wilted frisée, pancetta & Jerez vinaigrette

Creamy Potato Chowder
Chicken confit & cranberry sauce


Entrees

 Organic King Oyster & Beach Mushroom
Quinoa, wilted greens & almond cream

Poisson de Mer **
Oyster mushroom spatzle, preserved lemon & hazelnut brown butter

ChileanTurbot **
Brussels sprouts, fingerling potatoes & pancetta

Monkfish Saddle Wrapped in Prosciutto**
Sweet pea risotto, spinach & salmis sauce

Organic Poulet Rouge with Fig Crust**
Roquefort mashed potato, roasted vegetable & rosemary

Savory Braised Veal Cheeks **
Stone ground polenta, rapini & natural jus

Maine Lobster Tail (5$Supplemental) **
Creamy salsify root, baby vegetables & lobster vin-blanc

Cedar River Farms "All Natural" Strip Steak **
Truffle Parisienne potatoes, wilted greens, caramelized shallots & red wine syrup & porcini cream


Dessert or Artisan Cheese

A selection of freshly crafted desserts

Artisanal cheeses: blue-veined, soft-ripened & semi-firm