Career Development Center’s Culinary Arts Program
Tasting Menu
Career Development Center
Restaurant Night
Presented by Second Year Culinary Students
April 24th, 2015
Cost: $20.00 per person
(Proceeds benefit culinary classes at CDC)
Menu on Following Page
Reservation Times:
5:30; 6:00; 6:30; 7:00; and 7:30pm
To Reserve Your Spot (Spots Limited) Please Call or E-Mail by April 17th:
Cameron Stutzman or Yvonne Justice
303.772.3333 x57134
[email protected]
[email protected]
Career Development Center’s Culinary Arts Program
Tasting Menu
Salad/Soup (Choice of One)
 Spiced Carrot Raisin Salad
Carrot puree, bacon crumble, spring greens, roasted carrots, fennel, tarragon vinaigrette.
 Smoked Beet Salad
balsamic vinaigrette, candied pecans, spring mix, goat cheese crema fresca, parsley.
Smoked Tomato Gazpacho
bacon lardons, tempura asparagus, crostini, avocado
Appetizer (Choice of One)
Pork Belly with Cider Potatoes
celery puree, vanilla foam
 Zucchini Crème
sweet potato, thyme, smoked gouda, sage mushroom duxelle, balsamic glaze.
Seared Scallop and Tempura Shrimp
Apple dressing, basil, lemon, mixed greens
Main Entrée (Choice of One)
Vanilla Braised Short Ribs
kale, charred pear, toasted pecans, pan fried anise potato noisettes, carrots, balsamic glaze
Pan-fried White Fish
blanched boston lettuce, white onion cream, charred leek, wheat berries, orange and bay sauce.
 Curried Mushroom Crepe
smoked coconut, apples, red onion, and tomato, garlic wild rice, gastrique sauce
Dessert (Choice of One)
 Saffron Cake
pistachio, chantilly cream, chocolate filigree, crème anglaise, orange blossom sauce

Flourless Chocolate Cake with Orange
orange curd, soft meringue, orange supremes, and yoghurt sauce.
 The “Pimms Cocktail” Dessert
Cucumber sorbet, lemonade sauce, strawberry gelee, mint, orange, juniper berry cream, shortbread
square.
 Vegetarian Options Available
Gluten Free Options Available