The menu price for all four courses is listed by the Entrée. Please make one selection from each of the four courses. All dinners are accompanied by Sautéed Seasonal Vegetables, Artisan Breads and Crisps, and Sweet Cream Butter
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Starters
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Mini Pork Tenderloin Biscuits with Chutney Butter
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Sweet Potato Pancakes with Caviar and Crème Fraîche
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Chicken Porcupines with Sweet Chile-Plum Sauce
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Buttermilk Fried Chicken Bites
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Mini Biloxi Blue Crab Cakes with Cajun Remoulade
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Escargot in Phyllo Purses
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Salads
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Mesclun Green Salad with Grilled Marinated Portobello Mushrooms, Roasted Red Peppers, Asiago Cheese Crisps and Balsamic-Honey Vinaigrette
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Baby Mustard Greens, Miniature Tomatoes, Baby Carrots and Glazed Sunflower Seeds, Carrot-Honey Vinaigrette
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Frisée Salad with Roquefort and Port Glaze Walnuts Sherried Shallot Vinaigrette
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Hearts of Limestone Butter Leaf, Basil Marinated Tomatoes, Heart of Palm Confetti Creamy Roasted Garlic Jus
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Entrees
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Grilled Fillet of Salmon Shitake Mushroom and Blasamic Jus Garlic Parmesan Cous Cous
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$42.00 |
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Roasted Four-Peppercorn Crusted Tenderloin of Beef Wild Mushroom Strudel and Jack Daniels Reduction
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$44.00 |
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Mustard Crusted Halibut Wilted Greens with Corn, Saffron Risotto, Tomato and White Bean Herb Sauce
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$38.00 |
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Honey Pecan Crusted Breast of Chicken, Horseradish Mashed Potatoes
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$36.00 |
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Pan-Roasted Center-cut Pork Steak Warm Apple-Celery Relish, Harvest Rice Trio
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$36.00 |
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Desserts
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Individual Chocolate Bread Pudding with Pecan Praline Sauce
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Hazlenut Cappuccino Torte, Raspberry and Mango Coulis
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Chocolate-Hazelnut Cake filled with Raspberry
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Preserves finished with Hazelnut Ganache
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Warm Apple-Strawberry Crisp with Cinnamon Cream
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Lemon Tart with Berries and Three-Berry Sauce
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Culinaire International at UT Southwestern, NG3
North Campus Commons
Please Phone 214.645.6213 or Email JTorrez@ciemail.com
