Take a deep dive into what I have made along with my classmates in this journey through a la carte where we were given the opportunity to make a menu each week and serve customers through the weeks.
Eclairs filled with a strawberry & lemon whipped cream and sliced strawberries while topped with crunchy topping and powdered sugar
Variety of wild mushrooms paired with creamy parmesan risotto, duck leg and fresh watercress
Vegetable Lasagna filled with layers of eggplant, zucchini, bell peppers, ricotta cheese and tomato sauce with a side of garlic bread and watercress
Leaf salad with cucumbers, avocados, pickled red onions and a variety of leafy vegetables with a classic French dressing
Tuna tartare with avocado mousse, topped with creme fraiche and roe caviar along with cold tomato soup
Amuse Bouche (a very small appetizer) that contains scallops along with mango, red onion, bell pepper and jalapeño all soaked in lemon juice