Mark Caducio

Mark Caducio

Culinary & Food Service Management
LaSalle College Vancouver

A La Carte

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

Strawberry Lemon Thyme Eclairs

Eclairs filled with a strawberry & lemon whipped cream and sliced strawberries while topped with crunchy topping and powdered sugar

Variety of wild mush

Duck Leg Confit & Wild Mushroom Risotto

Variety of wild mushrooms paired with creamy parmesan risotto, duck leg and fresh watercress

Vegetable Lasagna fi

Vegetable Lasagna & Garlic Bread

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 cucu

French leaf Salad

Leaf salad with cucumbers, avocados, pickled red onions and a variety of leafy vegetables with a classic French dressing

Tuna tartare with av

Tuna Tartare with Avocado Mousse & Cold Tomato Soup

Tuna tartare with avocado mousse, topped with creme fraiche and roe caviar along with cold tomato soup

Amuse Bouche (a very

Amuse Bouche - Seared Ceviche Scallops

Amuse Bouche (a very small appetizer) that contains scallops along with mango, red onion, bell pepper and jalapeño all soaked in lemon juice

Eclairs filled with
Variety of wild mush
Vegetable Lasagna fi
Leaf salad with cucu
Tuna tartare with av
Amuse Bouche (a very