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Fall 2013 LeBistro Dinner Menus

 

 

 

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The Chef John Folse Culinary Institute proudly supports Louisiana’s world-class commercial fisheries industry.

 healthymenuoptionHealthy Choice Menu Option

Spring 2014 LeBistro Dinner Menu Offerings

The Chef John Folse Culinary Institute proudly supports Louisiana’s world-class commercial fisheries industry.

 

Wednesday, February 19, 2014

Chef: Hannah Auld

Sous Chef: Ike Landreneau

Dieticians:  Barret and Bonvillian

Service style: Buffet

Soups

Cabbage, Leek and Potato

Crab, Spinach, and Coconut

Salads

Arugula Berry

Grapefruit

Entrees

Roasted leg of Lamb

Chicken stuffed with prosciutto, red pepper and artichokeshealthymenuoption

Slow cooked balsamic pulled pork

Barbecue shrimp with peaches

Sides

Polenta with avocado crème

Baked gnocchi with sage and cheese

Corn macque chouxhealthymenuoption

Roasted garlic green beans

Ratatouille

Brown sugar Brussels sprouts and carrots

Desserts

Praline cheesecake parfait

Crème Brulee crepe cake

Tarte tatin

Friday, February 21, 2014

Chef: Logan Parker

Sous Chef: Matt Rawlins

Dieticians: Brown & Byrd

Service Style: ala carte/prix fixe

1st Course

Soup

Puree of roasted red bell pepper, cauliflower, and herbs

2nd Course

Salad

Roasted tomato and goat cheese puff pastry, balsamic vinaigrette, and mixed greens

3rd Course Entrée Selection

Fish

Stuffed red fish roulade, vermouth sauce, with a mash potato and mushroom cake and squash and zucchini ribbons

Chicken

Tarragon duxelle stuffed chicken breast, chicken jus, with herbed risotto and Brussels sprouts almandine

Pork

Braised pork shoulder, Bordeaux sauce, with smoked sweet potato puree and garlic and herb asparagus

Lamb

Pan roasted lamb lollipops, basil vinaigrette, with German Spaetzle and fava beans, carrots, and onions.

4th Course

Dessert

Pain Perdu with Jack Daniels crème anglaise, blackberry compote, and blackberry compound butter

Wednesday, February 26, 2014

Chef: Mallory Roots

Sous Chef: Kayla Sanders

Dieticians: Cardiff & Champagne

Service style: ala carte/prix fixe

1st Course

Soup

Lentil soup with beef

2nd Course

Salad

Pear and Blue cheese salad

3rd Course Entrée Selection

Fish

Pan seared drum, lemon  butter, with mashed potatoes and corn macque choux

Chicken

Blackened chicken, olive oil blanc, with rice pilaf and sautéed mixed vegetables

Pork

Roasted pork chop, pecan sauce, with cornbread dressing and sautéed haricot verts

Beef

Braised beef short ribs, red wine sauce, with grits and asparagus

4th Course

Dessert

Sweet potato pecan pie

Friday, February 28, 2014

Chef: Abby Shanks

Sous Chef: Ernest Tanoos

Dieticians: Favre & Gauthier

Service Style: ala carte/prix fixe

1st Course

Appetizer

Poached oysters, compound butter, with toast points

2nd Course

Salad

White beans, basin infused oil, with mixed greens

3rd Course Entrée Selection

Fish

Red snapper, citrus ginger gastriqué, with roasted potatoes and Napa cabbage

Pork

Pork chops, brown butter sauce, with wilted spinach and corn macoux gnocchi

Duck

Roasted duck, currant demi, with sweet potato hash and teriyaki green beans

Veal

Braised coffee ground rubbed veal shanks, au jus demi, with gorgonzola mash potatoes and grilled Brussels sprouts and mushrooms.

4th Course

Dessert

Layered peanut butter mousse, banana chips, red velvet crumbles, whipped cream and cocoa powder

Friday, March 14, 2014

Chef: Cameron Kihnel

Sous Chef: Christina Crainich

Dieticians: Jason, Joachim & Hughes

Service Style: Russian/Banquet

1st Course

Hors d’oeuvre Froid

Roasted tomato mousse, herb pesto, olive tapenade truffle crustini, tomato chip and herbed goat cheese

2nd Course

Potage

Creamy, roasted asparagus soup and orange crème fraiche

3rd Course

Salade

Caesar roulade, parmesan tuile, and balsamic reduction

4th Course

Poisson 

Steamed triple tail, citrus vinaigrette, grape leaves, quinoa, and vegetables

Intermezzo

Sorbet

Kiwi and honey sorbet with candied citrus zests

5th Course

Viande

Mini beef wellington, mushroom demi glace with bacon onion jam, and mushroom duxelle

6th Course

Dessert

Panna cotta, strawberry and mango coulis, and pistachio toffee

Wednesday, March 19, 2014

Chef: Ike Landreneau

Sous Chef: Hannah Auld

Dieticians: Johnson & Lapeyrouse

Service style: Buffet

Soups

Roasted corn and potato

White bean and roasted garlic with kale and Italian sausage

Salads

Pasta salad

Spinach salad with apples and walnuts

Entrees

Hot crabmeat ravigote

Pepperoncini Shrimp

Baked Ham

Slow-oven roasted Barbecue Brisket

Sides

Baked honey tomatoes

Cauliflower au gratin

Eggplant stuffing

Sautéed potatoes

Dirty Risotto

Herbed cheese polenta

Desserts

Fruit salad

Cookie bar: French macaroons, crispy cookie with apples, and palmier

Lemon pound cake

Friday, March 21, 2014

Chef: Mariah Casimier

Sous Leo Sabrina Bodenheimer

Dieticians: Livas & Mayo

Service Style: ala carte/prix fixe

1st Course

Soup

Tomato soup with grilled cheese stick

2nd Course

Salad

Spinach and spring mix greens, strawberry balsamic vinaigrette, with strawberries, goat cheese, and toasted pecans

3rd Course Entrée Selection

Fish

Panko catfish cake, Tabasco hollandaise, with wilted spinach and a biscuit

Seafood

Crawfish macaroni and cheese with artichokes, green onions, and corn

Duck

Duck tenders, Satsuma pepper jelly, with purple and sweet potato fries and collard greens

Beef

Steak fajitas over couscous with bell peppers and onions

4th Course

Dessert

Rum cake with macerated strawberries and whipped cream

Wednesday, March 26, 2014

Chef: Courtney Gorman

Sous Chef: Rose Cheuka

Dieticians: Monier & Orgeron

Service style: ala carte/prix fixe

1st Course

Appetizer

Bruschetta

2nd Course

Salad

Artichoke salad with garlic and basil vinaigrette

3rd Course Entrée Selection

Fish

Zapps crawtator crusted catfish, Creole meneure, with lemon orzo and sautéed broccolini

Pork

Spinach and prosciutto garlic confit stuffed pork loin, jezabelle sauce, with herb roasted sweet potatoes and sautéed kale and spinach

Lamb

Roasted rack of lamb, red wine sauce, with herb mashed potatoes and roasted asparagus

Rabbit

Rabbit mousseline, au jus sauce, with wonton wrapper ravioli and peas and carrots

4th Course

Dessert

Lemon berry mascarpone cake with lemoncello sauce

Friday, March 28, 2014

Chef: Thien Nguyen

Sous Chef: Ross Lancon

Dieticians: Proctor & Rivet

Service Style: ala carte/prix fixe

1st Course

Soup

Sweet potato soup with sugar cane crème and andouille bacon

2nd Course

Salad

Spinach and strawberry salad Ponchatoula

3rd Course Entrée Selection

Fish

Paneed black drum, sauce Piquante, with crawfish risotto and haricot verts salad

Seafood

Pan-seared scallops, Creole Meunière, with jambalaya faro and orange and fennel salad

Chicken

Pan roasted chicken, chicken gravy, with cauliflower parsnip puree and macque choux

Beef

Beef cheek ravioli, bourguignon sauce, with morel mushrooms and asparagus

4th Course

Dessert

Strawberry rhubarb tartlets with whipped cream and white chocolate crème anglaise

Wednesday, April 2, 2014

Chef: Christina Crainich

Sous Chef: Cameron Kihnel

Dieticians: Sclafani, Serigny & Janulewicz

Service Style: Russian/Banquet

1st Course

Hors d’oeuvre Froid

Apple, prosciutto, brie, and honey spread canapé

2nd Course

Potage

Roasted cauliflower soup

3rd Course

Salade

Endive and romaine, goat cheese, watermelon radishes, candied walnuts salad with pear and champagne vinaigrette

4th Course

Poisson 

Haddock mousseline with lemon and tarragon vinaigrette

Intermezzo

Sorbet

Mango and chardonnay sorbet

5th Course

Viande

Duck a l’orange in puff pastry

6th Course

Dessert

Lemon cheesecake with lavender whipped cream

  Healthy Choice Menu Option

Each entree that has been modified will contain less than 550 kcals, 18 grams of fat, 100 mg of Cholesterol, and 400 mg of sodium.

 

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