Culinary Collective - SCC Employee Lunch - April

Enjoy Lunch prepared by SCC Culinary students! This is event is for St. Charles Community College employees.

Culinary Collective April Menu

A Tasting Station

From the Savory Bakeshop:

Zucchini, Ricotta, Preserved Lemon Tartlets

Hothouse Tomato & Cheddar Tartlets

From The Savory Kitchen:

Risotto Al Salto [Saffron Risotto Cake] Batje Farms Bloomsbury Cheese, Apricot

Smoked Beef Rib Street Tacos–birria sauce, pickled onion, cilantro, cheese, house made corn tortilla

Duck Char Sui, brussels sprouts kimchi, yum yum sauce, sesame seeds, steamed bun

House Smoked Salmon, Lemony Garlic Chive Ricotta, Sweet pea, Bagel Chip

Composed Entrée Salads

Choice Of:

Roasted Salmon - Asparagus – Crispy Artichoke Heart – Green Dirt Farm Tomme Cheese - Citrus Herb Vinaigrette on Freight Farm Greens

or

Herb Marinated Grilled Chicken Blue Cheese- Braised Leek – Heart of Palm - Freight Farm Greens

Dessert:

Pecan Vanilla Cake - Caramel Cremieux - Missouri Walnut or Pecan crumble - Salted Caramel Sauce - Chocolate Sauce - Chocolate Pecan Garnish

Host or Publisher The Field to Table Institute