PDF-Basil Roasted Tomato Parmesan Pastry

STARTERSSoupPoached Chicken BallotineCarrot TexturesRoasted SalmonArtichoke Pickled Lemon Puree CeleryBonbonGoats Cheese Squash parmesan HazelnutMAIN COURSERoasted HakePesto Crme Fraiche Risotto Baby. Ligurian. Basil Organic Basil . Dried Tomato Garlic Southwest Chipotle . Roasted Red Bell Pepper Cilantro. Roasted Garlic Artichoke . Appetizers. Burgers. Sandwiches. Steaks. Peter . Druschel. , . Rice University. Antony . Rowstron. , . Microsoft Research UK. Some slides are taken from the authors original presentation. What is Pastry?. Pastry is a structured P2P network. thighs.  . Thai green beef curry. Chicken & mushroom pie. Beef stew . with. . root vegetables. Breaded pollock with tartar sauce. Spinach & feta puff. pastry parcels. Thai green. v. egetable . Roasted local beets and tender greens tossed in an apple vinaigrette with shaved red . onion, . red bell pepper, . chopped dates, . crushed . toasted almonds and 1 year . aged Grafton . cheddar cheese . Student Orientation. Program History. Lodging Management- . 1997. Culinary Arts AAS- . 1999. Pastry Arts AAS- . 2009. Meetings & Event Management AAS . - . 2012. IHCE Mission Statement. The Institute of Hospitality & Culinary Education prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity.. Student Orientation. Program History. Lodging Management- . 1997. Culinary Arts AAS- . 1999. Pastry Arts AAS- . 2009. IHCE Mission Statement. The . Institute of Hospitality & Culinary Education. (IHCE) prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity.. Student Orientation. Program History. Lodging Management- . 1997. Culinary Arts AAS- . 1999. Pastry Arts AAS- . 2009. IHCE Mission Statement. The . Institute of Hospitality & Culinary Education. (IHCE) prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity.. Welcome to Collin’s Culinary & Pastry Arts Student Orientation Program History Lodging Management- 1997 Culinary Arts AAS- 1999 Pastry Arts AAS- 2009 IHCE Mission Statement The Institute of Hospitality & Culinary Education 50 West Coast To Coast IPA 550 West Doom Pedal Wheat 5Bell’s Two Hearted 4Brewdog Elvis Juice IPA (16 oz) 5Bud Light 2.5Budweiser 2.5Coors Light 2.5Hudy Delight 2Ma HOUSE-SMOKED TURKEY PANINI focaccia, smoked turkey, bacon, caramelized onions, fontina, roasted coriander aioli  11 GRILLED CHICKEN CLUB  focaccia, grilled chicken, bacon, caramelized red onions pasta spinach and artichoke dip $10 Asiago | Tomato | Tortilla Chips haystack onion rings $8 Parmesan Cheese | Barbecue Sauce weyauwega cheese curds $8 Star Dairy | White Cheddar | Ranch Dressing jumb We use nuts and nut-based oils in some of our menu items If you are allergic to nuts or any other foods please let your server know Consuming raw or undercooked pork beef seafood or chicken may incr lunchand eggs may increase your risk of food borne illness especially if you have a medical conditionSoup SaladsWe source local organic and sustainable products whenever possible to ensure the best q Our Signature Party PansHalf Pans Feed 8-11 Full Pans Feed 12-20Mixed Green Salad25/35Mixed Greens Grape Tomato Shaved ParmesanBalsamic Vinaigrette and Ranch DressingsCaesar Salad30/40Our Classic Vers