The Bocuse Restaurant at The Culinary Institute of

Beef broth, vegetables, black truffles, puff pastry

Lemon oil, sour dough croutons

Bacon lardons, 148° egg, fines herbes vinaigrette

Tarragon salad, sour cherry preserves

Romanesco cauliflower puree, nicoise olives and coral dus

Musk melon, hearts of palm, curry and sorrel coulis

Chickpea puree, pickled artichokes, olives and fried capers

Pear-sauternes-vanilla gel

Artichokes and white bean puree prix fixe $4.00

Baby leeks, lemon-thyme basmati rice pilaf, morel mushroom veloute

Marble potatoes, smoked oysters, fennel confit, sea urchin foam

Summer squash, heirloom cherry tomatoes, iberico ham jus

Baby spring vegetables, carrot lemongrass puree

Crisp chorizo sausage, white bean puree, pistou froth

Crispy truffle pudding, green beans and port wine glazed shallots, tarragon and foie gras red wine sauce prix fixe $4.00

Pineapple-coconut upside-down cake, coconut ice cream

Strawberry ice cream, vanilla-raspberry meringue, berry consomme

Cassis, blackberry, hazelnut, framboise, sea salt

Caramelized bananas, passion fruit ice cream

Assortment of french cheeses, nuts, sourdough with dried fruit