Institute of Culinary Arts
Field to Table - Fall's Feast Menu
Saturday, October 18th, 2008
Chicago Campus

           Sweet & Sour “Robert Morris Garden” Tomato Jam on Crostini with fresh farmers cheese and herb.
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           Butternut Squash soup, Spaghetti Squash Carbonara, and Heirloom squash with smoked duck
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     Assorted roasted root vegetables tossed with a Apple Cider and Black Mustard seed vinaigrette, pickled beets and spiced pumpkin seeds
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         Red Wine Braised Beef Short ribs accompanied with Horseradish potato puree and sautéed winter greens
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          Mini Pear Bread pudding, Mini Apple pie baked in bag, pecan praline, and spiced ice cream

Water, soft drinks, hot tea, regular and
decaffeinated coffee will be served with dinner