Wednesday September 27th (Reservation required)

Transcription

1 Menu Wednesday September 27th (Reservation required)

2 Good morning Bistro diners! Thank you to everyone who came out to the Columbia College Cellar Bistro last Wednesday for another sold out dinner seating. We appreciated the support. This coming Wednesday, September 27 th will feature favorites from the British Isles. Reservations can be made by calling you are welcome to leave me your reservation via this . Be sure to leave your name, preferred time, party size, and a phone number. Seating is limited so let me know as soon as possible. Hope to see you soon. Instructors Tom Bender and Chef Don Dickinson

3 CELLAR BISTRO WEDNESDAY, SEPTEMBER 27 Open Wednesday Evenings with seating at 5:00, 5:30 and 6:00pm Manzanita Building, #103 Columbia College Our Three Course Menu includes a choice of starter, entrée and a dessert Mulligatawny Soup Chicken, vegetable and lentil soup with a touch of yellow curry. Scotch Eggs Classic egg and sausage dish with salad of baby greens. Bangers and Mash $17.00 Savory British sausage with mashed potatoes and gravy. Fish and Chips $17.00 Fried Cod with potato and coleslaw. English Trifle Layered cake with berries, jam, and custard sauce. Reservations Cash or Checks accepted. Sorry, but no credit cards at this time.

4 Menu Wednesday September 20th (Reservation required)

5 Good Evening Bistro diners! Thank you to everyone who came out to the Columbia College Cellar Bistro last Wednesday for the opening night of new culinary training center. Reservations sold out quickly. It was a good start for our students and we appreciated the support. This week on Wednesday, September 20 th, we will continue with our international approach to the dinners and instruction with a trip to France. Our emphasis is to use local ingredients whenever possible and this week s dinner will include a brief discussion of the farm to fork movement with our local Dambacker Family Farm. Reservations are required and can be made by calling you are welcome to leave me your reservation via - bendert@yosemite.edu by Monday morning. Be sure to leave your name, preferred time, party size, and a phone number. Seating is limited so let me know as soon as possible. Hope to see you soon. Instructors Tom Bender and Chef Don Dickinson

6 CELLAR BISTRO WEDNESDAY, SEPTEMBER 22 Open Wednesday Evenings with seating at 5:00, 5:30 and 6:00pm Manzanita Building, #103 Columbia College Our Three Course Menu includes a choice of starter, entrée and a dessert Galette with Ham, Gruyere Cheese and Egg Lentil and Vegetable Soup with Pistou Rack of Lamb Persille with Marchand de Vin Sauce $25.00 Root Vegetable Gratin and Cauliflower Puree Grilled Monkfish with Lemon Parsley Vinaigrette $21.00 Cannellini Bean Ragout and Baby Root Vegetables Clafouti with Local Stone Fruit Reservations

7 Menu Wednesday September 13th (Reservation required)

8 Hello everyone! Our fall semester is under way and the Columbia College Cellar Bistro reopens this coming Wednesday night, September 13, A yearlong remodeling project is finished and we are proud to show off our new facility and introduce you to our group of students in the Contemporary Cuisine and Advance Dining Room Service classes. It is also a chance to meet our new program coordinator and evening instructor, Chef Don Dickinson, who will be teaching students an international series of menus with a different country s cuisine featured each week. Throughout the semester we plan to use local ingredients in our menus whenever possible. Our first week will focus on Italian favorites. Reservations can be made by calling you are welcome to leave me your reservation via this . Be sure to leave your name, preferred time, party size, and a phone number. Seating is limited so let me know as soon as possible. Hope to see you soon. Instructors Tom Bender and Chef Don Dickinson

9 CELLAR BISTRO WEDNESDAY, SEPTEMBER 13 Open Wednesday Evenings with seating at 5:00, 5:30 and 6:00pm Manzanita Building, #103 Columbia College Our Three Course Menu includes a choice of starter, entrée Caprese Salad and a dessert Dambacher Farms Tomatoes and Basil with Fresh Mozzarella Topped with White Balsamic Sorbet and Tuolumne County Olive Oil Beef Carpaccio Pepper Crusted Beef Tenderloin with Shaved Parmesan, Capers, and Dijon Sauce Veal Marsala with Baby Oyster Mushrooms and Glace de Viande $24.00 Chicken Parmesan with Fresh Tomato Sauce and Grilled Polenta $19.00 Composed Tiramisu Reservations