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Oregon Culinary Institute Sample Menu
STARTER
Beluga Lentil Soup – Kale, Leek and Chive with Olive Oil
Bean and Bacon Fritter – Calabrian Chile Aioli
SALAD
Marinated Beet Salad – Frisee, Wild Watercress, Pistachio and Feta Cheese with Balsamic Vinaigrette
Butter Lettuce Salad – Fried Shallot, Egg Mimosa, Bacon Bits and Chive with Bleu Cheese Dressing
Baby Kale Salad – Radicchio, Candied Pumpkin Seed, Crouton and Parmesan Cheese with Preserved Tomato Vinaigrette
ENTREE
Grilled Bone-In Pork Chop – Mashed Potato, Kale, Mushroom and Bacon with Aged Balsamic
Braised Veal Ossobucco – English Pea, Carrot, Baby Artichoke and Gremolata with Braise Jus
Sautéed Halibut – Crispy Potato, Asparagus, Confit Pearl Onion, Nettle and Trout Roe with Preserved Meyer Lemon Beurre Blanc
Cavatelli Pasta – Beef Shoulder Ragu, Wild Mushroom, Spinach and Parmesan Cheese
DESSERT
OCI Chocolate Dream Torte
Apple Spice Cake – Crème Chantilly
Caramel Nut Tart – Ice Cream
Crème Brûlée – Shortbread Cookies