Copyright 2010 Michigan State University. All Rights Reserved.
As the executive board of Les Gourmets 2010, we're always working to make our event the best it can be. As such, we invite you to explore the menu below with the understanding that slight changes may be made as we continue to test and evaluate each of the items. If you have any questions about what you see, please don't hesitate to contact our student chefs at LesGourmetsHOH@gmail.com.
| Reception Menu
|
|---|
| ::Passed Hors D'oeuvres |
| Moroccan Chicken Phyllo Rolls Grecian Spanikopita Grecian Lamb Lollipops |
| ::Mediterranean Country Stations |
| Spanish Paella Moroccan Beef Kabobs Turkish Grape Leaves Hummus, Tabouli and Baba Ghanoush Grecian Gyro with Garnishes Southern French Oysters on the Half Shell |
Dinner Menu |
| ::Antipasto |
| Assortment of cured and dried meats, olives, marinated artichokes, cheeses, roasted garlic. Grilled ciabatta, sundried tomato foccacia. Flavored olive oils. |
| ::Insalata Caprese |
| Spring salad of baby arugula and micro greens finished in basil-citrus vinaigrette, balsamic reduction. Baby heirloom and buffalo mozzarella garni |
| ::Pasta |
| Wild mushroom ravioli. Truffle oil. Parmesan chip |
| ::Intermezzo |
| Cucumber melon basil sorbet |
| ::Secondo di Manzo |
| Prime filet mignon filled with lamb sausage, red wine demi-glace, accompanied with gorgonzola flavored fried polenta, baby beets, carrots, and brussel sprouts |
| ::Dolce "Italian Sundae" |
| Vanilla panna cotta with strawberry coulis, garnished with spiced pistachios |