(print by LuckyBlueBirdArt )

4700 College Oak Drive, Sacramento in Room 506 by Lot D

It's a new semester and the student chefs are back! ARC's Oak Cafe just posted on Facebook their 2011 menu. If you haven't been before and can get out to ARC during lunch time, you should check it out. My friend, Sarah, introduced me to the Oak Cafe a few semesters ago and I've gone a few times since then. The Oak Cafe is completely student run and offers both a prix fixe menu and a tasting menu at $15 each. The prix fixe menu includes choice of a first course, choice of an entrée, a choice of a dessert and a beverage. The tasting menus include all courses and a beverage. The menu changes weekly.

Lunch is served Wednesdays, Thursdays and Fridays from 11:30 – 1:30 and reservations (highly recommended as seats fill up fast) are being accepted beginning January 26.

Feb. 2, 3 & 4
New Mexico - Tasting
Caldillo – Green Chili Soup
Black Bean Tamale with Tomatillo-Avocado Salsa
Carne Adovada – Braised Pork with Hominy
Chopped Salad with Red Chili Citronette
Sopapilla with Caramel-Roasted Pineapple, Honey Crema

Feb. 9, 10 & 11
Irish Lunch
Yellow Split Pea and Parsnip Soup or Wild Mushroom, Irish Cashel Blue Cheese & Watercress Salad
Ballymaloe Irsih Lamb Stew with Parsley Dumplings or Sunday Roast Chicken with Bacon & Leek Sauce and Colcannon Potatoes
Guinness Stout Ginger Cake with Candied Ginger Cream Cheese Frosting or Poached Pears with Brown
Bread Ice Cream

Feb. 16 & 17
Moroccan - Tasting
Harira – Lentil, Chick Pea and Chicken Soup
Chermoula Roasted Vegetables with Shallot & Garlic Couscous
Merguez - Lamb Sausage over Chard Salad
Pan Seared Halibut with Spiced Carrots
M’hanncha – Orange-Almond-Date Phyllo Pastry with Cardamom-Lime Cream

Feb. 23, 24 & 25
Italian Lunch
Fritto Misto – Monterey Calamari, Lemon, Onion, Fennel & Olives or
Carpaccio – Raw Beef Fillet, Parmigianno-Regianno, Capers, CA Extra Virgin Olive Oil
Verdi Lasagna ala Bolognese or Housemade Italian Sausage, Garlic-Chili Oil with Mushroom Risotto
Chocolate Glazed Rich Gianduia Mousse with Ginger-Pistachio Biscotti or
Apricot Crostada with Zabaglione

March 2, 3 & 4
Burger Blast
Spinach Salad or Chicken & Stars Soup
House Cured & Ground Sirloin with your choice of delicious toppings including:  Pate de Foie Gras, Pimento Cheese, Marrow, Bacon, Fried Egg, Chili Sauce and the regulars -Served with Duck Fat Fries
Peanut Butter-Banana Ice Cream Sandwich with Milk Chocolate Dipping Sauce or Root Beer Float

March 9, 10 & 11
Momofuku - Tasting
Mushroom Miso Soup with Griddled Rice Cake
Duck Confit on Scallion Pancake with Beet Pickles
Sichuan Pepper Prawns
Pan Roasted Asparagus with Miso Butter and a Poached Egg
Milk Bar Sugar Pie with Star Anise Pear Compote

March 16, 17 & 18
New England
Green Peppercorn Steamed Mussels or Clam & Leek Chowder
Lobster Pot Pie or New England Boiled Dinner
Blueberry Johnnycake with Maple Cream or Strawberry-Rhubarb Tart

March 23, 24 & 25
Steak House
House Smoked Loch Duart Salmon, Baby Beets, Red Onion & Horseradish Cream or Caesar Salad
Meat: Ribeye Steak or Seared Sea Scallops or Chicken Breast Stuffed with Goat Cheese & Spinach
And Sauce:  Bearnaise, Beurre Rouge, Chimichurri or Shiitake Steak Sauce
And 2 Sides:  Sour Cream-Chive Mashed Potatoes, Smokey Sweet Potato Fries, Grilled Asparagus, Green Beans, Cauliflower Gratin, Creamy Gorgonzola Polenta
New York Cheesecake or Lemon Meringue Pie

Final Exam Menus:
March 30, 31 & April 1
April 6, 7 & 8
April 13, 14 & 15
April 27, 28 & 29
May 4, 5 & 6
0 Responses

Post a Comment