Here is a copy of the first menu we did for the school. It was our first menu execution. We were split into 2 groups north and south. I was voted head chef and we created menu to present to the judges and our peers based on a few rules. Things we had seen made at school and related to the section of italy. It was pretty fun. We will have several more of these before the end. Kind of reminded me of my production days, all about project and time management.
Italia Nord
Quail Galantine stuffed with truffles on a saffron Potato Crisp topped with a Grappa and Balsamico Traditional pickled Onion
Baccala Montecato con Pane Di Sepia Toast
Squash Ravioli in a Sage butter Sauce con Parmigiano Regiano and Fried Sage Leaf
Risotto al Porcini con Balsamico Tradizionale
Persico alla Livornese con Polenta
Focaccia Genovese
Tiramisu
Italia Nord
Leek Roulade with Truffles and Toasted Hazelnuts topped with a Mele Balsamico Tradizionale
Cauliflower Montecato con Pane Di Sepia
Ricotta and Parmesan Ravioli con Burro Salvia e Parmigiano Regiano and a crispy sage Leaf
Risotto Porcini con Parmigiano Regiano e Balsamico Tradizionale
Eggplant Livornese con Polenta
Focaccia Genovese
Tiramisu
