L'Academie

creme fraiche, applewood bacon

with fine herb goat cheese dumpling

caper dill aIoli and red pepper coulis

goat cheese, lingonberry glaze

parmigiano-reggiano, truffle aioli , garlic crostini

with wasabi aioli, jicama-cucumber salad and sesame vinaigrette

with haystack onions and parmigiano-reggiano

featuring roasted chicken with bleu cheese, egg, tomato, olives, avocado, bacon and onion

roasted onions, walnuts and fresh herbs

truffle oil and fresh basil

parmigiano-reggiano, smoked tomatoes, pesto

figs, proscuitto

honey-cured turkey, applewood bacon, lettuce, tomato, rosemary aioli served on whole wheat

maytag bleu aioli, applewood bacon and haystack onions

vermont cheddar, sun-dried tomato aioli, spinach, sourdough

cilantro aioli, roasted tomatoes, peppers, olives and fontina cheese on pumpernickel

butternut squash tortellini, forest mushroom, fine herb cream sauce

with apple compote, three potato hash, applejack jus lie and asparagus

baked chicken pot pie, borson potato puree, carrot bundles, natural jus

with guava chili sauce and manchego root vegetable gratin

cabernet demi, anna potatoes, saute shrimp, turned vegetables

saute spinach, fontina & provolone mornay, portobello ragout

with blackberry compote and vanilla bean ice cream shooter

walnut carmel