Wednesday, February 6, 2019 - 11:30am
Be our guest for a fabulous three-course lunch prepared by culinary students at Mercyhurst North East. Each week, a student chef will be featured along with their themed menu including:
A Taste of the Pacific Northwest – with student chef Dave Roman
Feb. 22 and March 29
Course 1: Halibut chowder with vegetables
Course 2: Pan fried Pacific salmon patty with dill sauce, wild rice and pickled cucumber onion salad with raspberry vinaigrette.
Course 3: Wild berry crumble with vanilla ice cream
Kiss the Blarney Stone in Ireland – with student chef Jessika Tharp-McCreary
March 1 and April 5
Course 1: Potato pancake with Irish whiskey mushroom gravy
Course 2: Beef Guinness stew with Irish soda bread
Course 3: Baked Irish lemon pudding
Italian Cucina – with student chef Emily Lander
March 15 and April 12
Course 1: Citrus fruit salad
Course 2: Provolone and sage stuffed beef braciole, homemade gnocchi with sweet red sauce and arancini
Course 3: Ricotta pie paired with caramelized oranges
New Orleans Mardi Gras – with student chef Abby Eaton
Course 1: Crab bisque
Course 2: Fried catfish with dirty rice and green beans almandine
Course 3: Bread pudding with whiskey sauce
Reserve your seat by calling 725-6333. Lunches are $10 per person (including tax) and are held in the historic Carriage Way and Stone Chapel dining rooms at Mercyhurst North East. Seating begins at 11:30 a.m. with lunch served at noon.
The Carriage Way Dining Room entrance is located in the back west side of the school. Parking is conveniently located in the Pearl Street lots. Parking is not permitted in the circle by the entrance for security and emergency purposes; however, there is handicapped parking and a ramp.
For a printable menu and more details visit: northeast.mercyhurst.edu/lunch-series.