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April 26th Menu

Hawaiian

 

Starters
— 

Butternut Squash & Pumpkin Ginger Soup
 or
Ahi Tuna & Vegetable salad with Sherry Vinaigrette

  

Mains
—  

Crispy Curry Tofu with Sauteed Vegetables, Steamed Jasmin Rice

Caramelized Salmon with Orange-Shoyu Glaze, Lemongrass Beurre Blanc,
Fried basil leaves, Balsamic-soy Glaze, Sauteed Vegetables, Steamed Jasmin rice 

Ponzu Sirloin Steak, Charred Green Onion Emulsion,
Roasted Carrots & Water Crest 

Desserts
— 

Your server will explain today’s offerings prepared by our Pastry Arts Students

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