Menu

Lunch| Dinner

Menu for Spring Quarter 2008

Lunch Menu

The following menu is typical of the tempting fare you'll find for lunch at Creations. Selections may vary on the day of your visit. Please note that lunch is served à la carte so that patrons can order to fit their appetites.

Appetizers

Parmesan Crusted Eggplant Napoleon layered with fresh mozzarella, sautéed baby spinach and tapenade

Tunisian Vegetable Bean Soup With spicy harissa crostini

Honey Roasted Beets and Baby Greens with goat cheese strudel , caramelized pear and spiced pecan vinaigrette

Entrées

Pan Seared Breast of Chicken with fennel stuffed potato pancakes, apple-chicken sausage, red onion marmalade and mustard

Poached Atlantic Salmon in a sundried tomato court bouillon with Provencal vegetables , couscous timbale, and petit herb salad

Ratatouille Stuffed Artichoke over French lentils with yellow pepper coulis, a roasted plum tomato puree and spiced flatbread

Guajillo-Sage Rubbed Bistro Steak topped with a chipotle hollandaise and accompanied by sweet potato gratin and sautéed asparagus

Desserts

“Apple Pie” Cheesecake with spiced shortbread cookie, caramelized apples and apple cider anglaise

Molten Chocolate Cake with mascarpone ice cream, fresh berry compote and candied orange zest