LUNCH

Spring 2008

The menu is based on availability and freshness and changes occasionally

Appetizer $4.50

Chicken Liver Mousse
Cornichons, Pickled Onions, Toast Points

Open Faced Tea Sandwich
Salmon Rillette, Watercress, on Brioche Bread

Blini with Gravlax, Salmon Roe, Crème Fraîche

Macaroni and Cheese Our Way

Organic Greens

Soup of the Day

Salad $7.50

"Pea Patch Salad" with Herb Dressing
Butter Leaf Hearts, Lola Rosa, Romaine, Arugula, Hard-Cooked Egg

Iceberg Wedge with Poached Pear and Bacon
Oregon Bleu Cheese, Buttermilk Dressing

Baby Beets, Field Mushrooms, Organic Greens
Warm Bacon Vinaigrette

Pasta $4.50 ~ $7.50

Fresh Peas and Pea Vine with Farfalle Pasta
Herb Cream Sauce

Entrée $9.50

Grilled Wild Salmon Niçoise
Haricots Verts, Warm Potatoes, Anchovy, Tomato, Niçoise Olives

Trio of Fish Cakes ~ Halibut, Crab, Brandade
Remoulade and Citrus Supreme Medley

Seared and Oven Roasted Half Game Hen
Over Beet Spätzle, Wilted Greens

Braised Pork Belly
Beans, Savory Bread Pudding

Dessert $3.50

Crème Brulée  ~  Chocolate Pudding Cake  ~  Poached Seasonal Fruit Galette

Consuming raw or undercooked eggs, seafood, or meats may be hazardous to your health

Prepared and served by Upper Level Students
Charlene Resi Faith Briggs, Na Young Cho, Marina Diachkoff, Stanley E Hart, Mi Young Hwang,
Kimberly Anne Kiefer, Jenny Ann Leigh, Christopher George Lewis, Daniela H Martinez,
Samantha Rosario Orskog, Sam Silerzio, Aimee Grace Spada, Laura Esther Travis, Avalon Zanoni

Supervised by
Restaurant Manager Dieter Schafer CHE FMP MIH and Chef Instructor David Wynne CCC

Portfolio Restaurant is open to the public
April 8 - June 5, 2008 ~ Tuesdays through Thursdays for Lunch 12:00-1:30
The Art Institute of Seattle ~ Fifth Floor ~ 2600 Alaskan Way ~ Seattle, WA 98121

Reservations are recommended, please call 206.239.2363

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