Evening Menu

The Advanced Food Preparation class allows students to explore the Haut Cuisine and Grande Cuisine techniques of Auguste Escoffier, Fernand Point, Antoine Carême, and Brillat-Savarin.

Welcome to "La Friandise"

The Culinary Classroom of Gulf Coast Community College

Les Amusé

Ceviche

marinated shrimp and grouper with fresh basil in lime and pepper sauce

Salmon Grilée

grilled salmon fillet served over a bed of wilted salad greens

with mango vinaigrette dressing

Terrine de Canard

duckling pâté served with toasted croutons and currant sauce

Les Potages

Consommé de Canard Fumé aux Garni Jardinage

clarified broth from smoked duckling garnished with fresh vegetable confetti

Shrimp Bisque

shrimp based cream soup delicately flavored with cognac and cream sherry

La Salade

Salade de Concombres et Aneth

cucumbers, shallots, and dill, marinated in a tarragon gastrique

Intermezzo

Les Entrées d'Aujourd'hui

Hommard à la Broche, Sauce Cardinal

grilled brochettes of baby lobster tailmeat served with seafood sauce Cardinal

Tournedos Henri IV

sautéed beef tenderloin served over a bed of sautéed artichokes, finished with sauce béarnaise

Carré D’Angeau Grillé

grilled baby lamb chops served with garlic compound butter

Côte de Veau Rôtis à la Bouquetière

center-cut prime rib of veal served with veal demi-glace and a bouquet of fresh vegetables

Entrées are accompanied by the freshest vegetables of the day, and freshly baked breads

Les Desserts

Crèpes Saint Georges

crèpes stuffed with vanilla bean ice cream with butter and sugar sauce flambèed in orange suzette

Napolèan des Fruits Frais

layers of puff pastry with pastry cream and fresh fruits, topped with fondant and chocolate garnish

La Mokatine

baked almond meringues topped with chocolate ganache rich chocolate mousse 

We are pleased to have you in the "La Friandise" classroom as our students practice their skills in the kitchen and dining room management areas of their culinary education; and wish you Bon Appétit!

Service is by reservation only; please call 769-1551, ext 5851

Classical French cuisine dinners are served Spring Semester Tuesday and Thursday at 5:15 & 6:00

Gratuities are welcomed and are applied to the Culinary Management Program Scholarship Fund

Welcome to "La Friandise"

The Culinary Classroom of Gulf Coast Community College

Les Amusé

Le Royale de Stilton aux Fruits

custard of Stilton cheese served with shortbread crackers and fresh fruits 

Raviolis Ouverts aux Crevettes et Coquille St. Jacques

raviolis stuffed with shrimp and scallops served over spinach with beurre blanc sauce 

Filet de Saumon Fumé

thinly sliced smoked salmon served with dill mayonnaise and croutons

Les Potages

Soupe à l'Oignon Gratinée

classical french onion soup with gruyère cheese 

Soupe à la Bonne Femme

cream of leek and potato in a rich chicken broth

 La Salade

Légumes Grillés avec Sauce Romesco

charbroiled zucchini, summer squash, and red bell pepper served with romesco sauce

served over bed of mixed greens 

Intermezzo

Les Entrées d'Aujourd'hui

Escalopes de Veau Marsala

sautéed medallions of veal with mushrooms and scallions in sweet marsala wine sauce

 Fillet de Rouget en Papillote

fillet of red Snapper topped with shrimp and scallops in a delicate cream sauce

baked "in the bag"

Filet de Boeuf Wellington aux Duxelles

beef tenderloin and wild mushroom duxelle wrapped in puffed pastry

served with sauce bordelaise 

Coq au Vin Blanc

roasted Cornish game hen in white wine sauce served on a nest of parsnips and baby onions

Entrées are garnished with the chef's selection of garden fresh vegetables

and freshly baked breads

 Les Desserts

Terrine Paradis au Chocolat

chocolate layered terrine with raspberry coulis and crème anglaise 

Cérises Jubilée

cherries flamed tableside in sugar and liqueure served over vanilla bean ice cream

 Crème Brûlée

baked egg custard with a crusted sugar crown

We are pleased to have you in the "La Friandise" classroom as our students practice their skills in the kitchen and dining room management areas of their culinary education;

and wish you Bon Appétit!

Service is by reservation only; please call 769-1551, ext 3838

Gratuities are welcomed and are applied to the Culinary Management Program Scholarship Fund

Welcome to "La Friandise"

The Culinary Classroom of Gulf Coast Community College

Les Amusé

Saumon Tartare

cured salmon tartare with wilted cucumbers, tomatoes, and mixed greens 

Roulade de Canard Sauce Chasseur

rolled boneless breast of duckling served with a currant jelly demi-glace sauce 

Crêpes Fruit de Mer Sauce Nantua

shrimp and scallops served in crêpes with sauce Nantua

Les Potages

Véloute de Champignons Shiitake

cream of wild mushroom soup with sweet Marsala wine and brie cheese croutons

Potage aux Pommes

hot apple soup in cooked in a rich chicken stock seasoned with chili powder

La Salade

Salade d’Aspèrges

fresh blanched asparagus served over mixed greens with fresh orange vinaigrette 

Intermezzo

Les Entrées d'Aujourd'hui

Gigot Rôti à la Française

roasted leg of lamb, studded with garlic and fresh rosemary, served with a fresh mint demi-glaçe

 Filet de Boeuf au Poivre

sautéed filet of tenderloin, deglazed with cognac brandy, green peppercorns, and cream sauce 

Turban de Truite à la Terrine de Crevettes, Sauce Béarnaise

poached Gulf shrimp forcemeat wrapped inside fillets of trout served with sauce béarnaise

 Poussin aux Quarante Gousses d’Ail

braised Rock Cornish game hen with forty cloves of garlic

Entrées are accompanied by chef’s choice of the freshest vegetables of the day and freshly baked breads

Les Desserts

Sacher Torte

the famous torte created by the Austrian Sacher Hotel

 Fraises Romanoff

fresh strawberries with Tia Maria folded into whipped cream, brown sugar, and Grand Marnier

 Savoy Trifle

Bavarian cream and sponge cake laced with rum and Madeira. Authentic as served at the London Savoy Hotel where Escoffier began his famous relationship with Caesar Ritz

We are pleased to have you in the "La Friandise" classroom as our students practice their skills in the kitchen and dining room management areas of their culinary education;

and wish you Bon Appétit!

Service is by reservation only; please call 769-1551, ext 3838

Gratuities are welcomed and are applied to the Culinary Management Program Scholarship Fund

Welcome to "La Friandise"

The Culinary Classroom of Gulf Coast Community College

Les Amusé

Pithiviers de Stilton au Jambon et aux Noix

pâte à choux onion pie with stilton cheese, walnuts, and the famous dry cured ham from Parma, Italy

Ris de Veau aux Champignon

sautéed sweetbreads with shiitake mushrooms and port wine sauce

Coquilles Saint-Jacques

baby bay scallops in a delicate cream sherry sauce surrounded by duchesse potatoes

Les Potages

Soupe d'Huîtres et Artichauds

fresh oysters and artichoke hearts in rich chicken stock with cream with cognac brandy

Purée d’Apérges

purée of asparagus soup garnished with asparagus spears and buttered croutons

La Salade

Coeurs de Palmier en Salade

hearts of palm served over mixed greens with pimento and vinaigrette

Intermezzo

Les Entrées d'Aujourd'hui

Côtelette de Veau Grillée

grilled veal chop with roasted onion and sweet potato

 Crevettes Sautées aux Fettucini à la tomate Sauce Hommard

sautéed fresh gulf shrimp served over fettucini with a sun-dried tomato and lobster cream sauce

Suprême de Canard Sauté Sauce Framboise

sautéed filet of duckling breast served with a black raspberry demi-glace sauce

Filet de Saumon Grillé  Sauce Béarnaise

delicately grilled fillet of fresh Atlantic salmon served with béarnaise sauce on a bed of fresh spinach

Entrées are accompanied by chef’s choice of the freshest vegetables of the day, and freshly baked breads

Les Desserts

Tarte aux Kiwis à la Crème Pâtissèrie

sweet linzer tart crust filled with pastry cream and fresh glazed kiwi-fruit

Black Forest Cake

layered chocolate tart with Bing cherries and butter cream icing

Les Crêpes Suzettes

classic tableside cooking presentation of French pancakes with an orange liqueur sauce