La Friandise
Appetizers
Louisiana Style Chicken and
Seafood Filé Gumbo
Boudreaux’s famous,
authentic, New Orleans one-pot stew of shrimp, crab, oysters and okra
Fresh Salmon Gravlax on
a Bed of Seven Greens
Delicate, citrus-cured
fresh Atlantic silver salmon with brioche
Baked Bleu Cheese Custard
with Shortbread and Red Seedless Grapes
Sautéed Escargot in Puff
Pastry with Garlic Butter and Cream Sauce
Coquilles St. Jacques
Entrées
Shrimp and Fettuccini
Alfredo
Fresh spinach fettuccini
with sautéed shrimp and Alfredo sauce
Saint Andrew's Style
Seafood Newberg en Vol-au-Vent
Scallops, shrimp &
scamp in a light sherry cream served in baked puff pastry cups
Charbroiled New York Strip
Steak
Choice strip steak served
with green peppercorn and garlic compound butter
Breast of Chicken
Provençale
Suprême of chicken
sautéed with calamate olives and tomato concassé
Entrées are garnished with
the chef's selection of garden fresh vegetables
and freshly baked breads of
the day
Desserts
Gulf Coast Key Lime Pie
Belgian Chocolate Mousse
with Tuile and Caramel Sauce
Fresh Berries and Whipped
Cream in a Hippen Masse Tulip Cup and Strawberry Sauce
La Friandise
Appetizers
Lobster Terrine
Florida lobster, shrimp
and scallops, cooked with fresh tarragon and saffron in a delicate chilled
terrine
Cream of Parsnip and Carrot
Soup
Puréed with rich clarified
chicken broth and topped with Brie cheese crouton
Fried Calamari
Delicate Mediterranean
Calamari, blanched in white wine and flash fried
and served with marinara
and freshly grated Parmesan cheese
Steak Tartare
The famous steak Taurus
Bulba prepared with filet mignon,
Cured with lemon juice and
red wine vinegar
Baby Crab Cakes
Sautéed in clarified
butter, served over fresh wilted spinach with mango Beurre Blanc sauce
Entrées
Roasted Breast of Duckling
Served with blackberry
brandy glaçe de viande
Snapper en Papillote
The season on Gulf of
Mexico Florida Red Snapper opened October 1st!
The La Friandise recipe for
this traditional dish includes shrimp, scallops and crab cooked over the
snapper, which is wrapped in parchment
Charbroiled New York Strip
Steak Florentine
Served with garlic and
green peppercorn compound butter
Veal Marsala
Scallopine of baby veal,
sautéed in extra virgin olive oil, with mushrooms and scallions
flambéed in sweet Marsala
wine and veal glaçe
Entrées are garnished with
the chef's selection of fresh vegetables
and freshly baked breads of
the day
Desserts
Crème Caramel
Un-molded French custard
with caramelized sugar sauce
Crêpes Fitzgerald
Farmer’s cheese filled
crêpes topped with fresh strawberries and citrus butter sauce
Chocolate Raspberry Torte
served with Chantilly Cream Sauce
_________________________________________
Welcome to "La
Friandise"
The Culinary Classroom of
Gulf Coast Community College
Appetizers
Cream of Onion Soup
Slow-roasted Breast of
Duckling with Sweet Cherry Sauce
Sautéed Escargot in Puff
Pastry with Garlic Butter and Cream Sauce
Coquilles St. Jacques
Entrées
Smoked Medallions of Pork
served with fresh rosemary
and sweet Marsala demi-glace sauce
Choice New York Strip Steak
au Poivre
sautéed peppered strip
steak flambéed in cognac with cream sauce
Boneless Breast of Chicken
in Kentucky Bourbon Sauce
suprême of chicken
sautéed with sweet bourbon and molasses
Snapper en Papillote
fillet of red snapper
smothered in seafood cream sauce; served "in the bag"
Entrées are garnished with
the Chef's selection of garden fresh vegetables
and freshly baked breads of
the day
Desserts
Poached Pears in Port Wine
with Sabayon
Crème Brûlée
Crêpes Fitzgerald with
Strawberry Sauce
We are pleased to have you
in our "La Friandise" classroom as our students practice their
skills in the kitchen and dining room management areas of their culinary
education; Bon Appètit!
Gratuities are welcomed and
are applied to the Culinary Management Program and Scholarship Fund for
the advancement of student culinarians
Welcome to "La
Friandise"
The Culinary Classroom of
Gulf Coast Community College
Appetizers
Escargots in Puff Pastry
with Garlic Butter and Cream Sauce
Oysters Rockefeller
Cream of Asparagus Soup
with Brie Cheese
Marinated Roasted Red
Peppers with Fresh Mozzarella Cheese and Capers
Entrées
Boneless Breast of Chicken
Cordon Bleu
sautéed breast of chicken
wrapped around Prosciutto ham and Swiss cheese
Eggs Benedict
poached eggs served over
honey roasted ham and croutons with hollandaise sauce
Fresh Fillet of Gulf Scamp
with Fresh Basil Beurre Blanc and Cheese Grits
Charbroiled London Broil
with Wild Mushroom Burgundy Sauce
Crêpes au Fruit de Mer
shrimp and scallops in a
cream and sherry sauce wrapped in savory crêpes
Entrées are garnished with
the chef's selection of garden fresh vegetables
and freshly baked breads of
the day
Desserts
Crème Caramel
Bavarian Chiffon Cheesecake
Fresh Fruit Plate with
Raspberry Coulis
We are pleased to have you
in our "La Friandise" classroom as our students practice their
skills in the kitchen and dining room management areas of their culinary
education. Bon Appètit !
Gratuities are welcomed and
are applied to the Culinary Management Program and Scholarship Fund for
the advancement of student culinarians
Welcome to La Friandise
The Culinary Classroom of
Gulf Coast Community College
Appetizers
Crawfish Bisque
Carpaccio of Beef
Tenderloin with Sauce Moutarde
Spanikopita served with
Roasted Red Pepper Coulis
Boiled Gulf Shrimp
Remoulade
Entrées
Smoked Pork Loin Mojo
Criolla
pork loin marinated in mild
caribbean citrus mojo with spicy black beans and rice
Grilled Fresh Grouper with
Capers en Beurre Blanc Sauce
charbroiled fresh gulf
grouper with a delicate butter and cream sauce
Tenderloin of Beef en
Brochette
served over rice pilaf with
marchand de vin sauce
Broiled Chicken with Forty
Cloves of Garlic
chicken broiled in the bag
with extra virgin olive oil and forty cloves of sweet garlic
Entrées are garnished with
the chef's selection of garden fresh vegetables
and freshly baked breads of the day
Desserts
Belgian Chocolate Mousse
Roulade
New Orleans Style Bread
Pudding with Crème Anglaise
Fresh Fruit Torte with
Pastry Cream and Toasted Almonds
Fresh Berries and Yogurt
We are pleased to have you
in our "La Friandise" classroom as our students practice their
skills in the kitchen and dining room management areas of their culinary
education. Bon Appètit !
Gratuities are welcomed and
are applied to the Culinary Management Program and Scholarship Fund for
the advancement of student culinarians
