Lucy Cuddy Dining

Seared spice rubbed ahi tuna, nectarine salsa, wakame salad, and ponzu sauce

Empanadas two ways: One with lamb and potato and one with black beans and vegetables served with chimichurri and fire roasted peppers. Want it vegan? Ask your server

Buttery garlic toast, gruyere sauce, sliced roasted turkey breast, crispy bacon, and sliced tomato, all melted to perfection

Minimum order of 2 per table. Dinner and a show! Watch as students prepare this classic at your table. Romaine lettuce, made to order caesar dressing, garlic croutons, parmesan cheese crisp

Gruyere cheese soufflé paired with a sweet and peppery arugula salad, sweet peppers, heirloom tomatoes, and honey herb vinaigrette

Thinly sliced carrots, arugula, Parmigiano Reggiano, heirloom tomatoes, crystalized ginger, honey ginger vinaigrette

Puff pastry wrapped filet mignon, mushroom duxelle, and liver pate, with veal demi glace and grilled asparagus

Seared pork belly and chicken livers, sweet and spicy peppers, green onions, and calamansi, on a sizzling platter with rice and a sunny side up egg

Duck confit, parmesan and fontina cheese, crimini mushrooms, green onions, creamy sundried tomato pesto sauce, with basil and toasted pine nuts

Char-grilled octopus, Spanish chili sauce, sautéed baby potatoes and chorizo, with citrus frisee salad

Halibut and scallops cooked in a traditional gumbo sauce, topped with white rice and fried oysters

House made tortilla, black beans, jackfruit pibil, romaine, avocado, pickled red onions, queso fresco, salsa verde (omit cheese for vegan)

Changes weekly, ask your server