Percival Restaurant Menu - Fall 2018

VT-Vegetarian, VN-Vegan, GF-Gluten Free

SHARABLE STARTERS
Crispy Calamari Pepperoncini, cherry peppers, pickled jalapeno, sriracha aioli, garlic aioli. $6
NOLA Brussel Sprouts Toasted almonds, house candied smoked pork belly, sweet chili, blue cheese. GF $6
SOUPS & SALADS
French Onion Soup Garlic parmesan crouton, dry sherry, apple cider, swiss cheese, thyme. $3/cup
$6/bowl
Spicy Carrot Ginger Soup Coconut, peanut butter, vegetable stock, crispy carrots. $3/cup
$6/bowl
Arugula Starter Salad Cranberry gastrique, dried cranberry, goat cheese, crispy carrots, hazelnuts. VT, VN, GF $5
Salmon Salad Living lettuce, golden beets, grapes, pesto vinaigrette, blue cheese, lavendar honey. GF $8
SANDWICHES
Cheese Burger BLT * Bacon, lettuce, tomato, cheddar, burger sauce, challah bun, hand cut fries, pickle. $7
Baja Fish Tacos Tempura battered alaskan cod, corn tortilla, sweet & sour slaw, cotija, ancho aioli, cilantro. $7
Smoked Roast Beef Dip Sliders Balsamic caramelized onions, au jus, house pickle, hand cut fries. $8
Crispy Chicken Sandwich Living lettuce, cucumber, pico de gallo, ancho ranch dressing, hand cut fries. $7
ENTRÉES
House Cured Pork Belly Saffron risotto, brussels, sauteed kale, pure maple syrup, cajun cracklings. GF $7
Roasted Fall Squash Quinoa, mushrooms, curried mashed cauliflower, crispy roots, garlic spinach. VT, VN, GF $7
Marinated Grilled Flank Steak * Kalbi sauce, bok choy, butternut squash puree, five spice yam chips. $9
Basil Crusted Pan Seared Salmon Pine nut grape salsa, sauteed swiss chard, cinnamon apple cous cous. $9
Beef Rouladen Garlic dill pickle, bacon, yellow mustard, warm potato salad, braised red cabbage. GF $7
DESSERTS
Enjoy your bread and dessert items, prepared fresh daily by students in the Baking & Pastry Arts program. Please inquire about the daily selections. We welcome you to visit The Bake Shop for delicious pastry items to go.
* Consuming raw or undercooked meat, seafood, or poultry may increase your risk of foodborne illness.