PERCIVAL RESTAURANT MENU — SPRING 2018

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

TO START
Crispy Calamari Pepperoncini, cherry peppers, pickled jalapeno, sriracha aioli, garlic aioli $6
Prosciutto Wrapped Pickled Asparagus Strawberry puree, citrus arugula. GF $5
SOUPS & SALADS
Razor Clam Chowder Yukon potatoes, cream, shell stock, bacon, thyme. $3/cup
$6/bowl
Percival Spring Salad Spring radish,pears, strawberry rhubarbvinaigrette,crispy carrots.VT,VN,GF $4
Tempura Chicken Salad Ginger dressing, Napa lettuce, cilantro, green onion, crispy noodles. GF $6
Vine Ripe Tomato & Orange Salad Feta cheese, olive oil, balsamic vinegar, walnuts. GF $5
SANDWICHES
Haystack Chophouse Burger Cheddar, house burger sauce, challah bun, onion crisps, hand cut fries. $7
Grilled Mahi Tacos Togarashi, ginger pineapple slaw, wonton shell, sesame sriracha aioli $6
Broiled Chicken Vine ripe tomatoes, pesto aioli, pub roll, balsamic glaze, asparagus, feta, fries. GF $6
ENTRÉES
Pork Loin Saltimbocca Herb garden fresh sage, prosciutto ham, yukon mashed potato, honey lime carrots. GF $6
Spring Stuffed Tomatoes Asparagus, quinoa, oyster mushrooms, arugula, roasted red pepper puree. VT, VN, GF $6
Marinated Grilled Flank Steak Grilled asparagus, caramelized onion, 4-day demi-glace, hand cut fries. GF $8
Pan Seared Wild Sockeye Salmon Picatta Meyer lemon, caper, garlic spinach, tomato jam, calusari rice. GF $8
DESSERTS
Selections made fresh daily by students in the Baking & Pastry Arts Program. Please inquire about the daily selections. We welcome you to visit the Bakery for delicious pastry items to go.