PERCIVAL RESTAURANT MENU — FALL 2017

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

TO START
House Smoked Pacific Salmon Cambozola Cheese, Rocket, Red onion, Capers $4
Crispy Calamari Pepperoncini, cherry peppers, pickled jalapeno, sriracha aioli, garlic aioli $5
SOUPS & SALADS
French Onion Soup Apple accents, melted swiss, thyme $2/cup
$4/bowl
Sweet & Spicy Carrot Soup Peanut, Coconut, Vegetable Stock, red chilis.  V, GF $2/cup
$4/bowl
Percival Seasonal Salad Maple Sherry Vinaigrette, Crispy roots, candied pecans.  GF $4
Warm Spinach Salad Bay Shrimp, pork belly, mushrooms, pickled onion, chopped egg, warm creamy balsamic dressing. GF $6
Grilled Chicken Caesar Salad Romaine hearts, boneless skinless breast, parmesan cracker, balsamic caviar, olive oil powder $6
SANDWICHES
Chop House Burger Tillamook smoked cheddar, tomato jam, brioche bun, house bacon, hand cut fries $7
Classic French Dip Sandwich Baguette, rosemary jus, house bacon, hand cut fries $7
ENTRÉES
Pork Schnitzel Braised red cabbage, granny apples, Lyonnaise potatoes $7
Cider Chicken Apples, cous cous, sauteed kale, apple chutney $7
Maple Glazed Pork Belly Brussels, saffron risotto, balsamic, chili oil.  GF $7
Stuffed Delicata Squash Roasted red pepper, brussels, muchrooms, wild & basmati rice, lentils.  V, GF $6
Pan Seared Salmon Fillet Risotto, carrot, spinach, basil grape & pine nut relish. GF $10
Grilled Beef Flank Steak Caramelized onion, balsamic, brussels, hand cut fries. GF $10
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.