Created by 2nd Year Culinary Students: Maryam Muhammad, Marshai Miller & Kh’Armin Baldwin
Tapas Menu
Peach and Burrata Salad
grilled peaches and fresh hydroponic greens tossed in a white balsamic dressing wrapped around burrata cheese and topped with toasted pecan and shaved prosciutto
Crisp Catfish
cornmeal breaded and fried to order served alongside a white peach and rose endive slaw
Honey Peach BBQ Ribs
smoked tender and grill finished with a honey glaze served with fresh peach salsa
Peach “Cobler” Cakes
vanilla spiced cakes filled with sweet peach compote, buttercream icing, and a crunchy streusel crumble
