Governors House- Coffee rubbed tri-tip beef with a mushroom gravy over mashed parsnips, sweet potato, beets, carrots and a side of sautéed green beans. Dessert consists of homemade strawberry shortcake topped with fresh strawberries and whipped cream
Farmers Market/Ed Tech fundraiser and Taste of Kansas - Pulled pork and chicken tacos, topped with Cilantro cabbage slaw, pico de gallo, avocado, sweet chili sauce, sour cream, and feta cheese.
The Patrick and Tracey Show - Pork loin with a white wine gravy, garlic mashed potatoes, and blanched, sautéed green beans. With a mixed green salad, with your choice of our homemade chipotle buttermilk dressing or a balsamic vinaigrette. For dessert an original cheese cake topped with a strawberries and blueberries compote.
Senior Advisory Meetings- Waffles, hash-browns, scrambled eggs, omelets, fruit salads, sausage links
FBLA District Conference- Attendees menu-Pasta bar, with penne and a choice of red sauce (Marinara) or white sauce (Alfredo). Sugar cookies and chocolate chip cookies for dessert.
Salad- Mixed greens salad with tomato, carrots, cucumber, and red onions, topped with choice of ranch, balsamic, or honey/jalapeno vinaigrette. Served with Homemade Chicken noodle or cheddar ale soup.
Culinary Competitions (Team Hoth)- Appetizer- A chicken breast marinated in balsamic vinaigrette and then seared. It is placed over a heirloom tomato and baby spinach and topped with a charred cherry pepper. Finished with a reduced balsamic butter sauce. Entree- Seared salmon filet, then placed on top of a bowl of bell pepper, corn avocado, and cream cheese Pearl couscous, and served with sautéed asparagus. Finished with a lime and butter cream sauce. Dessert- Hand whipped cheese cake is served in a graham cracker and topped with a mixed berry whipped cream & blueberry, raspberry compote.
Culinary Competitions (Team Endor)- Appetizer- Seared scallops with an avocado puree' and garnished with a soy vinegar red bell peppers and fresh cilantro. Entree- Balsamic braised pork chops over red and purple cheesy, scalloped potatoes and served with sautéed green beans. Dessert- An apple cinnamon tart in a flaky crust and sprinkled with almond slivers.
Ice Cream Flavors- Carmel fudge, chocolate, vanilla, strawberry, rocky road, coffee, chocolate coffee, chocolate chip, cookie dough, birthday cake, red velvet, pumpkin spice, oreo chocolate chip, gingerbread, pina colada
Farmers Market/Ed Tech fundraiser and Taste of Kansas - Pulled pork and chicken tacos, topped with Cilantro cabbage slaw, pico de gallo, avocado, sweet chili sauce, sour cream, and feta cheese.
The Patrick and Tracey Show - Pork loin with a white wine gravy, garlic mashed potatoes, and blanched, sautéed green beans. With a mixed green salad, with your choice of our homemade chipotle buttermilk dressing or a balsamic vinaigrette. For dessert an original cheese cake topped with a strawberries and blueberries compote.
Senior Advisory Meetings- Waffles, hash-browns, scrambled eggs, omelets, fruit salads, sausage links
FBLA District Conference- Attendees menu-Pasta bar, with penne and a choice of red sauce (Marinara) or white sauce (Alfredo). Sugar cookies and chocolate chip cookies for dessert.
Salad- Mixed greens salad with tomato, carrots, cucumber, and red onions, topped with choice of ranch, balsamic, or honey/jalapeno vinaigrette. Served with Homemade Chicken noodle or cheddar ale soup.
Culinary Competitions (Team Hoth)- Appetizer- A chicken breast marinated in balsamic vinaigrette and then seared. It is placed over a heirloom tomato and baby spinach and topped with a charred cherry pepper. Finished with a reduced balsamic butter sauce. Entree- Seared salmon filet, then placed on top of a bowl of bell pepper, corn avocado, and cream cheese Pearl couscous, and served with sautéed asparagus. Finished with a lime and butter cream sauce. Dessert- Hand whipped cheese cake is served in a graham cracker and topped with a mixed berry whipped cream & blueberry, raspberry compote.
Culinary Competitions (Team Endor)- Appetizer- Seared scallops with an avocado puree' and garnished with a soy vinegar red bell peppers and fresh cilantro. Entree- Balsamic braised pork chops over red and purple cheesy, scalloped potatoes and served with sautéed green beans. Dessert- An apple cinnamon tart in a flaky crust and sprinkled with almond slivers.
Ice Cream Flavors- Carmel fudge, chocolate, vanilla, strawberry, rocky road, coffee, chocolate coffee, chocolate chip, cookie dough, birthday cake, red velvet, pumpkin spice, oreo chocolate chip, gingerbread, pina colada