Here is what will be available in the Culinary Exchange this week.

The Restaurant Cooking Lab is in session, offering the Breakfast Menu from 7:30am – 10:30 am and the Lunch Menu from 10:30am – 11:30am.

The Global Cuisine Lab is offering Mediterranean-themed selections, with a limited menu on Monday, and full menu on Tuesday, Wednesday and Thursday from 11:30am to 1:30pm.

Buffet Lab

Friday is Buffet Day, a different theme each week (11:15am – 1:00pm)
February 5 – Italy / $12.95 per person Menu will be available later in the week under Lunch, Buffets.

From the Garde Manger Lab:

Monday
Fruit & Yoghurt

Tuesday
Cobb Salad
Caesar Salad with Chicken
Asian Chicken Salad

Wednesday
Cobb Salad
Caesar Salad with Chicken
Asian Chicken Salad
Assorted Beef, Chicken and Pork wraps

Thursday
Assorted Beef, Chicken and Pork Wraps
Chef’s Salad

Friday
Chef’s Salad

From the Basic Food Prep Lab:

This week only, the Basic Food Prep Lab will be providing a variety of oven-ready vegetables for sale (Tuesday through Friday). Each container will feed four as a side dish, or two as a main dish.

Braised Red Cabbage
Maple-Glazed Carrots
Stuffed Tomatoes, Mushrooms and Squash
Cauliflower in Hollandaise sauce
Zucchini Sauté Provençal
Green Beans with Walnuts
Broccoli Mornay

From the Baking Labs:

(available after 1pm on the days indicated)
(availability may vary, based on student production)

Monday
Cupcakes

Tuesday
Strawberry Lemon Cheesecakes
Bread Pudding
Baked Cheesecakes
Vanilla Bavarian
Assorted Mousse Cakes

Wednesday
Panna Cotta
Crème Brûlée
Chocolate Pot de Crème

Thursday
Assorted Mousse Cakes from Testing

Friday
Assorted Individual Desserts

Available Tuesday through Friday, after 8:30am:
Bakewell Tarts, Carac Tarts, Napoleon Slice, Cream Puffs, Eclairs, Apple Almond Tart, Fruit Tart, Paris Brest, Apricot Clafoutis