The Clark Room is open
while classes are in session.
Here is the menu for
Boneless Strip steak lightly crusted with crushed peppercorns and pan seared to your liking. Topped with a brandy cream and served with potato pancakes and a sautéed julienned vegetable medley.
Chicken and Wild Mushroom Crepes
Boneless julienned chicken breast and wild mushroom blend rolled in tender crepes. Topped with a creamy Mornay sauce and served with sautéed julienned vegetable medley.
Coconut Curry Lamb Shank
A meaty lamb shank braised in a coconut milk and light curry to fall-off-the-bone tender. Served with an orzo/couscous pilaf and sautéed julienned vegetable medley.
Teriyaki glazed salmon fillet grilled and accompanied with a warm papaya salsa. Served with orzo/couscous pilaf and sautéed julienned vegetable medley.
Fragrant stir-fried julienned vegetables with soy and hoisin sauces . Served with mushu pancakes.
Our sandwiches feature Clark Bakery Breads!
Blackened Steak Sandwich
A unique open-face sandwich. Blackened steak served on a buttered French baguette sided with lettuce, tomato and thinly sliced red onion. Served with fried onion straws.
Chicken Pesto and Feta Sandwich
Marinated grilled chicken breast on a bakery ciabatta roll with pesto aioli, roasted red peppers, feta cheese and fresh tomato slices. Served with fried onion straws.
Seared Scallop Salad
Seared scallops accompanied by fresh greens, avocado slices, grapefruit segments with a citrus dressing.
Northwest Grilled fresh pears with candied hazelnuts, and extra sharp white cheddar over a bed of mixed greens. Drizzled with a white balsamic vinaigrette.
Beverages & Desserts $1.25
Menu Selection by Management Students –
Scott Evans, Clinton Morgan, Mitchell Bateman
and Timothy Henley
Expeditor/Soup –Brenda Briggs Pastry Chef –Emily Wilkinson Amuse – Thomas Strickland
Questions or To-Go Orders please call x2147