NMC culinary program students display trays of just-prepared hors d'oeuvres

An NMC culinary program student delivers salads to a table at Lobdell's teaching restaurant

NMC culinary program students prepare meals at Lobdell's teaching restaurant

Lobdell's Menu, Spring 2025

Appetizers

10Duck Confit French Onion Crostini —Black truffle raclette, sweet sherry glaze, toasted baguette, micro arugula

10Harissa Beet Hummus * —Moroccan spiced beets, chickpeas, marinated feta, smoked almonds, olives, “everything” seasoned pita chips

11Charcuterie & Cheese Plate —Ask for this week’s selection

Salads

Dressings — Cider Thyme Vinaigrette, Thai Chili Ginger Lime Vinaigrette, Bleu Cheese Dressing, Fustini’s Aged Balsamic & Extra Virgin Olive Oil

12Kale & Farro Salad —Apples, pumpkin seeds, dried cherries, Idyll Farms’ chèvre, cider thyme vinaigrette

12Crunchy Mango Cashew Salad - GF — Shaved savoy and red cabbage, crispy rice noodles, diced mangoes, roasted cashews, shredded carrots, cilantro, mint, scallions, Thai chili ginger lime vinaigrette

6Garden Salad * — Lakeview Hill Farm’s organic hoophouse greens, cherry tomatoes, pickled red onions, shaved cucumbers, radishes, garlic croutons, choice of dressing

5Add grilled & chilled chicken breast to any salad
7Add pan-seared salmon to any salad

Soups

7 Mulligatawny Soup - GF — Chicken, apples, mushrooms, cream, mild curry broth

7 Featured Soup — Ask your server for this week’s selection.

Sandwiches

Sandwich Accompaniment — Quinoa, dried cranberries, sweet potatoes, pumpkin seeds, apple cider vinaigrette

13The Sydney Orlando * —Salami, capicola, prosciutto, provolone, sundried tomatoes, pickled fennel, pepperoncini, arugula, red wine vinaigrette on a ciabatta roll

13Pastrami Sandwich * —Louie’s pastrami, melted Leelanau Raclette, horseradish honey mustard, garlic aioli, sweet pickle relish, grilled focaccia

12Grown-Up Grilled Cheese * — De Vor Dairy’s gouda, hot honey smoked bacon, mixed berry jam, whole grain mustard, grilled sourdough

Entrées

Served with choice of soup or garden salad

25 Roasted Scottish Salmon * — Topped with sole mousseline, sweet pea parmesan risotto, ratatouille of eggplant, zucchini, red peppers and tomatoes, lemon beurre blanc, basil oil

27Grilled Filet Mignon - GF — 5oz, topped with bleu cheese and served with creamy polenta, garlic green beans, butternut squash, prosciutto, sage, red wine demi-glace

23Smoked Chicken Pasta — Raduno’s pappardelle, forest mushrooms, spinach, roasted shallot, crispy garlic, rosemary parmesan cream

21Opalcap Forest Mushrooms - GF — Marinated and roasted, served with sweet pea parmesan risotto, butternut squash, spinach, roasted shallot, chimichurri

* MAY be prepared gluten free, please ask your server.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

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