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Spring 2021
Starters
Wedge Salad
A crisp iceberg wedge with bacon blistered cherry tomatoes, crispy croutons, and your choice of in-house made dressings
Soup Du jour
Chef special of the day
Entree
Chicken Bowtie Pasta
A rich pasta dish made with in-house made alfredo sauce, accented with crisp bacon and topped with marinated chicken breast (can be made vegetarian). This dish was Culinary Art students first dish of the semester! A fan favorite.
Chicken Cordon Bleu
French for “blue ribbon chicken“ this dish is certainly first place! Ham and Swiss cheese rolled in a succulent chicken breast coated in a delicate crumb. Served with garlic mashed potatoes and sautéed vegetables.
Chicken Bowtie Pasta
Desserts
White Chocolate Bread Pudding
served with crème anglaise and seasonal fruit. A definite Riggs favorite!
Mini Churro Cake Tower
We wouldn't call this a cupcake, it's a TOWER! A moist cinnamon infused cake layered with a dulce de leche buttercream frosting, served with a cinnamon toast ice cream
Chicken Cordon Bleu
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