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, Fall 2024

Appetizers

9Idyll Farms Goat Cheese & Leek Tart ~ — Mushroom olive tapenade, arugula, golden balsamic reduction

10Smoked Salmon Dip * — Leelanau cheese herb fromage blanc, served warm with toasted pita

10 Thai Chicken Lettuce Wraps * — Baby gem lettuce, Thai basil, curry peanut sauce, cucumber, cilantro,

scallion, sesame, lime

Salads

Dressings — Green Goddess, Classic Caesar, Blue Cheese, Fustini's Aged Balsamic & Extra Virgin Olive Oil

12Avocado Corn Cobb Salad * ~ — Hard boiled egg, cherry tomatoes, pickled red onion, crumbled blue cheese, baby gem lettuce, green goddess dressing on the side

10 Lobdell’s Kale Caesar Salad * — Classic Caesar dressing, preserved lemon, parmesan, garlic focaccia croutons, Spanish anchovy available upon request

6Garden Salad * ~ — Local organic hoophouse greens, cherry tomato, pickled red onion, shaved cucumber, radish, sunflower seeds, choice of dressing

6Add Grilled Chicken Breast to any salad

Soups

7 CreamyTomato Basil * ~ — Zucchini, parmesan frico, basil oil

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

Sandwiches

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

12 Turkey, Pear & Brie * — Fig spread, arugula, toasted rosemary focaccia

12TLC Tomato BLT * — Local hydroponic tomatoes, peppered bacon, baby gem lettuce, basil mayo, toasted jalapeno cheddar bread

Entrées

Served with choice of green salad or soup

25 Lightly Blackened Lake Trout * — Creamy cheddar grits, garlic shrimp, fried green tomato, lemon beurre blanc

25Beef Bourguignon * — Red wine braised boneless short rib, new potatoes, baby carrots, pearl onions, cremini mushrooms, parsley, garlic toast

23Grilled Chicken Breast ~ — Parisian herb gnocchi, roasted forest mushrooms, kale, prosciutto, parmesan Dijon cream

21Garden Pasta ~ — Zucchini, summer squash, leeks, red peppers, oven roasted tomato and basil tossed with tri-color fettuccine and white wine, finished with lemon olive oil and shaved parmesan

* May be prepared gluten free. Ask your server for accommodations.
~ May be prepared vegetarian. Ask your server for accommodations.

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.