Menu

The Establishment menu consists of our core menu and a daily specials menu. The core menu changes every semester in order to bring new and delicious food to Establishment. The specials menu changes daily and is created by each management team. For additional information, please like our Facebook page. We also have a limited take-out menu; please come to our host stand for more information and to place an order.


Dinner Menu

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Table d'hôte Menu (pricing based off your entrée selection)

        Your Choice of Salad or Starter, Entrée, Dessert, & French Press, Espresso or Hot Tea

Starters

mushrooms   wild mushrooms, phyllo, poached egg, truffle oil   10

octopus  roasted tomato sauce, fresh basil, tomato butter, crostini   9

flatbread  house-cured duck breast, burrata, balsamic crema, arugula   11

tuna  wasabi and sesame crusted ahi, mixed greens, vegetable chips, sesame ginger dressing   10

estb.  baby iceberg, cucumbers, cherry tomatoes, red onions, choice of miso or lemon herb vinaigrette   10

caprese  fresh mozzarella, tomato confit, artichoke fritters, balsamic glaze   9

caesar baby kale, romaine, parmigiana reggiano, croutons   9

Mains  (à la carte / table d'hôte)

pappardelle  garlic cream sauce, mushrooms, smoked bacon, mascarpone, fried prosciutto, tomato jam   17. / 31.

tofu curry   chickpeas, mixed vegetables, coconut milk, rice cake, raita, naan     17. / 31.

cauliflower "steak"  herb crusted, white bean "cassoulet", parsley salad    17. / 31.

tenderloin of beef   cactus pad salsa, chile rojo sauce, lime butter, poblano potato gratin    21. / 35.

salmon  coconut broth, baby bok choy, shiitakes, carrots, wheat noodles, thai pistou   21. / 35.

cod & shrimp en papillote   shallots, leeks, mushrooms, carrots, potatoes, beurre blanc   21. / 35.

porchetta   pork belly wrapped loin, white bean "cassoulet", parsley salad   19. / 33.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of
foodborne illness. Please inform your server of any food allergies.


Desserts

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spent grain brownie   chocolate brownie, frozen bush berry soufflé, crème chantilly   8

cinnamon apple cake   cornell dairy vanilla ice cream, candied cider sauce, apple fries, candied apple lollipop   8

orange flan  tuille cup, fresh strawberries, sugar cookie   8

bread pudding   strudel topping, cornell dairy vanilla ice cream, peaches, whiskey caramel   8

Beverages

Starbucks Reserve french press coffee   regular or decaffeinated

small pot   (serves 1 person)   3

large pot   (serves 2 – 3 people)   5

Harney & Sons hot tea   assorted varieties of premium tea   2.5