The restaurant is a learning lab in which students learn the operational intricacies of managing a restaurant kitchen and dining room. Our mission is to educate future hospitality leaders through experiential learning. We also strive to provide our guests with a unique and fulfilling dining experience. Due to the nature of our class, we regret that we may not be able to accommodate some requests for modifications or substitutions. Thank you for joining us and supporting the students’ work.

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 look at our Instagram page.

Starters

BURRATA
panko crusted, sunflower seed pesto, tapenade, tomato jam, pan bread 11

TRUFFLE FRIES
parsley, parmesan, truffle oil, saffron aioli 11

BRUSSELS SPROUTS
slab bacon, goat cheese, caramelized onion, saffron honey water 9

CAESAR SALAD
romaine, four cheese flatbread, crispy ham, house- made dressing 8

VEGETABLE DUMPLING
edamame, red pepper, mushroom, romaine, ginger- sesame dressing 9

DUCK QUESADILLA
house- made duck confit, pickled vegetables and ginger, mango sauce 11

CAULIFLOWER CRISPS
gochujang sauce, kimchi, sesame seeds, kimchi aioli 9

Mains

CHICKEN CAESAR SALAD

grilled chicken breast, romaine, four cheese flatbread,
crispy ham, house- made dressing 15

PASTA PUTTANESCA

anchovies, tomato, olive, capers, lemon 15

PAN SEARED SALMON OR CRISPY TOFU

butternut squash sauce, coconut- ginger sauce,
coconut jasmine r ice, mango salsa 18/15

CRISPY CHICKEN

corn pancake, maple- chili butter, pickled vegetable,
sweet potato hash, red eye gravy 17

GRILLED BEEF TENDERLOIN

rosemary fingerling potatoes, poblano cream, pico de gallo,
grilled asparagus 21

CASSOULET

confit duck leg, smoked bacon, andouille, white beans,
seasoned breadcrumbs 18

SEARED SCALLOP

fresh sheet pasta, mixed mushroom, spinach,
garlic cream sauce, soft poached egg 19

Desserts

CHURROS
cinnamon sugar, dulce de leche,chocolate sauce 7

Almond Cake
cherries jublee, cornell dairy vanilla ice cream 7

Trio of Soberts
lemon, mango & raspberry 7

Triple Chocolate
white & dark chocolate mousse,
Oreo crumb, house- made brownie, berry coulis 7

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Menu

MENU