One of the perks of living in Traverse City in wintertime is that Lobdell’s teaching restaurant is in session. The second floor restaurant boasts an incredible view of Grand Traverse Bay and is one of Traverse City’s rare waterfront dining experiences. Located at the Great Lakes Campus upstairs from the Hagerty Center, Lobdell’s serves as a classroom for Great Lakes Culinary Institute students who prepare for a career as a chef or kitchen manager by planning, cooking and serving meals.
They are open to the public Tuesdays, Wednesdays and Thursdays from 11:30 AM – 1 PM through April 30, 2014 (and then again during the fall semester). Reservations are highly recommended – call (231) 995-3120 to make them and learn more at www.nmc.edu/resources/lobdells.
The restaurant was named in honor of longtime NMC supporters Wayne and Terry Lobdell. Anne Stanton wrote a great piece on Wayne Lobdell and his book “Climb from the Cellar” that we highly recommend. Check out their spring semester menu below and we’d love it if you’d share your experience and/or photos with us here or on Facebook or Instagram!
Smoked Trout Pate
A house-made smoked trout pate accompanied with capers, red onion, egg confetti, remoulade sauce and house-made Swiss crackers.
A delicious broiled artichoke dip seasoned with herbs, garlic and spinach. Served with rice crackers. GF
Your Server will describe this weeks selection, prepared by the garde-manger class.
Thai Chicken Salad
A beautifully composed salad of Bok Choy, Broccoli Slaw, papaya, cucumber, red bell pepper, toasted almonds, mint and a Thai peanut vinaigrette. GF
Spinach, Quinoa, house-made bacon, braised leeks, Poppy seeds, honey-lemon vinaigrette. GF
Field greens, assorted vegetables, herbed croutons with your choice of dressing. GF “Without croutons”
Served with your choice of soup or green salad. Prepared with appropriate accompaniments
White shrimp, flavored with garlic, herbs, with a flavorful stuffing, served with Sriracha aioli
Assorted mushrooms, garlic, onions and a white wine in a divine light basil cream sauce on penne pasta (can add chicken)
Seared breast of White Pekin duck, golden raisins, dried apricots, garlic, shallots and a white-port rosemary pan sauce. GF
Seared sea scallops, garlic buttered spinach, and green Harissa sauce. GF
Seared veal filet with mushrooms, sun dried tomatoes, garlic, shallots, whole grain mustard, in a white wine cream sauce. GF
All sandwiches are served with our Charred Corn Salad
Turkey Club Sandwich
Herb-roasted local turkey, with house-made bacon, spinach, gouda, sun dried tomato, red onion and an avocado aioli on house-made focaccia.
Marinated Portobello, smoked ham, fontina, sun dried tomato, roasted red pepper, on a house-made Béchamel and Asiago bread.
House roasted beef, smoked mozzarella, shiitake mushrooms and shallots with roasted garlic aioli on our house-made pretzel bread.
GF – may be prepared gluten–free. This facility processes nearly every type of gluten and nut product known to man.