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Menu and Dessert Dash


Mixed organic greens with toasted pine nuts, blackberries, goat cheese, thyme vinaigrette

Grilled prawns, avocado crema, chayote and mango lime slaw with chipotle oil

Entree Selections (select one)

Beef: Cabernet braised short ribs, natural braising sauce, asparagus, potato gratin, parsley citrus

Fish: Pan seared salmon, celery root puree, broccolini, fennel radicchio salad

Vegetarian: Roasted vegetable pyramid, charred asparagus, spring onion coulis, Meyer lemon frisee

Dessert Dash

Prepared by the Edmonds CC Culinary Arts and Baking and Pastry Arts Department

Sponsored by Distinctive Dentistry


Fresh fruit tarts* Pistachio raspberry torte*
Praline crunch brownies*   Trio of chocolate mousses*
Chocolate cherry ganache tarts* Mocha triangle slices*
Lemon mousse* Pavlova**
Mocha panna cotta** Gâteau opéra*
Chocolate hazelnut cream puffs* Lemon tarts*
Tiny chocolate cakes* Beurre noisette hazelnut bar*
Coconut chocolate mousse domes* Raspberry white whisper cake
Cookie platter #1 Hazelnut brittle chunk mousse cake*
Cookie platter #2 Almond orange blossom cake*
Chocolate espresso dacquoise cake* Coconut cream cake
Chocolate marquise mousse cake French vanilla bean creme fraiche cake
Fresh strawberry cream cake Lemon blueberry cake
Salted caramel drip cake Triple dark Belgian chocolate cake
Bananas foster cake Black forest naked cake
Pleated chocolate fondant rum cake Two tier lemon drop cake
Passionfruit chiboust cake* Old fashioned Southern red velvet cake
Chocolate mocha bean cake Milk peach entremet*


* Contains nuts

** Gluten free


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