1856 - Culinary Residence Lunch Menu
Make Reservations 
Reservations Not Required 

1856- Culinary Residence is a teaching restaurant.
We are proud to educate future restaurateurs and chefs in the Horst Schulze School of Hospitality Management.
Your patronage makes this possible and we are grateful for it.

BEGINNINGS 
MARCEL BREAD
Burrata, Beet Tartare — 16 Caviar Supplement - $20

SEASONAL SOUP
Supplied by AU Horticulture — 14

SHRIMP REMOULADE
Horseradish, Iceberg, Lemon — 16

PERFECT GREENS SALAD
Mustard Vinaigrette — 13

ENDIVE SALAD
Citrus, Candied Walnuts, Chives, Blue Cheese Dressing — 16

MAINS
RISOTTO
Scallop, Mushroom, Balsamic, Parmesan, EVOO 28

AGNOLOTTI
Butternut Squash, Parmesan, Gingerbread Crumble, Pine Nuts, Fried Sage
24

PAPPARDELLE
Bolognese, Parmesan, Chives, EVOO 25

FISH N’ CHIPS
Crispy NC Flounder, Malt Vinegar Aioli, Garlic Oil, Thrice-Cooked Fries
27

CHICKEN SCHNITZEL
Cucumber Salad, Watercress, Colatura Vinaigrette, Aioli 25

BRAISED SHORT RIB
Pomme Puree, AU Horticulture Vegetables, Gravy 29

1856 - CULINARY RESIDENCE BURGER
8oz Dry-Aged Burger, American Cheese, Onion, Aioli, Brioche, Thrice-Cooked Fries
26

DESSERT
SATSUMA TART
White Chocolate Ganache, Chantilly — 13

CHOCOLATE LAYER CAKE
Toasted Marshmallow Gelato, Caramel, Graham Crumble — 13

THE TEAM
Chef in Residence, Ford Fry
Chef de Cuisine, Tom Baco-Wang Director of Culinary Innovation, Antony Osborne Master Sommelier, Thomas Price General Manager, Jacob Hoop Assistant General Manager, Casey Gamblin

THANK YOU FOR CHOOSING TO EXPERIENCE AUBURN’S
PREMIER TEACHING RESTAURANT & CULINARY ADVENTURE.
Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs May Increase Your Risk of Foodborne Illness.