Spring Menu

Spring Semester Newsletter
Just to let you know a few things about how-what- and why we do things here.  First of all we do not currently plan to operate a restaurant on a traditional schedule.  We firmly believe that it is very important for the students to have first hand experience in preparing and serving meals to the public so we do serve lunches and dinners on announced dates.  You will see that we will be serving in January-April see this letter for more information about this.  These will be served in our Chef and Apprentices Restaurant located here at the college.  The meals will be prepared by Chef Richard, Chef Joe, and Chef Tommy along with the Culinary Arts students.  We highly recommend that you make reservations for any of these meals since seating is limited.  We also book the dining room and banquet rooms for special events.

Special Events
International Cuisine Menu
Culinary II menus

Special Events

Mothers Day
Sunday    May 9, 2010
11AM- 2:00 PM
Gourmet Salad Bar
Carved Roast Beef, Beef Stroganoff 
Honey Pecan Chicken
 Vegetables, Starches and Breads
Dessert Buffet   Tea and Coffee
$14.95 (Adults)   $6.95 (5-12 years old) plus tax
Reservations Required
Please call 276-591-5699

International Cuisine Menu
These menus feature cuisine from all over the world.  Meals are served for lunch and dinner.  Lunch is at 11:30 AM and is $7.00 a person plus tax and dinner is at 7:30 PM and is $8.00 a person plus tax.  Reservations are required and to go meals are available.

Tuesday March 9 at 7:30 pm and Thursday  March 11th at 11:30 am
Italian Cuisine:
Pesto (basil spread)
Insalata di Arance (orange and fennel salad)
Cacciucco (seafood stew)
Polenta al Burro (cornmeal and butter)
Asparagi alla Parmigiana (asparagus with parmesan cheese)
Pasta Fresca (fresh egg pasta)

Monday  March 15 th  at 7:30 am and Wednesday March 17 at 11:30 am
French Cuisine:
Salade de Chicoree et Pomme de Terre (endive and potato salad)
Poulet Sautee a la Narmande (chicken with cream sauce)
Puree de Celeri-Rave (celery root puree)
Gnocchi a la Parisienne (dumplings)

Tuesday March 16 7:30  pm and Thursday March 18  at 11:30 am
German Cuisine:
Kartoffelpfannkuchen (potato pancake)
Kartoffelsalat mit Speck (warm potato salad)
Linsensuppe (lentil soup)
Spatzle (tiny dumplings),  Rotkohl mit Apfeln (braised red cabbage and apples)
Rindsrouladen (rolled beef stuffed with pickles and bacon

Monday March 22  at 7:30 pm and Wednesday March 24  at 11:30 am
Caribbean Cuisine:
Picklese (spicy cabbage salad)
Coocoo (cornmeal and okra)
Callaloo (callaloo leaf soup with crab)
Mojo Chicken (citrus and garlic chicken),  Picadillo (beef with tomatoes, olives, and capers)

Tuesday March 23  at 7:30 pm and Thursday March 25 30th at 11:30 am
Mexican Cuisine:
Tamales con Poblano y Queso
Guacamole
Salsa Mexicana
Enchiladas Verde con Pollo (chicken enchiladas)
Arroz a la Mexicana (rice)
Ensalata Nopalitos (cactus leaf salad)
Frijoles de la Olla (black beans)

Monday March 29 at 7:30 pm and Wednesday March 31 at 11:30 am
Cuisine of the Indian Subcontinent:
Pol Sambol (coconut dip)
Basmati (rice)
Masala Murgh (chicken in spiced tomato/yogurt sauce)
Chapatis (Indian flatbread)
Chane ki Dal Laukiwali (split peas with spiced tomato and zucchini)
Aloo Paratha (potato filled flatbread)

Tuesday March 30 at 7:30 pm and Thursday April 1 at 11:30 am
Chinese Cuisine:
Hot and Sour Soup
Gaeng ped Hoi Mang phu (Thai mussels in red curry sauce)
Pho Bo (rice noodles)
Poat Dot (grilled corn with sweet onions)
Miang Kham (lettuce wrap)

Monday April 5 at 7:30 pm and Wednesday April 7 at 11:30 am
Japanese Cuisine:
Yangzhon chan Fan (fried rice)
Bang Bang Chicken (chicken in a soy sauce)
Gan Bian si ji Dou (spicy green beans)
Har yeun (shrimp balls)
California Roll

Tuesday April 6 at 7:30 pm and Thursday April 8 at 11:30 am
British Isles
Bacstai Gridille (Boxy Bread)
Brotshan Folchep (Leek and oatmeal Soup)
Welsh Rarebit (Toast with Cheese Beer sauce)
Roast Rib of Beef  with Horseradish Sauce
Yorkshire pudding
Brandy Snapps

Monday April 12 at 7:30 pm and Wednesday April 14 at 11:30 am
North African Cuisine
Salgtat Tangiers (Couscous Salad)
Bisteeya Bill Hont (seafood Pie)
Charmoula (spice marinade), Zaalouk (Eggplant and tomato puree)
Kefta (seasoned beef)

Tuesday April 13 at 7:30 pm and Thursday April 15 at 11:30 am
Tzatziki ( yogurt and cucumber Dip)
Hummus with pita chips
Souvlakia (lamb Skewers), Moussaka (Eggplant Casserole)
Baklava

Served Tuesday April 20 at 7:30 pm and Thursday April 22  at 11:30 am
Grand Buffet
Our favorite dishes from all over the world in this Grand Buffet
Special price is $11.00 plus tax  reservation required.

Culinary II menus
These menus are served Monday and Tuesday for lunch and dinner.  Lunch is served at 11:30 and dinner is served at 7:30 PM.  Meals come with bread, beverage and dessert. Lunch is $7.00 and dinner is $8.00 per person plus tax.

Tuesday March 9  11:30 am and 7:30 PM
New England Clam Chowder
Garden Salad
Grilled Chicken Ailoi Sandwich with Tomato and Avocado
Beef Stew
Broccoli Mornay, Potato Chips

Monday March 15  11:30 am and 7:30 PM
French Onion Soup
Mixed Vegetable Salad with Pasta
Chicken Pot Pie
Braised Short Ribs
Peas, Carrots and Pearl Onions, Scalloped Potatoes

Tuesday March 16  11:30 am and 7:30 PM
White Bean Salad, Stuffed Mushrooms with Cheese
Reuben Sandwich, Fried Chicken
Green Beans with Sesame Dressing, Macaroni and Cheese

Monday March 22  11:30 am and 7:30 PM
Minestrone, Caesar Salad
Southwestern Grilled Salmon Sandwich, Seafood Casserole au Gratin
Sautéed Mushrooms, Rice Pilaf

Tuesday March 23  11:30 am-  7:30 PM
Potato Chowder, Spinach Salad
Fried Breaded Fish Fillets, New England Boiled Dinner
Braised Red Cabbage, Roasted New Potatoes with Herbs

Monday March 29  11:30 am and 7:30 PM
Cucumber Salad with Dill and Yogurt
Hummus with Pita Chips
Turkey BLT Wrap, Eggplant Parmigianino
Risotto alla Parmigianino, Sweet Potato Chips

Tuesday March 30  11:30 am and 7:30 PM
Puree of Spilt Pea Soup
Mixed Bean Salad with Olives and Tomatoes
Roast Chicken with Natural Gravy, Home-style Meatloaf
Creamed Spinach, Mashed Potatoes

Monday April 5  11:30 am and 7:30 PM
Carrot Salad
Guacamole with Tortilla chips
Monte Cristo Sandwich, Roasted Pork Loin with Ginger
Green Beans with Roasted Peppers and Bacon, Duchesse Potatoes

Tuesday April 6  11:30 am and 7:30 PM
Lobster Bisque
Spinach with Strawberry Blue Cheese Salad
Chicken Marsala, French Dip
Asparagus with Hollandaise Cracker Chips with Pico

Monday April 12   11:30 am and 7:30 PM
Cream of Broccoli Soup
Mushrooms ala Grecque
Chicken Breast Parmesan, Shish Kebab
Zucchini Sauté Provencale, Lyonnaise Potatoes

Tuesday April 13  11:30 am and 7:30 PM
Seafood Gumbo
Cole Slaw
Pan Fried Catfish with Shrimp Etouffee, Oyster Poor Boy
Collards with Ham, French Fries

Monday April 19   served 11:30 am and 7:30 PM
Potato Salad
Deviled Eggs
Club Sandwich with Onion Rings, London Broil
Sautéed Mixed Vegetables, Stuffed Baked Potatoes