Summer Menu

Summer 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 May through August 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, Chef Tommy, and Chef Scott 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.

Culinary II Menus
American Regional Cuisine

American Regional Cuisine

This classes menus feature cuisine from across the US and is served Wednesday and Thursday for lunch at 11:30 AM and Dinner at 7:30 PM Lunch is $8.00 and Dinner is $9.00 per person plus tax.  To go meals are available.

Served Thursday July 8th at 11:30 AM and 7:30 PM 
New England:
Clam Chowder --Mesclum Salad
New England Boil   --Corn Cakes --Peach Cobbler

Served Wednesday July 14th at 11:30 AM and 7:30 PM 
Mid-Atlantic:
Spicy Crab Soup --Crab Puffs
Beet, Endive, and Feta Salad
Braised Short Ribs
Roasted Potatoes and Pearl Onions , Swiss chard and Spinach Sauté --Applesauce Cake

Served Thursday July 15th at 11:30 AM and 7:30 PM  
Southern:
Watermelon and Watercress Salad --Fried Green Tomatoes
Pecan Crusted Catfish
Sweet Potatoes
Slow-cooked Greens --Banana Pudding

Served Wednesday July 21st at 11:30 AM and 7:30 PM 
Floribbean:
Golden Gazpacho --Hearts of Palm Salad
Roasted Pork loin Cuban Style
Corn Custard , Spicy Orange Carrot Sticks --Fried Plantains

Served Thursday July 22nd at 11:30 AM and 7:30 PM 
Cajun:
Shrimp Bisque --Oysters and Roasted Eggplant
Creole Jambalaya
Braised Leeks with Hollandaise Sauce
Cheese Grits --Bread Pudding with Whiskey Sauce

Served Wednesday July 28th at 11:30 AM and 7:30 PM 
Central Plains:
Wisconsin Cheddar and Beer Soup --Beet and Apple Salad with Horseradish Vinaigrette
Pork Medallions with Blueberry Sauce
Macaroni and Cheese , Brussel Sprouts with Mushrooms --Brownie Pudding Cake

Served Thursday July 29th at 11:30 AM and 7:30 PM 
Southwest and Tex-Mex:
Poblano and Potato Soup  --Roast Chili Rellenos
Pumpkin Seed Crusted Trout /Brisket
Roasted Acorn Squash
Calabacitas con Maize (corn) --Sopaipillas

Served Wednesday August 4th at 11:30 AM and 7:30 PM 
California:
Cream of Garlic Soup --Warm Goat Cheese with Baby Greens
Raspberry Chicken
Monterey Jack and Green Chili Polenta
Fried Fennel --Kiwifruit and Grape Rice Pudding

Served Thursday August 5th at 11:30 AM and 7:30 PM 
Pacific Northwest and Hawaii:
Sautéed Halibut with Warm Apple and Dried Cherry Compote 
Broccoli with Crispy Garlic  --Coconut Ginger Carrot Soup
Kalua Pig Spring Roll with Pineapple Dipping Sauce
Vegetable Tempura
Steamed Japanese Rice --Asian pear Macadamia Wontons

Served Thursday August 12th at 11:30 AM and 7:30 PM
Grand Buffet
 Our Favorite Dishes from all over the US in this Grand Buffet