Call our dedicated reservation phone line at to reserve your seat today! Bon Appétit

Transcription

1 Culinary Café at Westchester Community College The Culinary Arts and Management Curriculum is pleased to announce the fall 2015 semester opening of the Culinary Cafe. Student chefs and managers, under the direction of experienced faculty, develop the unique themes and menus. The class plans, cooks and serves each luncheon event. It is a wonderful dining and educational experience for the guests and students alike. Please take a look at the menus and available dates. Highlights Reservations are available for 11:30 or 12:00 PM Open Tuesdays and Thursdays $12 per person, cash only please Gratuities not included, but always welcome All menus are subject to product availability Call our dedicated reservation phone line at to reserve your seat today! Bon Appétit

2 Tuesday, October 13 th The Burning Lantern - Asian with a Twist Steamed Edamame Plum Sauce Crisp Chinese Noodles Black Mushroom Wonton Soup Lemon grass broth with vegetable stuffed wonton 5 Spice Shrimp Salad Bok choy stuffed with dried shrimp, tofu, bean sprouts, julienned carrots & sesame seeds Star Anise Scented Duck Pan seared duck with a light green chili and baked vine ripened tomato Mashed Chickpeas Stir fried snow peas, water chestnuts, shallots, chopped peanuts, and garlic Spiced Twist Cruller Chinese cruller with spicy chai caramel ice cream Jasmin Tea Lemon Ginger Soda Tuesday, October 20th Jamaican Jamboree Toasted Coconut Muffins Hard Dough Bread Fresh Herb Butter Whiting Escovitch Pickapeppa Sauce Blue Mountain Jerk Chicken Yellow Rice and Red Beans with Braised Carrots and Cabbage Hell-on-top, Hell-on-bottom, Hallelujah in the Middle Corn Meal Raisin Pudding and Mint Ginger Ice Cream Tamarind Punch with Lemon and Lime

3 Thursday, October 22 nd Warm Pita Triangles House Made Hummus Mediterranean Lentil Soup Tabbouleh Salad Moussaka Imam Bayaldi Red Snapper with Feta, Tomato, and Capers Toasted Vegetable Cous Cous Spanakopita Athenian Lemon Cake Honey-Vanilla Yogurt Tuesday, October 27th The Battering Ram Sparkling Ginger Beer Buttermilk Biscuits Chive Butter Sauce Brioche Rolls Classic Pub Wedge Salad Crumbled bacon, cherry tomatoes, and blue cheese dressing Beer Battered Fish & Vegetables Atlantic Cod, potatoes, and vegetable chips McLean Avenue Shepherd s Pie Traditional shepherd s pie with horseradish cheddar potatoes, and root vegetables Blue Lemon Trifle Angel food cake with lemon custard, blueberries, and whipped cream Pan Glazed Apples with Caramel Sauce Cinnamon coated apples with a sweet caramel sauce Barry s Tea & Coffee

4 Thursday, October 29th Miniature Baguettes Herb butter Three Onion Soup Gruyere croutons Mesclun-Chèvre Salad and Dijon Vinaigrette Fillet of Cod Provencal Beef Bourguignon Potato Gratin Dauphinoise Haricots Verts with Shallots Chocolate Eclairs Tuesday, November 3rd It s an Island Thing Crisp Plantain Chips Sweet Milk Dinner Rolls Tomato garlic dip Whipped butter Callaloo Veggie Chowder Jerk Swordfish with Island Mango Salsa Sweet and Spicy Pineapple Barbeque Chicken Coconut Rice Pilaf Caribbean Vegetables Black Raisin Rum Cake with Molasses Ice Cream Fruity Kabob Fresh Pineapple, strawberries, grapes & cantaloupe Sorrell Sangria

5 Thursday, November 5th Rosemary Focaccia Roasted Garlic Olive Oil Minestrone alla Romana Baby Arugula and Radicchio Salad with Aged Balsamic Vinaigrette Sicilian Tuna with Caponata Roast Loin of Pork with Gremolata Parmesan Polenta with Pesto Broccoli Aglio Olio Chocolate Chip Cannoli Thursday, November 12 th Cheddar Cheese Biscuits Honey Butter Caramelized Corn Chowder Firecracker Coleslaw Shrimp Etouffe Crispy Buttermilk Chicken Red Beans and Rice Braised Greens with Bacon Warm Apple Cobbler

6 Tuesday, November 17th Un Pomeriggio Italiano ~Pane Italiano~ Garlic Olive Oil ~Rosemary Focaccia~ Insalata Tricolore Aged balsamic vinaigrette with shaved parmesan Manicotti in Campania Filled with ricotta, spinach, and sundried tomatoes Vitello Scaloppini Lemon rosemary sauce with portabella mushrooms Herb Polenta and Sautéed Asparagus Tiramisu Mascarpone layered with Marsala soaked lady fingers and chocolate shavings Frutta Fresca Cantaloupe, honeydew, red grapes Peach Bellini Sparkling peach cocktail Tuesday, November 24 th Brown Butter Cornbread Wild Mushroom Soup Crispy Mushroom Chips Classic Caesar Salad Beer Battered Sole Remoulade Sauce Grilled Sliced Steak Red Wine Reduction Macaroni with Three Cheeses Sautéed Sugar Snap Peas Praline Cake

7 Tuesday, December 1st Southern Soul Sweet Cornbread Buttermilk Biscuit Glazed cornbread infused with honey Infused with a jalapeno kick Friday Night Gumbo Savory harvest of country side vegetables Barbequed Ribs Collard greens with ham hocks and macaroni & cheese Blackened Shrimp Salad Shrimp on a bed of sweet potato salad Peach Cobbler A warm mouthful of fresh baked peaches in a spiced sugar mix Topped with cinnamon whipped cream Just in Time Watermelon Fresh Triangle Cuts of Watermelon Strawberry Lemonade A sweet and refreshing blend of strawberry and lemon Thursday, December 3rd Cranberry Muffins Cinnamon Butter Classic Lobster Bisque Chopped Cobb Salad Cedar Planked Salmon Barbequed Beef Brisket Roast Garlic Mashed Potatoes Roasted Root Vegetables Carrot Cake with Walnuts

8 Tuesday, December 8th An Irish Holiday Orange-Currant Scones Potato Bread Rolls Honey Butter Seared Sea Scallops Nut-browned butter and creamed leeks Baked Cratloe Hills Sheep s Cheese Salad Field Greens, Toasted Walnuts, Dried Cherries Mustard-mead vinaigrette Roasted Rack of Lamb Folláin Orange whiskey marmalade Buttered Rutabaga Mash Roasted Brussels Sprouts, Button Carrots, and Bacon Bailey s White Chocolate Tart Raspberry coulis Tri-Color Fruit Salad Black Currant-Lime Sparkling Water Irish Tea