Westchester Community College Culinary Arts Café Menus Fall 2018

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1 Westchester Community College Culinary Arts Café Menus Fall 2018 We are pleased to announce the fall 2018 semester opening of the Culinary Arts Cafe. Student chefs and managers, under the direction of experienced faculty, develop the unique themes and menus. Each lab class plans, cooks and serves each luncheon event. It is a wonderful dining and educational experience for the guests and students. Please take a look at the menus and available dates. Culinary Café Highlights Reservations are available at 11:30am. Tuesdays and Thursdays. $12 per person. Cash or check please, credit cards are not accepted. Take-out is not available. Community based seating. All menus are subject to product availability. Weekly breads and desserts will be prepared by the Advanced Baking Class. Please make reservations via reservation phone line and address. Created by Chef Stacey Cohen, Alumna Call our dedicated reservation phone line at to reserve your seat today! The Culinary Arts and Management team look forward to seeing you at The Culinary Arts Café.

2 October 2 Tomato-Tarragon Bisque Chevre-Spinach Spanakopita Maryland Blue Claw Crab Cake Sauce Remoulade Roast Loin of Pork Normande Baked Butternut Squash, Baby Green Beans with Almonds Crème Brulee October 4 Farmer s Market Vegetable Chowder Heirloom Tomato and Chevre Panzanella Seared Sustainably Raised Salmon Rosemary-Clementine Buerre Blanc Orzo and Autumn Vegetable Risotto, Wilted Russian Kale Chocolate Chip Canolli October 9 Greenmarket Gazpacho Sea Scallop Ceviche Hearts of Endive, Mango Salsa Pulled Beef Fajita Bowl Yellow Rice, Sautéed Chayote, Chimichurri Butterscotch Cream Pie

3 October 11 Minestrone ala Romana Tuna Tartare Seaweed Salad, Ponzu Sauce Red Wine Braised Lamb Shank Root Vegetables, Lentils Warm Apple Crisp October 16 Three Onion Soup Monte Cristo Triangle Basil Seared Shrimp Ratatouille Nicoise Roast Rack of Lamb Persillade Potato Gratin, Sautéed Baby Carrots and Green Beans Sorbet Parfait October 18 Feta and Walnut Tabouli Jerk Shrimp with Red Beans Mango Chutney Atlantic Cod en Papillote Grilled Fruit Skewers Vanilla Bean Ice Cream

4 October 23 Closed for Private Event October 25 Curried Pumpkin Soup Chevre Beggars Purse Grilled Shrimp Skewer Spaghetti Squash-Sesame Salad Roast Breast of Duck Barley and Mushroom Risotto, Sautéed Kale, Orange Glaze Chocolate Chiffon Crepes October 30 Cheddar, Leek, and Ale Soup Crisp Leek Julienne Smoked Salmon Rosette Mesclun Salad, Lemon Vinaigrette Breast of Chicken Wellington Truffle-Madeira Sauce, Vegetable Tourne Chocolate Chip Ice Cream Sandwich November 1 Harvest Shrimp and Corn Chowder Wilted Spinach Salad Warm Bacon Dressing Veal Cordon Bleu Tomato Basil Sauce Garlic Whipped Potatoes, Steamed Broccoli with Almonds Double Fudge Brownie

5 November 6 English Pea Soup with Mint Mozzarella Pearls, Teardrop Tomatoes & Cucumber Caprese Broiled Atlantic Salmon, Chive Beurre Rouge Saffron Risotto, Steamed Asparagus, Frizzled Shallots Apple and Raisin Strudel November 8 Cream of Butter Lettuce Soup Fricassee of Portabella Mushroom Warm Coffee Vinaigrette Roast Filet of Beef Saffron Rice and Red Beans, Sautéed Haricots Verts, Cognac Café au Lait Sauce New York Cheesecake Beggars Purse November 13 Southwestern Black Bean Soup Composed Salad Nicoise Herb Vinaigrette Roasted Cornish Game Hen with Rosemary and Honey Wild Rice-Cranberry Stuffing, Caramelized Brussels Sprouts Devils Food Cupcake

6 November 15 Vegetable and Rice Noodle Ramen Eggplant Tower with Charred Cherry Tomatoes Seared Swordfish Roasted Garlic Sauce Basil Whipped Potatoes, Sautéed Spinach Seven Layer Cake November 20 White Bean and Kale Soup Prosciutto and Mozzarella Panini Curly Endive, Gorgonzola and Apple Salad Candied Pecans Roulade of Sole and Shrimp Golden Polenta, Sautéed Spinach, Sauce Choron Autumn Fruit Crisps November 22 Closed for Thanksgiving Break

7 November 27 Mulligatawny Soup Herbed Potato Crisps Vegetarian Samosas Cucumber and Carrot Raita Tamarind Glazed Chicken Breast Basmati Rice Biryani, Garam Masala Grilled Vegetables Mocha Roulade November 29 Vegetarian Chick Pea Posole Shrimp Ceviche Taco Pork on Pork Saffron Mashed Potato, Shaved Brussel Sprouts Dulce de Leche Tiramisu December 4 Wild Mushroom Soup Crisp Cremini Chips Montauk Seafood Salad Firecracker Slaw, Lemon Aioli Seared and Sliced Breast of Duck Apricot-Rosemary Gastrique Cheddar Grits, Autumn Vegetable Julienne Black and White Napoleon

8 December 6 Butternut Squash and Ginger Puree Leek, Parsnip, Carrot Frizzle Grilled Brussel Sprouts, Sweet and Sour Red Cabbage Winter Salad Blue Cheese, Bacon Roast Loin of Venison, Poivrade Sauce Cranberry Walnut Chutney Rosemary Risotto, Sautéed Broccolini Frozen Lemon Mousse