Culinary Arts Cafe
Student chefs, servers, and bartenders, 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.
Culinary Cafe Highlights
- Reservations are available at 11:30 am.
- Tuesdays and Thursdays
- $12 per person, cash only please
- Please limit your reservations to 6 each semester
- Reservations are first come, first serve
- Take-out is not available
- Community based seating
- All menus are subject to product availability
- Breads baked by our bake shop and desserts are made by our pastry students
Call our dedicated reservation phone line at 606-6803 or email CulinaryArtsCafe@sunywcc.edu for general inquiries. The Culinary Arts and Management team look forward to seeing you at The Culinary Arts Café.
| October 1 | Butternut Squash Bisque Chevre-Sun Dried Tomato Spanakopita Orange Glazed Shrimp Ditalini Pasta Salad Broiled Sustainable Salmon, Chive Beurre Rouge Steamed Spinach, Cous Cous, Frizzled Shallots |
| October 3 | “Bukeogu” – Pressed Tofu and Vegetable Soup with Cellophane Noodles “Beachu Geoteori” – Fresh Napa Cabbage, Cucumber, Radish Kimchee “Bibimbap with Dak Bulgogi and Goshugang Sauce” – Barbequed Chicken and Vegetable Rice Bowl “Patbing Su” – Red Bean Ice Cream |
| October 8 | Green Market Gazpacho Tortilla Avocado Toast Curly Endive, Beet, and Apple Salad Crumbled Feta, Cider Vinaigrette Block Island Sea Bass Sweet Corn Succotash, Crushed New Potatoes Reservation Phone Line 914-606-6803 |
| October 10 | Potato and Leek Soup Frizzled Leeks, Minced Chives Napoleon of Wild Mushrooms Lemon Thyme Vinaigrette Loin of Atlantic Cod “Provencal” Saffron Cous Cous, Sautéed Spinach |
| October 15 | Roasted Corn Chowder Jalapeno Hush Puppies Blue Claw Crab Cake Sauce Remoulade Roast Loin of Pork with Apples Baked Spaghetti Squash, Baby Green Bean Bundles |
| October 17 | Curried Carrot Soup Crisp Carrot Chips Tomato and Asparagus Salad with Fresh Mozzarella Paupiettes of Sole Parsnip Puree, Stir Fried Asparagus with Shitake Mushrooms Reservation Phone Line 914-606-6803 |
| October 22 | Chick Pea and Chorizo Posole Julienne Tortilla Crisps Classic Caesar Salad Parmesan Croutons Sesame Crusted Swordfish Vegetable Fried Rice, Sautéed Snow Peas |
| October 24 | Blue Crab Bisque Toasted Bulgar Tabouli Roast Rack of Lamb with Mint Pesto Gratin Dauphinoise, Sauteed Spinach, Grilled Tomatoes |
| October 29 | Closed for Private Function |
| October 31 | African Vegetable Soup Bolinhos De Bacalao Roasted Red Pepper Coulis Roast Fillet of Beef with Romesco Sauce Champignones Al Ajillo Saffron Risotto, Braised Fennel with Orange Reservation Phone Line 914-606-6803 |
| November 5 | Closed for Private Function |
| November 7 | Curried Pumpkin Soup Pumpkin Seed Tuille Individual Cheddar, Spinach, and Shallot Quiche Beer Marinated Pork Tenderloin Maple Mustard Demi-Glace Warm New Potato Salad, Grilled Eggplant and Zucchini Tower |
| November 12 | Cauliflower Soup Crisp Cauliflower Crouton A Bouquet of Prosciutto and Baby Lettuces Lemon Vinaigrette Pesto Brushed Atlantic Cod Cracked Wheat Pilaf, Steamed Broccoli Florets |
| November 14 | Asparagus Soup Prosciutto and Mozzarella Crostini Avocado, Red Onion, and Grapefruit Salad Lime Vinaigrette Red Wine Braised Short Ribs of Beef Parmesan-Rosemary Polenta, Sautéed Brussel Sprouts and Baby Carrots Reservation Phone Line 914-606-6803 |
| November 19 | Three Onion Soup Parmesan Crouton Basil Seared Shrimp Ratatouille Nicoise Roast Rack of Lamb Persillade Potato Gratin, Sauteed Baby Carrots, Green Beans |
| November 21 | “Sopa de Peru” – Peru’s National Soup “Seviche Misto” – Mixed Seafood Seviche “Arroz con Pato” – Duck with Peruvian Fried Rice, and Mango Salsa “Pimientos Griliados” – Grilled Peppers |
| November 26 | Manhattan Clam Chowder Steakhouse Wedge Salad Blue Cheese and Bacon Roast Filet of Beef Chasseur Shallot Yorkshire Pudding, Macedoine of Vegetables Reservation Phone Line 914-606-6803 |
| November 28 | Thanksgiving |
| December 3 | Cheddar and Leek Soup Composed Salad Nicoise Herb Vinaigrette Roast Cornish Hen with Rosemary and Honey Wild Rice Stuffing, Sautéed Kale |
| December 5 | Sweet Potato-Ginger Bisque Wild Mushroom Risotto White Truffle Essence Sage and Honey Glazed Sustainable Salmon Farro Pilaf, Roast Brussels Sprouts |