Westchester Community College, State University of New York

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

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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.

Date	Course One	Course Two or	Course 3
February 18	Butternut Squash Bisque Chevre-Sun Dried Tomato Spanakopita	Orange Glazed Shrimp Brunoise of Vegetable and Elbow Pasta Salad	Broiled Sustainable Salmon, Chive Beurre Rouge Steamed Spinach, Potato Galette, Frizzled Shallots
February 20	Gumbo “Des Herbs” Crisp Hush Puppy	Gulf Shrimp Beignets Black-Eyed Peas Salad	Jamaican Jerk Chicken Gingered Sweet Potatoes, Sautéed Greens with Bacon
February 25	Southwestern Black Bean Soup Queso Fresco Drizzle	Sea Scallop Seviche Plantain Chips	Pulled Beef Fajita Bowl Chimichurri, Roasted Chayote, and Yellow Rice
February 27	Winter Vegetable Soup Crispy Vegetable Julienne	Curly Endive, Apple, and Gorgonzola Salad Cider Vinaigrette	Roast Rack of Lamb with Mint Pesto Pearl Barley Pilaf, Stir-fried String Beans, and Shitake Mushrooms
March 3	Roasted Corn Chowder Jalapeno-Cheddar Corn Bread	Blue Claw Crab Cake Sauce Remoulade	Heirloom Loin of Pork with Apples Baked Spaghetti Squash, Baby Green Bean Bundles
March 5	Hot and Sour Soup	Tempura Vegetables with Ginger Dipping Sauce	Miso-Glazed Fillet of Black Cod Thai Inspired Fried Rice, Soy Steamed Bok Choy
March 17	Potato and Leek Soup Crispy Leek Frizzle	Smoked Salmon Rosette Dilled Cucumbers	Beer Braised Lamb Shank Whipped Root Vegetables, Tricolor Julienne
March 19	Toasted Orzo “Risotto” Vegetable Bolognese	Steakhouse Wedge Salad Blue Cheese, Bacon	Chateaubriand with Béarnaise Sauce Yorkshire Pudding, Macedoine of Vegetables
March 24	Wild Mushroom Soup Crisp Cremini Chips	Pickled Shrimp Firecracker Slaw, Lemon Aioli	Seared and Sliced Breast of Duck Apricot – Rosemary Gastrique Cheddar Polenta, Vegetable Julienne
March 26	Minestrone a la Romana Arancini di Calabrese	Frutti Di Mare Cold Seafood Salad	Veal Milanese Warm White Bean Salad, Baby Arugula
March 31	Chick Pea and Chorizo Posole	Tortilla Espanola Roasted Red Pepper Coulis	Grilled Swordfish with Mango Salsa Quinoa Pilaf, Charred Cherry Tomatoes
April 2	Chilled Cucumber Soup Greek Yogurt and Dill Swirl	Traditional Tabouli Salad	Grilled Portobello “Porterhouse” with Salsa Verde and Chevre Saffron Rice, Caramelized Vegetables, Onions and Bell Peppers
April 7	Cauliflower Soup Crispy Cauliflower Croutons	Bouquet of Prosciutto and Baby Lettuces Lemon Vinaigrette	Pesto Brushed Atlantic Cod Cracked Wheat Pilaf, Steamed Broccoli Florets
April 9	Tuscan White Bean Soup Parmesan Crostini	Lime and Herb Poached Shrimp Corn and Teardrop Tomato Salad	Braised BBQ Boneless Short Rib of Beef Sweet Potato Ginger Mousse, Caramelized Pearl Onions, and Sugar Snap Peas
April 14	Three Onion Soup Parmesan Crouton	Basil Seared Shrimp Ratatouille Nicoise	Roast Rack of Lamb Persillade Potato Gratin, Sauteed Baby Carrots, and Green Beans
April 16	Saffron Risotto Porcini, Parsley, and Parmesan	Roasted Beet and Baby Arugula Salad Goat Cheese, Walnuts, and Dijon Mustard	Seared Breast of Duck Pomegranate and Citrus Glaze Caramelized Shallot Whipped Potatoes, Roasted Baby Carrots, and Brussels Sprouts
April 21	Chilled Tomato – Tarragon Bisque	A Salad of Spring Lettuces Golden Balsamic Vinaigrette	Roast Filet of Beef Chasseur Roast Fingerling Potatoes, Steamed Asparagus
April 23	Soba Noodle Soup Green Onions	Baby Romaine and Cherry Tomato Salad Carrot Miso Ginger Dressing	Hoisin – Sesame Glazed Salmon Vegetable Fried Rice, Stir Fried Asparagus, and Shitake Mushrooms
April 28	CLOSED FOR PRIVATE FUNCTION
April 30	Plum Tomato Cucumber Gazpacho Crispy Torta Triangles	Lime Curd Tuna Carpaccio Crushed Avocado	Chili Rubbed Pork Rib Eye Tomatillo Salsa Rice and Pea Pilaf, Vegetable Sofrito