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 Cafe Highlights
- Reservations can be made by contacting our direct phone line or email address between the hours of 9am and 3pm, Monday through Friday. Seating is extremely limited, and available on a first come, first serve basis.
- 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 email address
- Signature mocktails served by our Kitchen and Dining Room Service Class.
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.
Spring 2019 Menu
OPENING DAY
February 19
Butternut Squash Bisque
Chevre – Sun Dried Tomato Spanakopita
Beet and Chevre Napoleon
Clementine Vinaigrette
Broiled Atlantic Salmon, Chive Beurre Rouge
Steamed Spinach, Cous Cous, and Frizzled Shallots
Black History Month Menu
February 21
Creole Gumbo
Sweet Potato Beignets
Barbequed Gulf Shrimp
Black Eyed Pea Salad
Crispy Buttermilk Chicken
Grits, Greens, and Gravy
February 26
Southwestern Black Bean Soup
Queso Fresco Drizzle
Marinated and Seared Sea Scallops
Hearts of Endive and Mango Salsa
Pulled Beef Fajita Bowl
Chimichurri, Roasted Chayote, and Yellow Rice
February 28
Winter White Bean and Kale Soup
Italian Sausage “Pig in a Blanket”
Avocado, Red Onion, and Grapefruit Salad
Lime Dressing
Roasted Filet of Beef
Béarnaise Sauce
Parsley and Garlic Whipped Potatoes, Honey Glazed Green Beans, and Carrots
March 5
Roasted Corn Chowder
Jalapeno Hush Puppies
Blue Claw Crab Cake
Sauce Remoulade
Roasted Loin of Pork Normande
Baked Spaghetti Squash and Brussel Sprouts with Pine Nuts
March 7
Moroccan Red Lentil Soup
Fried Chickpeas, Cilantro, and Scallion
Fennel and Orange Salad
Chive Citrus Vinaigrette
Garlic and Herb Crusted Rack of Lamb
Bordelaise Sauce
Roasted Acorn and Butternut Squash, and Sautéed Baby Green Beans
March 19
Chickpea and Chorizo Posole
Julienned Tortilla Crisps
Classic Caesar Salad
Parmesan Croutons
Sesame Crusted Swordfish
Vegetable Fried Rice and Sautéed Snow Peas
March 21
Caldo Verde – A Traditional Portuguese Soup
Spinach, Potato, Carrot, Chorizo Sausage, Garlic and Onion
Yellowfin Tuna Ceviche
Mango Lime Slaw, and Crisp Plantains
Chimichurri Duck Tacos
Arroz con Gandules y Tocino – Traditional Puerto Rican Rice with Bacon
Grilled Mexican Street Corn Salad
March 26
Wild Mushroom Soup
Crisp Cremini Chips
Pickled Shrimp
Firecracker Slaw and Lemon Aioli
Seared Breast of Duck
Apricot-Rosemary Gastrique
Cheddar Polenta and Spring Vegetable Julienne
March 28
Cheddar and Leek Soup
Frizzled Onion
Organic Mesclun Salad
Raspberry Vinaigrette and Herb Crouton
Fillet of Atlantic Cod Provencal
Orzo Pilaf and Sauteed Zucchini Julienne
April 2
English Pea Soup with Mint
Mozzarella Pearls, Teardrop Tomatoes, and Cucumber Caprese
Sautéed Breast of Free Range Chicken
Wild Mushrooms, Saffron Risotto, and Steamed Baby Kale
April 4
Haitian Salt Cod Fritter
Roasted Red Pepper Coulis
Wilted Spinach and Wild Mushroom Salad
Aged Sherry Vinaigrette
Stuffed Loin of Pork with Clementine Salsa
Cheddar Cheese Grits and Mélange of Spring Vegetables
April 9
Closed for Private Function
April 11
Spring Vegetable Gazpacho
Curly Endive, Apple, and Gorgonzola Salad
Orange Scented Braised Beef Short Ribs
Garlic Herb Whipped Potatoes
Pearl Onions, Carrots, and Zucchini
April 16
Three Onion Soup
Parmesan Crouton
Basil Seared Shrimp
Ratatouille Nicoise
Roasted Rack of Lamb Persillade
Potato Gratin, Sautéed Baby Carrots, and Green Beans
April 18
Minestrone Tretino
Pecorino Twirls
Locally Smoked Salmon
Warm Potato Salad and Caper Relish
Halal Roasted Cornish Hen Souvlaki
Lentil and Saffron Rice Pilaf, and Caramelized Tomato and Cauliflower
April 23
Manhattan Style Clam Chowder
Steakhouse Wedge Salad
Blue Cheese Dressing and Crisp Bacon
Roasted Filet of Beef Chasseur
Shallot Yorkshire Pudding and Macedoine of Vegetables
April 25
Callaloo Soup
Sweet Plantain Fritter
Carribbean Vegetable Turnover
Tamarind Glaze
Jerk Fillet of Salmon
Pineapple Salsa
Roasted Sweet Potatoes and Sauteed Spinach with Garlic
April 30
Southwestern Black Bean Soup
Composed Salad Nicoise
Herb Vinaigrette
Roasted Cornish Hen with Rosemary and Honey
Wild Rice Stuffing and Sautéed Asparagus
May 2
Asparagus Bisque
Herb Vinaigrette
BLT Salad
Ranch Dressing
Zaatar Dusted Swordfish
Eggplant Tagine and Giant Cous Cous