Culinary Arts Cafe
Note: please contact culinaryartscafe@sunywcc.edu to confirm or edit any reservations, by 9:30 a.m. the day of the reservation. We look forward to seeing you.
Cafe Schedule
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.
Culinary Cafe Highlights
- Dining room service Tuesday & Thursday’s, $12 per person, cash only please.
- Gratuity are appreciated and helps to fund the Great Chef’s Culinary Scholarships.
- Reservations starting at 11:30am.
- All reservations must confirm by 9:30 a.m. day of the luncheon.
- Reservations are made through the Culinary Cafe Booking site. Once maximum capacity is reached, a waiting list will be created and you will be notified.
- All menus are subject to product availability
- In the event of a campus closing, dining will be closed. If there is a delayed opening, please email to check the status of lunch.
The Culinary Arts and Management team look forward to seeing you at The Culinary Arts Café. Email CulinaryArtsCafe@sunywcc.edu for general inquiries.
Tuesday, September 27, 2022
- Zucchini Bread and Herb Butter
- Greenmarket Gazpacho
- Watermelon, Feta, and Mint Salad
- Marinated Frilled Breast of Chicken with Roasted Red Pepper Coulis
- Steamed Spaghetti Squash, Braised Kale
- Mango Mousse with a Lace Cookie
**Menu subject to change due to availability and cost of products.
Thursday, September 29, 2022
- Poppy Seed Roll with Parsley Butter
- French Onion Soup with Gruyere Crouton
- Ratatouille Nicoise with Black Olive Vinaigrette
- Herb Crusted Cod Provencal
- Lemon Risotto, Baby Green Bean Almondine
- Chocolate Pot de Crème
**Menu subject to change due to availability and cost of products.
Tuesday, October 4, 2022
- Buttermilk Biscuit with Fresh Herb Butter
- Roasted Corn Chowder with Hush Puppy
- Heirloom Tomato Salad with Basil Vinaigrette
- Roasted Breast of Duck with Orange Gastrique
- Wild Rice Pilaf, Brussels Sprouts and Baby Carrots
- Blueberry Cobbler with Vanilla Chantilly
**Menu subject to change due to availability and cost of products.
Thursday, October 6, 2022
- Cheddar Cheese Biscuit with Chili Butter
- Creole Gumbo “des herbs”
- Avocado, Red Onion, and Grapefruit Salad with Lime Dressing
- Chicken and Waffles with a Honey Drizzle
- Braised Greens and Pickled Peppers
- Roast Peach and Honey Shortcake.
**Menu subject to change due to availability and cost of products.