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.
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 |