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Lunch Dates & Menu

Fall 2017 Semester


A Medieval Feast

Tuesday, December 5, 2017
Seating is at 11:30 a.m.

Please join the Catering and Event Planning students and instructors for a Medieval Feast, student-driven menu. This event displays the student's knowledge of menu planning and service for a simulated catered function; therefore, please plan to arrive at 11:30 a.m., as each course will be served to all of the diners simultaneously. Due to the table configuration, this will be an open seating, banquet style event.

Cost is $9.50 (we accept cash or check only).

Menu Includes:

Mead

A non-alcoholic version with honey, and citrus with a hint of cinnamon and nutmeg

Sweet Citrus Fruit Salad

Fresh cantaloupe and honeydew melon, berries and grapes dressed with honey and lemon juice

Fried Andalusian Eggs

Hard-boiled eggs fried and stuffed with a creamy filling, topped with a sweet bacon jam

Parsnip Leek and Potato Soup

Garnished with green onions with a yeast roll and honey butter

Cornish Game Hen

Half of an herb rubbed hen served with roasted red skin potatoes, steamed green beans, peas, and carrots

Harvest Pie

Warm spiced peach pie with a flaky crust and a scoop of honey vanilla ice cream


Latin American-inspired Menu

Tuesday, November 21, 2017
Seating is at 11:30 a.m.

Reservations are full.

Please join the Catering and Event Planning students and instructors for a Latin American-inspired, student-driven menu. This event displays the student's knowledge of menu planning and service for a simulated catered function; therefore, please plan to arrive at 11:30 a.m., as each course will be served to all of the diners simultaneously. Due to the table configuration, this will be an open seating, banquet style event.

Cost is $9.50 (we accept cash or check only).

Menu Includes:

Ensalada de Boniato y Manzana

Quinoa salad with diced sweet potatoes, granny smith apples, roasted pecans and cranberries. Tossed in an apple cider vinaigrette.

Sopa de Calabaza

Roasted butternut squash soup with ancho chilies, garnished with Mexican crema, cilantro and pepitas.

Tostones Rellenos

Crispy plantains filled with seasoned beef and potatoes, with salsa rosa and Pico de Gallo.

Pernil

Slow roasted slice of pork marinated in sofrito, served with chorizo cornbread stuffing and a vegetable medley.

Tarta de Chocolate y Coquitio

Baked dark chocolate tart in a gingersnap crust, with a whipped peanut butter cream. Served with the Puerto Rican Eggnog, a coconut coquito.

Register for a luncheon.