Terrace View Cafe dining area, culinary arts student preparing food, culinary arts kitchen

Lunch Dates & Menu
Spring 2016 Semester

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Tuesdays Feature International Cuisine

Service begins at 11:30 a.m. with seating until 12:15 p.m.
Lunch is served until 1 p.m.

February 16 - Cuisine inspired by Madagascar

Soup: Lasopy, Vegetables simmered and pureed, garnished with turnip chips
Salad: Compose` Malagasy Salad, Vegetable salad with a citrus dressing
Entrée: Akoho Misy Sakamalayo and Sakay, Garlic ginger chicken with spicy sauce served with rice and fried okra
Dessert: Koba Akondro, Banana and peanut cake with Madagascar Vanilla Bean Ice
Reservations for this luncheon are closed.

February 23 - Cuisine inspired by Ireland

Appetizer: Fried parsnips with sour cream and chives
Salad: Beet and Arugula salad, bed of arugula greens garnished with beets and cheddar cheese
Entrée: Irish Stout Chicken, stewed in a rich stout sauce. Served with Smashers and Fried Cabbage
Dessert: Bread and Butter Pudding
Reservations for this luncheon are closed.

Thursdays Feature American Regional Cuisine

Service begins at 11:30 a.m. with eating until 12:15 p.m.
Lunch is Served until 1 p.m.

February 11 – Cuisine inspired by South Florida

Soup: Ybor Black Bean Soup with Cuban Bread
Entrée: Jerk Chicken with Pineapple Salad, Homemade Mango Jerk sauce, Yellow Rice with Steamed Broccoli
Dessert: To be announced.

February 18 – Menu features the cuisine of New York

Menu will be posted once it is available.
Reservations for this luncheon are closed.

Special Event -- Garde Manger (The Art of the Cold Kitchen)

Thursday, February 25 from 11:30 a.m. – 1 p.m.

On Thursday, February 25, the Garde Manger class will host an hour of amazing foods. The presentation is a display and tasting of the students' newly acquired or honed talents and skills in this upscale, high level art of Garde Manger (the art of the cold kitchen). This semester, the students have worked hard at creating sausages, smoked foods, cheeses, pates, vegetable and fruit carvings, chutneys, crackers, and canapés. Now the students are ready to open the Terrace View Café for a feature grazing buffet. Platters will include themes developed by the students.

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