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

Lunch Dates & Menu

Spring 2015 Semester

Techniques of Healthy Cooking

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

RESERVATIONS ARE CLOSED FOR THIS LUNCHEON.

Tuesday, April 14

  • Soup -- Spicy Tortilla Soup
  • Entree -- Veggie Fajitas in a Whole Wheat Flour Tortilla, served with Rice Pilaf, Black Bean Salad, and Mango Salsa
  • Dessert -- White Chocolate Cheesecake with a Fresh Berry Coulis
  • Beverage -- Papaya Fruit Cocktail

American Regional

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

RESERVATIONS ARE CLOSED FOR THIS LUNCHEON.

Thursday, April 16

  • Hawaiian inspired Shrimp Roll with a Trio of Micro-salads
  • Chicken Adobo with Coconut Infused Vegetable Pancit and Soba Noodles
  • Chocolate Macadamia Nut Tart with Kona Coffee Cream

Special Event

11:30 a.m.-1 p.m.

RESERVATIONS ARE CLOSED FOR THIS LUNCHEON.

Tuesday, April 28

Garde Manger (the art of the cold kitchen)

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.

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 including:

  • Japan
  • Athens, Greece
  • Farm to Table
  • Mardi Gras
  • Chef's Table highlighting the semesterís best dishes



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