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

Lunch Dates & Menu
Fall 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 pm.

September 20 -- Cuisine inspired by Greece

Appetizer, served family style:
Saganaki: Kasseri Cheese fried in olive oil and served with a lemon garnish
Hummus with Vegetables and Pita Bread: Traditional hummus served with fresh cucumbers, red and green peppers alongside warm pita bread

Entrée:
Kotopoulo Lemonato and Fasolakia Giaxni: marinated lemon chicken, garnished with lemon slice and feta, accompanied by purple potatoes, seasoned green beans sautéed with tomatoes, garlic, and onion

Dessert:
Yiaoourti me Meli Kourabiedes: Greek yogurt garnished with toasted walnuts, drizzled with honey and a sprinkle of cinnamon

September 27 -- Cuisine inspired by Indonesia

Amuse:
Acar Segar: Sweet and sour mixed Vegetable Pickles

Appetizer:
Sate Lilit with Sambal Bawang: Minced fish sate, spiced with turmeric, and lemongrass; served with shallot, red chili, and garlic sauce

Salad:
Gado-Gado: Traditional Vegetable Salad with Spicy Peanut Sauce

Entrée:
Gulai Ayam: Chicken thighs cooked in an aromatic ginger-coconut sauce served with Nasi Putih and Tumis Buncis, simmered jasmine rice, garnished with cilantro; and stir-fried green beans with carrots

Dessert:
Kueh, Kue Dadar: Rolled Pandan pancakes with coconut filling

October 4 -- Cuisine inspired by Jamaica

Appetizer:
Cod Fritters: Bite sized flaky fresh cod dredged in butter and coated with a crunchy batter served with a scotch bonnet hot pepper sauce

Beverage:
Ginger Beer: A zesty, yet sweet cool ginger beverage

Entrée:
Black Pepper Curry Lamb with Roti and Coconut Rice: Slow stewed Lamb in a hearty black pepper curry sauce, served on a bed of coconut rice with a warm skillet roti bread and a refreshing slaw

Dessert:
Rum Cake: A beautiful bunt cake topped with buttered rum walnuts and freshly made vanilla ice cream

October 11 -- Cuisine inspired by Ireland

Appetizer:
Irish Potato Bites: Potatoes stuffed with cheese and corned beef

Salad:
Watercress and Orange Salad: Traditional Irish salad served with a lemon vinaigrette

Entrée
Duck with Red Wine and Blueberry Sauce: served with Butternut Squash and Chestnut Oats

Dessert:
Irish Apple Cake with Custard Sauce



THURSDAYS FEATURE AMERICAN REGIONAL CUISINE

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

September 29 -- The Pacific Northwest

Soup: Creamy Cauliflower Soup with Golden Cheddar Wafers

Entrée: Gitksan Style Salmon with Berry Barbeque Sauce and Fennel, Yukon Gold Potato Puree. Accompanied by a sauté of Asparagus, Carrot, Wild Mushroom and Squash

Dessert: Chocolate Cream Cheese Hazelnut Tart

October 6 -- The Central Ranch Lands

Appetizer:
"Armadillo Eggs"-- Cheese filled Jalapeno wrapped in Homemade Chorizo Sausage

Entrée:
Grilled Pork Loin with Smoky Steak Sauce, Beer Battered Onions, Hash Brown Potatoes and Vegetable Medley

Dessert:
S'mores Pie with Bruleed Marshmallow and Chocolate Sauce



SPECIAL EVENTS

Thursday, October 13th from 11:30 a.m. - 1 p.m.

On Thursday, October 13th, 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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