Culinary Arts and Management
The Culinary Dining Room will be open Tuesdays, Wednesdays and
Thursdays at 11:30 AM during the spring 2014 Semester.
Please join us for a pleasurable lunch that provides the culinary
students an opportunity to gain skills in
food production. These students are well
on their way to becoming professionals in
the food service industry!
Cost $12.00 per person
The dining room has an open seating
policy, which means that if you have less
than four people in your party, other
guests may join your table. Call our
reservations phone line, 606-6803, to reserve your seat today!
Tips are always welcomed, collectively they provide for an
End-of-the-year dining experience for the students in this class.
Westchester Community College
Student Center Building 153
For additional information please call 606-6765
All menus subject to product availability If you have a food allergy, please speak to your server or the dining room manager
Tuesday, March 25th
Luau Chef Tamara Alfred and Dining Room Manager Aline Vargas
Honolulu Spam-lings Pan fried Dumpling filled with turkey spam, served with soy sauce
Little Hawaii Spring mix salad tossed in tahini dressing, topped with pomegranate
Maui-Ahi Tuna Sliders Marinated grilled tuna steaks in a Hawaiian roll, topped with crispy onion rings
A choice of avocado mayo or plum tomato salsa on the side
Luau Lamb Roasted barbequed leg of lamb, seasoned with garlic and pepper
Aloha Fried Rice Stir fried rice with peas, carrots, onions and scrambled eggs
Mele String Beans Yellow and Green string beans sauted in garlic and butter,
Served with toasted Macadamia nuts
Molokai Biscuit Biscuit served with sweet honey pineapple butter.
Malasda Fluffy puffs filled with guava jelly, rolled in sugar
Oahu Fruit Bowl A bowl of fresh fruits including strawberries, watermelon, cantaloupe and grapes
Pina Colada Ahe
Sweet tasting blend of pineapple and coconut
Lanai Passionade Lemonade swirled with passion fruit puree
All menus subject to product availability If you have a food allergy, please speak to your server or the dining room manager
Wednesday, March 26th & Thursday, March 27th
French Onion Soup with Parmesan Cheese Croutons
Roasted Cornish Game Hen
Or
Trout Burger on a Ciabatta Roll with Creamy Avocado Sauce
Oven Baked Sweet Potato Fries
Polenta with Tomato Concass & Fresh Herbs
Buttered Brussels Sprouts
Garden Greens
Dijon Mustard Dressing
Pumpkin Muffins
Cream Puffs with Vanilla Custard or Seasonal Fruit
Beverages: Coffee, Tea or Iced Tea
All menus subject to product availability If you have a food allergy, please speak to your server or the dining room manager
Tuesday, April 1st
Taste of the Pacific Rim Class Managers Jennielyn Ibarra & Anna Young
Roasted Butternut Squash, Lemongrass & Coconut Gazpacho Pureed roasted butternut squash with coconut milk and seasoned with lemongrass and ginger, served chilled
Braised Adobo Short Rib of Beef
Short ribs braised with garlic, onions, peppercorns, soy sauce, ginger and vinegar
Sauted Vietnamese Shrimp
Shrimp sauted in garlic, onions, scallions and cilantro
Pancit
Traditional Filipino stir fried rice vermicelli with celery, onions, carrots, cabbage and garnished with lemon wedges
Cantonese Stir Fried Vegetables Shitake mushrooms, wood-ear mushrooms and Baby Bok Choy stir fried in a spicy garlic sauce
Green Papaya Salad
Julienne green papaya tossed with pickled julienne carrots and daikon in a spicy vinaigrette and garnished with cilantro and peanuts
*Peanuts served on the side for those with allergies
Scallion Bun
Steamed Chinese buns flavored with scallions and oil
Biko Classic Filipino dessert made with glutinous rice topped with coconut custard
Southeast Asian Fruit Plate A variety of Southeast Asian fruits including star fruit, lychee and Asian pears
Ginger Limeade
Iced limeade with a hint of ginger and garnished with crystalized ginger
Thai Iced Tea
Strongly brewed black tea with sweetened evaporated milk served on ice
Hot Coffee and Tea
All menus subject to product availability If you have a food allergy, please speak to your server or the dining room manager
Wednesday, April 2nd
Dining Room closed, students are on a special assignment
Thursday, April 3rd
Heart Healthy Minestrone
Savory Sage Roasted Loin of Pork
Or
Broiled Grouper with Salsa Sauce
Fluffy Mashed Potatoes with Roasted Garlic
Steamed Mixed Vegetables
Asian Blend of Baby Greens Laced with Sesame Honey Dressing
Sesame Seed Rolls
White Chocolate Mousse with Rolled Gaufrette or Fruit
Beverages: Coffee, Tea or Sweetened Iced Tea
All menus subject to product availability If you have a food allergy, please speak to your server or the dining room manager
Tuesday, April 8th
Living the American Dream Menu Chef Raffie De Guzman & Manager Cheri Johnson
Prosciutto Wrapped Bread Sticks Bread sticks wrapped with prosciutto and coated with parmesan cheese
Spinach and Artichoke Dip with Pita Chips
A warm and creamy dip served with a side of pita chips
Classic Caesar Salad
The almost traditional recipe with croutons, parmesan cheese and homemade Caesar dressing
Scallop Alfredo Tri-Color Couscous Tri-color couscous tossed in our own special sauce and served with sauted scallops
Jerk Rib Eye
Roast Rib Eye marinated with a Jamaican Jerk seasoning, mixed and cooked to perfection. Just enough marbling for superb flavoring
The Ultimate Stuffed Potatoes
Idaho potatoes baked at their best with crisp bacon and sharp white cheddar cheese
Sauted Broccoli
Fresh broccoli sauted with roasted garlic in extra virgin olive oil
Yogurt & Fruit Dessert Cup Frozen yogurt mixed with fresh grapes, cantaloupes and blueberries, lightly topped with granola nuts
Chocolate Dipped Strawberries
Fresh large strawberries dipped in luscious chocolate and drizzle with white chocolate
Strawberry Daiquiri
Cool and smooth real fruit garnished with fresh strawberry
Coffee, Tea & Water
Wednesday, April 9th and Thursday, April 10th Dining Room closed, students are on a special assignment
All menus subject to product availability If you have a food allergy, please speak to your server or the dining room manager
Tuesday, April 15th
Food 4 The Soul Chef LaChonne Williams & Manager Matthew Suarez
Classic Deviled Eggs Made with sweet pickled relish
BAR-B-Q Ribs with a Sweet Sassy Sauce
Delicious fall of the bone BBQ ribs
Southern Style Fried Catfish Strips
Mouthwatering fried catfish strips, served with tartar sauce
Southern Style Candied Yams
With a cinnamon and brown sugar glaze
Baked Macaroni & Cheese
Made with three blends of cheese
Grandmas Homemade Potato Salad
Made with fingerling potatoes
Southern Style Collard Greens
Collard greens cooked with smoked turkey wings
Corn Bread
With a warm strawberry butter
Watermelon Basket
Filled with a trio of melons, strawberries and pineapples
Banana Pudding
Classic Southern-Style banana pudding topped with whip cream
Long Island Pineapple Iced Tea
Served with fresh pineapple
Homemade Lemonade
Served with lemons
Coffee, Tea and Iced Water
All menus subject to product availability If you have a food allergy, please speak to your server or the dining room manager
Wednesday, April 16th & Thursday, April 17th
Vegetable Puree
Classic Macaroni and Cheese with Country Ham Or
Sauted Filet of Sole Francaise Served with Saffron Rice & Green Beans with Water Chestnuts
Italian Blend of Garden Greens
Herb or Bleu Cheese Vinaigrette Dressing
Brioche
Chefs Special Dessert or Fresh Fruit
Beverages: Coffee, Tea or Milk
All menus subject to product availability If you have a food allergy, please speak to your server or the dining room manager
Tuesday, April 22nd
Southwestern Buffet Menu Chef Catherine DiQuinzio and Dining Room Manager Judy Correa
Guacamole & Tri-colored Tortilla Chips
Tangy ripen avocados infused with southwestern seasonings and tri-colored tortilla chips
Southwestern Braised Short Ribs
Short Ribs braised to perfection with a chimichurri sauce
Flounder with Sweet Potato Salsa
Pan seared flounder with a white wine sauce topped with a roasted sweet potato salsa with a tangy orange twist
Seasoned Roasted Vegetables
Spring vegetable medley roasted to perfection tossed
Santa Fe Wild Rice
South western spiced wild rice pilaf with cherry tomatoes & lemon infused olive oil
Black Bean and Corn Salad
Cracklin corn salad with black beans, onions, and bell peppers
Jalapeno Cheddar Corn Bread
Fluffy cheesy corn bread infused with hints of jalapeno served with cilantro lime whipped butter
Churros Drizzled with Chocolate
Deep fried churros topped with a self-serve chocolate fountain served with a Dulce de leche ice cream
Fresh Fruit Skewers A variety of fresh fruit on skewers in a fancy watermelon bouquet
Strawberry Lemonade
Fresh lemonade with strawberry puree
Classic Mint Mojito
Fresh muddled lime and mint mojito served with a sugar cane
Coffee & Tea
All menus subject to product availability If you have a food allergy, please speak to your server or the dining room manager
Wednesday, April 23rd & Thursday, April 24th
Gazpacho Soup
Char-grilled Skirt Steak over Arugula on French Banquette with Bleu Cheese Or
Sizzling Shrimp Scampi
Seasoned Orzo
Sauted Celery & Water Chestnuts and Snow Pea Medley
Classic Caesar Salad
Fresh Light Focaccia
Bubbling Hot Praline Cake or Seasonal Fruit
Beverages: Coffee, Tea, Milk or Lemonade
Tuesday, April 29th
Dining Room Closed
Wednesday, April 30th & Thursday, May 1st
Tex-Mex Vegetable Soup with Avocado & Cheddar Cheese
Char-grilled Chicken Breast Dijon or Seasoned Cod Filet with Toasted Parmesan Topping
Pasta, Olive and Feta Cheese Salad
Broccoli Spears Drizzled with Butter and Dusted with Lemon Zest
Country Biscuit
Vanilla and Berry Swirl or Fruit Plate
