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  • 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