Service begins at 11:30 a.m. with seating until 12:15 p.m.
Lunch is served until 1 p.m.
Appetizer: Hunter Mushroom Soup, a broth soup with wild mushrooms
Salad: Iceberg salad served with a warmed dressing
Entrée: Chicken Paprika simmered in onions & paprika over a bed of Spaetzle
Dessert: Kolache, a roll like pastry with filling in the middle
Appetizer: Pirogues', Potato dumpling filled with mushrooms, onion and cheese. Served with butter and sour cream
Salad: Wilted Romaine lettuce served with a warm bacon vinaigrette
Entrée: Stuffed Cabbage, Veal, beef, and pork filled cabbage with traditional tomato sauce. Served with new potatoes, tossed in butter and fresh dill, and honey glazed roasted carrots
Dessert: Kolacky, Polish pastries filled with apple, raspberry, and grape preserves
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
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
Service begins at 11:30 a.m. with eating until 12:15 p.m.
Lunch is Served until 1 p.m.
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.
Menu will be posted once it is available.
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.