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Cafe 101 Menu

 

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Welcome to Café 101 

 

Seating For Café 101 is by reservation only please call for reservations 506-3859
 
 
  We will be serving lunch Monday through Friday and dinner on Wednesday evenings  
 
Lunch is $11 and dinner is $15 (including tax) .
 
Patrons receive an appetizer, entrée, dessert and beverage. Vegetarian meals are available by request.
Gratuities are welcome and help fund student scholarships.
Credit cards are accepted at Café 101.
 
Café 101 is open to the public; however, seating is limited and reservations are required.    
 
 
Please Note - Our menu is subject to change based upon product availability and vendor delivery

 

Lunch Menu

 Monday & Tuesday

February 8 & 9, 2016 

 

Buffet to Feature:
Fresh Baked Breads from the Bakery

 
Paella Mixta

Shrimp, Calamari, Clams, Mussels, simmered in a Spanish style Broth with Chicken and Sausage and served with Saffron Rice.

Chef Attended Pasta Bolognese Station...

Slow Cooked Beef Bolognese sauteed with Rigatoni Pasta and topped with Grated, Aged Parmesan Cheese.

Caprese Salad

Fresh Mozzarella presented with sliced Heirloom Tomato, Fresh Basil Pesto, Extra Virgin Olive Oil, Balsamic Reduction, and fresh Cracked Pepper.

Honey Smoked Salmon

Classic Smoked Salmon Display with Toast Points, Caper, Red Onion, and Hard Boiled Egg.

Chicken Cordon Bleu

All Natural Chicken Breast, Ham and Swiss stuffed, breaded, fried golden, served with a Mornay Sauce and Dijon Mustard drizzle and marinated Asparagus cuts.

Southwest Pork Cutlet

Brine Marinated, Southwest Seasoned and Roasted Pork Loin, sliced into chops and served with a Mango, Pineapple, Black Bean Salsa and Sweet Vinegar based Cole Slaw

Hasselback Potato

Idaho Potato sliced and brushed with a Guajillo infused Butter and Baked, served with a Chipotle Crema.

  

 Dessert 

 

Choose from a selection of fresh baked desserts 

 

  


Lunch Menu 

Wednesday & Thursday

February 3 & 4, 2016

 

Appetizers

Choose From:

 

Matzo Ball Soup

Our version of the classic soup made with organic free range chicken, fresh vegetables and savory matzo balls

Greek Farmhouse Salad


Marinated tomatoes, cucumbers, sweet red onions and Feta cheese with red wine vinaigrette

 

 

Entrées

Choose From:

 

 Australian Burger


Ground lamb burger served on a brioche bun with feta cheese, Greek farmhouse salad, and truffle seasoned fries

 

Chicken and Mash

Tender breast of chicken pan-sautéed golden brown and served over mashed potatoes with natural gravy and fresh vegetables
Bronzed Mahi Mahi

Fresh Mahi Mahi dusted with spices and seared in a cast iron pan. Served with a citrus butter sauce, saffron rice and fresh vegetables
Pasta Carbonara

Bucatini pasta sautéed in a light wine sauce with crispy pancetta, garlic, fresh herbs and Parmesan cheese
Pan Seared Scallops

Fresh sea scallops pan roasted and served with roasted red pepper sauce and fresh vegetables
 

   

Dessert

Choose from a selection of fresh baked desserts

 

 

  Please Note - Our menu is subject to change based upon product availability and vendor delivery 

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Lunch Menu

Friday

February 5, 2016

 

Appetizers

 

Choose From: 

Low Country Shrimp and Grits


Fresh Jumbo Shrimp sautéed with Cajun Tasso ham, sweet peppers and a savory low country gravy. Served over creamy stone ground grits

 

Artisan Bacon and Bleu Salad


A blend of crisp fresh baby salad greens, vine ripe tomatoes, crisp hickory smoked bacon, imported bleu cheese and a soft poached egg. Served with honey lemon vinaigrette

 

 

Entrées

 

Choose From:

Pork Tenderloin and Udon Noddle Bowl


Tender pan roasted pork tenderloin thinly sliced with crisp julienne vegetables, udon noodles, and a flavorful Asian style broth

 

Panko Crusted Mahi Mahi


Fresh Mahi Mahi filet coated in crispy seasoned bread crumbs and fried golden brown. Served with island style rice, fresh vegetables and our house made dipping sauce

 

Tuscan Marinated Ribeye Steak


USDA choice ribeye steak marinated in extra virgin olive oil, fresh herbs, and garlic and flame grilled to your liking. Served with grilled young artichokes and pan roasted potatoes

 

Butter Roasted Chicken

Organic free range chicken oven roasted with butter, garlic and herbs and served with natural jus, pan roasted potatoes and fresh vegetables

 

Maple Glazed Salmon

Fresh salmon filet sautéed with crisp apples and a sweet maple glaze. Served with pan roasted potatoes and fresh vegetables

 

  

Dessert

Please choose from a selection of fresh made desserts by our pastry students

 


  

Please Note - Our menu is subject to change based upon product availability and vendor delivery

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Dinner Menu

Wednesday

February 3, 2016

 

 

Amuse Bouche

 Cantaloupe with house made pastrami and lemon, thyme infused honey

 

Appetizers

 

Choose From:

 Arugula with roasted beets and crumbled feta, citrus suprêmes balsamic vinaigrette

 


Navy Bean Soup with house made sweet Italian sausage

 

 

Entrées

 

Choose From: 

 

 Roasted Rack of New Zealand Spring Lamb

Served with rosemary jus lié, grilled house made Merguez sausage, Israeli couscous pilaf, and Brussels sprouts


Pan-seared Marinated Mahi Mahi

Served with black bean and jicama salsa, with Latin rice, napa cabbage stir-fry and tostones


Hot Smoked Noisettes of Pork Tenderloin

With brown sugar, maple glaze, Israeli couscous pilaf, and brussel sprouts


Grilled Chicken Breast

Served with mixed pepper relish and smoked paprika infused oil, served with kale and Latin rice

 

 

Dessert

 

Ask your server for tonight's selection of house made desserts fresh from our Pastry Students

 

 

 

 

  

 

Please Note - Our menu is subject to change based upon product availability and vendor delivery

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Daytona State College 1200 W. International Speedway Blvd., Daytona Beach, Florida 32114 (386) 506-3000

Daytona State College is an equal opportunity institution.

Last updated: 2016-02-05T13:23:02.74Z