My Daytona State

Cafe 101 Menu


Remember to call for reservations 506-3859

Serving lunch Monday through Friday and dinner on Wednesdays.
For $11 (including tax), lunch 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.
The charge for dinner is $15. Café 101 is open to the public; however, seating is limited and reservations are required.   

   Lunch Menu

Monday & Tuesday

April  and April , 2014


   Buffet to Feature


 Choose From: 





Please Choose from our selection of fresh made desserts  


 Wednesday & Thursday

April 23  & 24, 2014 



Choose From:

 Greek Farm House Salad

Fresh vine ripened red and yellow tomatoes, cucumbers, sweet red onions and Feta cheese with an herb vinaigrette


Pan Seared Sea Scallops

Served on a cauliflower puree with sweet tomato relish and basil oil





Choose From:


Low Country Crab Cakes

Tender lump crab cakes pan fried golden and served with and our Low Country sauce, stone ground cheese grits and fresh vegetables


Yankee Pot Roast

Savory beef brisket slow braised with carrots, potatoes and onions


Carolina Shrimp and Grits

Jumbo gulf shrimp sautéed with pecan wood smoked bacon, sweet peppers and a savory sauce. Served over stone ground grits


Chicken Al Mattone

Fresh free range chicken cooked "under a brick" Tuscan style with lemon, garlic and herbs. Served with orzo pilaf and Panzanella salad





Please Choose from our selection of fresh made desserts  




April , 2014



Choose From:






 Choose From:







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




April 23, 2014


Amuse Bouche  


Paupiette of Gravlax

Pinwheel of house made gravlax stuffed with herb cream cheese on toasted brioche, served with capers, chopped hard boiled eggs and pickled red onions




Choose From:


Spring Salad

Mixed greens with orange raspberry vinaigrette, fresh orange sections and raspberries, crumbled feta and toasted pecans


Mixed Charcuterie Plate

Mix of house made terrines and galantines served with traditional garnishes





 Choose from:


Pasta Primavera with Chicken

Spring vegetables tossed in a creamy tomato basil sauce with sautéed chicken, served with Angel Hair


Flounder a la Meuniere

Sautéed flounder fillet topped with fresh lemon and beurre noisette, served with mixed grain pilaf and sautéed asparagus


Grilled Hanger Steak

Asian marinated, tender sliced of grilled hanger steak, sautéed shiitake mushrooms and a teriyaki glaze served with steamed jasmine rice and baby bok choy


Caribbean Grilled Shrimp

Ginger and citrus marinated, grilled shrimp served with grilled pineapple and mango mojo, served with mofongo and baby bok choy






 Choose From:


Brownie Caramel Napoleon


Taste of Paradise




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

Last Updated: 4/23/14