My Daytona State

Cafe 101 Menu


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Remember to call for reservations 506-3859

 

 Lunch Menu for Summer Semester Will Be:

 

Monday - Thursday

  

Appetizer image

   

Appetizer Plates:

 

Lobster Quesadilla

Tender bites of lobster, poached in an herb infused court bouillon and grilled in a flour tortilla with black beans, peppers and onions, and three cheeses Served with an avocado and Ancho sauce.

 Mediterranean Appetizer Plate

Toasted Flatbread served with tabbouleh, hummus, roasted tomatoes and olives

 

Soups:

 

Lobster Bisque

Our version of the classic lobster bisque simmered with sweet sherry and garnished with pecan wood smoked bacon “croutons”.

 Sweet Tomato Basil Soup

Sweet ripe tomatoes simmered with garlic and fresh basil and served with a petite smoked Gouda grilled cheese sandwich.

 

 

 

Salads:

 

Key West Caesar Salad

Crisp romaine lettuce, sweet grape tomatoes, red cabbage and hearts of palm tossed with Pecorino Romano cheese, crispy onion straws and our creamy Caesar dressing.

Garden Summer Salad

A blend of crisp seasonal greens, tomatoes, cucumbers, red onions, goat cheese, and house made croutons. Served with your choice of honey bacon vinaigrette, Tuscan vinaigrette, or buttermilk blue cheese dressing

 

 

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Mediterranean Lamb Burger

 

Ground lamb blended with 12 herbs and spices and grilled to order. Served on a fresh baked garlic bun and served with Greek Farmhouse salad and Garlic Fries.

 

Bang-Bang Shrimp Salad

Tempura fried shrimp tossed in a sweet and spicy chili sauce and served over crisp Asian style vegetables and fresh greens. Served with our choice of dressings

 

Grilled Vegetable Strata

Zucchini, yellow squash, vine ripe tomatoes, fresh eggplant and sweet red onions, grilled and layered with fresh mozzarella cheese, Italian sweet basil and a fresh tomato sauce

 

Grilled Salmon Niçoise Salad

Grilled fresh Loch Duart Salmon filet, new potatoes, tomatoes, artichoke hearts, olives and hardboiled eggs with a classic French vinaigrette

 

Chicken and Mash

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

 

Florida Style Crab Cake

Premium lump crab cake pan fried golden brown and served with Remoulade sauce, roast fingerling potatoes and fresh vegetables

 

New York Sirloin Steak Frites

Choice New York steak pan seared with garlic-herb butter and served with truffle parmesan fries and arugula lemon salad

 

Roast Turkey Baguette Sandwich

House smoked breast of turkey on a fresh baked French bread with herbed mayonnaise, crisp marinated vegetables, and cranberry chutney. Served with truffle parmesan fries 

 

 

dessert

 

Strawberry Rhubarb Pie

Fresh strawberry and rhubarb pie baked with an almond streusel and garnished with sweet whipped cream.

 

Crème Brûlée

Creamy baked custard with caramelized sugar and fresh berries.

 

Molten Chocolate Cake

Sweet, rich, dark, chocolate cake with a warm molten center. Served with house made vanilla bean ice cream.

 

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LUNCH

Friday

There is no Friday Lunch Service during our Summer Semester 

  

 

 

 

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Dinner

Wednesday

May 29, 2013

Featuring a Menu Inspired by 

 

Appetizer image

 

Appetizer – (First course)

 

 

 Starter – (Second Course)

 

  

Entree image

 

Entrees (Main Course)

 

 

dessert

 

 

  

 

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

Last Updated: 5/22/13