Remember to call for reservations 506-3859
Cafe 101 Lunch Menu
Monday & Tuesday
February 6 & 7, 2012
Bean and Bacon Soup
Navy beans simmered with smoky slab bacon
Or
Tomato Basil and Fresh Mozzarella Salad
Layered together with fresh cracked pepper, extra virgin olive oil and balsamic vinegar
Buffet to Feature
Sirloin Tips with Mushrooms and Red Wine
Tender flavorful sirloin tips simmered in a wild mushroom and red wine sauce
Pollo Borracho
Fresh chicken braised with onions, olives and white wine
New England Style Cod Cakes
Flaky cod cakes pan fried golden brown and served with house made tartar sauce
Butter and Sage Roasted Sweet Potatoes
Oven roasted with sweet cream butter and fresh sage
Parmesan Broiled Tomatoes
Broiled with imported parmesan cheese and garlic breadcrumbs
Fresh Berries With Mascarpone
Fresh berries layered with sweet whipped mascarpone cheese
or
New York Style Cheesecake
Fresh Baked Today and served with fresh fruit
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Wednesday & Thursday
February 8 & 9, 2012
Baby Crab Cakes
Maryland style crab cakes served with saffron aioli
Onion Soup Gratine
Rich and full of caramelized onions with Swiss cheese
Cajun Style Meatloaf
A blend of beef, Tasso ham and pork served over grilled Flatbread with mushrooms, crispy onion straws and gravy
Grilled Fish Sandwich
Flame Grilled fresh fish filet served on a toasted roll with Remoulade sauce, lettuce, and tomato.
Cuban Style Grilled Chicken
Breast of chicken marinated Cuban style and flame grilled and served with mango salsa, and tostones
Southwestern Grilled Shrimp Salad
Grilled shrimp tossed with, tomatoes, cucumbers, sweet red onions, crispy corn tortilla strips and fresh grated cheese tossed with smoked chili vinaigrette
Please choose a fresh made selection from our dessert cart
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Friday
February 10, 2012
Garden Greens, Bacon and Artisan Bleu Cheese Salad
With a Tupelo honey vinaigrette and a poached egg
Lentil and Ham Soup
Savory simmered lentils and smoky ham garnished with sour cream and fresh herbs
Churrasco Style Steak
Marinated in citrus, olive oil and garlic and flame grilled. Served with Chimichurri compound butter, Spanish style rice and fried plantains
Citrus, Honey and Thyme Glazed Pork Loin with Peach Chutney
Oven roasted and served with corn custard and fresh vegetables
Australian Burger
Ground lamb patty flame grilled and served on a toasted bun with lettuce, tomato, feta cheese and Tzatziki sauce. Served with Greek Farmhouse Salad
Cajun Blackened Fresh Fish with Crawfish Etouffee
Fresh local fish glazed in sweet butter and dusted with Cajun spices and pan seared in a cast iron skillet. Served over southern style cheese grits with a savory crawfish Etouffee.
Please choose from an array of desserts prepared by our students
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Dinner
Wednesday
February 8, 2012
Your Choice of a four course menu prepared to order
Featuring a New Orleans – Cajun Creole Menu
Appetizer – (First course)
Cajun Style Crab pot Pie
Jumbo lump crabmeat simmered in a sherry cream sauce with leeks and baked in a flaky crust.
Fried Oysters Rockefeller
A modern version of the classic. Cornmeal breaded oysters fried golden brown and served on the half shell with fresh sautéed spinach and a Creole mustard sauce.
Starter – (Second Course)
Fried Green Tomato Salad
Lightly battered golden fried green tomatoes layered with farm fresh goat cheese, arugula, marinated red onion and olives with buttermilk vinaigrette.
Bourbon Street lobster Bisque
Creamy Smooth and rich lobster bisque infused with brandy and served with Andouille “croutons”.
Hickory Wood Roasted Duck Breast
Tender crispy breast of duck wood roasted and served over caramelized sweet potatoes with wilted greens, fresh thyme jus and sweet onion chow-chow
Cajun Blackened Fresh Fish with Crawfish Etouffee
Fresh local fish glazed in sweet butter and dusted with Cajun spices and pan seared in a cast iron skillet. Served over a southern style cheese grits cake with a savory crawfish Etouffee.
Berkshire Southern Smoked Pork Chop
Center cut pork loin marinated and wood smoked and served with tupelo honey glaze, maque choux, caramelized sweet potatoes and wilted greens.
Creole Jambalaya
Our version of the French Quarter classic with chicken, Creole sausage, shrimp and fresh fish simmered with tomatoes and long grain rice.
Bourbon Praline Banana Cream Pie
Bourbon laced sweet banana custard in a crispy graham crust with whipped cream pecan pralines and generous amounts of shaved chocolate.
Dark Rum and Raisin Bread Pudding
Served warm with vanilla bean ice cream
Please Note - Our menu is subject to change based upon product availability and vendor delivery
