CHOCOLATE BRIOCHE BREAD PUDDING Take the 4th entrance into the college then
Aug. 25-26 / Sept. 29-30 / Nov. 3-4 FRESH FRUIT TART take an immediate right. Go around the
Jan. 19-20 / Feb. 23-24 / April 6-7 3.50 loop road to parking lot H.
The dining rooms are in the Applied Science
SOUPS Building on the west side of lot H and
entrance is from the north.
BORSCHT
or Aug. 31-Sept. 2 / Oct. 5-7 / Nov. 9-10, 12
CREAM OF CAULIFLOWER
Jan. 25-27 / March 1-3 / April 12-14
2.95
CULINARY ARTS SOUPS
SALADS Scottsdale Community college
CREAM OF ROASTED TOMATO
& SANDWICHES or
SALAD OF THE HOUSE Artichoke Grill HOT AND COLD PEACH SOUP
2.95 2.95
MOZZARELLA CAPRESE
Freshly made mozzarella, tomato and
Luncheon menu SALADS
asparagus
with herbed crostinis T ues d ay th ro ug h Frid a y & SANDWICHES
SALAD OF THE HOUSE
5.50 1 1:3 0 a m to 1: 00p m 2.95
ROASTED LAMB AND GREEK SALAD
IN A PITA POCKET THREE BEET ROQUEFORT SALAD TOWER
with Tzatziki sauce For Reservations Red and gold roasted beets layered with
Roquefort mousse and phyllo squares
5.75
CUBANO PANINI SANDWICH 5.50
Call 480-423- 6284 GRILLED CHICKEN QUESADILLAS
Roasted pork, prosciutto, Swiss
cheese, on O r r eser ve o nline With a variety of salsas
ciabatta bread, with a baked potato w w w. sc o ttsdalec c .edu/ c ulina r y 5.75
salad ITALIAN HERO SANDWICH
5.95 Layered salami,mortadella, prosciutto,
provolone, served on a baguette,
GRILL ITEMS Please note that there are several days accompanied by a marinated tomato salad
PROSCUITTO CHICKEN that we are not open to the public 5.95
Stuffed breast of chicken with straw for service.
and hay pasta These days enable us to provide our GRILL ITEMS
5.95 students with alternate learning BOUQUETIÈRE OF VEGETABLES
BLUE CHEESE BURGER opportunities necessary for A medley of vegetables with duchesse
Fries, onion rings and tomato chutney potatoes
their future success.
6.25 5.75
DUCK CREPE WITH ASIAN STIR FRY PETITE SIRLOIN STEAK
Tender crepes filled with duck, with Accompanied by a marchand de vin sauce
an orange sauce and stir fried Asian 6.50
vegetables SEAFOOD CAKES
6.50 A medley of seafood, with salsa and
SEARED RED SNAPPER caper beurre blanc
Over swiss chard, topped with a veal 5.95
and red wine reduction CLASSIC MONTE CRISTO
5.75 Ham, cheese and chicken sandwich
6.25
DESSERTS
CLASSIC BANANA SPLIT DESSERTS
CARROT CAKE WITH CARAMELIZED PECANS CHOCOLATE RASPBERRY CRÈME BRÛLÉ
FRENCH LEMON TART 5.95 With coconut rice and sambals
APPLE SPICE STREUSEL COBBLER 5.95
PEANUT BRITTLE MOUSSE DESSERTS
3.50 PECAN PIE DESSERTS
CHOCOLATE DIPPED CHEESECAKE ZUCCHINI FLAN
RASPBRRY PHYLLO POUCH CHOCOLATE TRUFFLE BROWNIE
CREAM PUFF WITH CREAM CHANTILLY COCONUT CREAM PIE
Sept. 7-10 / Oct. 12-15 / Nov. 16-19 3.50 WHITE CHOCOLATE OREO MOUSSE CAKE
Feb. 1-4 / March 8-11 / April 19-22 3.50
SOUPS Sept. 14-17 / Oct. 19-22 / Nov. 30-Dec. 3
Feb. 8-11 / March 22-25 / April 26-29 Sept. 21-23 / Oct. 26-28 / Dec. 7-9
VICHYSSOISE
Feb. 15-17 / March 29-31 / May 3-5
or
BERMUDIAN PEPPERPOT
SOUPS
2.95 ROASTED CORN CHOWDER SOUPS
or SHIITAKE MUSHROOM AND POTATO
SALADS & CHICKEN CONSOMMÉ or
SHELLFISH BISQUE
SANDWICHES 2.95
SALAD OF THE HOUSE SALADS & 2.95
2.95
SANDWICHES SALADS &
MUSHROOM AND LEEK TART
Puff pastry topped with leeks, SALAD OF THE HOUSE SANDWICHES
mushrooms 2.95 SALAD OF THE HOUSE
Havarti and parmesan cheeses THAI SHRIMP & NOODLE SALAD 2.95
5.95 Asian noodles with marinated, grilled SALAD TRIO
FLATBREAD PIZZA DU JOUR shrimp, Chicken, pasta and grain salads
An array of pizzas for vegetarians julienned vegetables and fried wontons 5.50
and meat eaters alike 5.75 CHICKEN TORTA
6.25 SEAFOOD RELLENOS Roasted peppers, queso fresco and Gouda
CLASSIC CLUB SANDWICH Seasonal fresh fish prepared in on a sourdough roll
Chicken, ham, bacon, Swiss cheese, classic corn meal coated peppers 6.25
lettuce and tomato on whole wheat 5.95 VEGETABLE PANINI
bread SANDWICH TRIO Zucchini, mushrooms, spinach,
6.00 Reuben, New York strip and croque caramelized onions
monsieur and provolone, served with a fennel
GRILL ITEMS (ham and muenster cheese) slaw
CHICKEN WELLINGTON 6.25 5.95
Breast of chicken en croûte with a
port wine sauce
GRILL ITEMS GRILL ITEMS
6.50 VEGETABLE RAVIOLI VEAL BLANQUETTE
POACHED SALMON Pumpkin ravioli with creamed leeks Classic French stew of veal
Served with a roast chili hash 5.75 and a medley of vegetables
6.25 CHARRED ESCALOPE OF SALMON 6.25
PORK SCHNITZEL Accompanied by a ragoût TOURNEDOS OF BEEF
Breaded pork cutlet with ratatouille of domestic mushrooms With garlic mashed potatoes and wild
and eggplant sauce 6.25 mushroom sauce
6.95 NOISETTES OF PORK 5.75
FETTUCCINE Sautéed with hazelnuts, STUFFED LAMB CHOPS
Tender noodles tossed with glazed with béarnaise Lamb stuffed with dried fruits, served
a white clam sauce and artichoke 6.50 with a reform sauce and julienned snow
hearts ASIAN CURRIES peas
6.95
BROILED BLACK SEA BASS
Topped with shrimp butter,
served with baby beets
5.95
DESSERTS
MESSY SUNDAE
SOUR CREAM BANANA POUND CAKE
CLASSIC NAPOLEON
FIG TART WITH CIDER COULIS
3.50