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Cafe 101 Menu

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Welcome to Cafe 101

 Seating is by reservation only please call for reservations 506-3859

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

October , 2014 

 

 Buffet to Feature:

 

Choose From:

 

 

 

Dessert

 

Please choose from a variety of fresh made desserts

 

  


Lunch Menu 

 Wednesday & Thursday

October 29 & 30, 2014 

 

Appetizers

 

Choose From:

 

Lobster Bisque

Creamy lobster bisque with a brunoise of vegetables and sweet Maine lobster

 

Butternut Squash Soup

Fresh butternut squash simmered with shallots and a savory stock. Served with toasted pumpkin seeds

 

Caesar Salad

Our version of the classic with pancetta bacon and fresh grated parmesan cheese

 

    

Entrees

 

Choose From:

Pulled Pork Sandwich

Slow cooked pork with our apricot ancho barbecue sauce. Served on a crusty Kaiser roll with smoked potato salad

 

Savannah Fried Chicken Salad

Tender breast of chicken marinated in buttermilk and fried golden and served on top of a mixture of fresh seasonal greens with tomatoes, roasted corn, three cheeses and a buttermilk vinaigrette

 

Lamb Burger

Flame grilled ground lamb burger with Tzatziki and feta cheese. Served with Greek style farmhouse salad

 

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

 

Chicken and Mash

Tender pan seared breast of chicken with natural jus over herb-mashed potatoes. Served with fresh vegetables

 

 

 

Dessert

 

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

 


 

Dinner

Wednesday

October 29, 2014

 

 

Amuse Bouche 

 

Black Bean and Shrimp Fritter

Served with jalapeño – cumin – lime crema and chiffonade greens

  

Appetizers

 

Choose From:

 

Orange, Hearts of Palm and Fennel Salad

Tossed with a sherry vinaigrette and pickled red onions

 

Key West Style Conch Chowder

Ground conch in a zesty coconut, tomato broth with diced yucca

  

 

Entrees

 

Choose from:

 

Pan Seared, Marinated Mahi Mahi

Served with a tropical fruit salsa, Floribbean slaw and Latin rice

 

Poulet à la Créole

Pan seared chicken breast in a curry sauce with coconut, topped with grilled pineapple and macerated cucumbers, served with Floribbean slaw and Latin rice

 

Grilled Top Sirloin Steak

Served with an ancho, guava barbeque sauce, tostones and stir fried julienne vegetable medley

 

Grilled Pork Tenderloin

Cumin and chili rubbed and served with a cilantro glaze and mango mojo, tostones and stir fried julienne vegetable medley

 

 

Dessert

 

Choose From:

 

Pumpkin Cheesecake

Or

Tiramisu

 

 

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

 

 

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Lunch

Friday

October 31, 2014

 

 

Appetizers

 

Choose From:

 

 

 

Entrees

 

Choose From:

 

Dessert

 

Please Choose from our selection of fresh made desserts

 

 

Pease 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: 2014-10-29T18:09:16.944Z