Remember to call for reservations 506-3859
Cafe 101 will be closed Monday June 17 and Tuesday June 18, 2013
Lunch Menu for Summer Semester Will Be:
Monday - Thursday
Honey Glazed Southern Fried Chicken
Buttermilk battered and fried golden and crispy then glazed with chili infused tupelo honey
Tuscan Bean Salad
Tender white bean salad with fresh mozzarella, artichoke hearts, sun dried tomatoes, fresh herbs and white balsamic vinaigrette
Low Country Shrimp and Grits
Plump white shrimp simmered with Tasso ham, fresh roasted corn, sweet peppers over creamy stone ground grits
Tuscan Pork Loin
Stuffed with Prosciutto, Fresh Basil and Garlic on a bed of Roasted Tomatoes
Corn and Black Bean Salad
Wood roasted corn and black beans with sweet peppers and cilantro vinaigrette with hearts of romaine
Smoked Salmon and Gravlax
With fresh baked crostini, mustard dill sauce, onions and hard boiled eggs
Sage Roasted New Potatoes
With herb butter
Fresh Vegetable Medley
Pine nut and bread crust
Key Lime Tarts
With Toasted Meringue
Fresh Strawberries and Mascarpone
Layered with sweet mascarpone and fresh mint from our garden
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
LUNCH
Friday
There is no Friday Lunch Service during our Summer Semester
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Dinner
Wednesday
June 19, 2013
Featuring an American Southwest Inspired Menu
Appetizer – (First course)
Crispy fried golden brown and served with our house gazpacho
Starter – (Second Course)
Baby Romaine Salad
Tender hearts of romaine with sweet tomatoes, chorizo, crispy onion straws, roasted garlic dressing and queso fresco.
Southwestern Pozole
Our version of the classic pork and hominy stew. Garnished with fresh avocado
Entrees (Main Course)
Mesquite Grilled Pork Tenderloin
Rubbed with southwest spices and sage mustard and grilled over mesquite and served over caramelized cauliflower with goat cheese mashed potatoes
Buttermilk and Cornmeal Pan Fried Chicken
Fresh breast of chicken dipped in buttermilk and corn flour and pan fried golden brown. Served with goat cheese mashed potatoes, and caramelized cauliflower
Pan Roasted Strip Steak
A center cut of choice New York Strip dusted with spices and pan roasted to order. Served with Ancho butter, caramelized cauliflower and goat cheese mashed potatoes
Chili-Honey Glazed Salmon
Fresh salmon filet smoke-roasted and served with a black bean sauce, tomatillo salsa and roasted pepper crème Fraiche. Served with goat cheese mashed potatoes, and caramelized cauliflower.
Dessert
Mexican Chocolate Pots de Crème
Rich chocolate and coffee custard served with cinnamon crème
Pumpkin Caramel Cheesecake
Pecan crusted individual cheesecake with caramel sauce and white chocolate
Please Note - Our menu is subject to change based upon product availability and vendor delivery
