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Cafe 101 Menu




Welcome to Café 101 


Seating For Café 101 is by reservation only please call for reservations 506-3859
  We will be 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

February 8 & 9, 2016 


Buffet to Feature:
Fresh Baked Breads from the Bakery

Paella Mixta

Shrimp, Calamari, Clams, Mussels, simmered in a Spanish style Broth with Chicken and Sausage and served with Saffron Rice.

Chef Attended Pasta Bolognese Station...

Slow Cooked Beef Bolognese sauteed with Rigatoni Pasta and topped with Grated, Aged Parmesan Cheese.

Caprese Salad

Fresh Mozzarella presented with sliced Heirloom Tomato, Fresh Basil Pesto, Extra Virgin Olive Oil, Balsamic Reduction, and fresh Cracked Pepper.

Honey Smoked Salmon

Classic Smoked Salmon Display with Toast Points, Caper, Red Onion, and Hard Boiled Egg.

Chicken Cordon Bleu

All Natural Chicken Breast, Ham and Swiss stuffed, breaded, fried golden, served with a Mornay Sauce and Dijon Mustard drizzle and marinated Asparagus cuts.

Southwest Pork Cutlet

Brine Marinated, Southwest Seasoned and Roasted Pork Loin, sliced into chops and served with a Mango, Pineapple, Black Bean Salsa and Sweet Vinegar based Cole Slaw

Hasselback Potato

Idaho Potato sliced and brushed with a Guajillo infused Butter and Baked, served with a Chipotle Crema.




Choose from a selection of fresh baked desserts 



Lunch Menu 

Wednesday & Thursday

February 3 & 4, 2016



Choose From:


Matzo Ball Soup

Our version of the classic soup made with organic free range chicken, fresh vegetables and savory matzo balls

Greek Farmhouse Salad

Marinated tomatoes, cucumbers, sweet red onions and Feta cheese with red wine vinaigrette




Choose From:


 Australian Burger

Ground lamb burger served on a brioche bun with feta cheese, Greek farmhouse salad, and truffle seasoned fries


Chicken and Mash

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

Fresh Mahi Mahi dusted with spices and seared in a cast iron pan. Served with a citrus butter sauce, saffron rice and fresh vegetables
Pasta Carbonara

Bucatini pasta sautéed in a light wine sauce with crispy pancetta, garlic, fresh herbs and Parmesan cheese
Pan Seared Scallops

Fresh sea scallops pan roasted and served with roasted red pepper sauce and fresh vegetables



Choose from a selection of fresh baked desserts



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


Lunch Menu


February 5, 2016




Choose From: 

Low Country Shrimp and Grits

Fresh Jumbo Shrimp sautéed with Cajun Tasso ham, sweet peppers and a savory low country gravy. Served over creamy stone ground grits


Artisan Bacon and Bleu Salad

A blend of crisp fresh baby salad greens, vine ripe tomatoes, crisp hickory smoked bacon, imported bleu cheese and a soft poached egg. Served with honey lemon vinaigrette





Choose From:

Pork Tenderloin and Udon Noddle Bowl

Tender pan roasted pork tenderloin thinly sliced with crisp julienne vegetables, udon noodles, and a flavorful Asian style broth


Panko Crusted Mahi Mahi

Fresh Mahi Mahi filet coated in crispy seasoned bread crumbs and fried golden brown. Served with island style rice, fresh vegetables and our house made dipping sauce


Tuscan Marinated Ribeye Steak

USDA choice ribeye steak marinated in extra virgin olive oil, fresh herbs, and garlic and flame grilled to your liking. Served with grilled young artichokes and pan roasted potatoes


Butter Roasted Chicken

Organic free range chicken oven roasted with butter, garlic and herbs and served with natural jus, pan roasted potatoes and fresh vegetables


Maple Glazed Salmon

Fresh salmon filet sautéed with crisp apples and a sweet maple glaze. Served with pan roasted potatoes and fresh vegetables




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



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



Dinner Menu


February 3, 2016



Amuse Bouche

 Cantaloupe with house made pastrami and lemon, thyme infused honey




Choose From:

 Arugula with roasted beets and crumbled feta, citrus suprêmes balsamic vinaigrette


Navy Bean Soup with house made sweet Italian sausage





Choose From: 


 Roasted Rack of New Zealand Spring Lamb

Served with rosemary jus lié, grilled house made Merguez sausage, Israeli couscous pilaf, and Brussels sprouts

Pan-seared Marinated Mahi Mahi

Served with black bean and jicama salsa, with Latin rice, napa cabbage stir-fry and tostones

Hot Smoked Noisettes of Pork Tenderloin

With brown sugar, maple glaze, Israeli couscous pilaf, and brussel sprouts

Grilled Chicken Breast

Served with mixed pepper relish and smoked paprika infused oil, served with kale and Latin rice





Ask your server for tonight's selection of house made desserts fresh from our Pastry Students







Please 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: 2016-02-05T13:23:02.74Z