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Cafe 101 Menu

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Welcome to Cafe 101

 

 Seating For Cafe 101 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

February 23 & 24, 2015 

 

 Buffet to Feature:

 

 

Roast Ribeye

With Natural Jus

 

Asian Glazed Pork Loin

Roasted with sweet chili sauce

 

Tempura Fish

With Bang Bang Sauce

 

Creole Chicken and Sausage Jambalaya

 

Fresh Fruit Display

 

Roasted Sweet Potatoes

 

Ratatouille

 

Roasted Corn and Bean Salad

 

  

 Dessert

 

Please choose from a variety of fresh made desserts

 

  


Lunch Menu 

 Wednesday & Thursday

February 25 & 26, 2015 

 

Appetizers

 

Choose From:

 

Mediterranean Marinated Vegetable Salad

Marinated cucumbers, ripe tomatoes, sweet red onions and watercress with feta cheese

 

French Onion Soup

Hearty rich onion soup broiled with Gruyere cheese

 

  

Entrees

 

Choose From:

 

Café 101 Burger

Fresh ground beef flame grilled to your liking and served on a brioche bun with lettuce, tomato, onion and house made onion rings

 

Tuscan Pan Roasted Chicken

Free range organic chicken stuffed with fresh garlic, prosciutto and basil and pan roasted. Served with wild mushroom rice pilaf and fresh vegetables

 

Maple Glazed Salmon

Fresh organically farm raised Loch Duart Salmon filet sautéed with crisp Granny Smith apples and a real maple syrup glaze. Served with wild mushroom rice pilaf and fresh vegetables

 

Steak Quesadilla

Strips of choice New York Steak grilled with peppers, onions, and three cheeses on a flour tortilla. Served with wild rice pilaf and Pico de Gallo

 

Shrimp Risotto

Creamy saffron infused Milanese style risotto with tender gulf shrimp and imported Romano cheese

 

 

 

Dessert

 

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

 


 

Dinner

Wednesday

February 25, 2015

 

 

Amuse Bouche 

 

Chevre and Pistachio in Phyllo

Goat cheese, pistachio and herb mousse piped into a phyllo cup served with ginger infused honey and roasted red pepper coulis

 

   

Appetizers

 

Choose From:

 

Quinoa Salad

Quinoa, queso fresco and vegetable salad served over mixed greens

 

Porrusalda

Basque style leek and potato soup with sausage

 

 

  

Entrees

 

Choose from:

 

Pan Broiled Duck Breast with Port Wine Reduction

Served with Monterrey jack and green chili polenta and grilled asparagus

 

Basque Chicken

Chicken pieces braised with onion, bell peppers and tomatoes, served with roasted fingerling potatoes and grilled asparagus

 

Grilled Mahi Mahi

Served with a cioppino broth over Monterrey jack and green chili polenta and stir fried vegetable medley

 

Grilled Hanger Steak

Finished with a garlic herb compound butter and served with roasted fingerling potatoes and stir fried vegetable medley

 

 

 

 

Dessert

 

Choose From:

 

Lemon Meringue Tart

 

Crème Brulee

 

 

 

 

 

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

 

 

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Lunch

Friday

February 27, 2015

 

 

Appetizers

 

Choose From:

 

Corn and Crab Chowder

Fresh roasted corn and lump crab meat simmered in a creamy chowder with potatoes, celery, onion and Artisan hickory smoked bacon

 

French Onion Soup

Hearty rich onion soup prepared with two house made stocks and sherry wine and broiled with Gruyere cheese

 

 

Entrees

 

Choose From:

 

Pan Roasted Salmon

Fresh Organic filet of salmon pan roasted with caper berries, long stem artichokes and lemon. Served with garlic mashed potatoes and fresh vegetables

 

Pasta Amatriciana

Bucatini pasta with a robust tomato sauce, crispy guanciale, and freshly grated Romano cheese. Served with house made meatballs and fresh vegetables

 

Grilled Marinated Pork Chop

Tender cut of pork marinated and flame grilled and served with a mango salsa, garlic mashed potatoes and fresh vegetables

 

Shrimp Risotto

Creamy saffron infused Milanese style risotto with tender gulf shrimp and imported Romano cheese

 

 

  

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: 2015-02-27T14:37:47.255Z