For reservations call: (724) 925-5925
No reservations accepted before February 8, 2010

Please view menus before making a reservation

Payment accepted - cash or check made payable to WCCC
No Debit or Credit Cards

 

SPRING 2010 SEMESTER DATES OF OPERATION:

MONDAY CLASS LUNCH
Time: 11:45 a.m. – 12:45 p.m.
Price: $10/Person
Dates: 2/22, 3/1, 3/8, 3/15, 3/22, 3/29, 4/5, 4/19, 4/26

TUESDAY CLASS LUNCH
Time: 11:45 a.m. – 12:45 p.m.
Price: $10/Person
Dates: 2/16, 2/23, 3/2, 3/9, 3/16, 3/30, 4/6, 4/13, 4/20, 4/27

WEDNESDAY CLASS LUNCH
Time: 11:45 a.m. – 12:45 p.m.
Price: $10/Person
Dates: 2/17, 2/24, 3/3, 3/10, 3/17, 3/24, 4/7, 4/14, 4/21


THURSDAY CLASS DINNER
Time: 5:30 p.m.
Price: Ala Carte Pricing
Dates: 2/18, 2/25, 3/4, 3/11, 3/18, 3/25, 4/8, 4/15

 

 

 

MONDAY CLASS LUNCHES

February 22, 2010
Cole Slaw
Cod Cake, Macaroni & Cheese and Stewed Tomatoes
Grilled Pineapple with Toasted Coconut Ice Cream

March 1, 2010
Tossed Salad with Balsamic Vinaigrette
Baked Lasagna and Seasoned Fresh Green Beans
Poached Pear with Crème Anglaise

March 8, 2010
Corn Chowder
Roast Beef, Roasted Garlic Mashed Potatoes and Broccolini
Apple Crisp

March 15, 2010
Homemade Wedding Soup Bruchetta
Shrimp Scampi Kebab over Angel Hair Alfredo
Tiramisu

March 22, 2010 - Closed
Spinach Salad with Poppy Seed Raspberry Vinaigrette
Mushroom & Smoked Chicken Stuffed Crepe and Steamed Asparagus
Strawberry Ice Cream and Brownie

March 29, 2010 - Closed 
Mushroom Risotto
Stuffed Pork Chop and Glazed Carrots with Parsnip Puree
Chocolate Mousse

April 5, 2010
Chicken and Snow Peas in a Black Bean Sauce and Steamed Rice
Fruit Napoleons


April 19, 2010
Fried Zucchini
Braised Pork Ribs, Asiago Grits and Mixed Bean Medley
Strawberry Trifle


April 26, 2010 - Closed 
Buffet

 

TUESDAY CLASS LUNCHES

February 16, 2010
Corn Chowder
Grilled Teriyaki Salmon with Cous Cous and Steamed Asparagus
Meringue Shells with Fresh Berries

February 23, 2010
Waldorf Salad
Honey Glazed Ham, Scalloped Potatoes and Green Beans Almandine
Poached Pear with Mascarpone Ice Cream

March 2, 2010 - Closed
Creamy Cole Slaw
Prime Rib, Herb Mashed Potatoes and Parsley Buttered Carrots
Blueberry Cobbler with Vanilla Ice Cream

March 9, 2010
Beet Salad in a Balsamic Vinaigrette
Seared Scallops, Potatoes Anna and Sautéed Spinach
Apple Dumpling with Cinnamon Ice Cream

March 16, 2010
Broccoli Cheese Soup
Smoked Barbeque Ribs, Potato Salad and Braised Cabbage
Assorted Cream Puffs

March 30, 2010
Caesar Salad
Veal Marsala, Risotto Milanese and Vegetable Ribbons
Blackberry Crisp with Vanilla Ice Cream

April 6, 2010
Vegetable Curry with Naan
Tandori Chicken with Basmati Rice
Banana Jubilee

April 13, 2010
Mixed Green Salad with Balsamic Mustard Vinaigrette
Chicken Cordon Bleu Hollandaise and Steamed Asparagus Indian Harvest ® Grain Medley
Baked Apples with Walnuts and Raisins
Caramel Ice Cream

April 20, 2010
Romaine Lettuce with Tomato and Basil in a Red Wine Vinaigrette
Egg Plant Parmesan on Spaghetti Squash
Strawberry Chiffon

April 27, 2010
Buffet

 

 

WEDNESDAY CLASS LUNCHES

February 17, 2010
Minestrone Soup
Fajita Spiced Catfish, Asian Rice and Celery & Carrot Almandine
Orange Chiffon Cake with Orange Butter Icing
Focaccia Bread

February 24, 2010
Baked Potato Soup
Poached Breast of Chicken with Tarragon Sauce, Wild Rice & Cranberry Pilaf and Parsley Buttered Carrots
Apple Crisp with Ginger Caramel Sauce
Soft Rolls

March 3, 2010
Creamy Cole Slaw
Teriyaki Glazed Porkloin with Pineapple Salsa, Toasted Herb Rice and
Marinated Carrots
Baked Caramel Custard
Soft Rolls

March 10, 2010
Crab Wonton with Apricot Sauce
Stir Fried Beef with Broccoli, Fried Rice and Asian Cole Slaw
Custard with Star Fruit
Sesame Rolls

March 17, 2010
Broccoli Cheese Soup
Smoke Roasted Spiced Chicken Breast with Fruit Salsa, Wheatberries and Poblano and Seasoned Fresh Asparagus
Carrot Cake with Cream Cheese Icing
Cheese Straws

March 24, 2010
Spring Mix with Roasted Shallot Vinaigrette
Pan Fried Salmon with Almond Crust with Beurre Blanc, Candied Ginger Carrots and Herbed Orange Rice
Burnt Sugar Cake with Ice Cream Icing
Whole Wheat Biscuits

April 7, 2010
Salad of Frisee, Watercress and Pear with White Wine Vinaigrette
Beef Bourguignonne, Peas, Carrots & Pearl Onions with a Tarragon Butter in a Puff Pastry
Tender Potato Herb Rolls
Apple Crumb Pie

April 14, 2010
Tortilla Soup
Grilled Marinated Pork Tenderloin, Sweet Potato Puree Chipotle Sauce and Calabacitas
Crepe Brulatour with Raspberry Sauce
Jalapeno Cornbread

April 21, 2010 - Buffet - Closed
Fattoush
New England Boiled Dinner
Sautéed Red Snapper with Tomato, Garlic, Parsley & Fluted Mushroom,
Sweet Potato Soufflé with Roasted Almonds and Garlic and Fennel Seed Roasted Vegetables
Bread Pudding with Bourbon Sauce
Dilly Bread

 

 

ALA CARTE DINNER MENU – SPRING 2010

THURSDAY DINNER
SEATING: 5:30 pm

Appetizer:
Soup Du Jour - $3

Entrees:
Filet Mignon with Wilted Spinach and Sweet Potato Hash Cake - $18

Ricotta Cheese Stuffed Chicken - $14

Chef’s Weekly Sauté - $15

Manager’s Special - $16

Desserts:
Manager’s featured dessert - $4

Beverages:
coffee, tea, iced tea - $1
espresso, latte, cappuccino - $2





The following items are included with each entrée:
amuse-bouche - A tiny morsel of food to amuse the mouth, invigorate the palate & whet the appetite
salad - Enjoy the weekly selection prepared tableside from the rolling salad cart
sorbet - A light intermezzo to prepare for the entrée



*Consuming raw or uncooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.


Manager’s Weekly Specials


February 18, 2010 & February 25, 2010
soup: Classic Italian Wedding Soup
salad: Italian Leafy Greens with Italian Dressing
entrée: A Contemporary Trio of Three Italian Favorites: Veal Parmesan, Shrimp Scampi and Chicken Alfredo
Poached Chicken Breast with an Alfredo Ravioli
dessert: Crème Brulee
Price - $16


March 4, 2010 (Closed)  & March 11, 2010
soup: French Onion Soup Gratinee
salad: Mixed Green Salad with Raspberry Vinaigrette
entrée: Fried Breaded Cod wrapped in a Crepe over a Cheddar & Gruyere Cheese Sauce topped with Stewed Tomatoes
dessert: Chocolate Mousse
Price - $16

March 18, 2010 & March 25, 2010
soup: Roasted Garlic Soup with Black Olive Crostini
salad: Cucumber Salad with Dill and Yogurt
entrée: Shrimp Scampi Ravioli with a Garlic Buerre Blanc
dessert: Strawberry Tart with Whipped Cream and Chocolate Drizzle
Price - $16

April 8, 2010
soup: Smokehouse Cheddar Baked Potato Soup
salad: Spinach Salad with Warm Bacon Dressing
entrée: Deconstructed “Gyro”
dessert: Bread Pudding with Sweet Bourbon Sauce
ice cream:
Price - $16

April 15, 2010 - Closed
Tax Day Buffet
Price - $16