Cafe at 145

Cafe At 145

 

RESERVATION SYSTEM INFORMATION

Phone: (724) 925-5925

Include Name, Date, Number in the Party, Phone Number

Reservation policy:  We will gladly accept reservations of six guests or less

 

Lunch Menus will be available on the college website www.wccc.edu – Community Tab

 

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

 

SPRING 2017 SEMESTER DATES OF OPERATION

 

MONDAY CLASS LUNCHES

Time:   11:45 a.m. – 12:45 p.m.

Price:    $12/Person

Dates:   3/6, 3/13, 3/27, 4/10, 4/17, 4/24

 

TUESDAY CLASS LUNCHES

Time:   11:45 a.m. – 12:45 p.m.

Price:    $12/Person

Dates:   3/7, 3/14, 3/21, 3/28, 4/11, 4/18, 4/25

 

WEDNESDAY CLASS DINNERS

Time:   5:30 p.m. or 6:00 p.m. Seating

Price:    Ala Carte Pricing

Dates:   3/8, 3/15, 3/22, 3/29, 4/5, 4/19, 4/26

 

MONDAY CLASS LUNCH MENU

March 6 – California Cuisine

Chevre Goat Cheese, Toasted Walnuts and Baby Greens with Red Wine Vinaigrette

Poached Salmon Fillet with a Warm Béarnaise Sauce

Rice Pilaf garnished with Toasted Pine Nuts and Spinach

Grilled Vegetable Medley

Strawberry Shortcake over Sweet Biscuits

 

March 13 – Midwest Cuisine

Wisconsin Cheddar Cheese and Beer Soup

Chicken Breast Sauté with Mushroom Sauce

Fettuccine with Herbed Butter Sauce

Broccoli Spears

Warm Fudge Brownie A la Mode

 

March 27 – Mid Atlantic Cuisine

Waldorf Salad

Maryland Style Crab Cakes with Roasted Red Pepper Remoulade

Old Bay Chips (family style)

Sautéed Asparagus Spears

New York Cheesecake with Fresh Berries

 

April 10 – New England Cuisine

Lobster Bisque

Roast Stuffed Turkey Breast with Balsamic-Cranberry Sauce

Whipped Spiced Sweet Potatoes

Oven Roasted Brussels Sprouts

Hot Apple Turnover A la Mode with Caramel Sauce & Toasted Walnuts

 

April 17 – Southern Cuisine

Hoppin’ John Salad with a Pecan Vinaigrette

Smoked Pulled Pork Sandwich with Carolina Barbeque Sauce

Baked Cheddar Cheese Grits

Southern Succotash

Warm Peach Cobbler with Hard Sauce

 

April 24 – Chef’s Buffet

 

 

TUESDAY CLASS LUNCH MENU

 

March 7 – New England Cuisine

Lobster Bisque

Roast Stuffed Turkey Breast with Balsamic-Cranberry Sauce

Whipped Spiced Sweet Potatoes

Oven Roasted Brussels Sprouts

Boston Cream Pie

 

March 14 – Mid Atlantic Cuisine

Waldorf Salad

Maryland Style Crab Cakes with Roasted Red Pepper Remoulade

Old Bay Chips (family style)

Sautéed Asparagus Spears

New York Cheesecake with Fresh Berries

 

March 21 – Southern Cuisine

Hoppin’ John Salad with a Pecan Vinaigrette

Smoked Pulled Pork Sandwich with Carolina Barbeque Sauce

Baked Cheddar Cheese Grits

Southern Succotash

Warm Peach Cobbler with Hard Sauce

 

March 28 – Cajun & Creole Cuisine

Crab, Shrimp, and Andouille Gumbo

Blackened Redfish with a Saffron Cream Sauce

Red Beans and Rice

Creole Tomatoes and Collard Greens

Bananas Foster

 

April 11 – Midwest Cuisine

Wisconsin Cheddar Cheese and Beer Soup

Chicken Breast Sauté with Mushroom Sauce

Fettuccine with Herbed Butter Sauce

Broccoli Spears

Warm Fudge Brownie A la Mode

 

April 18 – California Cuisine

Chevre Goat Cheese, Toasted Walnuts and Baby Greens with Red Wine Vinaigrette

Poached Salmon Fillet with a Warm Béarnaise Sauce

Rice Pilaf garnished with Toasted Pine Nuts and Spinach

Grilled Vegetable Medley

Strawberry Shortcake over Sweet Biscuits

 

April 25 – Chef’s Buffet