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Dining at the Culinary Arts Center

Open Kitchen Menus

Our culinary students are cooking, and the kitchen's open to the public! Join us at the MCC Culinary Arts Center for Open Kitchen luncheons and dinners featuring a full-course menu of tantalizing, classic dishes. While our student "chefs-in-training" will wow you with their culinary skills, our wait staff of culinary arts and hospitality students will provide you with superior table service. We invite you to join our students as they learn and you enjoy a relaxing and delicious lunch!

Reservations

Reservations are required for all meals. Reservation information appears after the menus (below).

Make your reservation now! »


Open Kitchen Luncheons

Luncheons start at 12:00 p.m. and are $8.00 per person.

February 24

  • Potato leek soup
  • Arugula Citrus Fennel salad
  • Freshly baked Bread
  • Meatloaf with tomato sauce
  • Hungarian Potatoes, Roasted Winter Vegetables
  • Mousse and Cookies

March 31

  • Puree of Spring Vegetable Soup
  • Roasted Beet Salad with Gorgonzola
  • Freshly Baked Bread
  • Sautéed Boneless Breast of Chicken with Mushroom Sauce
  • Glazed Root Vegetables, Rice Pilaf
  • Apple Crisp

April 7

  • Vegetable Soup
  • Spinach Salad, Vinaigrette dressing
  • Freshly baked Bread
  • Blanquette of lamb on Pappardelle, Brussels sprouts
  • Bread Pudding

April 9

  • Cream of Broccoli Soup
  • Freshly Baked Bread
  • Spinach Salad with Cooked Salad Dressing
  • Roast Brined Pork Loin with Date and Gorgonzola Stuffing
  • Braised Red Cabbage, Mashed Potatoes
  • Assorted Pie

April 14

  • Puree of spring vegetables
  • Pear Salad
  • Freshly baked Bread
  • Trout Meuniere
  • Faratto with pecorino cheese, Creamed Spinach
  • Assorted Cake

April 21: Lunch — arrive anytime between 11:30 a.m. and 1:00 p.m.

  • Soup Choice
    • Manhattan clam chowder
    • Mushroom Barley Soup
  • Salad Bar
    • Tossed Greens with assorted vegetables
    • Quinoa salad, Carrot Raisin Salad
    • Choice of three dressings: Ranch, Oriental Vinaigrette, Tomato French
  • Freshly baked Bread
  • Entrée Choice
    • Beef Stew in a bread bowl with Steamed Broccoli
    • Vegetable Lasagna
    • Shrimp Scampi, Rice Pilaf/ Steamed Broccoli
  • Dessert Assortment

April 22: Dinner — arrive anytime between 6:30 and 7:30 p.m.

  • Soup Choice
    • Manhattan clam chowder
    • Mushroom Barley Soup
  • Salad Bar
    • Tossed Greens with assorted vegetables
    • Quinoa salad, Carrot Raisin Salad
    • Choice of three dressings: Ranch, Oriental Vinaigrette, Tomato French
  • Freshly Baked Bread
  • Entrée Choice
    • Beef Stew in a bread bowl with Steamed Broccoli
    • Vegetable Lasagna
    • Shrimp Scampi, Rice Pilaf/ Steamed Broccoli
  • Dessert Assortment

Dining FAQs »

Make Your Reservations Today!

Additional Information and Making Reservations

Menus are subject to change.

Reservations must be paid in full at least two weeks in advance of the meal; payment is required at the time of the reservation. Sales begin on September 16 at 8:30 a.m.

For credit card payments, please call 860-512-3648; for cash or check payments, please visit the Bursar’s Office, Monday–Thursday, 8:30 a.m.–3:30 p.m.

For additional information, please call 860-512-3648.