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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.

September 30: Octoberfest
( *** SOLD OUT! *** )

  • Soft Style Pretzel Bite
  • German Potato Salad
  • “PBR” Beer Bratwurst
  • Pork Loin with a Lemon Sauce
  • Sweet & Sour Green Beans
  • Homemade Spetzle
  • Apple Strusel with Ice Cream

October 3
( *** SOLD OUT! *** )

  • French Onion Soup Gratineé
  • Quinoa Salad with Peppers
  • Freshly Baked Bread
  • Roasted Chicken with Natural Gravy
  • Garlic Mashed Potatoes
  • Glazed Root Vegetables
  • Poached Pears

October 17
( *** SOLD OUT! *** )

  • Mushroom Barley Soup
  • Freshly Baked Bread
  • Garden Salad with Balsamic Vinaigrette
  • Pan-Smoked Salmon Fillet
  • Bulgur Pilaf
  • Roasted Fall Vegetables
  • Devil’s Food Cake with Buttercream Frosting

October 24
( *** SOLD OUT! *** )

  • Butternut Squash Soup with Caramelized Apples
  • Freshly Baked Bread
  • Spinach Salad with Mustard Vinaigrette
  • London Broil with Mushroom Gravy
  • Mixed Vegetables with Herbs
  • Roasted Red Potatoes
  • Carrot Nut Cake

October 30
( *** SOLD OUT! *** )

  • Butternut Squash Soup with Caramelized Apples
  • Fresh Bread
  • Roasted Beet Salad with Gorgonzola
  • Grilled Chicken with Garlic and Ginger
  • Glazed Root Vegetables
  • Rice Pilaf
  • Chocolate Mousse

November 14
( *** SOLD OUT! *** )

  • Manhattan Clam Chowder
  • Freshly Baked Bread
  • Roasted Beet Salad with Gorgonzola
  • Baked Cod Filet Portugaise
  • Zucchini Sauté Provençale
  • Roasted Potatoes
  • Pumpkin Pie

November 20
( *** SOLD OUT! *** )

  • Shrimp Bisque
  • Quinoa Salad with Bell Peppers
  • Freshly Baked Bread
  • Baked Cod with Tomatoes and Mushrooms
  • Mashed Potatoes with Carrots
  • Brown Sugar Spice Cake

December 9
( *** SOLD OUT! *** )

  • Minestrone Soup
  • Mixed Green Salad
  • Freshly Baked Bread
  • Veal Parmigiana with Spaghetti and Tomato Sauce
  • Yellow Squash and Zucchini Sauté
  • Devil’s Food Cake with Buttercream Frosting

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.