Dining at the Culinary Arts Center

Open Kitchen Menus and Classical Gourmet Dinner

Our culinary students are cooking, and the kitchen's open to the public! Join us at the MCC Culinary Arts Center for 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 meal!

Reservations for Open Kitchen Meals

Reservations are required for all meals.  The Bursar’s office will begin taking reservations Wednesday, February 8 at 8:00 a.m. We are offering several opportunities to dine with us!

Additional information appears at the bottom of the page after the menus.

Annual “Grazing Day”,  all-you-can-eat buffet,  May 2, 12 Noon

Please see the menus and dates below:

Open Kitchen Meal Reservation Information »


Dining FAQs »


Open Kitchen Luncheons

Luncheons begin at 12:00 p.m. and are $8 per person

April 20

Mushroom Barley Soup
Freshly Baked Bread
Garden Salad
Acorn Squash Stuffed with Portobello Mushroom, Sage and Onion
Rice Pilaf
Zucchini Sauté Provençale
Dessert

April 18

Special “Choice Of” Lunch Seatings
11:45 p.m. to 12:45 p.m., $8 per person.
Please give your arrival time when reserving

Soup Choices:   Manhattan Clam Chowder, Mushroom Barley
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 Choices: Beef Stew in a Bread Bowl with Steamed Broccoli, Vegetable Lasagna, Shrimp Scampi
Rice Pilaf/ Steamed Broccoli
Dessert Assortment

Open Kitchen Dinners

Dinners begin at 7:00 p.m. and are $12 per person.

Feburary 21

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
Dessert

April 11

Minestrone Soup
Fresh Bread
Tomato and Avocado Salad with Herbed Vinaigrette
London Broil
Mixed Vegetables with Herbs
Oven-Roasted Potatoes
Dessert

April 18

Mushroom Barley Soup
Freshly Baked Bread
Garden Salad
Acorn Squash Stuffed with Portobello Mushroom, Sage and Onion
Rice Pilaf
Zucchini Sauté Provençale
Dessert


Make Your Reservations Today!

Additional Information

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.

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.