All DCCCD colleges will be closed on Thursday, November 27 through Sunday, November 30. Colleges will reopen on Monday, December 1.

Food & Hospitality »

Food Service Menu


WELCOME TO THE FOOD & HOSPITALITY INSTITUTE!


We appreciate your support and relish the opportunity to hone our developing culinary skills! We hope to see you there!

Dining Room, Room C100

Access the dining room from the Market St. entrance.
Cost is still very affordable at $12.00 and reservations are required!

Tickets go on sale at 9:00 AM Friday mornings.

To make a reservation, call 214-860-2217. Once your reservation is made,
you may call 214-860-2048 to pay by credit card.
 
Seating for dinner is 5:30 PM– 5:45PM
Seating for lunch is from 11:30 AM - 11:45 AM.


IN FALL 2014 we present:

International Cuisine Dinner on Tuesdays beginning September 9th

Get your passport for a trip around the world with cuisine from distant countries!

View Dinner Themes

American Regional Cuisine Lunch on Thursdays beginning September 11th

Get your ticket for travel across America and sample the treasures of regional cuisine in our great country!

View Lunch Themes


There is no meal service on Thursday, November 27.
 

 
French Cuisine Dinner
November 25, 2014
 
Hors D’œuvres – Choice of:
Tossed Salad with Marinated Goat Cheese with an Herb Dressing
OR
French Onion Soup
with Gruyere and Toasted French Bread
 
Entrée – Choice of:
Steak Diane
with Asparagus and Garlic Mashed Potatoes
OR
Coq Au Vin, Red Wine Braised Chicken
with Egg Noodles and Haricot Vert
OR
 Sun-dried Tomato Crepes
with Ratatouille Filling
 
Dessert – Choice of:
Lemon-Raspberry Tartlets
OR
Cherries Jubiliee
 
Pain:
Buttermilk Cranberry Scones
Baguettes
Brioche Cupcakes
 
Boisson:
Water, Iced Tea, Hot Tea, Coffee
 
Please Bring Your Own Wine or Beer
 
Deep South Lunch
December 4, 2014
 
Starters - Choice of:
Cornbread and Buttermilk Soup topped with Corn Silks & Green Onions
OR
Iceberg Lettuce with Bleu Cheese, Country Bacon, Peanut Brittle & White Peach Balsamic Vinaigrette
 
Main Course:
Roasted Pork Tenderloin
With:
Fig Bourbon Sauce.
Served with:
Mustard Greens & Hoppin' John
 
Dessert - Choice of:
Whiskey Cake  with Pecan Cream Sauce
 OR
Spiced Peaches  with a Raspberry Garnish
 
Freshly Baked Breads:
Cheddar Herb Biscuits, Honey Wheat Rolls & Bacon Onion Corn Muffins