The Central Texas College (CTC) Culinary Arts program will host its final Patio Café Cuisine Nights dining experience of the spring semester this Friday, April 25. The menu features a variety of delights from the Deep South. Dinner will be served from 6 – 7:30 p.m. in the culinary dining area of the Student Center (Bldg. 106).
Start the meal with a choice of salads and appetizers. The featured salad is the Cobb salad ($11.50) – a warm, crisp country chicken breast served on a bed of mixed greens with fresh cherry tomatoes, avocado, hard-boiled egg and crumbled blue cheese bits. Diners can opt for the house salad ($3.75 or free with an entrée). The appetizers are hot crawfish dip ($6.50) – a creamy Creole dip sautéed green onions, bell peppers and crawfish served with garlic-flavored crostini; and the cream of broccoli and cheddar soup ($7.50 for a bowl or $2 for a cup with an entrée).
The evening’s entrees are southern-fried catfish ($11.50) – cornmeal breaded catfish deep fat-fried until golden brown and accompanied with a side of tartar sauce; smothered chicken ($10.75) – a five-ounce chicken breast friend and smothered in a creamy mushroom sauce; and pan-roasted pork loin with bourbon sauce ($13.50) – a six-ounce oven-roasted boneless pork loin topped with a bold bourbon sauce. All entrées are served a honey oat roll and a choice of two side dishes. The side dishes are squash casserole, braised mixed greens, roasted potatoes and macaroni and cheese. Additional dish orders are $1.50 each.
For dessert, diners can choose either the sweet potato pie topped with pecans and drizzled with maple syrup ($3.75) or the chocolate hazelnut cake with a decadent cream frosting and topped with ganache ($4.50).
Reservations are required and can be made by calling the CTC Hospitality programs at 254-526-1515 by 10 a.m. on Thursday.