The Southwest Tech Culinary program students are now taking reservations for the fall semester Friday Fine Dining and Thursday Buffet lunches, prepared and served by SWTC culinary arts students. All meals are open to the public and will be served in the Culinary Dining Room (room 345). Reservations can be made by contacting Karen Bast at 608.822.2424.

Fine Dining

Accepted reservation times are:11:30 AM, 11:45 AM, 12:00 PM. Fine dining cost is $20.00 per person. Payment will be collected by students on the day of the service. Reservations are limited and fill fast so don’t delay. Should you not be able to use your reservation, please cancel ASAP so that others on our waiting list may attend.

We are excited to give you the opportunity to be a part of our initiative for student success and program advancement. All gratuities received through your generous support will be used to fund scholarships for the next generation of chefs and culinary professionals.

Friday, February 10th

  • Salmon and Potato Chowder
  • Japanese Style Cucumber Salad
  • Tomato and Olive Crostini
  • Grilled Chicken Breasts w/ Red Pepper and Basil Butter
  • Duchesse Potatoes
  • Batonnet of Fennel Gratin
    • OR
  • Tournedos Bearnaise
  • Parisienne Potatoes
  • Fried Eggplant Marinara
  • Italian Bread
  • Ice Cream Puffs – Tableside
  • Assorted Cheese and Fruit

Friday, February 24th

  • Beef Consomme Julienne
  • Tomato and Asparagus Salad w/ Fresh Mozzarella
  • Crab Stuffed Wontons w/ Apricot Sauce
  • Roast Cornish Hen w/ Pan Gravy
  • Maple Glazed Sweet Potatoes
  • Broccoli Florets Alfredo
    • OR
  • Veal Schnitzel Cordon Bleu
  • Pan Fried Spaetzle w/ Herb butter
  • Grilled Beets w/ Smoked Cashews
  • Butterflake Rolls
  • Bananas Foster – Tableside
  • Assorted Cheese and Fruit

Friday, March 3rd

  • Mulligatawny Soup
  • Caesar Salad - Tableside
  • Lobster Thermidor En Croute
  • Smoked Pork Tenderloin w/ Apple Raspberry Glaze
  • Dauphine Potatoes
  • Grilled Asparagus w/ Shitake Mushrooms
    • OR
  • Beef Wellington w/ Red Wine Sauce
  • Fettuccine w/ Basil and Pine Nut Pesto
  • Braised Leeks w/ Ginger Vinaigrette
  • Assorted Dinner Rolls
  • Napoleon Slices
  • Assorted Cheese and Fruit

Friday, March 24th

  • Shrimp Bisque
  • Chicory and Apple Salad w/ Crumbled Bleu Cheese
  • Guacamole Mazatlan
  • Roast Duck w/ Citrus Barbecue Sauce
  • Wild Rice Pilaf w/ Portabella
  • Butternut Squash and Carrot Puree
    • OR
  • Braised Beef Short Ribs w/ Cabernet Sauce
  • Grilled Polenta w/ Fresh Zucchini Salsa
  • Sauteed Spinach w/ Roasted Hazelnuts
  • Croissant Rolls
  • Crème Brulee – Tableside
  • Assorted Cheese and Fruit

Friday, April 7th

  • Forest Mushroom and Veal Soup
  • Wilted Spinach and Bacon Salad
  • Chicken Crepes Florentine
  • Roast Rack of Lamb Jue Lie
  • Angel Hair Pasta w/ Rosemary and Parmesan
  • Braised Celery w/ Fresh Herbs
    • OR
  • Poached Salmon w/ White Wine Buerre Blanc
  • Brown Rice w/ Spiced Pecans
  • Creamed Peas and Carrots Polanaise
  • Croissant Rolls
  • Cherries Jubilee – Tableside
  • Assorted Cheese and Fruit

Friday, April 21st

  • Navy Bean, Sausage and Kale Soup
  • Mesclun Salad w/ Mustard Vinaigrette
  • Asparagus and Cheese Frittata
  • Stuffed Sole w/ Champagne Sauce
  • Indian Style Couscous
  • Vegetable Strudel
    • OR
  • Braised Pork Loin w/ Roasted Garlic Demi-Glaze
  • Potato and Cheese Gnocchi
  • Spring Vegetable Tart
  • Croissant Rolls
  • Strawberry Schaum Torte – Tableside
  • Assorted Cheese and Fruit

Menu items are subject to change depending on ingredient availability

Buffet Style Service

Casual buffet style dining is offered by 1st year culinary students. Seating times are 11:30am, 11:45am, noon, and 12:15pm with approximate dining time of 30 to 45 minutes. Buffet dining cost is $13.00 per person

Thursday, February 2nd

  • Pureed Split Pea W/ Ham Soup
  • Broasted Chicken
  • Country Meatloaf w/ Gravy
  • Corn and Pepper Sauté
  • Oven Browned Potatoes
  • Sour Cream Coffee Cake
  • Pumpkin Pie

Thursday, February 9th

  • Tossed Green Salad
  • Smoked Sausage w/ Peppers and Onions
  • Roast Turkey w/ Gravy
  • Sage Dressing
  • Homemade Mashed Potatoes
  • Green Bean Casserole
  • Cream Puffs
  • Banana Caramel Cake

Thursday, February 23rd

  • Mixed Vegetable Salad
  • Stuffed Chicken Legs
  • Roast Pork Loin w/ Gravy
  • Wild Rice Pilaf
  • Broccoli w/ Cashews
  • Strawberry Cream Cake
  • Brownie Delight

Thursday, March 30th

  • Minestrone Soup
  • Broasted Chicken
  • Beef Pot Roast w/ Gravy
  • Pan Fried Potatoes
  • Roasted Vegetable Medley
  • Cherry Turnovers
  • Chocolate Cream Cheesecake Parfaits

Thursday, April 6th

  • Mixed Vegetable Salad
  • Crunchy Herb Baked Chicken
  • Beef Stew
  • Roasted Fingerling Potatoes
  • Cheesy Cauliflower
  • Black Forest Torte
  • Lemon Meringue Pie

Thursday, April 20th

  • Bavarian Lentil Soup
  • Turkey Tetrazzini
  • Grilled BBQ Pork Ribs
  • Curried Rice Pilaf
  • Maple Glazed Carrots
  • Blackberry Angel Food Cake
  • Turtle Cheesecake

Thursday, April 27th - Spring Fling Buffet

Menu will feature, but is not limited to the following items:

  • Chef's Choice Soup and Salad
  • Hungarian Goulash
  • Chicken Enchiladas
  • Herbed Pasta
  • Italian Sausage w/ Peppers
  • Assorted Vegetables
  • Choice of Desserts

Menu items are subject to change depending on ingredient availability