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 meal!

Reservations

Reservations are required for all meals.

Make your reservation now! »

Additional information appears at the bottom of the page after the lunch and dinner menus.


Open Kitchen Luncheons

Luncheons begin at 12:00 p.m. and are $8.00 per person.

March 31 ** SOLD OUT **

  • Puree of Spring Vegetable Soup
  • Roasted Beet Salad with Gorgonzola
  • Freshly Baked Bread
  • Sautéed Boneless Breast of Chicken with Mushroom Sauce
  • Rice Pilaf and Glazed Root Vegetables
  • Apple Crisp

April 7

  • Vegetable Soup
  • Spinach Salad with Vinaigrette Dressing
  • Freshly Baked Bread
  • Blanquette of Lamb on Pappardelle
  • Roasted Winter Vegetables
  • Bread Pudding

April 9 ** SOLD OUT **

  • Cream of Broccoli Soup
  • Freshly Baked Bread
  • Spinach Salad with Cooked Salad Dressing
  • Roast Brined Pork Loin with Date and Gorgonzola Stuffing
  • Mashed Potatoes and Braised Red Cabbage
  • Assorted Pies

April 14

  • Puree of Spring Vegetables
  • Pear Salad
  • Freshly Baked Bread
  • Trout Meuniere
  • Farrotto with Pecorino Cheese and Brussels Sprouts
  • Assorted Cakes

April 21 ** SOLD OUT **

Arrive anytime between 11:30 a.m. and 1:00 p.m.

  • Soup
    • Manhattan Clam Chowder
    • Mushroom Barley Soup
  •  Salad Bar
    • Tossed Greens with Assorted Vegetables
    • Quinoa Salad
    • Carrot Raisin Salad
    • Choice of Three Dressings:  Oriental Vinaigrette, Ranch and Tomato French
  • Freshly Baked Bread
  • Entrée Choice
    • Beef Stew in a Bread Bowl and Steamed Broccoli
    • Vegetable Lasagna
    • Shrimp Scampi with Rice Pilaf and Steamed Broccoli
  • Assorted Desserts

Open Kitchen Dinners

March 31: Seder-style Dinner
Arrive at 6:00 p.m.
$12.00 per person

  • Baba Ghanouj with Moroccan Olives
  • Lamb Tagine with Chickpeas
  • Vegetarian Option: Chickpeas in an Acorn Squash Bowl
  • Chocolate Decadence with a Dried Fruit Compote

April 22 ** SOLD OUT **
Arrive anytime between 6:30 and 7:30 p.m.
$12.00 per person

  • Soup Choice
    • Manhattan Clam Chowder
    • Mushroom Barley Soup
  • Salad Bar
    • Tossed Greens with Assorted Vegetables
    • Quinoa Salad
    • Carrot Raisin Salad
    • Choice of Three Dressings: Oriental Vinaigrette, Ranch and Tomato French
  • Freshly Baked Bread
  • Entrée Choice
    • Beef Stew in a Bread bowl and Steamed Broccoli
    • Vegetable Lasagna
    • Shrimp Scampi with Rice Pilaf and Steamed Broccoli
  • Assorted Desserts

Dining FAQs »

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. Sales begin on February 17 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.