Dining at the
Culinary Arts Center

Open Kitchen Menus

Open Kitchen lunches and dinners will begin again in late October. As always, check below to see the available dates for reservations.

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 lunch!

Reservations are required for all meals. Make your reservation now!

Open Kitchen Luncheons

Luncheons start at 12:00 pm and are $8.00 per person.

February 25 (SOLD OUT) 

  • Vegetable Soup with Cranberry Beans
  • Arugula Citrus Fennel Salad
  • Freshly Baked Bread
  • Meatloaf with Tomato Sauce
  • Roasted New Potatoes
  • Green Beans with Roasted Red Peppers
  • Apple Crisp

April 8 (SOLD OUT)

  • Cream of Tomato with Basil Soup
  • Freshly Baked Bread
  • Tomato and Avocado Salad with Herbed Vinaigrette
  • London Broil
  • Fruit Salsa
  • Mixed Vegetables with Herbs
  • Roasted Garlic Potatoes
  • Cake

April 29  

  • Potato Chowder
  • Cucumber Onion Salad
  • Freshly Baked Bread
  • Trout Meuniere 
  • Faratto with Pecorino Cheese
  • Spinach Timbale
  • Assorted Cake

May 1

  • Tomato and Basil Soup
  • Spinach Salad with Mustard Vinaigrette
  • Freshly Baked Bread
  • Roast Pork with Sage and Apples
  • Braised Red Cabbage
  • Oven Roasted Potatoes
  • Chocolate Mousse

Order-off-the-Menu Days

Arrive any time between 11:30 and 12:30

April 10 and April 15       

Soup Choice:

  • Chicken Tomato Soup
  • Mushroom Barley Soup

Salad Bar:

  • Tossed Greens with Assorted Vegetables
  • Quinoa Salad
  • Carrot Raisin Salad
  • Choice of dressing:  Blue Cheese, Herbed Vinaigrette, Tomato French

Freshly Baked Bread

Entrée Choice:

  • Shrimp Scampi
  • Beef Bourguignon
  • Vegetable Lasagna

Side Dish:

  • Rice Pilaf and Steamed Broccoli


  • Bread pudding

Dinner Menus

Dinners start at 7:00 pm and are $12.00 per person.

March 4

  • Classic Italian Dinner
  • Tomato Bruschetta
  • Rosemary Focaccia
  • Chicken Cacciatore
  • Mix Green Salad withFontina Cheese and Green Apple
  • Polenta With Swiss Chard
  • Italian Roast Coffee and Cannoli

April 8 - Passover Seder Dinner

Kosher-style dinner begins at 6 p.m.; limited seating

  • Seder Plate
  • Olive Plate with Hummus Dip
  • Lemon-Mint Broth with Mixed Vegetables and Syrian Meatballs
  • Grandma Fritzie's Vegetarian Syrian Chili/ Vegetarian Option
  • Braised Lamb Shanks with Saffron Rice and Lubyah (Green Beans in Tomato Sauce)
  • Flourless Pistachio Cookies with Assorted Flavored Sorbet
  • Coffee, Tea, Grape Juiceand Non-Alcoholic Wine

April 9

  • Black Bean Soup
  • Spinach Salad with Connecticut Currant Vinaigrette
  • Freshly Baked Corn Muffins
  • Chili Rubbed Sirloin of Beef
  • Silky Roasted Parsnip and Leek Mash
  • Grilled Onions, Peppers and Mushrooms
  • Butterscotch Pudding

April 16

  • Shrimp Gumbo
  • Black Eyed Pea Salad
  • Buttermilk Biscuits
  • Duo of Chicken
  • Southern Fried Statler Breast and BBQ Pulled Thighs
  • Cheddar Cheese Grits
  • Collard Greens, Fennel Slaw
  • Peach Cobbler

May 7

  • Summer Vegetable and Smoked Tomato Soup
  • Pacific Rim Salad
  • Multi-grain rolls
  • Grilled Salmon with Fruit Salsa 
  • Wheatberries with Pecans and Poblanos
  • Stir-Fried Vegetables
  • Red Wine Poached Pears

Dining FAQs »

Make Your Reservations Today!

Additional Information and Making Reservations

Limit of 8 reservations per person per meal.

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 Feburary 6 at 8:30 am.

For credit card payments, please call 860-512-3648; for cash or check payments, please visit the Bursarís Office, Monday–Thursday, 8:30 a.m.–3:30 p.m.

For additional information, please call 860-512-3648.

Last Update: May 02 2014
For additional information, contact: Jayne Pearson