The Hospitality Administration Program at Stephen F. Austin State University is pleased to announce the Spring menus for our Culinary Café. This student run endeavor features cuisine prepared by our Hospitality majors under the direction of Chef Todd Barrios, CEC.
The Culinary Café is open for lunch on Tuesday and Thursday from Noon to 1:00 PM and is located in the College of Education Annex (former Early Childhood Laboratory). Reservations are $10.00 each and must be through our online market place. If you have questions or need additional information please call 936.468.4502 between the hours of 8:00 AM and 5:00 PM Mon-Fri. For parking information please call 936.468.PARK.
Please go to our market place to make your reservations. Seating is limited, so please make your reservations early. Click here to make your reservations. Please bring your order confirmation printout with you to your lunch reservations for verification purposes. If you do not recieve an email confirmation please contact the HMS Office at (936) 468-4502.
The Hospitality Administration program at SFA prepares leaders to enter the diverse field of hospitality. For more information about our program and major please visit: http://www.sfasu.edu/hospitality
Below are the SPRING 2014 Culinary Café dates, themes and menus.
Spring 2014 Menus
- Tuesday - 2/18/2014 Mediterranean (Albanian)
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Baked Tomatoes stuffed with Cous Cous
Mango Pork Stew with Steamed Rice
Tulumba - Drop donuts with Baklava Caramel
- Thursday - 2/27/2014 Country Cooking
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Bacon and Sweet Potato Soup
Spiced Apple Pork with Vegetable Rice Pilaf
Strawberry Shortcake Country-Style with Sweet Cornbread Muffins
- Thursday- 3/6/2014 Creole
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Crab Remoulade Salad
Chicken Bonne Femme with "Red Beans and Rice"
White Chocolate Bread Pudding with Coffee Anglaise
- Tuesday - 3/18/2014 Cajun
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Corn Maque Choux with Blackened Shrimp
Boudin Stuffed Bell Pepper with Angel Hair and Crawfish Etouffee
Rum Cake with Pecan Rum Glaze and Candied Pecans
- Thursday - 3/20/2014 Classique (French)
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Mushroom and Olive Bruschetta
Chicken Fricassee with Tarragon Wine Sauce and Roasted Asparagus and Potato Medley
Caramel Crepes with Fresh Berries
- Tuesday 3/25/2014 Fusion
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Chipotle French Onion Soup
Beef Bourguignon Enchiladas with Root Vegetable Pico de Gallo
Mexican Chocolate Crepes with Raspberry Coulis
- Tuesday- 4/1/2014 Texas BBQ
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Chipotle French Onion Soup
Beef Bourguignon Enchiladas with Root Vegetable Pico de Gallo
Mexican Chocolate Crepes with Raspberry Coulis
- Thursday - 4/3/2014 Latin
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Shrimp Ceviche Salad
Habanero Rum Pork with Black Beans and Coconut Mango Rice
Espresso Tres Leche Cake
- Tuesday - 4/15/2014 Country Cookin'
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Balsamic Feta Salad with Apples and Candied Pecans
Roasted Pork Tenderloin with Blackberry Reduction, Spiced Sweet Potato, Lemon Asparagus
Caramelized Peach Ice Cream with Shortbread Pastry and Strawberry Drizzle
- Thursday- 4/24/2014 Texas BBQ
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Smothered Grilled Tomato with Brisket, Bacon, Jalapenos, and Cheese with a BBQ Drizzle
Roasted Pork Tenderloin on Pepperjack Mashed Potatoes with a Dr. Pepper BBQ
Texas peach Crisp with Maple Ice Cream and Candied Chipotle Pecans
- Tuesday - 4/29/2014 Creole
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Seafood Gumbo
Roasted Pork Tenderloin with Currant & Morel Demi-glace and Lyonnaise Spinach Potatoes
Butter Pecan Bread Pudding with French Vanilla Anglaise and Candied Pecans
- Thursday - 5/1/2014 Fusion (Locally Sourced Ingredients)
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Sustainability Meal - Menu TBD