Stephen F. Austin State University

Culinary Cafe

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.

Please bring your order confirmation printout with you to your lunch reservations for verification purposes. If you do not receive 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:

Below are the SPRING 2015Culinary Café dates and themes.

Spring 2015 Themes

Tuesday - March 3 - Cajun
Thursday - February 26 - Country Cookin'

"BLT" Salad with Goat Cheese and Balsamic Vinaigrette

"Chicken Pot Pie" - Homemade Buttermilk Biscuit with Seared Chicken Breast and "Pot Pie" Vegetables

Blueberry Cheesecake Ice Cream with Candied Pecans

Tuesday - March 3 - Cajun

Shrimp and Artichoke Bisque

Blackened Catfish with Fire-roasted Tomato Cream Sauce and Smothered Okra and Tomato Rice

Triple Chocolate Bread Pudding

Thursday- March 5 - Fusion

Island Caprese Salad with Mango Vinaigrette

Jerked Chicken Breast with Herbed Rice and Sun-dried Tomato Citrus Glaze

Jamaican Tiramisu - made with rum cake, almond mousse, and toasted coconut

Tuesday - March 10 - Texas Fusion

Texas Fiesta Salad - Cilantro Lime Dressing, Roasted Corn, Avocado, Pepper Bacon, Feta, and Cornbread Croutons

Pulled Pork Enchiladas with BBQ Salsa, Mango Jalapeno Slaw, and Spicy Rice

Cream Cheese Ice Cream with Marinated Strawberries and Cinnamon

Thursday - March 12 - Creole

Spinach and Tomato Salad with Lemon Artichoke Vinaigrette

Roasted Pork Tenderloin with Sweet Potato Grits and Andouille Cream Sauce

Coffee Crème Brulee Bread Pudding

Tuesday March 24 - Latin

Roasted Corn, Mushroom, and Kale Soup

Roasted Pork Tenderloin with Butternut Squash Cream Sauce, Mango Salsa, and Cilantro Lime Rice

Caramel Banana Ice Cream with Cinnamon Cookie and Caramel Drizzle

Thursday -March 26 - Texas BBQ

Spinach Salad with Smoke-roasted Corn, Honey Glazed Pecans, Plum Tomatoes, and Blue Cheese Dressing

Roasted Pork Tenderloin with Chipotle Peach BBQ and Sweet Potato Hash Browns

S'mores Sundae

Thursday - April 9 - Mediterranean

Greek Pastry - stuffed with artichokes, olives, sun-dried tomatoes, Feta, and garlic - with a Parmesan Cream

Herb -crusted Chicken Breast over Greek Spinach Risotto with Roasted Red Pepper Cream Sauce

Baklava Parfait

Tuesday - Apr 14 - Country Cookin'

Green Bean and Avocado Salad with Poppyseed Lime Vinaigrette

Cheddar Pretzel Bacon Stuffed Chicken with Maple Mustard Glaze and Roasted Pepper Mac & Cheese

Pecan Cobbler with Apple Cinnamon Ice Cream

Tuesday - April 21 - Creole

Seafood Rockefeller Soup

Chicken Saint-Pierre with Asparagus Rice Pilaf

Bananas Foster Bread Pudding with Vanilla Bean Ice Cream and Rum Sauce

Thursday - April 30 - Asian

Vietnamese Shrimp Salad with Crispy Edamame and Sesame Soy Vinaigrette

Blackberry Hoisin Ginger Pork Tenderloin with Lime Jasmine Rice and Jicama Daikon Slaw

Lime-Coconut Crème Caramel

Tuesday- May 5 - Texas BBQ

BBQ Surf-n-Turf: Smoked Shrimp and Pork Belly with Corn Avocado Salsa and Smoked Paprika Aioli

Smoked Brisket with Cowboy Beans, Cornbread Pudding, and Mango BBQ

Blackberry Ice Cream with White Chocolate Macadamia Nut Cookie

Thursday - May 7 - Cajun

Cajun Catfish Cakes Remoulade

Blackened Chicken Breast over Boudin Rice with Crawfish Cream

Pecan praline Ice cream with Cayenne Caramel