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: http://www.sfasu.edu/hospitality
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
- 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
- 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