PATIO CAFE PLANS WESTERN MEAL FOR MAY 3

Public invited to enjoy a Southern-Californian fusion meal prepared by Culinary Arts students 

KILLEEN, TX — The Hospitality Programs department of Central Texas College will host a Western meal at the Patio Cafe on May 3.

The menu is described as "the soulful essence of Southern cuisine with the fresh, coastal flair of California."

The reservation-only event is the final in a series of international dinners offered on selected Friday evenings at the Roy J. Smith Student Center. Meals are prepared by members of the Intermediate Food Preparation class. 

Seatings will be from 5:30-7 p.m., every 15 minutes. 

Reservations are required by calling 254-526-1515 or emailing debra.knudson@ctcd.edu. Call or email to make your reservation by 1 p.m. Thursday. Include the name, time of arrival, and number of people in the party.

The May 3 menu is:

APPETIZER

DUNGENESS DEVILED EGGS   $7  A traditional deviled egg filled with a mixture of succulent crab meat, cream cheese & a hint of spices for a punch of flavor. Topped with chives & a dust of cayenne.

SOUP & SALAD

SOUTHERN COBB SALAD   $12   A Southern twist on a Cobb Salad featuring succulent chicken, sweet corn, blue cheese, crispy bacon, juicy tomatoes, farm-fresh eggs, and crunchy pecans. Served with our homemade sweet onion dressing on the side.

GULF COAST CIOPPINO   $11   Savor the taste of the Gulf Coast with our Cioppino. This seafood stew is a delightful blend of fresh catfish, succulent shrimp, blue crab, and andouille sausage simmered in a rich and savory broth with a medley of aromatic herbs and spices. Served in a homemade bread bowl.

ENTREES

HICKORY SMOKED TRI-TIP ROAST WITH A BOURBON GLAZE*   $20   Enjoy our tender, melt-in-your-mouth tri-tip sirloin. In each slice, you will taste the spicy rub and hickory smoke.  Served medium rare, and topped with a sticky bourbon glaze.

BBQ PULLED PORK FLATBREAD PIZZA  $18   This dish is the perfect combination of Southern BBQ and Italian craftsmanship. A personal-sized hand-made artisan crust generously topped with smoky tomato sauce, tender pulled pork, caramelized red onions, and melted mozzarella. Topped with a drizzle of raspberry chipotle BBQ sauce and broccoli slaw tossed in an apple cider vinaigrette.

SOUTHERN FRIED CARAMEL CHICKEN $19   Each piece of chicken is marinated in a spicy buttermilk, coated in flour & fried golden brown. It is then tossed in an Asian-inspired maple caramel sauce.

VEGETABLE SIDES

MUSHROOM ASPARAGUS CASSEROLE   $3   Tender asparagus spears delicately intertwined with earthy mushrooms, all bathed in a luxuriously creamy sauce. Topped with a golden, crispy cheesy breadcrumb crust.

ROASTED CALIFORNIA VEGGIE AU GRATIN $3   A medley of roasted California vegetables, including cauliflower, broccoli, and carrots baked in a creamy cheese and breadcrumb mixture.

STARCHES

ANIMAL SWEET POTATO FRIES $3   Sweet potato French fries loaded with sweet onions, melted cheese, and zesty sauce.

HIPPY HASH  $3 Butternut squash sautéed with red onion, bell pepper & spinach with aromatic spices.

DESSERTS

PEACH COBBLER TATIN $5   Our twist on the classic French dessert where peaches take center stage. Caramelized peach slices layered over a buttery and flaky biscuit dough. Served with a dollop of whipped cream.

ROASTED APPLE PIE $6  We coat Granny Smith apples in a blend of warm, aromatic spices: cinnamon, nutmeg, and cloves, then roasted. Then they are nestled in a flaky pastry crust and topped with our homemade cinnamon ice cream.