Woodlands Dining Room

Tuesdays & Thursdays

12:00PM – 12:30PM

Remember the menu is subject to change. Woodlands Dining Room operates as a customer-focused classroom providing our students an opportunity to refine their culinary, bakery, service and management skills. Because this is a class, Woodlands Dining Room is open when the students are in session. Rotational menus are offered.

On Thursday, February 8, March 8 and April 5, students are working on Culinary Final projects. The students pick recipes at the beginning of the semester and prepare the dishes entirely on their own while adding their own spin to the dish. Menus for those dates will be posted once the semester begins.

Rotation 1 Menu

Woodlands Dining Room - Rotation 1 Entrees

Braised Short Rib with Buttered Noodles and Glazed Carrots
beef short ribs, homemade and hand cut buttered noodles, carrots and honey

Fried Chicken Thigh with Mashed Purple Potatoes and Pickled Green Beans
chicken thighs, purple potatoes, green beans and mustard seed

Cod with Potatoes, Chorizo and Kale
cod, potatoes, chorizo, kale, tomatoes and white wine 

JANUARY 23

Hot and Sour Soup
chicken stock, ginger, tofu, pork,  and mushrooms

Carrot, Apple and Ginger Soup chicken stock, carrots, apple, ginger and curry

Taco Salad
ground beef, romaine lettuce, ranch, salsa

Turkey Bacon Club with Potato Skins
white bread, turkey, bacon, tomatoes, lettuce

FEBRUARY 1

Smoked Chicken Chowder 
chicken stock, cream, smoked chicken and bacon

French Onion Soup 
beef stock, caramelized onions, white wine and thyme

Buffalo Chicken Salad lettuce, buffalo chicken, vinaigrette dressing, ranch

Hot Turkey Sandwich with Mashed Potatoes & Gravy
white bread, mashed potatoes, turkey and gravy

JANUARY 25

Mushroom and Wild Rice Soup
beef stock, cream, mushrooms, wild rice

Sausage Tortellini Soup 
beef stock, tomatoes, sausage, cheese tortellini

Smoked Chicken Salad over Mixed Greens 
lettuce, raspberry vinaigrette and smoked chicken salad

Chicken Caesar Wrap with Ramen Salad 
garlic and herb wrap, chicken and caesar dressing

FEBRUARY 6

Taco Soup 
ground beef, tomato, kidney beans, onion

Chicken and Sausage Gumbo chicken, andouille sausage, chicken stock and rice

Cobb Salad 
lettuce, turkey, bacon, tomatoes, cheese and ranch

B.L.T. Sandwich with Baked Beans
texas toast, bacon, lettuce, tomatoes and mayonnaise

JANUARY 30

Smoked Tomato Soup 
smoked tomatoes, red onion and chicken stock

Beer Cheese Soup 
chicken stock, beer, bacon, cheddar cheese

Vegetable Salad with Garlic Dressing
arugula, cucumber, radishes and yellow bell pepper

Reuben Sandwich with Potato Chips
marble bread, corned beef, sauerkraut and swiss

FEBRUARY 8

On this date, students are working on Culinary Final projects. The students pick recipes at the beginning of the semester and prepare the dishes entirely on their own while adding their own spin to the dish. Menus for those dates will be posted once the semester begins.