Woodlands @ Central

The students in the Hospitality Management and Culinary Arts Program operate a small on-campus restaurant in a lab setting to enhance their skills. This restaurant is called Woodlands @Central and is located on the first floor of the Platte building. We are open to the public on Tuesdays and Thursdays throughout the school year.

We accept cash, check, credit and debit card (Except American Express), or your Woodlands Gift card in the Dining Room. Employees of Central Community College receive a 10% discount, just remember to tell the server/cashier that you are an employee.

 

Menu

Tuesdays and Thursdays
11:30 a.m. – 12:30 p.m.

February 23, 28
March 2, 14,16, 23, 28, 30
April 4, 6, 18

Remember the menu is subject to change. Woodlands @ Central 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 @ Central is open when the students are in session. 

Please notify server or any known allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

February 23

Salad of the Day

Chicken Salad over Mixed Greens

Soup du Jour

Pumkin Soup
Smoked Chicken Chowder

Sandwich and Featured Side

Gyro Sandwhich with Potato Chips

Entree Feature

Chicken Cordon Bleu with Beurre Blanc Sauce and Italian Green Beans

Poached Salmon with Herb Cream Sauce and Springtime Rice

Pecan Mustard Pork Chops with Smoked Mashed Potatoes

February 28

Salad of the Day

Smoked Caesar Salad

Soup du Jour

Smoked Chicken Chowder
Sausage Tortellini Soup

Sandwich and Featured Side

Reuben with Tortellini Salad

Entree Feature

Chicken Cordon Bleu with Beurre Blanc Sauce and Italian Green Beans

Poached Salmon with Herb Cream Sauce and Springtime Rice

Pecan Mustard Pork Chops with Smoked Mashed Potatoes

March 2

Salad of the Day

Cranberry Walnut Spinach

Soup du Jour

Sausage Tortellini Soup
Pumkin Soup

Sandwich and Featured Side

Turkey Club with Fries

Entree Feature

Chicken Cordon Bleu with Beurre Blanc Sauce and Italian Green Beans

Poached Salmon with Herb Cream Sauce and Springtime Rice

Pecan Mustard Pork Chops with Smoked Mashed Potatoes

March 14

Culinary Finals

The students create and prepare a dish entirely on their own to test their knowledge on subject/project. 

*Menu will be posted that day*

Entree Feature

Beef Fajitas

Cast-Iron Mac N Cheese

March 16

St. Patricks Day Buffet

Irish Salad

Rosemary Carrot Soup
Lamb Stew

Corned Beef and Cabbage

Shepard's Pie

Irish Soda Bread
Guiness Cake with Baileys Frosting

March 23

Salad of the Day

Crandberry Walnut Spinach Salad
Chicken Salad over Mixed Greens

Soup du Jour

Smoked Chicken Chowder
Sausage Tortellini

Sandwich and Featured Side

Reuben with Tortellini Salad

Entree Feature

Ricotta Lasagna

Meatloaf in Sour Cream Pastry with Espagnole and Roasted Asparagus

Panko Shrimp with Orange Chipolte Hollandaise and Garlic Mashed Potatoes

March 28

Salad of the Day

Smoked Caesar Salad
Cranberry Walnut Spinach Salad

Soup du Jour

Sausage Tortellini

Sandwich and Featured Side

Gyro Sandwich with Potato Chips

Entree Feature

Ricotta Lasagna

Meatloaf in Sour Cream Pastry with Espagnole and Roasted Asparagus

Panko Shrimp with Orange Chipolte Hollandaise and Garlic Mashed Potatoes

March 30

Culinary Finals

The students create and prepare a dish entirely on their own to test their knowledge on subject/project. 

*Menu will be posted that day*

Entree Feature

Beef Fajitas

Cast-Iron Mac N Cheese

April 4

Salad of the Day

Chicken Salad over Mixed Greens

Soup du Jour

Smoked Chicken Chowder

Sandwich and Featured Side

Gyro Sandwich with Potato Chips
Reuben with Tortellini Salad

Entree Feature

Ricotta Lasagna

Meatloaf in Sour Cream Pastry with Espagnole and Roasted Asparagus

Panko Shrimp with Orange Chipolte Hollandaise and Garlic Mashed Potatoes

April 6

Salad of the Day

Smoked Caesar Salad

Soup du Jour

Sausage Tortellini

Sandwich and Featured Side

Gyro Sandwich with Potato Chips
Turkey Club with Fries

Entree Feature

Baja Pork Tacos

Jambalaya

Cheese Enchiladas

April 18

Culinary Finals

The students create and prepare a dish entirely on their own to test their knowledge on subject/project. 

*Menu will be posted that day*

Entree Feature

Beef Fajitas

Cast-Iron Mac N Cheese