Café at 145

We're Serving Up Something Special

Café @ 145 is a mini-restaurant operated by Westmoreland hospitality students and faculty, which is available to students and open to the public.

Lunch and/or dinner is prepared and served by students in the Commissioners Hall dining room on designated weekdays during the fall and spring semesters. Menus are available below. Because seating is limited, reservations are required.

Make Reservations

  • Call 724-925-5925
  • Include name, date, number in the party, phone number
  • We gladly accept reservations of six guests or less
  • Payment: Cash or check made payable to WCCC - No debit or credit cards

Dessert Served at Cafe 145Spring 2019 Dates of Operation and Menus

Monday Class Lunches

  • Time:   11:45 a.m. – 12:45 p.m.
  • Price:    $12/Person
  • Dates:   February 25, March 4, 11, 18, 25, April 1, 15, 22 

Monday Class Lunch Menu

February 25 - Brunch Buffet

  • White Chicken Chili
  • Salad Bar
  • Sausage Gravy & Biscuits
  • Quiche Lorraine
  • Buttermilk Pancakes with Cinnamon Butter and Syrup
  • Yogurt with Berries and Granola

March 4

  • Ham and Bean Soup
  • Maryland Style Crab Cakes with Remoulade Sauce
  • Old Bay Potato Chips
  • Sautéed Asparagus
  • Carrot Cake with Cream Cheese Icing

March 11

  • Minestrone
  • Baked Meatloaf with Beef Gravy
  • Whipped Potatoes
  • Steamed-Buttered Green Beans
  • Hot Apple Crisp a la mode

March 18

  • Caesar Salad with Fresh Croutons
  • Spaghetti with Meatballs & Tomato Sauce
  • Oven Roasted Brussels Sprouts
  • Warm Cherry Cobbler a la mode

March 25

  • Corn Chowder
  • Panko Breaded Haddock Fillets with Tartar Sauce
  • Baked Macaroni and Cheese
  • Creamy Coleslaw
  • Strawberry Shortcake over Sweet Biscuit

April 1

  • Tossed Salad
  • Southern Fried Chicken with Country Gravy
  • Roasted Red-Skinned Potatoes
  • Sautéed Zucchini & Summer Squash
  • Warm Fudge Brownie a la mode

April 15

  • Mushroom-Beef Barley Soup
  • Poached Salmon Fillet with Béarnaise Sauce
  • Rice Pilaf with Spinach Garnish
  • Steamed Broccoli Spears
  • Lemon Sorbet with Sugar Cookie

April 22 - Chef's Buffet