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 145Fall 2019 Dates of Operation and Menus

Monday Class Lunches

  • Time:   11:45 a.m. – 12:45 p.m.
  • Price:    $12/Person
  • Dates:  September 30, October 7, 14, 21, 28, November 11, 18, 25 

Monday Class Lunch Menu

September 30 - Brunch

  • White Chicken Chili
  • Salad Bar
  • Scrambled Eggs with Bell Peppers and Cheddar Cheese
  • Fresh Buttermilk Biscuits Served with Seasonal Fruit Spreads
  • French Toast with Blueberry Compote and Maple Syrup
  • Sausage Patties and Smoked Bacon
  • Yogurt with Granola and Fresh Berries

October 7

  • Ham & Bean Soup
  • Maryland Style Crab Cakes with House Remoulade Sauce
  • Old Bay Seasoned Potato Chips
  • Sauteed Asparagus Spears
  • Carrot Cake with Cream Cheese Icing

October 14

  • Minestrone Soup
  • Sauteed Chicken Breasts with Rosemary Garlic Mushroom Sauce
  • Whipped Potato with Chive, Cheddar, and Bacon
  • Grilled Vegetable Stack
  • Hot Apple Crisp Ala Mode

October 21

  • Caesar Salad
  • Spaghetti with Meatballs
  • Oven Roasted Brussels Sprouts
  • Warm Cherry Cobbler Ala Mode

October 28

  • Corn Chowder
  • Panko Breaded Haddock Fillet
  • Macaroni & Cheese
  • Creamy Coleslaw
  • Baked Sweet Biscuit with Fresh Macerated Strawberries and Whipped Cream

November 11

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

November 18

  • Hardy Mushroom-Beef & Barley Soup
  • Fresh Poached Salmon Fillet with Béarnaise Sauce
  • Rice Pilaf
  • Steamed Broccoli Spears with Lemon Butter
  • Lemon Sorbet over a Homemade Sugar Cookie Cup and Topped with a Raspberry Sauce

November 25 - Chef's Buffet