Cafe at 145

Cafe At 145

 

RESERVATION SYSTEM INFORMATION

Phone: (724) 925-5925

Include Name, Date, Number in the Party, Phone Number

Reservation policy:  We will gladly accept reservations of six guests or less

 

Payment accepted - cash or check made payable to WCCC - No Debit or Credit Cards

 

FALL 2018 SEMESTER DATES OF OPERATION/MENUS

MONDAY CLASS LUNCHES 

Time:   11:45 a.m. – 12:45 p.m.

Price:    $12/Person

Dates:   October 22, October 29, March 12, November 12, November 19, November 26 (buffet)

WEDNESDAY CLASS DINNERS

Time:   5:30 p.m. or 6:00 p.m. Seating

Price:    Ala Carte Pricing

Dates: October 3, October 10 (buffet), October 17, October 24, November 14, November 28 (buffet)

 

MONDAY CLASS LUNCH MENU

October 22, 2018

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

October 29, 2018

  • Tossed Salad
  • Herb Baked Chicken with Mushroom Sauce
  • Roasted Red-Skinned Potatoes
  • Sauteed Zucchini & Summer Squash
  • Warm Fudge Brownie a la mode

November 12, 2018

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

November 19, 2018

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

November 26, 2018

  • Chef’s Buffet
  • Chili Con Carne
  • Vegetable Pasta Salad
  • Boneless Stuffed Pork Chop with Pan Gravy
  • Mushroom-Herb Rice Pilaf
  • Grilled Vegetable Medley
  • Assorted Dessert Selections

 

WEDNESDAY CLASS DINNER MENU

October 3, 2018

  • Appetizer: Asian Sampler – Fried pork (or lamb or shrimp) wontons & sushi sampler, served with nappa/bok choy slaw in miso vinaigrette, wasabi and ginger-lime shoyu.
  • Soup: Red Onion-Sherry Soup
  • Choice of Sandwich ($14) or Entrée ($17):
  • Sandwich: Grilled and Smoked Salmon with Crispy Capers & Lemongrass-Dill Aioli – Marinated Atlantic Salmon fillet, thinly shaved smoked salmon, mesclun greens, fresh basil leaves, and lemongrass aioli, crispy capers on warm Artesian flatbread. Served with Asiago Truffle Oil Fries and Broccoli Slaw.
  • Entrée: Chicken Marsala – oyster and shitake mushrooms, glazed pearl onions, braised broccoli rabe, roasted garlic duchess potatoes

October 17, 2018

  • Appetizer: Smoked Mozzarella and Prosciutto – Hand breaded smoked mozzarella wedges, fried and served with shaved prosciutto ham, mustard crema and warm marinara.
  • Soup: Escarole and White Bean Soup
  • Choice of Sandwich ($14) or Entrée ($17):
  • Sandwich: Grilled Lobster and Crab Burger – Lobster and crab mixture with Maryland style seasonings. grilled and topped with radicchio chiffonade, watercress, crispy fried onions, old bay remoulade on brioche bun. Served with Fingerling Chips and Caribbean Slaw.
  • Entrée: Veal Piccata Milanese –lemon-caper sauce, fresh basil leaf & butter spätzle, grilled radicchio & summer squash.

October 24, 2018

  • Appetizer: Black Bean Cakes – Black beans mixed with Southwest seasonings, scallions, and lime with a toasted pecan breading, fried and served with cilantro-mint salad, pico de gallo and Sriracha aioli.
  • Soup: Tomato-Spinach Coulis
  • Choice of Sandwich ($14) or Entrée ($17):
  • Sandwich: Grilled Tuna Steak Sandwich – Tuna steak, baby romaine lettuce, heirloom tomato, red onion, roasted peppers, tapenade spread on focaccia bread. Served with Fried Corn & Flour Tortilla Chips and Asian Napa Cabbage Slaw.
  • Entrée: Seared Filet Medallions – Chanterelle merlot demi, chateau & smashed potatoes, haricots verts.

November 14, 2018

  • Appetizer: Fried Blue Point Oysters – Toasted pistachio & cornmeal breading, crispy corn tortilla strips, pickled carrots, creole remoulade
  • Soup: Potato Leek & Corn Chowder
  • Choice of Sandwich ($14) or Entrée ($17):
  • Sandwich: Char Grilled Veal & Angus Burger – Seasoned 8 oz. burger, apple wood smoked Gouda, thick cut black pepper bacon, crispy fried onions, mixed baby greens, heirloom tomato, house made sweet & spicy barbeque sauce, brioche bun. Served with Fried Potato Wedges and Cranberry-Walnut Slaw.
  • Entrée: Pork Cutlet Chasseur – Sautéed pork cutlet with onion, tomato, white wine, demi-glace, and porcini mushrooms. Wild grain pilaf w/roasted garlic & fine herbs, oven roasted Brussel sprouts w/bacon.

November 28, 2018

  • Chef’s Buffet