Central Texas College will host a curbside “Patio Café Cuisine Nights” dinner on Friday, featuring a variety of traditional American comfort food.
Dinner will be available from 5 p.m. to 6:30 p.m. via curbside pickup only, according to a press release.
“Diners can call now throughout the dinner day to place their orders and arrange a pick-up time, as food will be delivered to their vehicles upon arrival at the CTC Student Center,” the spokesperson said. CTC, Bruce Vasbinder.
Dinner will be prepared by CTC Executive Chef Steve Courchesne and CTC Sous Chef Tamina Hunter.
The Patio Café menu offers a starter and a soup. The appetizer is Spinach and Artichoke Dip ($8) – spinach and artichokes baked with herbs, Parmesan and cream cheese and served with homemade tortilla chips for dipping. The soup is a creamy tomato soup ($6 for a bowl or $3.50 for a cup with entree) – a blend of tomatoes, cream, garlic and herbs served with homemade croutons.
The star salad is the Grilled Chicken Cobb Salad ($12) – marinated grilled chicken breast on a bed of romaine lettuce with crispy bacon, hard-boiled eggs, tomatoes, onions, avocado and shredded cheese. A house salad is also available ($3.50) – a mix of fresh lettuce, carrots, cherry tomatoes, cheese, cucumbers, bacon bits and croutons served with a choice of dressing.
Entrees are Chicken Fried Steak ($17) – tender seared cube steaks with a crisp, golden coating served with a white sauce; Garlic and Rosemary Pork Chops ($16.50) – marinated pork chops pan-seared and brushed with rosemary garlic and served with garlic butter; and Chicken Pot Pie ($15.50) – a hearty filling of chicken, carrot, onion and celery baked in a homemade flaky pie crust.
Each entrée is served with a choice of two sides. The side dishes are green beans and bacon – green beans tossed in olive oil with crispy bacon, pecans and red pepper flakes; broccoli with asiago – cooked fresh broccoli sautéed in olive oil with garlic and topped with asiago cheese; Baked Mac and Cheese – creamy smoked macaroni and cheese with crispy bacon; and mashed potatoes – double-cooked russet potatoes with sour cream and onions garnished with chives. Each side dish is also available à la carte for $3 each.
Finish the meal with a choice of desserts: Roasted Banana Pudding ($5.50) – roasted fresh bananas topped with banana cream, crushed vanilla wafers and whipped topping; or Cherry Cheesecake Bars ($6) – a shortbread-like crust with creamy cheesecake and swirled cherries on top.
“Dinners are reminded that foods on this menu may contain or come into contact with common allergens such as dairy, egg, wheat, soy, tree nuts, peanuts, fish, shellfish or wheat,” Vasbinder said.
See the full menu here: https://bit.ly/3wADt1i. Orders can be placed by calling 254-526-1263. Once diners arrive at the Student Center, they should call 254-681-0845 to be delivered to their vehicle.
