Friday’s Patio Café Cuisine Nights Dining Experience hosted by the Central Texas College Culinary Arts program features a French/soul food fusion cuisine. Dinner will be served from 6 to 7:30 p.m. in the culinary arts area of the Student Center (Building 106) on the main Killeen campus off Clear Creek Road.

Starts the meal with cornbread crab cakes ($6.50) — three golden brown cakes stuffed with lump crab meat and corn bread then pan-fried and served with a key lime tartar sauce. The featured soup is Vidalia onion ($6.75 for a bowl or $2.25 for a cup with an entrée) — a classic French onion soup made with onion indigenous to the South along with a traditional Southern hoecake quick bread. Diners can choose the house salad ($4 or free with an entree) or the salad nicoise ($8.75) — a blend of spring mix, Romaine hearts, kalamata olives, cherry tomatoes, string beans in a Dijon mustard vinaigrette all topped with a medium-boiled egg, grilled chicken breast and feta cheese.

The evening’s entrees are blackened catfish ($12.50) — blackened catfish accompanied by a rich and buttery lemon-dill beurre blanc sauce; pecan-smoked coq au vin rouge ($13.50) — a bone-in split chicken breast marinated and smoked, then braised in a red wine and brandy reduction sauce with pearl onions and carrots; and glazed pork chops Normandy ($14) — pork Normandy meets backyard grilling as a grilled eight-ounce center cut bone-in chop is glazed and topped in an apple and brandy cream sauce.

Each entree is served with a choice of two side dishes: sauteed bacon and beans ($1.50 a la carte) — fresh green beans sauteed with crispy bacon and blistered tomato and sprinkled with feta cheese; braised collards and smoked ham hocks ($2 a la carte) — braised collard greens along with a slow-roasted ham hock; cornbread dressing ($1.50 a la carte) — savory cornbread, featuring sage and sausage, moistened with a fusion of chicken broth and ham hock stock; and truffled macaroni and cheese ($1.50 a la carte) — penne rigate pasta cooked al dente and smothered in a smoked gouda béchamel infused with truffle oil.

End the meal with a dessert choice of either sweet potato maple pecan pie ($4.50) — a twist on a Southern classic presents a wonderful blend of two worlds — a fluffy meringue atop a slice of traditional sweet potato pie along with maple candied pecans; or the la bete noir and orange crème Anglaise ($5.25) — a rich French flourless chocolate cake known as the “black beast” made with bittersweet chips, a layer of toasted slivered almonds and garnished with Grand Marnier Anglaise and orange supremes.

Reservations are required. Call 254-526-1515.

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