The Central Texas College Culinary Arts program will host its final Patio Café Cuisine Nights dining experience of the spring semester Friday. The menu features a variety of delights from the Deep South. Dinner will be served from 6 to 7:30 p.m. in the culinary dining area of the Student Center (Building 106).

Start the meal with a choice of salads and appetizers. The featured salad is Cobb salad ($11.50) — a warm, crisp country chicken breast served on a bed of mixed greens with fresh cherry tomatoes, avocado, hard-boiled egg and crumbled blue cheese bits. Diners can opt for the house salad ($3.75 or free with an entrée). The appetizers are hot crawfish dip ($6.50) — a creamy Creole dip with sauteed green onions, bell peppers and crawfish served with garlic-flavored crostini; and the cream of broccoli and cheddar soup ($7.50 for a bowl or $2 for a cup with an entrée). The evening’s entrees are southern-fried catfish ($11.50) — cornmeal-breaded catfish deep fat-fried until golden brown and accompanied with a side of tartar sauce; smothered chicken ($10.75) — a 5-ounce chicken breast friend and smothered in a creamy mushroom sauce; and pan-roasted pork loin with bourbon sauce ($13.50) — a 6-ounce oven-roasted boneless pork loin topped with a bold bourbon sauce. All entrees are served with a honey oat roll and a choice of two side dishes. The side dishes are squash casserole, braised mixed greens, roasted potatoes and macaroni and cheese. Additional dish orders are $1.50 each.

For dessert, diners can choose either sweet potato pie topped with pecans and drizzled with maple syrup ($3.75) or the chocolate hazelnut cake with a decadent cream frosting and topped with ganache ($4.50).

Reservations are required. Call 254-526-1515 by 10 a.m. Thursday.

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