The Central Texas College Culinary Arts department will host the final Patio Café Cuisine Nights Dining Experience of the fall semester this Friday. The menu offers a Greek cuisine. Dinner will be served from 6 to 7:30 p.m. in the culinary arts area of the Student Center (Building 106).
Begin the meal with a choice of appetizers, soup and salad. The appetizers are pita chips and dip ($4.25) — a traditional-style hummus with roasted red pepper served with pita chips; and chicken baklava ($5.75) — marinated chicken, dates, dried apricot and Greek spices. The salad choices are horiatilki salata or Greek salad ($8.50) — an assortment of tomatoes, Kalamata olives, cucumbers and sliced red onions on a bed of crispy romaine lettuce tossed in Greek vinaigrette and topped with feta cheese and grilled chicken; or the house salad ($4 or free with an entree) — a blend of fresh salad, carrots, cherry tomatoes, cheese, cucumbers, bacon bites and croutons. The featured soup is fakes soupa or lentil soup ($7.25 for a bowl or $1.50 for a cup with an entree) — a hearty Greek soup of lentils, carrots, onions, tomatoes and garlic.
The entrees are Athena’s charger ($12) — boneless chicken breast stuffed with mushroom and shallot duxelle then drizzled with a blackberry white wine sauce; Dionysus’ dish ($13) — three dolmas made with ground lamb and fluffy rice seasoned in Greek spices and wrapped in three grape leaves then stewed in a flavorful broth of chicken stock, lemon and wine; and Poseidon’s plate ($14) — large shrimp tossed in a sauce of tomatoes, onions, white wine and Sambuca then breaded, broiled and garnished with feta cheese and parsley.
Each entree is served with a choice of two side dishes: Parmesan green beans — fresh green beans with Greek seasoning and Parmesan cheese; squash medley — yellow squash, zucchini and grape tomato tossed with lemon juice, Dijon mustard and fresh dill; roasted lemon potatoes — gold potatoes roasted with lemon, garlic and oregano; and Greek orzo — orzo pasta cooked in chicken broth with red onions, Kalamata olives, grape tomatoes and feta cheese. Side dishes are also available a la carte for $1.50 each.
Top off the meal with a dessert of either Galaktoboureko or phyllo dough custard pie ($4.50) — golden phyllo dough wrapped around baked vanilla custard topped with bourbon caramel sauce and a dusting of confection sugar; or the Greek halva ($5) — a semolina pudding mold with walnuts, pine nuts and raisins filled with a honey Greek yogurt mousse and served over a raspberry coulis plate sauce then garnished with an orange supreme and fresh raspberry.
Reservations for the dinner are required and can be made by calling the CTC Hospitality Department at 254-526-1515.