The next Patio Café dinner offered by the Central Texas College Culinary Arts department features cuisine from the United Kingdom. Dinner will be served from 6 to 7:30 p.m. Friday in the Culinary Arts Area of the CTC Student Center in Killeen.
The menu opens with a choice of salads, soup and appetizers. Diners can choose the British salad greens with either sweet grilled buffalo chicken or fried buffalo chicken ($10.50), a choice of either crispy, seasoned buffalo strips or grilled, sweet and spicy chicken placed on a bed of fresh greens, walnuts, cucumbers, crumbled blue cheese, craisins (dried cranberries) and freshly cracked pepper; served with a honey oat roll, iced tea and your choice of dressing.
A house salad ($4 or free with an entree) also is available.
The soup of the night is creamy butternut squash ($10 for a bowl or $1.50 for a cup with an entree): a slow-simmered vegetable and butternut squash soup blended into a smooth puree and garnished with feta cheese and pumpkin seeds.
The appetizers are Scottish egg ($2.50),a soft-boiled egg surrounded by spicy sausage rolled in crispy panko bread crumbs, fried and nestled on a bed of fresh spinach; and Irish soda bread and dip ($4.50), delicately sliced bread accompanied with a sweet Guinness reduction, as well as a beer and cheddar dip.
The entrees are lamb chops with fresh mint sauce ($19.50), two four-ounce, seasoned bone-in lamb chops crusted with mint-infused bread crumbs and grilled medium rare with a mint sauce; pork Wellington ($15), pork tenderloin wrapped in a crispy prosciutto, stuffed with fine herb cheese, encased in golden, flaky puff pastry and served with an apple sage sauce; and fish and chips ($14), two pieces of hand-battered cod, fried golden brown and accompanied with either a remoulade or tangy tartar sauce and served with thick chip wedges.
Each entree is served with a choice of two side dishes except the fish and chips, which is served with one side dish. Choose either the broccoli almandine, steamed broccoli combined with toasted almonds and green onions; cabbage and bacon, fresh cabbage fried with bacon drippings and tossed with some bite-sized bacon bits; savory rice, a yellow rice cooked in a curry powder-infused cuisson, mixed with sautéed mushrooms, red peppers, pan-fried onions and peas; and garlic and herb potatoes, baked red potatoes infused with garlic and parsley. The side dishes are available a la carte.
For dessert, diners can choose lemon pudding ($3.50), a fresh lemon custard covered in a treacle sauce, resting on a shortbread cookie and served with blueberries and house made whipped cream; or chocolate whiskey cake ($5.25), a double-layered chocolate cake infused with an Irish whiskey butter sauce and draped in an Irish whiskey butter cream.
Reservations are required. Call the CTC Hospitality department at 254-526-1515.