CullmanTimes.com - Cullman, Alabama

WSCC

January 18, 2013

WSCC Academy of Culinary Arts' lunch menu

HANCEVILLE — This is the Wallace State Academy of Culinary Arts lunch menu for Jan. 22, 23 and 24:

Involtino di Salmone: Smoked salmon roll on a bed of mixed greens

Insalata Mista: Baby greens, roma tomatoes, sliced carrots, all in a vinaigrette

Tagliata alla Rucola: Grilled ribeye sliced and served on a bed of mixed greens

Zuppa: A minestrone vegetable soup and homemade bread;

Panini sandwiches: choice of grilled eggplant, zucchini and mozzarella or Italian sausage, bell pepper and onion

Spaghetti allo Scoglio: Pasta with shrimp, calamari and an olive oil/garlic/white wine marinara sauce

Penne al Salmone: Smoked salmon in a brandy cream sauce

Spaghetti Carbonara: Sautéed smoked bacon, egg yolks, parmesan cheese and black pepper

Spaghetti Bolognese: Marinara meat sauce in the traditional style from the city of Bologna

Rigatoni con Calamaretti: Fresh calamari, cherry tomatoes, olives and garlic

Risotto del Lago: Crumbled fresh salmon, fresh vegetables in a light white wine sauce

1
Text Only
WSCC
  • WSCC Academy of Culinary Arts' lunch menu

    This is the Wallace State Academy of Culinary Arts lunch menu for Jan. 22, 23 and 24, created by Chef Chris Villa, executive chef at the school:

    January 18, 2013

  • Wallace State Culinary Academy’s 2012 Fall Menu

    All buffets are $6.50, which includes tax, coffee, tea or water. Lunch is served 11 a.m. to 12:30 p.m. Payments may be made with cash, checks or Lions Loot. For carryouts, contact the food hall at 256-352-8227.
     

    August 15, 2012