WSCC Academy of Culinary Arts
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
