EM Statler Dining Room

Fall Semester 2015 Schedule

This semester, we are very pleased to be able to use produce grown in ECC's Learning Garden located at Canalside near Tim Horton's. Please feel free to visit the garden at your leisure.

American Cuisines

• Local Foods Week: Sept. 8th - Sept. 11th • New England, Mid-Atlantic, Chesapeake Bay Cuisine: Sept. 15th - Sept. 18th • Southern: Sept. 22nd - Sept. 25th • California, Pacific Northwest, Mexican Border: Sept. 29th - Oct. 2nd

International Cuisines

• Caribbean: Oct. 6th - Oct. 9th • French Bistro: Oct. 14th - Oct. 23rd • Germany, Switzerland & Austria: Oct. 27th - Oct. 30th • Mediterranean: Nov. 4th - Nov. 10th

Please note:

• Come in for lunch on Tuesday, Oct. 6th and 100% of your bill (yes, your entire bill) will be donated to HIV research!

• ECC is closed on Mon. Oct. 12th therefore the Dining Room will open for lunch from Wednesday, Oct. 14th through Friday, Oct. 23rd including Monday, Oct. 19th.

• Dr. Jackson is hosting a Breast Cancer Awareness Luncheon on Tuesday, Oct. 20th. • Due to classes being cancelled on Tues. Nov. 3rd and the Veterans Day holiday on Wed. Nov. 11th, the

Statler Dining Room will be open for lunch featuring our Mediterranean menu from Wed. Nov. 4th through Tues. Nov. 10th including Mon. Nov. 9th.

Buffets

Buffet menus will begin on Monday, November 16th.

Menus and dates are subject to change.

Soups and Salads

Fire Roasted Tomato Bisque With Cheddar Croutons

$2.95

Compressed Melon Salad With Prosciutto and Feta Cheese

$3.25

Butter Leaf Lettuce Salad With Niagara County Apples, First Light Chevre and Roasted Walnuts with Cider Vinaigrette

$3.25

Roasted Vegetable Strudel With Red Pepper Coulis

$3.25

Entrees

Westfield Pork Rib Chops Served with Niagara Peach Sauce, Cranberry Wild Rice and Bacon, Corn Relish

$7.95

Herb Grilled Salmon Fillet With “Zucchini Fettuccini” and Watermelon

$8.95

Spaghetti Squash a la Pomadoro A medley of fresh vegetables from our “Learning Garden” including Zucchini, Summer Squash, Red and Yellow Peppers

and Eggplant topped with our own fresh Tomato Sauce. $6.95

Desserts

Buffalo’s Famous Sponge Candy Cheesecake Joe’s Concord Grape Pie

Niagara Apple Cake with Buttermilk Sauce $2.95

Executive Chef: Robert MacKay Dining Room Manager: Gloria Serrano

Instructors: Kristin Goss, Chef Dorothy Johnston, Lorraine Pasternak

In preparing this menu, we have tried to use as much from our Learning Garden as is available at this point of harvest. You can visit our Learning Garden located at Canalside near Tim Horton’s.

SORRY, WE DO NOT ACCEPT DEBIT/CREDIT CARDS

AMERICAN REGIONAL CUISINE NEW ENGLAND, MID-ATLANTIC, CHESAPEAKE BAY CUISINE

Soups, Salads, & Appetizers

New England Clam Chowder $3.50

Kennett Square Stuffed Mushroom Medley

Three Mushrooms: One stuffed with Spinach, one stuffed with Sausage, and one stuffed with crabmeat $3.95

Hudson Valley Goat Cheese Salad Roasted Beets, Phyllo, Herbed Goat Cheese and Micro Greens

$4.50

Maryland Lump Crab Cakes Tender Jumbo Lump Crabmeat with Remoulade Sauce

Single $3.95 Double $7.50

Entrees

Boston Cod Spiced with Lime Zest, Almonds and Panko, Served with Butternut Squash Timbale and Fresh Haricots Vert

$7.95

Grilled Pork Chop with Cranberry Dressing Topped with Madeira Sauce and Accompanied by Warm Brussels Sprouts and Bacon Salad with Apple Fritters

$8.95

Yankee Pot Roast Classic Braised Beef Served with Caramelized Vegetables and Parsnip-Potato Puree

$7.95

Desserts $3.50

Boston Cream Pie Hershey Brownie Sundae

Allegheny Mountain Apple Dumpling with Vanilla Custard Sauce

Executive Chef: Khan Pau Dining Room Manager: Matthew Dillon

Instructors: Kristin Goss, Lorraine Pasternak, Dorothy Johnston, CEC

The Statler Dining Room is located in room 230 in the Old Post Office Building, 121 Ellicott Street, Buffalo, NY 14203. Reservations can be made by calling 851-1092.

SORRY, WE DO NOT ACCEPT DEBIT/CREDIT CARDS

AMERICAN REGIONAL CUISINE

PLANTATION SOUTH, LOUISIANA & APPALACHIAN SOUTH

Soups, Appetizers & Salads

Southern Red Bean Soup $3.25

Deep Fried Oysters with Spicy Creole Sauce $6.25

Traditional Shrimp Cocktail with Remoulade Sauce

$7.95

Cornmeal Crusted “Fried” Tomato Salad Black Bean Salsa, Sundried Tomato Ranch Dressing

$3.25

Entrees

Southern Fried Breast of Chicken Country Gravy, Home-style Potato, Braised Collard Greens

$7.95

Sweet Tea Brined Pork Chop Smoked cheddar Mac & Cheese, Apples, Blistered Okra and Black-Eyed Peas

$7.95

Past “Delta” Style Pasta tossed in Olive Oil, Peppers, Onions, Tomatoes and Garlic with Breast of Chicken,

Blackened Shrimp, and Andouille Sausage $7.95

Desserts $3.50

Pecan Pie

Key Lime Pie

Peach Shortcake

Executive Chef: Chris Beenau

Dining Room Manager: Sarah Nelson

Instructors: Kristin Goss, Lorraine Pasternak, Dorothy Johnston, CEC

The EM Statler Dining Room is located in room 230 of the historic Old Post Office Building, 121 Ellicott Street. Reservations are recommended and can be made by calling

851-1092.

In preparing this menu, we have tried to use as much from our Learning Garden as is available at this point of harvest. You can visit our Learning Garden located at Canalside near Tim

Horton’s.

SORRY, WE DO NOT ACCEPT DEBIT/CREDIT CARDS

AMERICAN REGIONAL CUISINE

CALIFORNIA, PACIFIC NORTHWEST, MEXICAN BORDER

Appetizers & Salads

Creamy Corn and Green Chile Soup

$2.95

Classic Hollywood Cobb Salad Appetizer: $3.95

Entrée: $7.95

Crab Louis in Avocado Half $6.95

Entrees

Macadamia - Crusted Mahi Mahi with Passion Fruit Puree, Baby Bok Choy and Gingered Rice

$7.95

Chicken Monterey Quesadilla with Fresh Tomato Salsa White meat Chicken, Smoked Bacon, Avocado, Anaheim Chilies and White Cheddar served with a Black

Bean Salad $7.95

Roast Rack of Northwestern Lamb with Pinot Noir Demi-Glace

Served with Wild Mushroom Bread Pudding and Walla Walla Onion filled with Carrot Puree $8.95

Desserts $3.25

Seattle Coffeehouse Pots de Crème

with Chocolate Dipped Biscotti

Ginger Crème Brulee with Fortune Cookie

Pineapple Upside-Down Cake

House Beverages $1.50 Espresso $1.75

Saratoga Springs Sparkling Mineral Water $1.95

Executive Chef: Ryan Phrakousonh Dining Room Manager: Robert MacKay

Instructors: Kristin Goss, Lorraine Pasternak, Dorothy Johnston, CEC

In preparing this menu, we have tried to use as much from our Learning Garden as is available at this point of harvest. You can visit our Learning Garden located at Canalside near Tim Horton’s.

SORRY, WE DO NOT ACCEPT DEBIT/CREDIT CARDS

INTERNATIONAL CUISINE CARIBBEAN

Appetizers

Conch Fritters $3.25 with Jerkonaise Sauce

Jamaican Meat Patties $3.25

Pork, Fresh Thyme, and Scotch Bonnet Peppers in a Flaky Crust

Soups and Salads

Pumpkin Soup $3.25 with Jerkalicious Crème Fresh

Pomelo Salad $3.25

Grapefruit, Star Anise, and Peanuts with a Rice Wine Vinaigrette

Entrees

Krista’s Kitchen Jerkalicious Chicken $8.95

Escovitche $8.95 Fresh Fish of the Day Sautéed and served with Julienne of Onions, Peppers, and Tomato with Fresh Thyme

Chicken Ochio $8.95

Peanut Crusted Chicken Breast served with a Banana, Mango Chutney Sauce

Desserts

Mango Sorbet $3.95 Served in a Cookie Tuille with Berries

Caribbean Bread Pudding $3.25

With a Coconut Sauce Anglaise

Executive Chef: Iyanna Davis Dining Room Manager: Megan Hughes

Instructors: Chef Krista Van Wagner, Kristin Goss, Lorraine Pasternak

In preparing this menu, we have tried to use as much from our Learning Garden as is available at this point of harvest. You can visit our Learning Garden located at Canalside near Tim Horton’s.

SORRY, WE DO NOT ACCEPT DEBIT/CREDIT CARDS

EM STATLER DINING ROOM FRENCH BISTRO

Appetizers, Soups & Salade

Soupe a L’oignon $3.50

Classic French Onion Soup

Vol le Vant “Fleur de Boise” $3.50

Wild Mushrooms Tarragon Cream over Puff Pastry

Fennel, L’orange and Cured Olive Salade $3.95

Plat du Jour

Paupiette of Sole $8.95

Fish with Julienne of Onions, Carrots, Mushrooms and Fresh Basil Baked in Parchment

Beef Wellington $8.95

Tenderloin of Beef Mushroom Duxell Finished with a Port Wine Sauce

Pork Loin Chapel $8.95

Finished with a Rosemary Apricot Glaze

Desserts $3.25

Vacharine

Meringue, Vanilla Bean Ice Cream finished with a Strawberry St. Germaine

Apple Galette

House Beverages $1.50 Espresso $1.75

San Pellegrino Sparkling Mineral Water $2.25

Executive Chef: Gloria Serrano Dining Room Manager: Chris Beenau

Instructors: Chef Krista Van Wagner, Kristin Goss, Lorraine Pasternak

In preparing this menu, we have tried to use as much from our Learning Garden as is available at this point of harvest. You can visit our Learning Garden located at Canalside near Tim Horton’s.

SORRY, WE DO NOT ACCEPT DEBIT/CREDIT CARDS

INTERNATIONAL CUISINE

GERMANY, SWITZERLAND, & AUSTRIA

Appetizers

Swedish Meatballs $3.25

German Pretzel $3.25

with a Resurgence Pale Ale Cheese Spread

Cucumber, Lemon, Balsamic Vinegar and Dill Salad $3.50

Entrees

Spars Bratwurst $7.95

Served with Stewed Sauerkraut and Brown Butter Rye Spätzle

Schnitzel Holstein $8.95

Sunny Side Egg, Lemon, and Anchovies

Goulash $7.95

Stewed Beef with Smokey Paprika, Caraway Seed, and Tomato over Egg Noodles

Desserts $3.25

Apple Cake Apple Chutney Bonn Bouche and Caramel Sauce

German Chocolate Cake

House Beverages $1.50 Espresso $1.75

Saratoga Springs Sparkling Mineral Water $1.95

Executive Chef: Lee Chiodo Dining Room Manager: Ryan Phrakousonh

Instructors: Chef Krista Van Wagner, Kristin Goss, Lorraine Pasternak

In preparing this menu, we have tried to use as much from our Learning Garden as is available at this point of harvest. You can visit our Learning Garden located at Canalside near Tim Horton’s.

SORRY, WE DO NOT ACCEPT DEBIT/CREDIT CARDS

EM STATLER DINING ROOM MEDITERRANEAN CUISINE

Bread Service

Panzica Hummus Roasted Red Pepper and Walnut Hummus served with Pita, Cured Olives and Goats Milk Feta

Appetizers & Salads

Chorizo Filled Mejoul Dates $3.95

Strangolapreti Alla Trentina $3.95 Spinach and Taleggio Cheese Dumplings served with Butter and Grated Cheese

Pomelo Salad $3.25

Grapefruit, Star Anise, and Peanuts with a Rice Wine Vinaigrette

Entrees

Turkish Eggs Menemen $7.95 Sunny Side Eggs, Sautéed Peppers, Onions, Tomatoes and smoky Paprika served with Polenta and Beans

Paella $8.95

Mussels, Shrimp, Chicken, Chorizo, Saffron and Bomba Rice

Lamb Lollipops with Mint Chimichurri $8.95 Served with a Bulgur Wheat Raisin Herb Dressing

Desserts Flan $3.25

Tiramisu $3.25 Midnight Espresso Cake #3.95

House Beverages $1.50

Espresso $1.75 Saratoga Spring Sparkling Mineral Water $1.95

Executive Chef: Sarah Nelson

Dining Room Manager: Iyanna Davis Instructors: Kristin Goss, Lorraine Pasternak, Chef Krista Van Wagner

In preparing this menu, we have tried to use as much from our Learning Garden as is available at this point of harvest. You can visit our Learning Garden located at Canalside near Tim Horton’s.

SORRY, WE DO NOT ACCEPT DEBIT/CREDIT CARDS