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