LRCC is now in Green Operating Status and open to the public.Learn More

Open Thursdays for public service
starting on October 13th

Reservations starting at 11:30am with a final seating at 12:45.

A two-course lunch is $20 per person.
Beverages included. 

Classical Menu*

*Please note that this a sample lunch menu of options often prepared by our
Classical Cuisine students. The actual menu may change from week to week.

– STARTERS –

Soup or Chowder du Jour
Your Server will describe what is cooking today.

Spinach Salad
Baby Spinach, Strawberries & Walnuts tossed in Poppy Seed Vinaigrette

Mezzanine Salad
Field Greens, Tamari Almonds, Dried Cranberries and Gorgonzola Cheese tossed in Honey Balsamic Vinaigrette

 

  – MAINS 

Chicken Cordon Bleu
Ham and Swiss wrapped inside Chicken Breast and baked until Golden, Brown and Delicious.  Served with Mornay Sauce.  A Real Classic!

Mediterranean Shrimp
Jumbo Shrimp sautéed with Feta Cheese, Kalamata Olives, Roasted Red Peppers and Spinach in a Lemon Garlic Sauce.

Chicken Marsala
Tender Chicken Breast sautéed with Onions, Mushrooms and Garlic and finished with sweet Marsala Wine.  A Real Crowd Pleaser!

Fish Du Jour
Your Server will inform you of what the Culinary Students are preparing for your enjoyment and their education.

Rosemary Pork Loin
Slowly Roasted with Garlic and Herbs.  Served with Cranberry Chutney.

Student Special
From the Creative Culinary Minds of our Aspiring Chefs.


All entrees served with Vegetable and Starch of the Day – Ask your Server for details

LRCC2019-360

Meet Your Community Table Instructor Hosts

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Bill Walsh
Chef Bill Walsh
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Chef Kayla