Hospitality announces October offerings for Fall Dining Series

Dining

The Hospitality Management program at Mercyhurst University announces the October menu for its popular Fall Dining Series, with creative offerings that span country cooking, BBQ, French cooking, fiesta fare and more. The meals are planned, prepared and served by students in the J.W. and Alice Marriott Café, situated in the university’s Center for Academic Engagement. Dinners are served from 5-5:30 p.m. and reservations are required; please call 824-2565. All meals are $10, with the exception of the Oct. 26 seven-course Italian Wedding Feast, which is $20.

October Schedule

Wednesday, Oct. 2

“Forbidden Fruit” dinner includes strawberry spinach salad, Chicken Saltimbocca with green beans and fruit stuffing, and lemon blueberry cheesecake with a blueberry sauce and whipped cream for dessert. General Manager: Maria Nemeth.

Friday, Oct. 4

“By the Bay” dinner includes Caesar salad and shrimp and scallop pasta with a surprise “Hook, Line and Sinker” dessert trio. General Manager: Katie Jeffries.

Monday, Oct. 7

Take “A Walk Around the World” with an international inspired cuisine featuring Chinese bread, strawberry spinach salad and Chicken Parmesan. Strawberry crepes complete the meal. General Manager: Taylor Digiacomo.

Wednesday, Oct. 9

Experience a meal like your mother makes with this “There’s No Place Like Home” menu, offering a garden salad, grilled honey mustard chicken, infused mashed potatoes and green beans, and cinnamon crumb cake. General Manager: Laura Poweski.

Friday, Oct. 11

If you’re in the mood for some country cookin’, don’t miss “A Day at the Farm” with Salisbury steak, summer corn salad, asparagus and mashed potatoes and gravy. For dessert, there’s banana cream pie. General Manager: Robert Spoden.

Monday, Oct. 14

You don’t need to book a flight to France to indulge in rich cuisine. Reserve your seat at “A Night in Paris” and enjoy Salade de tomates at fromages (tomato and cheese salad), Fricassee de poulet a l’estragon (chicken), Potate sarladaise (seared potatoes) and Ratatouille (vegetable dish), and Mousse au chocolat for dessert. General Manager: Elizabeth Hall.

Wednesday, Oct. 16

What’s better than the aromas of an old-fashioned, southern BBQ?  Sample “Good ol’ Memphis” with onion soup, fresh steamed broccoli, pulled BBQ pork and twice baked potatoes, along with strawberry vanilla cheesecake. General Manager: Brandon Yasses.

Monday, Oct. 21

Escape the chilled autumn air at “Hawaiian Ho`okipa,” which features a tropical salad with pineapple vinaigrette, Huli Huli Chicken, Moku (island) rice and green beans, and coconut mango cheesecake. General Manager: Jennifer Huegel.

Wednesday, Oct. 23

Engage all of your senses in “A Woodsman’s Feast” featuring baked Brie and apple baguette, a woodsman’s surf and turf (venison medallions and breaded walleye), and apple strudel. General Manager: Steve Balkovic.

Friday, Oct. 25

Enjoy “A Sail Through the Mediterranean Sea” with “Get Him to the Greek” salad, Spanish Seared Tilapia and vegetable paella, and Italian olive oil cake. General Manager: Anna Wills.

Saturday, Oct. 26

You won’t want to miss a special, seven-course “Italian Wedding” feast of tomato and basil bruschetta, olive tapenade and a Caprese salad, Anelletti pasta, a mixed green salad, a palate cleanser of lemon granite, a main course of grilled shrimp and lemon risotto, finished with a sampler dessert platter of Tiramisu and cannoli. This special 2013 Fall Dining Series meal is $20. General Manager: Zachary Moss.

Monday, Oct. 28

It's all about appetizers during the "Come One, Come All: A Tapas Meal," featuring chicken cordon bleu, cheeseburger sliders, beer-battered veggies, mini corn dogs, caramel apples and raspberry cheesecake. General Manager: Chelsea Shilala.

Wednesday, Oct. 30

Expect a fiesta at this “Mi Casa Es Su Casa” dinner, featuring taco dip with tortilla chips, Tequila lime chicken, Mexican rice and jalapeno corn, and churros with ice cream and chocolate drizzle. General Manager: Victoria Lewis.

 

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