ARC Culinary Arts
and Hospitality Management Program
degrees schedules oak café faculty f.a.q. home
The Oak Café is among the best fine dining restaurants for lunch in the Sacramento area. We offer outstanding food and superb service at a reasonable price.

The Oak Café is a student-run operation, designed to give students real-world experience in the running of a fine dining restaurant. The service staff consists of students enrolled in the Dining Room Management course, while all kitchen staff are culinary students. 

The menu changes each week and is designed at the beginning of each semester by the faculty to teach students a variety of different preparation techniques and the utilization of the freshest and finest quality ingredients. 

  • Lunch is served Wednesday, Thursday, and Friday with seatings at 11:30 a.m11:45 a.m.,noon, 12:15pm, 12:30pm, 12:45pm, 1:00 p.m.,1:15 p.m., and 1:30 p.m.

  • Reservations are highly recommended, since the limited space fills quickly. Phone (916) 484-8526.

  • Our address is 4700 College Oak Blvd.Sacramento. Room 506 Parking is available in Parking Lot D for $1-.

  • View a campus map and/or driving directions to the college.

Current Menus

We are currently taking reservations for the remainder of the Spring 2009 Semester.

 

916.484.8526

Prix Fixe menus…
include soup or salad, choice of entrée, choice of dessert & beverage  $15
Tasting menus…
include all courses and beverage   $15
    

 

 


April 1, 2 & 3 Tassajara Vegetarian Tasting Feast


Breads & Three Spreads – Basil, Roasted Walnuts and Sundried Tomato ~ Garlic and Caper Hummus ~ Tapenade
Green Rice Salad with Spring Peas and White Cheddar Cheese
Artichoke Frittata with Salt-Roasted New Potatoes and Rosemary Aioli
Local Spring Greens and Mushrooms A La Greque
Strawberry Sorbet with Apricot Macaroon & Chocolate Chew & Lemon Poppy seed Shortbread

 

April 8, 9 & 10 - Closed for Spring Break

 

April 15, 16 & 17 Student Finals for:
Amber Guerra, Taylor Jones and Ken Barge
Inspired by Chefs Trotter and Boulud


Portabello Pave with White Asparagus Vinaigrette
or
English Cucumber Soup with Tiny Carrots and Amaranth Leaves


Spiced, Braised Pork Belly
or
Slow Roasted Salmon with Red Wine Risotto


Fresh Pineapple Sherbet with Champagne Sabayon and Candied Rose Petals
or
Chocolate Crepes Suzette

 


April 22, 23 and 24 Student Finals for:
Rebekah Wilson, Bryan Van De Rostyne
Inspired by Alton Brown's American Tour


Spinach Salad with Warm Bacon Dressing or Artichokes and Pasta tossed in Herb Oil


Meatball Sandwich on a Cheesy-Herb Biscuit or Baby Back Ribs


Sweet Potato Pie with Fresh Cream or Housemade Ice Cream with Chocolate-Peppermint Pinwheel Cookies

 


April 29, 30 and May 1 Student Finals for:
Christine Blaha, Kelsey Traverse and Mitch Higgins
Spanish Flavors


Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Parsley Salad Tossed in Sherry Vinaigrette
or
Catalan Flatbread with Caramelized Onions, Anchovies and Manchego Cheese


Olive Oil Poached Halibut with Green Olive Salsa Verde
or
Paella de Pollo y Setas (Chicken and Mushroom Paella)


Chocolate Orange Souffle Cake
or
Lemon Pine Nut Tart with Honeyed Crema

 


The Spice of Life – May 6, 7 & 8 Student Finals for:
Mandi Skeen, Theo Schiff and Chris Smith


Cornmeal Crusted Oyster and Black Eyed Pea Salad with Jalapeno Dressing
or
No One Can Beato This Taquito


BBQ’d Smoked Brisket
 or
Seared Shrimp over Arugula with Red Pepper Vinaigrette


Butterscotch Banana Pie
or
Pecan Fudge Brownie Sundae

 

 

* Menus subject to change