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 will begin taking reservations for April and May on Wednesday, March 24, 2010.

 

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
    

    

 

March 24, 25, 26
Trudy O’Brien’s Easter Russian Lunch


Buckwheat Blini with Eggplant “Caviar”
Borscht – Fresh Beet Soup
Golubsti – Stuffed Cabbage Leaves with Kasha
Coulibiac – Salmon layered with Mushrooms, Rice, Spinach and Eggs in Brioche Pastry
Pashka – Russian Cheesecake

 

Student Final Exam Menus:

April 7, 8, 9
Manly Luc, Teresa Loughner & Brett Yamamoto’s East/West Tastes


Fried Shrimp Sticks & Momofuku Pork Buns
Scallops Steamed in Sake and Riesling over Sushi Rice Risotto
Gong Bao Chicken
Frozen “Lettuce”
Chocolate Tart with White Chocolate Sorbet


April 14, 15, 16
Yasmin Robinson, Sarah Marsh-Janeczko & Elizabeth Hoffer’s
Mediterranean Meal


Pissaladiere with Baby Greens and Tuna
or
Seftalia- Handmade Sausages with Tsatziki


Lavraki Plaki – Lemony Roasted White Fish with Herbs, Olives and Vegetables
or
Chicken Paillard with Arugula Salad


Coffee and Chocolate Coup with Dark Chocolate Sauce and Toasted Brioche
or
Strawberry Pavlova


April 21, 22, 23
Ryan Gonzales, Fabien Russel & Brett Hitchcock’s Tastes of Spain


Tradicional Guirnalda Gamba ~ Traditional Garlic Shrimp and Esturion Adobado con Mayones Ligera de Lima ~ Fried Sturgeon with Lime Aioli
Garbanzos con Bacalao ~ Stewed Chickpeas with Salt Cod
Albondigas con Manzanas ~ Meatballs with Apples and Pine Nuts
Pollo al Chilindron ~ Chicken with Peppers, Tomatoes and Spanish Ham
Esponja de Marzapan con Sorbeto de Hierba Luisa y Crujiente de Regaliz ~ Almond Sponge with Lemon Verbena Sorbet and Licorice Crunch


April 28, 29, 30
Lisa DeBernardi, Billy Kim & Jason Starr’s Italian Favorites


Asparagus and Rice Soup
or
Mushroom Salad with Pecorino Ricotta


Mint Tagliatell with Lamb & Olives
or
Florentine Grilled Pork Spareribs with Savory Potato Cake


Tuscan Pastry Fritters
or
Lemon Goat Cheesecake


May 5, 6, 7
Gayle Love, BreAnna Webb and Stephen Serrott’s
3-Day Cinco de Mayo Celebration


Shrimp Ceviche Cocktail
or
Tortilla Soup


Green Chili Pork Enchiladas with Green Rice
or
Yucatecan Barbequed Chicken with Drunken Beans


Vanilla-Orange Flan
or
Coconut Tart with Prickly Pear Sauce

           

          

* Menus subject to change