Resturant Quality, Student Priced
Square One Bistro features seasonal northwest cuiThe One Worlda Dining Room features a variety of sine, which combines our outstanding fresh local inauthentic international cuisines. Menus change gredients with a variety of international flavors. The every two weeks and include French, Italian, Medimenu changes every two weeks and includes specialterranean, Japanese, Latino, and Pacific Rim speties like: Seared Wild Sturgeon with Carrot-Fennel cialties. The students in One World are studying Cream and Grilled Zucchini; Sautéed Sea Scallop and fine dining service techniques and prepare some Grilled Vegetable Napoleon; Seared Duck Breast with meals tableside. Please check out our current Balsamic-Rhubarb Compote and Wild Rice-Chive menu and hours of operation. Pancakes; Grilled Rosemary Hours Lamb Skewer with Sweet PoFall, Winter Spring Quartato Gratin and Asparagus; ters Salmon Cakes with Root VegMon (CLOSED) etable Chips and Cucumber Tue-Fri (11:15 a.m. Slaw. 1:00.p.m.) Hours Summer Quarter Fall, Winter Spring Quarters Mon-Thu (11:15 a.m. Mon (CLOSED) 1:00.p.m.) Tue-Fri (11:15 a.m. Fri (CLOSED) 1:00.p.m.) Summer Quarter
Chef's Express
Baked goods and pastries at “The Buzz” are made by students of the Specialty Desserts and Breads program. Selections include a variety of breakfast pastries, European pastries, cakes, cookies, mousses, tarts, Crème Brule, chocolates, and a large selection of rustic artisan breads. Hours Mon (CLOSED) Tue-Fri (10:00 a.m. - 4:00.p.m.) Current Menu International cuisines from China, Thailand, France, Germany and many more are prepared by our second quarter students. Many items are prepared while you watch and all are available for t a ke o u t . Hours Fall, Winter Spring Quarters Mon (CLOSED) Tue-Fri (11:15 a.m. - 1:00.p.m.) Summer Quarter Mon-Thu (11:15 a.m. - 1:00.p.m.)