The Classic Room and Classic Bistro

The Classic Room and Bistro are open from early September through mid-December, and early February through mid-May.

The Classic Room

Find delectable dining in the newly remodeled Classic Room, a vibrant student training restaurant that’s open to the public. Our Culinary and Hospitality students get important hands-on learning experience while they design, prepare and serve a wide variety of cuisines.

Enjoy large windows with a view of the woods behind the College campus in the main dining room or surround yourself with the fast-paced action of the kitchen at our Chef’s Table. A private dining room is also available for meetings and special events. Reservations are required.

The Classic Room is open to the public for lunch most Tuesdays, Wednesdays and Thursdays during the fall and spring semesters. Our students focus on American-style restaurant cuisine for the first eight weeks and international cuisine for the second eight weeks of each semester.

The Classic Room Menu   Reservations- 262-691-5194

February, 19, 20, and 21st.

Seatings are at noon, 12:15 p.m. and 12:30 p.m.

MENU INSPIRED AND ADAPTED FROM THE "FIRST LADIES COOKBOOK"  Margaret Brown Klapthor

Grace Cooledge's Corn Muffins- Tradional corn muffins with jalapeno cream cheese

 Soup or Salad

Rosalyn Carter's Peanut Soup

Creamy smooth and roasted

Martha Washington's Lump Crab Soup

Bechamel topped with lemon butter

Florence Harding's Salad 

West coast style roasted dressed eggplant, red leaf lettuce, sliced egg

 

Main

Nancy Reagan's Venison Stew  $15

Seared bacon wrapped venison, caramelized pearl onions, white wine consommé, arborio rice with a stuffed tomato

Elizabeth Ford's Ruby Red Grapefruit stuffed Quail  $13

Braised with grapefruit, cranberry, served with spinach grana, potato puffs

Eleanor Roosevelt's Poached Salmon  $16

Lemon dill poached outstanding Ora King topped with egg sauce, served with potato puffs, spinach grana

Jacqueline Kennedy's Beef Stroganoff  $15

Thinly sliced USDA prime striploin, freshly made egg noodles, stuffed tomato

Claudia Johnson's Spinach Parmesan- Rich cream,

Lucy Hayes' Potato Puffs- Golden baked bread crumb encrusted whipped potatoes

Abigail Fillmore's Stuffed Tomatoes- Juicy roma varietal

Desserts

Elizabeth Truman 'sOzark Pudding

Chilled apple, walnut ith whipped cream

Edith Roosevelt's clove Cake

topped with melted butter, crystalized ginger

Martha Jefferson's Wine Jelly with Helen Taft's Spiced Cherries

Uncmolded and covered cherry sauce

PLEASE BE AWARE THE MENU ITEMS AND PRICES SUBJECT TO CHANGE


 

The Classic Bistro

Enjoy dine-in or take-out lunch items created by WCTC Culinary students at the Classic Bistro, located near the wood-fired oven inside the Classic Room. Guests are welcome to call in orders beginning at 11:30 a.m. on open dates. No reservation required.

The Bistro menu       

 February, 19, 20, and 21st.

Dine-in or take-out from 12:00 p.m. to  1:30 p.m.      Orders taken from

11:30 thru 1:00pm.   Please allow 3o minutes for order    To order: 262-691-5194

Soup:  Rosalyn Carter's Peanut $3

Creamy smooth roasted peanut

Salad:  Florence Harding's Eggplant $3

West coast style roasted dressed eggplant, redleaf lettuce, pickled quail egg

And choice protein: to be determined  NA 

Wilson's Hot Roast Turkey $3

Open face, roasted in our Woodstone oven on Garfield white bread, veloute, Hoover Mayland caramelized tomatoes

GW Bush's Cheeseburger Pizza $3

Quickles, mustard and ketchup

Lucretia Garfield's White Bread Grilled Cheese  $5

Alpine Swiss grilled cheese panini with Hoover Maryland caramelized tomatoes

Dessert: Edith Roosevelt's Clove Cake $3

Soft warm cake topped with melted butter, crystalized ginger

Signature Cocktail

Julia Grant's Roman Punch- Limoncello sorbet floated on prosecco, garnished with whipped cream, candied lemon zest

Menu subject to revision as needed


 

Parking Information

Public parking for the Classic Room and Classic Bistro is available next to Building A. View our campus map for details.