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
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
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
Julia Grant's Roman Punch- Limoncello sorbet floated on prosecco, garnished with whipped cream, candied lemon zest
Menu subject to revision as needed
Public parking for the Classic Room and Classic Bistro is available next to Building A. View our campus map for details.