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Village Cafe

Menu spring

  The Village Cafe

The Village Cafe is a restaurant open to the public and run by students in the Hospitality Management Program.  The Cafe is open for lunches during the school year and is run and managed by the students in three different lab classes. The restaurant can be found on campus in the UF Village at 424 Frazer Street.  Please look over the menus that the students in the Advanced Food and Beverage class have prepared for this semester and  make plans to join us for a meal during the year. 
Reservations are required. Please call 419-434-4097, when calling leave
a message including your name, telephone number, number in your party, if
you are willing to share a table and any menu alternatives as listed below if you choose to make a substitution from the scheduled meal.
We will call you back with your confirmation number. Your reservation is
not confirmed until you receive a confirmation number
. Reservations can
also be made by visiting our Online Reservation Form. Online reservations must be made at least 24 hours in advance of the date.   If you wish to make reservations for more than 4 meals on-line, please email your request to villagecafe@findlay.edu with all of the dates and specifics...this will be easier than filling out the form multiple times. 

Parking is provided across the street from the entrance at 424 Frazer Street.

Lunch is served 11:30 a.m. - 1 p.m.
Seating until 12:15 p.m.
Cost:
$8.50 tax included
Take out available by reservation and pick-up at Village Café.
If you need to cancel on the day of the meal service, please call 419-434-4156.

If you prefer, you may choose from these alternatives in place of the menu for the day.  If possible please inform us of your choice at the time of your reservation.

Cafe Salad: Roast chicken breast served on a bed of crisp greens with cheese Cafe Burger: Generous hamburger served with lettuce, tomato and onion  Dessert: Fruit or fat free, sugar free pudding

"Opening Day!"


Tuesday, February 3

Crisp Chinese Salad
Anna's Chicken: Baked Chicken Smothered in Mushroom Sauce with Wild Rice Blend
California Vegetables
Cherry Dump Cake



"Comfort Food"


Thursday,
February 5

Hearty Vegetable Soup
Village Cafe Meatloaf
Cheesy Potatoes
Glazed Baby Carrots
Yummy Chocolate Chip Cookie Sundaes



"A Little Bit of Italy"
Rosey Hamon
Tuesday, February 10

Antipasto Salad: Greens Adorned with Provolone, Salami, and Ham
Generously Stuffed Cheese Shells
Sauteed Zucchini
Cheesy Garlic Bread
Our Famous Tiramisu



"Grandma's House"
Amanda Esbenshade
Thursday, February 12

Chopped Salad with Cucumbers, Tomatoes, Olives, and Feta Cheese
Maple Glazed Pork Chops
Grandma's Mac and Cheese
Steamed Asparagus & Honey Butter Croissant
Apple Dumplings: Ice Cream and Caramel Sauce



"Lighthouse Dinner"
Katie Gibel
Tuesday,
February 17

A Fragrant Mix of Healthy Greens, Grapes, and Walnuts Garnished with Parmesan Chips
Mild Tilapia Cooked in a Bag with Fluffy White Rice and an Assortment of Vegetables
Flavorful Cheddar Biscuit
Decadent White Chocolate Mousse Accompanied by a Baby Chocolate Chip Cake



"Paula Deen's Southern Tradition"
Amanda Smith
Thursday,
February 19

Bobby's Pimento Cheese Spread with Crackers
Golden Southern Fried Chicken Breast
Mashed Potatoes smothered in Chicken Gravy
Paula's Green Beans
Corny Cornbread
The Lady & Sons Peach Cobbler with Ice Cream
"A Treat to the Palate"

Kayla Shannon

Tuesday,
February 24

Rustic Tomato Basil Soup
Chicken Breast Generously Stuffed with Spinach and Ricotta Cheese
Skewered Grilled Vegetables
Seasoned Red Roasted Potatoes
Twisted Yeast Rolls
Layered Strawberry Cake



"Mama Mia!"
Ali Cariglio
Thursday,
February 26

The Perfected Greek Salad Served with Humus and Pita Bread
Amazing Gourmet Cheese Stuffed Meatball
Lemon Herb Roasted Potatoes
Greek Green Beans
Sweet Flakey Baklava






Tuesday,
March 10

Closed for Special Function



"Down on the Farm"

Kari Jesse
Thursday,
March 12

Crisp Wedge Salad with Ranch Dressing
Tender BBQ Pulled Pork on Top of Mashed Potatoes, Texas Toast and Cheddar Cheese
Homestyle Banana Bread
Gooey Chocolate Chip Pie with Vanilla Ice Cream and Hot Fudge



"A Little Bit of Italy"
Rosey Hamon
Tuesday,
March 17

Antipasto Salad: Greens Adorned with Provolone, Salami, and Ham
Generously Stuffed Cheese Shells
Sauteed Zucchini
Cheesy Garlic Bread
Our Famous Tiramisu



"Grandma's House"
Amanda Esbenshade
Thursday,
March 19

Chopped Salad with Cucumbers, Tomatoes, Olives, and Feta Cheese
Maple Glazed Pork Chops
Grandma's Mac and Cheese
Steamed Asparagus & Honey Butter Croissant
Apple Dumplings: Ice Cream and Caramel Sauce



"Lighthouse Dinner"
Katie Gibel
Tuesday,
March 24

A Fragrant Mix of Healthy Greens, Grapes, and Walnuts Garnished with Parmesan Chips
Mild Tilapia Cooked in a Bag with Fluffy White Rice and an Assortment of Vegetables
Flavorful Cheddar Biscuit
Decadent White Chocolate Mousse Accompanied by a Baby Chocolate Chip Cake



"Paula Deen's Southern Tradition"
Amanda Smith
Thursday,
March 26

Bobby's Pimento Cheese Spread with Crackers
Golden Southern Fried Chicken Breast
Mashed Potatoes smothered in Chicken Gravy
Paula's Green Beans
Corny Cornbread
The Lady & Sons Peach Cobbler with Ice Cream



"A Treat to the Palate"

Kayla Shannon
Tuesday,
March 31

Rustic Tomato Basil Soup
Chicken Breast Generously Stuffed with Spinach and Ricotta Cheese
Skewered Grilled Vegetables
Seasoned Red Roasted Potatoes
Twisted Yeast Rolls
Layered Strawberry Cake



"Down on teh Farm"

Kari Jesse
Thursday,
April 9

Crisp Wedge Salad with Ranch Dressing
Tender BBQ Pulled Pork on Top of Mashed Potatoes, Texas Toast and Cheddar Cheese
Homestyle Banana Bread
Gooey Chocolate Chip Pie with Vanilla Ice Cream and Hot Fudge







































Consuming raw or undercooked meats, poultry, seafood, or eggs may increase you risk of foodborne illness.