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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 from three different classes in the Hospitality Management Program.  The Cafe is open for lunch on Thursdays during the spring semester. The Village Cafe can be found on campus in the UF Village at 424 Frazer Street.  Please look over the menus the students in the Advanced Food and Beverage class have prepared for this semester and  make plans to join us for a meal. 

Reservations are required. Please call 419-434-4097 or use the online reservation form.  Reservations can only be made on the reservation date or after for each meal.  Therefore, if you wanted Feb 16 you could make a reservation starting Feb. 1, 9 AM or after. 
By Phone: When calling leave a message including: The date and meal for which you wish to make a reservation, 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
.
Reservation confirmations are not  returned over weekends or over spring break,   March 3-11. 

Online reservations can also be made by using the Online Reservation Form. Reservations placed in this manner must be made by the Monday prior to the meal requested. You will receive your confirmation via email.

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

Lunch is served 11:30 a.m. - 1 p.m.
Seating only until 12:15 p.m.
(
Unfortunately due to students academic schedules, we can not seat guests after 12:15)
Cost: $8.75 tax included
 *New this year, there will be a $.75 charge for beverages. 
We offer soda pop, coffee, tea, iced tea and light lemonade.
Take out is 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 main entree of the day.  The guest will receive the listed first and last course for the day as well.  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.  
Chicken Sandwich: Chicken breast served with lettuce and tomato.  Also, served with French fries.

 Dessert: Fruit or fat free, sugar free pudding

Cafe Favorites


Thursday, Feb. 9
Reservations begin January 26 @ 9 AM

Rustic Tomato Soup: rich tomato soup infused with basil
Meatloaf: a village cafe tradition, with our own special twist
Cheesy Hash-Brown Casserole: hash-brown potatoes smothered in cheese
Vegetables Normandy: a selection of cauliflower, carrots and broccoli served with a butter sauce
Pecan Ball: vanilla ice cream rolled in chopped pecans and finished with hot fudge



 European Flavor

Kara Trusty
Thursday, Feb. 16
Reservations begin Feb. 1 @ 9AM

Shopska Salad: an authentic European blend of flavors combining crisp cucumber, vibrant tomatoes, and juicy mushrooms served with grilled focaccia bread
Pecan Encrusted Salmon: both sweet & savory
Creamy Garlic Herb Fettuccine: with oven roasted tomatoes bursting with flavor
Sauteed Zucchini
Tiramisu:
a Village Cafe specialty combining layers of coffee enriched cake and velvety cream



A Winter Feast
Jacala Reed
Thursday, February 23
Reservations begin Feb. 8 @ 9AM

Delicate Vegetable Soup: served with a crusty French roll
Succulent Pork Loin Chop: with an apricot stuffing and glaze
Creamy Scalloped Potatoes
Steamed Broccoli: with garlic crisps
Decadent Bites of Heaven: a trio of baklava, raspberry sherbet and a cheesecake bon bon dipped in chocolate



Russia in Winter
Erin Rettger
Thursday, March 1 Reservations begin Feb. 15 @ 9AM
Salad of Fresh Greens: accompanied by beets and mandarin oranges, served with a light vinaigrette
Fluffy Yeast Rolls
Classic Beef Stroganoff:
served with buttered noodles
Dilled Carrots: steamed carrots with a dill sauce
Piore'Belle Helene: pears delicately poached in vanilla syrup topped with freshly made marshmallow fluff, drizzeld with chocolate.  Our adaptation of a French classic.



A Taste of Simple Elegance
Alyssa Fraley
Thursday,
March 15 Reservations begin Feb. 22 @ 9 AM

 Tantalizing Chilled Spinach Dip: in a bread bowl
Scrumptious Layered Chicken Cordon Bleu: chicken breast, ham and Swiss cheese layered rather than stuffed and rolled
Roasted Red Skinned Potatoes
Savory Herbed Green Beans
Melt in Your Mouth Apple Caramel Crisp
: served with cinnamon crunch ice cream



A Winter Feast
Jacala Reed
Thursday,
March 22 Reservations begin Feb.29 @ 9 AM

 Delicate Vegetable Soup: served with a crusty French roll
Succulent Pork Loin Chop: with an apricot stuffing and glaze
Creamy Scalloped Potatoes
Steamed Broccoli: with garlic crisps
Decadent Bites of Heaven: a trio of baklava, raspberry sherbet and a cheesecake bon bon dipped in chocolate
Russia in the Winter
Erin Rettger

Thursday, 
March 29 Reservations begin March 14 @ 9 AM 

Salad of Fresh Greens: accompanied by beets and mandarin oranges, served with a light vinaigrette
Fluffy Yeast Rolls
Classic Beef Stroganoff:
served with buttered noodles
Dilled Carrots: steamed carrots with a dill sauce
Piore'Belle Helene: pears delicately poached in vanilla syrup topped with freshly made marshmallow fluff, drizzeld with chocolate. Our adaptation of a French classic.



European Flavor
Kara Trusty
Thursday,
April 5  Reservations begin March 21 @ 9 AM

Shopska Salad: an authentic European blend of flavors combining crisp cucumber, vibrant tomatoes, and juicy mushrooms served with grilled focaccia bread
Pecan Encrusted Salmon: both sweet & savory
Creamy Garlic Herb Fettuccine: with oven roasted tomatoes bursting with flavor
Sauteed Zucchini
Tiramisu:
a Village Cafe specialty combining layers of coffee enriched cake and velvety cream



A Taste of Simple Elegance
Alyssa Fraley
Thursday, April 19
Reservations begin April 2 @ 9 AM

Tantalizing Chilled Spinach Dip: in a bread bowl
Scrumptious Layered Chicken Cordon Bleu: chicken breast, ham and Swiss cheese layered rather than stuffed and rolled
Roasted Red Skinned Potatoes
Savory Herbed Green Beans
Melt in Your Mouth Apple Caramel Crisp
: served with cinnamon crunch ice cream




















 





 

































 













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