Restaurants > St. Andrews Café > Dinner Menu

ST. ANDREW'S CAFÉ
DINNER MENU

Soups

Louisiana Chicken and Shrimp Gumbo 7.
Andouille Sausage, Okra and Rice
Bonterra Chardonnay, Mendocino, California (5 oz. gl.) 6.00

Purée of Butternut Squash Soup 7.
with Coconut Milk and Lemongrass
Dry Creek Vineyard Chenin Blanc, Clarksburg, California (5 oz. gl.) 5.00

Soup of the Day 7.
Soup choice changes daily

Soup Sampler 7.
A tasting of each of our three soups
Von Kesselstatt Riesling, Zemmer Pinot Grigio and Bonterra Chardonnay (2 oz. ea.) 7.00

Salads

St. Andrew's Garden Salad with Pear-Ice Wine Vinaigrette 7.
Bobolink Cheddar Cheese and Candied Walnuts
Peter Zemmer Pinot Grigio, Alto Adige, Italy (5 oz. gl.) 6.00

Baby Spinach Salad 6.
Bacon-Cider Vinaigrette, Chopped Boiled Egg and Pickled Red Onions
Bodegas Aldial Naia, Rueda, Spain (5 oz. gl.) 6.00

Starters

Pork and Beef Satays 8.
with Asian Slaw and Peanut Sauce
Domaine de Beaurenard, Côtes-du-Rhône, France (5 oz. gl.) 6.00

Salmon-Sesame Cake 8.
with Wakame Seaweed Salad and Wasabe Mayonnaise
Bodegas Aldial, Naia, Rueda, Spain (5 oz. gl.) 6.00

Steamed Shrimp and Brown Rice Wontons 9.50
Soy Dipping Sauce
Fleur de California Pinot Noir, California (5 oz. gl.) 6.00

Wild Mushroom Risotto 8.
Parmesan Cheese
Matua Valley, Sauvignon Blanc, New Zealand (5 oz. gl.) 6.00

Wood-Fired Pizzas
Our pizza dough is made fresh daily and tossed by hand to order.
Each pizza is baked in our wood-fired oven.

Thai-Style Barbecue Chicken Pizza 11.
Aged Jack Cheese, Tomatillo Salsa
Von Kesselstatt Estate Riesling, Mosel Saar Ruwer, Germany (5 oz. gl.) 6.00

Pizza Margherita 11.
Tomatoes, Basil and Mozzarella
Fetzer Merlot, California (5 oz. gl.) 5.00

Specialty Pizza of the Day 11.

Entrees & Specialty Sandwiches

Caesar Salad Entrée 16.00
with Marinated Grilled Chicken Breast
Quinta de Aveleda Vinho Verde, Minho, Portugal (5 oz. gl.) 4.50

Herb-Marinated Grilled Chicken Breast 17.
Spicy Apple Chutney, Mixed Grains Pilaf with Pecans, Red Pepper Coulis
Brooklyn Pilsner, Brooklyn Brewing Company, New York (12 oz. bt.) 4.75

Pan-Seared Salmon 19. *
with Saffron Pasta and Tomato Broth, Haricot Vert, Feta Cheese, Kalamata Olives
Bonterra Chardonnay, Mendocino, California (5 oz. gl.) 6.00

Grilled Buffalo Burger Platter 10. *
Served on a Whole Wheat Bun with Potato Salad, Tomatillo Salsa,
Jalapeño Jack Cheese and House-made Sweet Pickle Chips
"Back Yard" India Pale Ale, Cooperstown Brewing Company, New York (12 oz. bt.) 4.75

Maple Brined Pork Medallion 19.
Smashed Yellow Potatoes, Dried Blueberry Jam, Sherry-Mustard Glaze
Fleur de California Pinot Noir, California (5 oz. gl.) 6.00

Korean-Style Braised Beef Short Ribs 20.
Steamed Brown Rice, Kimchee, Snow Peas
Carpineto, Dogajolo, Toscana, Italy (5 oz. gl.) 5.00

Japanese Udon Noodles with Jumbo Shrimp and Scallops 20.
Stir-Fried Vegetables, Sesame Crusted Tofu, Mushrooms and Soy-Ginger Broth
Dry Creek Vineyard Chenin Blanc, Clarksburg, California (5 oz. gl.) 5.00

Smoked Turkey & Provolone Panini 10.
Tomatoes & Basil-Mayonnaise, Served with Potato Salad
Adirondack Lager, Saranac, Matt Brewing Company, Utica, New York (12 oz. bt.) 4.75

Accompaniments 3.

Asparagus
Sautéed Braising Greens
Potato Salad
Steamed Brown Rice

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Indicates a Vegetarian Selection

Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.

We frequently update our menus so that you may enjoy inspired seasonal offerings and our students can get the most from their education by working with the freshest ingredients available.

While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice.