Flavors is a full-service restaurant operated by students in the Culinary Arts, Baking & Pastry Arts and Hospitality Management programs. Menus, prices and hours are dictated by students' instructional needs.
The restaurant is open to the college community and the public during the Fall and Spring semesters. It is a popular dining destination for locals, but it is also a state-of-the-art teaching facility, connecting classroom instruction with workplace experience. Hands-on learning is an integral part of Wake Tech's associate degree, diploma and certificate programs in the culinary and hospitality fields. Flavors allow students to sharpen skills and apply what they've learned.
Dining at Flavors
- Tables are limited to parties of four.
- Meals are $15, payable by cash, check, Visa or MasterCard. Gratuities must be in cash.
- No one under 16 is allowed, as Flavors is an instructional lab.
- Dining is by reservation only, and reservations are made through a lottery system.
Flavors is on the ground floor of the Student Services Building (Building L) of the Southern Wake Campus, at 9101 Fayetteville Road in Raleigh. Parking is available in the visitors' lot at the entrance to the campus.
For more information, contact Barry J. Tracey at [email protected] or 919-866-5243.
Menus
Flavors offers a variety of menus based on the cuisines and culinary techniques students are studying. Menus are changed frequently to expose students and patrons to various dishes, cooking methods and culinary styles. All dishes are prepared from scratch by students, using the freshest ingredients.
Appetizer
- Risotto Cake in a Smoked Chicken Broth (GF)
- Carpaccio with Horse Radish Cream, Mesclun and Tomatoes (GF)
Entrée
- Seared Sea Scallop on a Bed of Vegetable Julienne (can be made GF) with Citrus Beurre Blanc and Avocado Relish Chick Pea Crisp
- Seared Sous Vide Duck Breast with a Dry Cherry Gastrique Pommes Berny (almond-breaded fried croquettes) Butternut Squash Puree
- Grilled Portobello Mushroom Pizza (vegetarian)
Dessert
- Pecan Maple Tart
- Dessert of the Day
Appetizer
- Roasted Beet Salad with Goat Cheese, Hazelnuts and Oranges
- Bleu Cheese Custard with Frisee, Pear and Candied Walnuts
Entrée
- Grilled Medallion of Beef Tenderloin Béarnaise (GF), Roasted Fingerling Potatoes with Truffle Oil
- Vegetable of the Day
- Seared Salmon Fillet in a Fall Vegetable Ragout (GF), Basmati Rice Cake
- Fettucini Prima Vera with Basil/Walnut Pesto
Dessert
- Marjolaine
- Dessert of the Day
Appetizer
- Salad of Roasted Cauliflower with Spinach and Almonds
- Duck Confit Napoleon with Figs and Turnip Puree
Entrée
- Sautéed Pecan-crusted Chicken Breast with Roasted Apple jus, Mashed Sweet Potatoes, Vegetable of the Day
- Sautéed Shrimp, Shrimp and Corn Cake, Chipotle Cream Sauce, Black Beans with Tomatoes and Lime, Vegetable of the Day
- Tortilla-crusted Eggplant, Tomato Sauce and Monterey Jack Cheese (vegetarian), Brown Rice Pilaf, Vegetable of the Day
Dessert
- Apple Strudel
- Desserts TBA
Appetizer
- Cornish Pasties
- Cockaleekie (chicken and leek soup)
- Fennel and Red Onion Salad with Tarragon Dressing
Entrée
- Beef Braised in Guinness, served with Colcannon
- Stuffed Leg of Lamb with Port jus and Bleu Cheese Potato Cake
- Fish and Chips
Dessert
- Berry Trifle
- Fresh Fruit Tray with Yogurt Dip and Granola
- Cheese Grits
- Stuffed Brioche French Toast
- Broccoli Quiche
- Eggs Benedict
- Rosti Potatoes
- Sausage
- Assorted Breakfast Breads
- Mixed Greens with Choice of Dressings
- Pasta Salad with Crabmeat
- Carrot Salad
- Cucumber and Tomato Salad
- Coq Au Vin
- Roasted Pork Loin
- Farro with Mushrooms, Spinach and Tomatoes
- Vegetable Medley
- Cookies
- Crème Brulee
- Chocolate Mousse Tart
Assorted desserts from the Baking & Pastry Arts program
Appetizer
- Yuca Mufongo with Cilantro Aioli Sauce
- Chayote Squash Salad
- Black Bean Soup
Entrée
- Pan-fried Grouper with Mango Beurre Blanc served with Homestead Corn Relish
- Jerk Pork served with Rice and Ripe Plantain Chutney
- Shredded Flank Steak with Tomatoes and Onions served with Rice and Black Beans
Dessert
- Coconut Cream Cake
- Crème Brûlée
- Fresh Fruit Tart
Entremeses
- Serrano Ham Fritters
- Caldo Verde
- Mushrooms in Garlic
Platos principales
- Braised Pork with Dried Fruits served with Fried Potatoes and Wilted Greens
- Grouper with Romesco Sauce served with Saffron Rice and Spinach
- Sizzling Garlic Shrimp served with Couscous
Para el postre
- Churros with Chocolate Sauce
- Cauliflower Fritters
- Spicy Lentil Broth
- Samosas
- Cucumber and Yogurt Salad
- Kachumber
- Mixed Green Salad
- Spinach with Cheese Curd
- Red Kidney Bean Dal
- Mushroom and Rice
- Eggplant and Potatoes
- Shrimp Curry
- Kerala-Style Lamb
- Pork Vindaloo
- Kashmiri Style Chicken
Assorted breads and sweets from the Baking & Pastry Arts program
- Tomato Bruschetta
- Pasta and Bean Soup
- Mixed Salad
- Prosciutto and Melon
- Gnocchi in Parmesan Cheese and Leeks
- Chicory Sautéed with Pancetta
- Asparagus with Parmigiano-Reggiano
- Orecchiette Pasta with Artichokes
- Osso Buco
- Chicken Sautéed with Mushrooms
- Stuffed Pork Bundles
- Eggplant Rolls
- Pizza
Assorted breads and sweets from the Baking & Pastry Arts Program
Appetizer
- Cod Cakes with Tartar Sauce
- Clam Chowder
- Mesclun Salad with Cranberries, Apples and Cider Vinaigrette
Entrée
- Turkey Scaloppini with Cranberries and Apples, served with Cornbread Dressing and Minted Beets
- Cornmeal-crusted Scallops with Corn Cakes and Squash Noodles and Champagne-vanilla Beurre Blanc
- Corned Beef and Cabbage, served with Horseradish Sauce
Dessert
- Triple-ginger Gingerbread Cake
Appetizer
- Chicken and Sausage Gumbo
- Tomato and Haricot Vert Salad
- Cajun Fish Beignet with Remoulade
Entrée
- Shrimp Etouffee served with Rice and Baby Green Beans
- Rainbow Trout with Roasted Pecan Sauce served with Maque Choux
- Red Beans served with Grilled Andouille Sausage
Dessert
- Brioche Bread Pudding
Assorted breads and sweets from the Baking & Pastry Arts program
- Roasted Butternut Squash Soup
- Fruit and Cheese Tray
- Deviled Egg Tray
- Salad Bar (vegan)
- Oriental Noodle and Vegetable Salad (vegan)
- Kale Salad with Roasted Pumpkin Dressing
- Lentil Salad (vegan)
- Marinated Asparagus with Cured Egg Yolks
- Leek Tart
- Wild Mushroom Stew
- Roasted Corn with Peppers, Lime and Cilantro
- Quinoa Pilaf (vegan)
- Tofu in Puff Pastry
- Stuffed Portobello Mushrooms
- Fennel au Gratin
- Root vegetable gratin
- Roasted Garlic Potatoes
- Cheddar Cheese Bread
- Morning Glory Muffins
- Ice Cream
- Cookies
- Chocolate Mousse Tart
Assorted desserts from the Baking & Pastry Arts program
