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  • This is College of Southern Nevada's Hospitality/Culinary Dept's restaurant. The front of the house staff are students in the school's Restaurant Management class. The food are prepared by Culinary Arts students in one of the Culinary Department's restaurant classes (e.g., Aromatics, French, International), with menu changing daily during the weeks that the instructional restaurant is open. This is a sample menu prepared by students in the Aromatics class from 10-14-2008: Choice of Soups or Salads Butternut Squash Soup with Garam Masala or Wild Rice Soup with Fresh Marjoram, Seasonal Mixed Greens with choice of Maytag Blue Cheese Dressing, Apple-Walnut Vinaigrette, or Asian-Orange Vinaigrette. Choice of EntrĂ©es: Grilled Marinated Ahi Tuna served with Fried Wasabi Potato Cakes and Hot and Spicy Eggplant with toasted Sesame Seeds. Linguine tossed in White Clam Sauce with Littleneck Clams and Fresh Oregano. Curried Lamb and Vegetable Stew served over Cous-Cous with Mint Chiffonade. One of 3 Dessert selections prepared by Pastry Students in the program. All meals include Homemade Bread or Rolls prepared by CSN Culinary Arts Students under the direction of Master Pastry Chef/Professor Rudi Eichler and Pastry Chef/Instructor Ms. Jody Lee. Price $7.95 (tax included, tips goes toward CSN Scholarship fund) North Las Vegas is far for most ppl, especially with the freeway and road constructions currently causing havoc on Las Vegas roads, but if you are in the area it is well worth the drive. The dessert that is served alone can cost $7+ in a typical restaurant with its own Pastry Chef. This is literally the best deal in town when the school is in session.
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