Bistro To Go Menu

Bistro To Go Spring 2023

Tue, Wed and Thu, Jan. 24-Feb. 23, 2023

V – Vegetarian, VG – Vegan, GF – Gluten-Free


All sandwiches served with house made chips.
Gluten free? Ask to substitute gluten-free bread option for your handheld – 1.50.

Shrimp and Mango Sandwich

Chilled shrimp, fresh mango, mayonnaise, lettuce, tomato and fresh alfalfa sprouts on a hoagie roll – 12.

Banh Mi Sandwich

Roasted pork tenderloin, pâté, pickled vegetables, cucumber, mayonnaise, Dijon mustard and cilantro on a hoagie roll – 10.

Roasted Poblano Grilled Cheese Sandwich

Roasted poblano cream cheese, mozzarella, red chili sauce and fresh salsa on Hawaiian style bread (VG) – 9.

Reuben Sandwich

Corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread with a pickle spear – 10.

Nashville Hot Chicken Sandwich

Crispy marinated chicken, Nashville hot oil and fry sauce on a brioche bun with a side of homemade pickles – 9.

Birria Tacos

Three tacos filled with roasted beef cooked in chilis and spices, melted cheese, onions and cilantro on flour tortillas served with avocado jalapeno salsa and beef broth – 12.


Soups served with bread & butter.
8 oz. – 7.  |  5 oz. – 4.

Loaded Parlor Chili

Beef and three bean parlor style chili with onion and peppers, cheddar cheese, sour cream and scallions (GF)

Chicken and Dumplings

Creamy chicken broth, shredded chicken, diced vegetables and tender herb dumplings

Vegetable Soup

Rich vegetable broth loaded with roasted potatoes, mushrooms, carrots, peas, corn and zucchini (V, VG, GF)


Salads served with bread & butter.

Salad Lyonnaise

Bacon, poached egg, crostini, herb vinaigrette over mixed greens with French potato salad – 10.

Larb Salad

Thai flavored minced chicken with mint and cilantro, carrots, cucumber, fried shallot, lettuce and a chili garlic dressing (GF) – 10.

Mix & Match

Pick two: Mix & match a soup, salad or sandwich – 11.
Birria tacos – add 1.

Hot Lunch

Korean BBQ Bowl

Thinly sliced marinated ribeye, kimchi, sesame broccoli and bean sprouts, pickled vegetables, fermented chili and bean sauce served over sticky rice and topped with a fried egg (GF) – 12.

Lamb Ragout With Meatballs

Fresh Pappardelle pasta topped with lamb and beef meatballs, lamb ragout, béchamel drizzle and parmesan cheese – 12.

Weekly Student Chef Special

Visit us on Facebook @LLCC Culinary Arts and Hospitality for specials and weekly menu features!


Each week our display case will be full of homemade cookies and delicious desserts.

Drinks & More

Bottled Water – 1.
Sparkling Water – 2.
Coke, Diet Coke, Sprite – 1.50.
Tea 20 oz. (Iced or Hot) – 2.
Coffee 20 oz. – 2.
Cappuccino, Latte, Espresso – 3. Add a flavor shot – 1.
Daily Slushy Flavors 16 oz. – 3.