LWTech's Avanti Market provides an excellent selection of fresh food meal options, snacks, and a variety of beverage choices! Please visit the Easting Building cafeteria area for the latest selection of food and drink options.
Our mission is to prepare students to gain skills in every facet of running a commercial restaurant as they learn basic cooking principles, terminology and food handling practices. Hands-on experience is provided to our students at all stations including line cooking, inventory, daily special production, garde manger work, sauce preparation, and commercial equipment maintenance. Students in this program will graduate prepared for work in a restaurant commercial kitchen, catering company, cafeteria, deli, bakery, or other specialty shop. This program is certified by the American Culinary Federation (ACF).
2019 Fall Quarter Menu
Fresh spring mix and kale tossed with roasted yams, candied walnuts, apples, dried cranberries, toasted pumpkin seeds. (Vegan, GF)
Small $4.25 Large $6.25
Dressings- Poppy seed vinaigrette or Apple cider vinaigrette.
Israeli couscous tossed in a lemon vinaigrette with kale, tomatoes, bell peppers, cucumbers, dried cranberries, toasted pumpkin seeds garnished and basil. $6.25 (Vegan)
*Add Chicken, Salmon, or pulled pork to any salad.
Ask your server for today’s house made selections
Cup $2 Bowl $3
Flavorful mix of roasted seasonal vegetables with a garlic aioli spread wrapped in a spinach tortilla.
Roasted turkey, house made stuffing, onion gravy with a cranberry mayo on sourdough bread.
Turkey, stuffing, and green beans lightly fried in a Lumpia wrapper complimented with a spicy cranberry dipping sauce.
Braised pork smothered in a house made cherry BBQ sauce topped with an apple brussels sprout coleslaw served on a toasted brioche bun.
*Gluten free bun available upon request for additional $1.00
Thinly sliced tender roast beef, caramelized onions, melted sharp white cheddar, garlic parmesan butter served on a rustic baguette with a side of house made au jus.
*Sandwiches come with your choice of side salad, cup of soup, or fries
5 oz. salmon filet accompanied with a dill chimichurri on a bed of almond rice pilaf served with fried brussels sprouts.
Salmon and ricotta stuffed in large pasta shells served in a creamy Alfredo sauce.
Pan seared chicken breast served with almond rice pilaf, and green beans.
Baked and then lightly fried spareribs tossed in a spicy apricot glaze served with fried brussels sprouts and purple sweet potato salad.
Tender pieces of lamb, root vegetables served with creamy mashed potatoes.
Fresh made flatbread topped with savory strips of beef, poached pears, bleu cheese, mozzarella herb cream cheese garnished with arugula and balsamic drizzle.
Crispy fries covered in melted cheese curds, topped with a rich mushroom gravy. $7.25 (veg., GF) add pulled pork $3.00
Colorful zucchini and yellow squash noodles, fresh marinara accompanied with house made black bean-mushroom “meatballs”. $6.50 (Veg., GF)
*Ask your server about today’s special.
Meats or eggs that are undercooked to your specification may increase your risk of foodborne illness, especially if you have certain medical conditions. If you have a food allergy, please inform your server.
(GF) = Gluten Free, (Veg) = Vegetarian, (Vegan) = Vegan
Ask your server about today’s special.
Ask your server for today’s flavored topping.
Coke, Diet Coke, Dr. Pepper, Root Beer, Sprite, Lemonade, Iced Tea, Arnold Palmer
Café Vita’s Queen City Roast Coffee, and assorted Hot Teas.
Tuesday-Thursday, 11 a.m. to 1:30 p.m.
Chef City Grill is open during Fall, Winter, and Spring quarters. The grill typically opens during the third week of each quarter and is open until the last week of the quarter. Hours are subject to change.
If you have any dietary restrictions or questions, please inform your server and we will make every effort to satisfy your request.
Mimi Stockmann, Eric Sakai, Matthew Keigley
Chef City Grill (est. 2006) is a restaurant operated by the Culinary Arts program. Quality regional dishes are prepared by students in the program. We are committed to your complete satisfaction! Donations in the form of tips directly support Culinary Arts programs and scholarships.
Typically open second or third week of Fall, Winter, and Spring quarters.
Call (425) 739-8304
A variety of delicious pastries, pies, cakes and breads may be purchased from LWTech's Baking Art student-run bakery located next tot the cafeteria in the East Building, E151.
Monday - Thursday
7 a.m. to 7:30 p.m.
7 a.m. to 1:30 p.m.
7 a.m. to 1 p.m. (Note hours may vary)
Closed for all major holidays.
Jonesing for a cup of your favorite java? Stopwatch Espresso has you covered for all your coffee needs and more! The stand is located just next to the bookstore in the East Building.
Mon-Fri, 7:30 a.m. to 4:30 p.m.
Mon-Fri, 6 a.m. to 10 p.m.
Sat, 6 a.m. to 6 p.m.