April showers bring May flowers but March, April, and May bring the best of culinary delights to your palate, courtesy of the FCC student-run restaurant, 200 Monroe, in Frederick. The spring season of their gourmet three-course dinner service begins this Thursday, March 9th, and is open to the public, to dine in or takeout, each Thursday evening (except March 23rd and April 20th) through May 11th.
The College’s Hospitality, Culinary and Tourism Institute (HCTI) students participate in the running of the restaurant as part of their capstone learning experience to develop them into seasoned professionals for the industry. Students will both prepare food in the kitchen as well as serve guests in the dining room.
Rave public opinion reviews about the restaurant on Open Table from the fall season follow...
Absolutely wonderful meal! Everything was seasoned perfectly, each course surprised us with the attention to detail and the serving size. This meal and service can easily fit into any high-end restaurant in the area. In fact, their Rainbow Trout was BETTER than another high-end restaurant that we'd been to lately! We will definitely be adding this to our dining routine going forward. – ElaineF
This dinner exceeded the expectations of all four in the party. We ordered three of the four entree choices and shared among ourselves; all agreed that each was done to perfection. We tried and shared all four desserts, with the same conclusion. This restaurant surpasses any that I've visited in the town and many in famous foodie cities. We plan to return again during the Spring semester. – AndreaGM
It’s a win-win! Culinary students get to work on their skills and community members get to enjoy the fruits of that labor. Highly recommend for a special meal out. – KristenE
The three-course dinner menu offers your choice of selections including starter, entrée, dessert, and beverage, for an all-inclusive price between $40 and $44.
Prepare your palate for the entrée options this season which include:
- Spring Risotto - Carnaroli rice, English peas, mushroom medley, finished with mascarpone cheese, parmesan, black truffle butter
- Steak and Frites – Bistro steak, red wine au jus, Frites, sautéed spinach
- Faroe Island Salmon – Pan seared sustainable salmon, roasted potatoes, asparagus, tarragon beurre blanc
- Roasted Chicken – Pan roasted airline breast, smoked sundried tomato pesto, Marsh Hill stone ground polenta, roasted fennel, carrots
Dessert options include tiramisu, profiteroles, and lemon curd tart.
New this year is a bakery counter, featuring fresh baked goods for sale that are made by FCC Baking & Pastry Arts students
The full menu and restaurant reviews are available online, where you can also make a reservation.