Student-Prepared Lunch & Dinner
The Sage Student Bistro operates as a customer-focused classroom providing our students an opportunity to refine their culinary, bakery, service and supervisory skills. In this setting, the element of time is as important as the food and service. Because it is a classroom, the Bistro is open when classes are in session. A standard menu is offered at lunch, and features student specials. Dinner service offers tasting menus and weekly prix fixe specials. Find us on Facebook for media and additional information.
Things to know
- Required health precautions at the Sage Student Bistro are guided by MCC policy and may change over time.
- Reservations are available and recommended for both lunch and dinner. Walk-ins will be served as possible. Reservations for groups up to 6 persons are available through OpenTable.com or the widget below. Groups larger than 6 should contact us for reservations.
- Attire at Sage: During lunch service casual attire is welcome. During dinner service, business casual to formal attire is strongly encouraged.
Menus
Lunch | Students in the Casual Dining course design and prepare sandwich specials as a part of their course work. Fall lunches begin September 20th through November 9th. On select dates beginning October 11th, Casual Dining students’ sandwiches will be featured for one day only, until sold out, according to the schedule below.
- October 11th | Gia Tram - Cuban
- October 12th | Stephania Bokossa - Shawarma
- October 16th | Colton Rystroni - Banh Mi
- October 17th | Liv Lane - Steak & Arugula on Facaccia
- October 18th | Shay DeWolfe - Monte Cristo
- October 19th | Michelle Adomako - French Dip
- October 23rd | Allison Asche - Pupusa
- October 24th | Danika Whitcomb - Tartine
- October 25th | James Smith - BLT
- October 26th | Emilienne Nakou - Croque
- October 30th | Joey Severson - Grilled Cheese
- October 31st | Adam Smith - Pulled Pork
- November 1st | Rachel Klimantas - Fried Chicken Sandwich
Click here for a Screen Reader Version of this Menu
Dinner | The American Sages Project: We value the wisdom to be found by studying the masters of our craft. The American Sages that our students study while enrolled in Fine Dining and Plated Desserts courses provide inspiration and knowledge that help shape the menus our guests enjoy throughout the quarter. Students then create their menus to be offered for one day only, in the second half of the quarter as noted here. During these days of service, a singular prix fixe menu is designed and executed by the featured student chef.
In fall quarter, the American Sages Project at Sage will pay tribute to Julia Child, in partnership with the Durham Museum, who will feature an extensive exhibit about the life of this important American chef. Students in Fine Dining this quarter have selected as their sage either Julia Child herself, or an American Sage who worked with her in a meaningful capacity. We are excited to share the inspired dishes that these students create as homages to Julia Child and her indelible impact on American food culture.
Evening Fall Menus | Two evening menus will be offered during fall quarter. Parties will choose between either a table d’hote menu or an a la carte menu beginning September 19th, Monday through Thursday evenings.
Sage Evening Fall Menu
On select dates beginning October 11th, Fine Dining students’ individual Sage menus will be featured for one night only, according to the schedule below. Plated Desserts students will design and offer complementary menus from the bakeshop. All other nights of service will offer our Evening Fall Menu options.
Student Prix Fixe Menus (menus are hyperlinked as they become available)
- October 11th | Taryn Styles - Inspiration: Julia Child
- October 12th | Michael Murphy - Inspiration: Dan Barber (Pastry: Haleigh Shanks)
- October 18th | Tyler Hangley - Inspiration: Julia Child (Pastry: Rianna Ah Sam)
- October 19th | Caleb Hobbs - Inspiration: Paul Prudhomme (Pastry: Jen Engles)
- October 24 | Jon Burlingham - Inspiration: Jacques Pepin (Pastry: Baking Production students)
- October 25th | Gabriel Saighman - Inspiration: Cecilia Chang (Pastry: Bee Krick)
- October 26th | Jon Hannor - Inspiration: Julia Child
- November 1st | Gobdech Ouinamthiang - Inspiration: Marcus Samuelsson (Pastry: Shee Mu)
- November 7th | Josiah Eary - Inspiration: Julia Child (Pastry: Baking Production students)
Please note, menus are accurate as of posting, but are subject to change daily and without notice. Student server will notify guests of any changes to posted or printed menus.
Wine Service
The Sage Student Bistro serves wine and beer at dinner. We maintain a concise but thoughtful beverage list featuring red and white wines, as well as an assortment of local and imported beers. If you have a special bottle of wine you would like to enjoy in our restaurant, corking service is available for just $10 per 750 ml bottle.
Parking
During lunch service, guests may park in college lots as available. Reserved parking for bistro guests is available in the lot to the north of Building 22.
Dates & Hours of Operation
Fall Quarter 2023
OPEN FOR LUNCH | Monday through Thursday, September 20th through November 9th.
OPEN FOR DINNER | Monday through Thursday, September 19th through November 9th.
Hours of Operation (during operating dates)
Lunch: 11 a.m.–1 p.m. (last seating at 1 p.m.)
Dinner: 6–8 p.m. (last seating at 8 p.m.)
Reservations
Reservations are recommended for lunch and highly recommended for dinner. Reservations may be made for parties of up to 6 persons.
Make reservations through OpenTable.com.
CONTACT
If you have additional questions, please contact by phone at 531-MCC-2328 or by email at bistro@mccneb.edu.
Location
Sage Student Bistro is located at the Pegler Center for the Institute for the Culinary Arts at 32nd Street and Sorensen Parkway, on the south end of the Metropolitan Community College Fort Omaha Campus.
