What's Cooking at BVT 
The Three Seasons Restaurant is a unique learning environment in which Culinary Arts students operate a full-service kitchen, bake shop, and dining room. As members of the restaurant's waitstaff, students learn different types of service etiquette and styles, such as American, Russian, and French. Behind the scenes in the Three Seasons kitchen, students rotate through food service stations to gain real world experience in food preparation and cooking techniques. Valuable experience is also gained in the planning and production of large-scale functions (200+ people), including the Superintendent's Gourmet Dinner, the Program Advisory Committee Dinner, community events, and off-site catering.
 
Join us for lunch and help our students develop their skills in the Culinary Arts! 
 
 
 
Our Menu - Sunday, February 26, 2017
  • MENU ITEMS ARE SUBJECT TO CHANGE WITHOUT NOTICE 

     

     

    Appetizers

    Homemade Soup Du Jour Cup - 2 Bowl – 2.5
    Hand Breaded Chicken Fingers with Barbecue Sauce – 3.75
    Buffalo Chicken Fingers with Bleu Cheese Sauce – 3.75
    Hand Breaded Mozzarella Sticks with Marinara Sauce – 3.75

    Salads

    Garden Salad – 3.5
    Greek Salad – 4
    Caesar – 4
    Iceberg Wedge – 4

    Salad Add On
    Crispy, Blackened, Buffalo or Broiled Chicken – add 2
    Broiled Shrimp (4) add – 3
    Broiled Salmon (7oz) add – 5

     

    Sandwiches

    All Sandwiches are served with Choice of Steak Fries or Hand Cut Chips
    with Your Choice of White, Wheat or Rye Bread


    Grilled Cheese Sandwich – 3.5
    With Tomato or Bacon – each .50
    Bacon, Lettuce and Tomato Sandwich – 4
    Ham and Swiss Panini – 4.5
    Italian Cold Cut Wrap – 5
    Turkey Club – 4.5
    Turkey Lettuce and Tomato – 4
    Broiled or Blackened Chicken Wrap with Lettuce and Tomato – 5
    Buffalo or Crispy Chicken Caesar Salad Wrap – 4.5

     

    Burgers
    All of our Burgers are Hand Formed by Students from Freshly Ground Brisket and are served with Steak Fries or Chips


    Cheeseburger with Lettuce Tomato and Onion on a Valley Tech roll – 5 

    Bacon add .50


    Entrees

    Homemade Macaroni and Cheese – 4.5
    add Tomato, Ham, Bacon or Peas – .50 each
    add Buffalo Chicken – add 2

    Sautéed Chicken Marsala over Pasta – 5.75
    Chicken Cacciatore over Pasta – 5.75

    Baked Haddock – 6.5
    Fish & Chips – 6.5
    Dijon Salmon with Ritz Cracker Topping – 6.5
    Broiled Salmon with Lemon Butter – 6.5
    Baked Stuffed Shrimp – 7.5
    Seafood Casserole – 8
    Sautéed Shrimp Scampi over Rice Pilaf – 7.5


    Broiled Tenderloin with Herb Butter – 8.5

     


    All entrée items are served with choice of starch and vegetable. Pasta dishes include a choice of vegetable.

    Comments (-1)
Hours of Operation
 
Tuesday – Friday
10:30 a.m. – 12:45 p.m.
 
Call for Reservations
508–529–7758  x3109
 
Times and days are subject to change 
with the school calendar. Please call ahead 
for the most updated hours.
 
 
 
Dates to Remember
 
Tuesday December 13th - Closed
Tuesday December 20th - Closed 
Wednesday December 21st Open at 11:30
December 23 – January 3 Closed 
Wednesday January 11th Open at 11:30 
Tuesday January 17th Closed 
Wednesday February 8th Open at 11:30 
Friday February 17th – Friday February 24th Closed
Wednesday March 15th – Friday March 17th Closed
Friday April 14th - Friday April 21st Closed
Wednesday April 26th Restaurant Close at 12:00
Thursday April 27th – Friday April 28th Closed
Tuesday May 30th Restaurant Closed 
 
 
Did you know we 
have a bakery?

Bake Shop
 
Located right off the lobby of the Three Seasons Restaurant, our student run bakery is the place to find yummy baked goods, cookies, and pastries for your next event. The bakery also supplies our Three Seasons Restaurant daily with fresh breads and pastries.
 
For any special events or holiday orders, please call Ms. Dawn Dubois at 508-529-7758 x 2143.
 
 
 
 
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