CSI Desert Cafe

CSI Desert Cafe The Desert Cafe is operated by the culinary, hospitality and pastry students at the College of Southern Idaho. Watch here for our weekly menus.

We serve lunch most Wednesdays and Thursdays during fall and spring semesters.

04/01/2025

Are you looking for a little something out of the ordinary? Check out this week’s menu!
Desert Café To-Go Orders Wednesday, March 20, 2024, and Thursday, March 21, 2024, Please include your phone number in case we have any questions. Dianne Jolovich cell 208-404-2407 if you need to change or cancel an order after 7 am on Café Days.
https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing

Thank you for your support!

This week in the Desert Café

Wednesday, April 2nd - Steak Diane, pan-seared beef tenderloin steak with a cognac, demi-glace and mushroom sauce. Smashed red potatoes with roasted garlic and sautéed green beans. $18.00

Thursday, April 3rd – Pan-seared Black Cod in an umami rich dashi broth with sugar snap peas, sh*take mushrooms and greens. $16.00

The above entrees are served with your choice of soup or green salad, beverage and dessert.

Salad Feature – Duck breast salad on mesclun greens with fresh raspberries, spiced pecans and buttermilk blue cheese crumbles and house-made raspberry vinaigrette. $11.00

Sandwich Feature – Logan’s Hawaiian burger. Hand formed beef patty, grilled pineapple, crisp bacon and house -made teriyaki sauce on a toasted brioche bun $11.00

Soup – Creamy cauliflower soup with almond and roasted red pepper relish.

Dessert – Wednesday- Pecan Scone with Macerated Strawberries and Honey Whipped Cream. Thursday- Easter Sundae Surprise served Tableside Cheesecake Brownie, Vanilla Bean Ice Milk with Salted Caramel Sauce.

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

03/18/2025

The students and staff are back in the Desert Cafe with another delicious menu. Please join us for lunch.

Desert Café To-Go Orders Wednesday, March 20, 2024, and Thursday, March 21, 2024. Please include your phone number in case we have any questions. Dianne Jolovich cell 208-404-2407 if you need to change or cancel an order after 7 am on Café Days.
https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing

Thank you for your support!

This week in the Desert Café

Wednesday, March 19th - Chicken Saltimbocca, sautéed chicken breast with prosciutto, and fresh sage, white wine butter sauce and saffron risotto. $15.00

Thursday, March 20th - Coriander and cardamom crusted salmon with roasted red potatoes, spinach and cider cream. $16.00

The above entrees are served with your choice of soup or green salad, beverage and dessert.

Salad Feature – Chicharron crusted chicken tender salad with heirloom baby tomatoes, avocado, cotija cheese and cilantro lime vinaigrette. $11.00

Sandwich Feature – Kentucky Hot Brown A hot open face sandwich with turkey and Mornay sauce garnished with crisp bacon crumbles and tomato concasse. $11.00

Soup –Caldo Verde, Portuguese potato, kale and sausage soup.

Dessert – Wednesday- Raspberry-hazelnut Maritozzi.
Thursday- Mango-Strawberry Bombe.

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

03/11/2025

The Desert Café will be closed this week. Students are on a culinary field trip in Park City Ut. We will be back next week.
Thank you,
Chef Mike

03/03/2025

We have another delicious menu planned for this week. Come and join us for lunch.

We will be featuring a special gourmet burger this week developed by our second-year culinary student Angela Garllardo as our sandwich feature.

Desert Café To-Go Orders Wednesday, March 5, 2025, and Thursday, March 6, 2025, Please include your phone number in case we have any questions. Dianne Jolovich cell 208-404-2407 if you need to change or cancel an order after 7 am on Café Days.
https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing
Thank you for your support!

This week in the Desert Café

Wednesday, March 5th - Poached boneless chicken breast with herb cream sauce, Crispy red potatoes and vegetable gratin. $15.00

Thursday, March 6th - Herb and garlic crusted leg of lamb with herb jus lie, potato and celery root puree, and green beans. $16.00

The above entrees are served with your choice of soup or green salad, beverage and dessert.

Salad Feature – Grilled salmon with farro, black rice, and tangerine salad, and honey-miso dressing. $12.00

Sandwich Feature – Bulgogi burger (soy sauce, gochujang and garlic) with kimchi on a brioche bun. $12.00

Soup – Greek lentil and spinach soup with lemon.

Dessert – Wednesday; Blackberry Cream Cheese Danish. Thursday; Dubai Chocolate Croissant

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

02/25/2025

Welcome to the Desert Café!

Desert Café To-Go Orders Wednesday, February 26th, and Thursday, February 27th, 2025 Please include your phone number in case we have any questions. Please call Dianne Jolovich (cell 208-404-2407) if you need to change or cancel an order after 7am on Café Days. https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing

This week in the Desert Café

Wednesday, February 26th - Herb and garlic crusted pork loin roast with red wine and herb demi-glace, roasted fingerling potatoes, and green beans. $15.00

Thursday, February 27th - Pan roasted salmon filet with lemon and chive beurre blanc, mashed potatoes and balsamic-maple roasted Brussel sprouts. $15.00

The above entrees are served with your choice of soup or green salad, beverage and dessert.

Salad Feature – Charbroiled chicken breast with buttermilk blue cheese, toasted walnuts, apple, dried cranberries and citrus -tarragon vinaigrette. $11.00

Sandwich Feature – Mediterranean Chicken salad with fennel, golden raisins and pine nuts on a buttery croissant. $11.00

Soup – Leek and potato

Dessert – Wednesday; Peaches and Cream Sourdough Pancakes with Vanilla Bean Ice Cream Thursday; Cherry Galette

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

02/18/2025

The Desert Café will be open on Wednesday only this week. Our students will be in Boise on Thursday for the “Field to Fork Festival” sponsored by FARE Idaho at the JUMP! Center. The festival features Idaho producers and products from around the state.

Desert Café To-Go Orders Wednesday, February 19th Please include your phone number in case we have any questions. Please call Dianne Jolovich (cell 208-404-2407) if you need to change or cancel an order after 7am on Café Days. https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing

Thank you for your support!

This Week in the Desert Café

Wednesday, February 19th -Slow braised Tuscan black pepper beef (Peposa alla Fornacia) with Parmesan cheese polenta and vegetable medley. $15.00

The above entree is served with your choice of soup or green salad, beverage and dessert.

Salad Feature – Charbroiled, za’atar seasoned shrimp with oranges, pomegranate, feta cheese on mesclun greens with Champagne-pomegranate vinaigrette. $12.00

Sandwich Feature – Chicken souvlaki gyros. Garlic, cumin and smoked paprika with house made tzatziki sauce on a warm whole wheat pita. $11.00

Soup – Italian Sausage and Kale with White Beans.

Dessert – Wednesday; Blood Orange Crème Brûlée.

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

02/11/2025

The Desert Café opens this week for the Spring semester! Our Culinary, Baking and Hospitality students are looking forward to serving you.

Desert Café To-Go Orders for Wednesday, February 12th and Thursday February 13th , 2025. Please follow this link, https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing include your phone number in case we have any questions. Dianne Jolovich cell 208-404-2407 if you need to change or cancel an order after 7:00 am on Café Days

Thank you for your support!

This week in the Desert Café

Wednesday, February 12th - Lemon and caper crusted chicken breast with “Marry Me” pasta (sundried tomatoes, parmesan, and cream). $14.00

Thursday, February 13th - Pork Wellington with fennel and apple, Dijon mustard demi-glace, scalloped potatoes, and Broccolini. $15.00

The above entrees are served with your choice of soup or green salad, beverage and dessert.

Salad Feature – Pan seared scallops with citrus and avocado salad. Served with a tahini and white miso citrus dressing. $12.00

Sandwich Feature – Grilled flatiron steak on a ciabatta roll with watercress, tomato, muenster cheese and special house-made cornichon dressing. $12.00

Soup – Cauliflower and aged white cheddar cheese soup.

Dessert – Wednesday; Vanilla Bean Sweetheart Cheesecake with Oreo crust and Raspberry Sauce. Thursday; Sacher Torte with Brown Butter Apricot Cream Molded Chocolate

Hours 11:30am – 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

10/30/2024

Come to the Desert Café this week and bring a friend for a terrific lunch prepared and served by our Culinary, Baking and Hospitality students.
To place a to-go order with the students at the Desert Café. Just follow this link. https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing
Dianne Jolovich cell 208-404-2407 (text) if you need to change or cancel an order after 7:00 am on Café Days

There will be no café next week due to preparation for the 46thAnnual Harvest Time Festival.

Three Big Days of holiday shopping, door prizes and treats.
Friday, November 8th • 10am-7pm
Saturday, November 9th • 10am-7pm
Sunday, November 10th • 10am-4pm
This is the arts and crafts tradition local shoppers look forward to each year. Great gift-buying for everyone on your list, and you too!
Admission $4 per person, children 10 and under are free. Get a 3-day weekend pass for $8 per person. Sunday November 10th will be free admission for Veterans and Active Duty Military Personnel.

This Week in the Desert Café

Wednesday, October 30th – Lemon and caper crusted chicken breast with sour cream and leek mashed potatoes and maple glazed heirloom carrots. $15.00

Thursday, October 31st – Char-broiled double cut lamb chops with herb yogurt sauce and roasted sweet potatoes in tomato, lime and cardamom sauce. $17.00

The above entrees are served with your choice of soup or dinner salad, beverage and dessert.

Salad Feature – Char-broiled chicken breast salad with apple, dried cranberries, walnuts and Danish blue cheese crumbles. $11.00

Sandwich Feature – Grilled ham, provolone and sun-dried tomato on whole wheat pita bread. $11.00

Soup of the Day – Carrot and ginger soup with harissa

Dessert –Wednesday: Pumpkin Whoopie pie with cream cheese icing and Pistachio Brittle. Thursday: Blackberry Black velvet Cupcake

Hours 11:30am- 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

10/22/2024

Come to the Desert Café this week and bring a friend for a terrific lunch prepared and served by our Culinary, Baking and Hospitality students. This week we are featuring a special gourmet burger developed by second year culinary student Carrie Blank.

Please use this link to place your to-go orders. https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing
Please include your phone number in case we have any questions. Dianne Jolovich cell 208-404-2407 if you need to change or cancel an order after 9 am on Café Day

This Week in the Desert Café

Wednesday, October 23rd – Apple cider glazed pork loin roast with fennel and onion coulis, fingerling potatoes and Lacinato kale gratin. $15.00

Thursday, October 24th – Sautéed Idaho trout fillet with citrus and herb beurre blanc, smashed red potatoes and asparagus. $15.00

The above entrees are served with your choice of soup or dinner salad, beverage and dessert.

Salad Feature – Grilled Chicken Caesar Salad. Charbroiled chicken breast with lightly charred romaine lettuce, grilled croutons, Parmesan cheese and house made Caesar dressing. $11.00

Sandwich Feature –Chile relleno burger with fire roasted Anaheim chile, pepper-jack cheese and chipotle mayonnaise. We hand formed our patties with fresh in-house ground chuck beef on a brioche bun. $12.00

Soup of the Day – Beer cheese soup

Dessert –Wednesday: Apple strudel with Chantilly cream and salted caramel. Thursday: Tortoise Cheesecake- pecans, caramel, and chocolate.

Hours 11:30am- 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

10/15/2024

Hello Everyone,
The Desert Café will be closed this week while construction crews replace the skylight in the dining area. We look forward to serving you next week. See you then.
Chef Mike

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

10/08/2024

We have a great menu selection for you this week. Bring a friend and come join us for lunch.

Please use this link to place your to-go orders. https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing
Please include your phone number in case we have any questions. Dianne Jolovich cell 208-404-2407 if you need to change or cancel an order after 9 am on Café Day

This Week in the Desert Café

Wednesday, October 9th – Panko mustard and thyme crusted chicken breast with herb jus lie, creamy orzo with leeks, and roasted heirloom carrots. $15.00

Thursday, October 10th - Aunt Ruthie’s Pot Roast. Slow simmered beef pot roast in a rich brown sauce and buttery mashed potatoes. A Desert Café favorite! $15.00

The above entrees are served with your choice of soup or side salad, beverage and dessert.

Salad Feature – Nouveau Chef’s Salad. Made with turkey, Ham, salami, mozzarella cheese, piquillo peppers and a house made lemon poppyseed dressing $11.00

Sandwich Feature – Grown-Up Grilled Cheese Sandwich. Featuring aged cheddar, brie and shallots with Dijon butter on sourdough bread. $11.00

Soup of the Day – Cream of Tomato

Dessert – Wednesday; Sweet Cream filled Choux Puffs: pecan, pistachio and vanilla spice
Thursday; Peach Tartlet, Pastry cream, fresh peaches and Chantilly Cream

Hours 11:30am- 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

10/01/2024

Thank you for your support last week on the opening of the Desert Café. We had a great turn out both Wednesday and Thursday.

If you would like to place a to-go order please follow this link https://docs.google.com/document/d/1c4BdaNP4P3LTkOzDAtVsGqc6EOOHaXAyC68XBzIDYfI/edit?usp=sharing
Please include your phone number in case we have any questions. Dianne Jolovich cell 208-404-2407 if you need to change or cancel an order. There will be a container fee on to-go orders of $2.00 /order.

This Week in the Desert Café

Wednesday, October 2nd – Peach and Dijon mustard glazed pork tenderloin with scalloped potatoes and vegetable medley. $15.00

Thursday, October 3rd – Chicken Marsala, sautéed chicken breast with cremini mushrooms in a Marsala cream over angel hair pasta and broccolini. $15.00

The above entrees are served with your choice of soup or dinner salad, beverage and dessert.

Salad Feature – Shredded chicken breast, pancetta and asparagus with arugula and herb vinaigrette. $11.00

Sandwich Feature – Turkey, bacon, and Swiss cheese croissant with garlic aioli $11.00

Soup of the Day – Cheddar cheese and broccoli

Dessert – Wednesday; Mixed Berry and Chiboust Cream Tartlets. Thursday; Caramel Praline Spice Bombe

Hours 11:30am- 1:00pm

Michael A. Johnson
Culinary Instructor
College of Southern Idaho
208-732-6381
[email protected]

Address

315 Falls Avenue CSI Campus Desert Building
Twin Falls, ID
83301

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