Seasoned

SUNY Adirondack Culinary Arts and Culinary and Baking Arts students gain hands-on experience in Seasoned, a student-run restaurant in bustling downtown Glens Falls. Coursework is brought to life as you run every element of the restaurant — front-of-house operations, bar, service, menu planning, mixology and more.

Seasoned offers lunch and dinner Wednesday and Thursday during the college academic year.

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Lunch*

11:30 a.m. to 12:30 p.m. Tuesday and Wednesday | Oct. 15 to Dec. 4 

Tuesdays: This three-course gourmet meal in a casual dining setting consists of appetizer, entrée and dessert. 

Students design and implement menus with locally sourced ingredients following the nutritional guidelines established by the American Heart Association and accommodations for dietary restrictions, under consultation of Chef Matthew Bolton. This is an advanced culinary course introducing theories and procedures of recipe and menu modification. The Casual Dining Room Service classes run the front-of-house operation, such as waitstaff, bartender, host and manager.

Seating is available every 15 minutes beginning at 11:30 a.m. and ending at 12:30 p.m. Lunch is $18.95 plus tax for adults; and $9.95 plus tax for children ages 12 and younger.

Wednesdays: Grab-and-Go TakeOut/PickUp Catering Lunch

Garde-manger Culinary students prepare and serve an a la carte menu of soups, salads and sandwiches. Priced daily

*Lunch will not be served over Thanksgiving break, Nov. 26 and 27.

Dinner*

5:45 to 6:45 p.m. Wednesday and Thursday | Oct. 16 to Dec. 5 

Wednesdays:This three-course gourmet meal in a casual dining setting consists of appetizer, entrée and dessert.

Students design and implement menus with locally sourced ingredients following the nutritional guidelines established by the American Heart Association and accommodations of dietary restrictions, under consultation of Chef Matthew Bolton. This is an advanced culinary course introducing theories and procedures of recipe and menu modification. The Casual Dining Room Service classes run the front-of-house operation, such as waitstaff, bartender, host and manager.

Seating is available at 15-minute intervals between 5:45 and 6:45 p.m. Reservations are preferred. Dinner is $28.95 plus tax for adults and $18.95 plus tax for children ages 12 and younger. 

Thursdays: Menu Design and Flavor Pairing students prepare five-course prix fixe dinners. 

Focus is on menu planning while pairing locally sourced food to complement each other, under consultation of Chef Matthew Bolton. The Fine Dining Room Service class runs the front-of-house operation, such as waitstaff, sommelier, bartender, host and manager.

* Dinner will not be served over Thanksgiving break, Nov. 27 and 28.