About
Scottsdale Community College Culinary Arts School proudly operates a restaurant where our student chefs create and serve the best culinary fare.
The Artichoke Grill is open Wednesday and Thursday (select dates) between 11:30 am and 1:00 pm (last reservation seating at 12:45 pm), serving fabulous a la carte meals that include soups, salads, sandwiches, grill items, and desserts. Reservations required. The Grab n' Go counter will be open on Wednesdays and Thursdays (see menus) throughout the semester.
Lunch
Open for Lunch
Order à la carte or choose from our 3-course menu. Our rotating menu offers options including gluten-free and vegetarian selections. Reservations recommended.
Grab 'n Go Counter
The Grab n’ Go counter at The Artichoke Grill is the perfect solution for a quick lunch or snack during our lunch hours.
Interested in Culinary Arts?
The Culinary Arts Program at Scottsdale Community College is recognized as one of the top colleges in the Southwest U.S. for Culinary Arts and Commercial Baking.
Map and Directions
Directions: From the 101 exit on Chaparral. Driving east on Chaparral, turn left in Entrance #4 and follow the road to the right. The Culinary Arts Dining rooms are in the Applied Sciences Building on the east side of campus by the bus stop. Parking Lot H is closest.
Reservations: Open on Wednesdays and Thursdays (select dates) between 11:30 am and 1:00 pm (last reservation seating at 12:45 pm). For reservations, call (480) 423‑6084, or reserve online.
Lunch Menu
Beverages $3
- Desert Blossom Iced Tea
- Seasonal Lemonade
- Desserts $8
- Two dessert options weekly from which to choose
- 3 Course Menu $27
- 1st Course | Soup or Salad
- 2nd Course | Main Course Option
- 3rd Course | Dessert Option
Reservations strongly recommended for lunch.
Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
*Below are the weekly menu options.
Beverages - $3.00
- Desert Blossom Iced Tea or Seasonal Lemonade
Desserts - $8.00
- Trio from the Mediterranean
- Baklava, Yogurt Panna Cotta, Honey Cake
- Pistachio Cheesecake
- A light, custard-style pistachio cheesecake with crisp phyllo crumble and house-made cherry compote
Soup & Salad Du Jour
- Avgolemono - $5.00
- Classic Greek chicken soup with orzo, egg, and fresh lemon, finished with dill and cracked black pepper
- Nicoise Salad - $8.00
- Romaine lettuce with olives, soft cooked egg, cherry tomato, haricot vert, marinated potatoes, capers, artichokes, and lemon-parsley vinaigrette
- Vegetarian, Gluten Free
- Romaine lettuce with olives, soft cooked egg, cherry tomato, haricot vert, marinated potatoes, capers, artichokes, and lemon-parsley vinaigrette
Main Course
- Roasted Vegetable Sandwich - $14.00
- Charred red onion, grilled tomato, roasted yellow bell peppers, grilled eggplant, cucumber, arugula, and cucumber-yogurt sauce on ciabatta, served with hand-cut fries
- Vegetarian
- Charred red onion, grilled tomato, roasted yellow bell peppers, grilled eggplant, cucumber, arugula, and cucumber-yogurt sauce on ciabatta, served with hand-cut fries
- Fennel-Crusted Porchetta - $18.00
- Porchetta-style pork belly served with charred baby artichokes, spring peas, and bright lemon salsa verde
- Gluten Free
- Porchetta-style pork belly served with charred baby artichokes, spring peas, and bright lemon salsa verde
- Lamb Gyro - $15.00
- Slow-roasted lamb in house-made stone-baked pita with tomato, pickled red onion, cucumberdill tzatziki, served with hand-cut fries
- Sumac Shrimp & Quinoa Tabbouleh Bowl - $16.00
- Sumac-rubbed grilled shrimp over quinoa tabbouleh, finished with tahini-lemon dressing and pomegranate molasses
- Gluten free
- Sumac-rubbed grilled shrimp over quinoa tabbouleh, finished with tahini-lemon dressing and pomegranate molasses
Beverages - $3.00
- Desert Blossom Iced Tea or Seasonal Lemonade
Desserts - $8.00
- Trio of Cream Puffs
- Ube, Milk Tea & Banana Cream
- Strawberry Japanese Cheesecake
- Light and airy Japanese cheesecake with roasted strawberries and strawberry sorbet
Soup & Salad Du Jour
- Tom Kha Gai - $6.00
- Traditional coconut-galangal chicken soup finished with kaffir lime leaf foam
- Gluten Free
- Traditional coconut-galangal chicken soup finished with kaffir lime leaf foam
- Miso Garden Salad - $7.00
- Spring mix with cucumber, red cabbage, snap peas, carrots, green onion, mint, toasted sesame seeds, and miso vinaigrette
- Vegetarian, Gluten Free
- Spring mix with cucumber, red cabbage, snap peas, carrots, green onion, mint, toasted sesame seeds, and miso vinaigrette
Main Course
- Seoul Vegetable Wrap - $14.00
- Korean BBQ-seasoned cauliflower, mushrooms, carrots, grilled onion, cucumbers, and gochujang aioli wrapped in a flour tortilla, served with hand-cut fries
- Vegetarian
- Korean BBQ-seasoned cauliflower, mushrooms, carrots, grilled onion, cucumbers, and gochujang aioli wrapped in a flour tortilla, served with hand-cut fries
- Dry-Aged Duck with Thai Green Curry - $18.00
- Crisp dry-aged duck served with fragrant Thai green curry, coconut cream, and pandan jasmine rice
- Gluten Free
- Crisp dry-aged duck served with fragrant Thai green curry, coconut cream, and pandan jasmine rice
- Bulgogi Beef Bao - $16.00
- Fluffy steamed bao filled with bulgogi beef, pickled vegetables, sesame seeds, and gochujang mayo, served with sunomono salad
- Bibimbap Bowl - $15.00
- Gochujang-marinated pork served over rice with namul vegetables, fried egg, sesame seeds, and chili-garlic tamari glaze
Beverages - $3.00
- Desert Blossom Iced Tea or Seasonal Lemonade
Desserts - $8.00
- Latin American Dessert Trio
- Traditional Flan, Mango Tartlet, Dulce de Leche Macaron
- Chocolate Tres Leches Cake
- Classic three-milk-soaked sponge cake with fresh berries and tres leches ice cream
Soup & Salad Du Jour
- Pozole Rojo - $5.00
- Traditional red chile pork soup with hominy, shredded cabbage, radishes, oregano, and lime
- Gluten Free
- Traditional red chile pork soup with hominy, shredded cabbage, radishes, oregano, and lime
- Cardini Caesar Salad - $7.00
- Grilled hearts of romaine with roasted garlic croutons, shaved Parmesan, and authentic Caesar dressing
- Vegetarian, Gluten free upon request
- Grilled hearts of romaine with roasted garlic croutons, shaved Parmesan, and authentic Caesar dressing
Main Course
- Calabacitas Tostadas - $14.00
- Grilled zucchini, corn, bell peppers, and onions topped with cotija, avocado, pepitas, and smoked tomato salsa on blue corn tostadas
- Ancho Grilled Salmon - $18.00
- Fire-grilled salmon served over roasted squash purée with seasonal slaw and warm ancho chile dashi
- Baja-style Shrimp Tacos - $16.00
- Crispy tempura shrimp with shaved cabbage, pickled red onion, and charred jalapeño-lime crema on warm blue corn tortillas
- Red Mole Bowl - $15.00
- Grilled chicken served over black quinoa with red mole, plantain chips, and micro cilantro
- Gluten free
- Grilled chicken served over black quinoa with red mole, plantain chips, and micro cilantro
Beverages - $3.00
- Desert Blossom Iced Tea or Seasonal Lemonade
Desserts - $8.00
- Dessert Trio of Italy
- Coffee Semifreddo, Nutella Tiramisu, Ricotta Cheesecake
- Tiramisu
- Layers of espresso-soaked ladyfingers, coffee mascarpone mousse, and cocoa powder
Soup & Salad Du Jour
- Pasta e Fagioli - $5.00
- Traditional Italian soup with cannellini beans, ditalini pasta, pancetta, tomato, rosemary, and Parmesan
- Caprese Salad - $7.00
- House-made fresh mozzarella, tomato, basil, balsamic glaze, extra virgin olive oil, flaky sea salt, and cracked black pepper
- Vegetarian, Gluten free
- House-made fresh mozzarella, tomato, basil, balsamic glaze, extra virgin olive oil, flaky sea salt, and cracked black pepper
Main Course
- Muffuletta Sandwich - $14.00
- Mortadella, ham, capicola, salami, provolone, mozzarella, and olive salad on a house-made Kaiser roll, served with hand-cut fries
- Raviolo al Uovo - $18.00
- Hand-rolled egg yolk raviolo with brown butter sage emulsion
- Vegetarian
- Hand-rolled egg yolk raviolo with brown butter sage emulsion
- Italian Sausage Roll Sandwich - $16.00
- House-made Italian chicken sausage with sautéed bell peppers and onions on an Italian roll, served with hand-cut fries
- Grilled Shrimp Orzo Bowl - $15.00
- Grilled shrimp with sweet potato orzo, walnut pesto, roasted cherry tomatoes, and lemon-thyme emulsion
Beverages - $3.00
- Desert Blossom Iced Tea or Seasonal Lemonade
Desserts - $8.00
- Crème Brûlée
- Classic vanilla bean baked custard with caramelized sugar and fresh berries
- Vegetarian, Gluten Free
- Classic vanilla bean baked custard with caramelized sugar and fresh berries
- Warm Cinnamon Roll
- Soft brioche swirled with cinnamon butter and topped with vanilla bean cream cheese frosting
- Vegetarian
- Soft brioche swirled with cinnamon butter and topped with vanilla bean cream cheese frosting
Soup & Salad Du Jour
- Shrimp Bisque - $5.00
- Silky shrimp bisque finished with butter-poached shrimp, cream, and fresh tarragon
- Warm Spinach Salad - $7.00
- Baby spinach with roasted mushrooms, soft-boiled egg, blue cheese crumbles, toasted chickpeas, and warm smoked olive dressing
- Vegetarian, Gluten Free
- Baby spinach with roasted mushrooms, soft-boiled egg, blue cheese crumbles, toasted chickpeas, and warm smoked olive dressing
Main Course
- Bagel & Lox - $14.00
- Toasted sourdough bagel with house-cured smoked salmon, chive and onion cream cheese, pickled shallots, capers, charred lemon, and fresh seasonal fruit
- Short Rib Benedict - $18.00
- Braised short rib, poached eggs, caramelized onion hollandaise, and crispy fried onions on a toasted English muffin, served with a lightly dressed frisée salad
- Hot Chicken Biscuit Sandwich - $16.00
- Nashville hot fried chicken with hot honey, creamy coleslaw, and dill pickles on a warm buttermilk biscuit, served with a lightly dressed frisée salad
- Wild Mushroom & Gruyère Frittata - $15.00
- Wild mushroom frittata with caramelized shallots, aged Gruyère, fresh thyme, and crème fraîche, served with a lightly dressed frisée salad
- Vegetarian, Gluten free
- Wild mushroom frittata with caramelized shallots, aged Gruyère, fresh thyme, and crème fraîche, served with a lightly dressed frisée salad
Grab 'n Go Menu
We offer a range of quick service items including salads, sandwiches, desserts, and beverages.
*Below are the weekly menu options.
- Broccoli Cheddar Soup (Veg)
- Tender broccoli in a creamy cheddar broth, served with seasoned croutons
- Marinated Vegetable Salad (Veg)(GF)
- Fresh cucumbers, bell peppers, red onion, jicama & tomato marinated in cilantro-lime dressing
- House Salad (Veg)(GF)
- Mixed greens with tomato, cucumber, shaved carrots, and house dressing
- Grilled Chicken Breast (6oz)
- Romesco Cauliflower Bowl (Veg)
- Charred cauliflower with oven-roasted tomatoes, shaved carrots, arugula, farro & romesco sauce
- Turkey Club Wrap
- Roasted turkey, applewood-smoked bacon, lettuce, tomato, cheddar, and herb aioli wrapped in a flour tortilla, served with hand-cut fries
- Smash Burger
- Fresh-ground chuck, American cheese, lettuce, tomato, pickles, and burger sauce on a brioche bun, served with hand-cut fries.
- Assorted Bakery Items & Desserts
- Avgolemono Soup
- Classic Greek chicken soup with orzo, egg, and fresh lemon, finished with dill and cracked black pepper
- Traditional Horiatiki (Veg)(GF)
- Parsley, Bulgar Wheat, Tomatoes, Green Onions, Mint, Lemon Juice, Lemon Vinaigrette
- Niçoise Salad (Veg)(GF)
- Romaine, Roma tomatoes, olives, haricot verts, marinated potatoes, soft boiled eggs, radishes, capers, artichokes
- Grilled Chicken Breast (6 oz.)
- Sumac Shrimp & Quinoa Tabbouleh Bowl (GF)
- Sumac-rubbed grilled shrimp over quinoa tabbouleh, finished with tahini-lemon dressing and pomegranate molasses
- Roasted Vegetable Sandwich (Veg)
- Charred red onion, grilled tomato, roasted yellow bell peppers, grilled eggplant, cucumber, arugula, cucumber-yogurt sauce on ciabatta, served with hand-cut fries
- Lamb Gyro
- Slow-roasted lamb in house-made stone-baked pita with tomato, pickled red onion, cucumber-dill tzatziki, served with hand-cut fries
- Assorted Bakery Items & Desserts
- Tom Kha Gai Soup (GF)
- Traditional coconut-galangal chicken soup finished with kaffir lime leaf foam
- Curried Potato Salad (Veg) (GF)
- Yukon Gold potatoes, mild yellow curry aioli, celery, red onion, cilantro, and scallions
- Chopped Asian Salad (Veg) (GF)
- Spring mix with cucumber, red cabbage, snap peas, carrots, green onion, mint, toasted sesame seeds, and miso vinaigrette
- Grilled Chicken Breast (6 oz.)
- Korean Style Bibimbap Bowl
- Gochujang-marinated pork served over rice with namul vegetables, fried egg, sesame seeds, and chili-garlic tamari glaze
- Seoul Vegetable Wrap (Veg)
- Korean BBQ-seasoned cauliflower, mushrooms, carrots, grilled onion, cucumbers, and gochujang aioli wrapped in a flour tortilla, served with hand-cut fries
- Bulgogi Beef Bao Buns
- Fluffy steamed bao filled with bulgogi beef, pickled vegetables, sesame seeds, and gochujang mayo, served with sunomono salad
- Assorted Bakery Items & Desserts
- Pozole Rojo Soup (GF)
- Traditional red chile pork soup with hominy, shredded cabbage, radishes, oregano, and lime
- Three Sisters Bean Salad (Veg) (GF)
- Tepary beans, grilled zucchini, roasted corn, avocado, and cilantro-lime vinaigrette
- Cardini Caesar Salad (Veg)
- Grilled hearts of romaine with roasted garlic croutons, shaved Parmesan, and authentic Caesar dressing
- Grilled Chicken Breast (6 oz.)
- Red Mole Bowl (GF)
- Grilled chicken served over black quinoa with red mole, plantain chips, and micro cilantro
- Calabacitas Tostadas (Veg) (GF)
- Grilled zucchini, corn, bell peppers, and onions topped with cotija, avocado, pepitas, and smoked tomato salsa on blue corn tostadas
- Baja-Style Shrimp Tacos
- Crispy tempura shrimp with shaved cabbage, pickled red onion, and charred jalapeño-lime crema on warm blue corn tortillas
- Assorted Bakery Items & Desserts
- Pasta e Fagioli Soup
- Traditional Italian soup with cannellini beans, ditalini pasta, pancetta, tomato, rosemary, and Parmesan
- Pasta Salad (Veg)
- Pasta, Roasted Bell Peppers, Olives, Picked Red Onion, Fresh Mozzarella, Artichoke Vinaigrette
- Caprese Salad (Veg) (GF)
- House-made fresh mozzarella, tomato, basil, balsamic glaze, extra virgin olive oil, flaky sea salt, and cracked black pepper
- Grilled Chicken Breast (6 oz.)
- Grilled Shrimp Orzo Bowl
- Grilled shrimp with sweet potato orzo, walnut pesto, roasted cherry tomatoes, and lemon-thyme emulsion
- Muffuletta Sandwich
- Mortadella, ham, capicola, salami, provolone, mozzarella, and olive salad on a house-made Kaiser roll, served with hand-cut fries
- Italian Sausage Roll
- House-made Italian chicken sausage with sautéed bell peppers and onions on an Italian roll, served with hand-cut fries
- Assorted Bakery Items & Desserts
- Shrimp Bisque
- Silky shrimp bisque finished with butter-poached shrimp, cream and fresh tarragon
- Fruit Salad (Veg) (GF)
- Cantaloupe, honeydew, pineapple, red grapes, oranges, and kiwi tossed in a honey-mint citrus dressing
- Warm Spinach Salad (Veg) (GF)
- Baby spinach with roasted mushrooms, soft-boiled egg, blue cheese crumbles, cold smoked chickpeas, and warm dressing
- Grilled Chicken Breast (6 oz.)
- Wild Mushroom & Gruyere Frittata (Veg) (GF)
- Wild mushroom frittata with caramelized shallots, aged Gruyère, fresh thyme, and crème fraîche, served with a lightly dressed frisée salad
- Bagels & Lox
- Toasted sourdough bagel with house-cured smoked salmon, chive and onion cream cheese, pickled shallots, capers, charred lemon, and fresh seasonal fruit
- Hot Chicken Biscuit
- Nashville hot fried chicken with hot honey, creamy coleslaw, and dill pickles on a warm buttermilk biscuit, served with a lightly dressed frisée salad
- Assorted Bakery Items & Desserts
Additional Information
Gratuities
Thank you for allowing our students to showcase and share their learning experiences with you.
Please know that 100% of gratuities are placed into the Culinary Scholarship Fund, which directly supports future culinarians. These funds help provide essential tools, including student knife kits, for all enrolled students.
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In the Media
New Times (01/27/22): Culinary Arts Students Deliver Tasty Fare at Great Prices at These College Eateries
Fox 10 News (09/24/21): Artichoke Grill at Scottsdale Community College
KTAR (09/21/21): Student-run restaurant at Scottsdale Community College reopens Tuesday