Lion's Table
Wallace State Culinary Arts presents
Valentine Menu - February 4 and February 11, 2026
*All Entrees come with both sides*
Grilled Beef Tenderloin
Our premier cut of beef, hand-seasoned and grilled to lock in natural juices and create
a savory, salt-crusted exterior. Covered in a demi glace resulting in a melt-in-your-mouth
texture and a sophisticated, smoky finish. $8.00
Zesty Grilled Chicken
Tender, flame-grilled chicken breast served juicy and perfectly charred, topped with
a rich mushroom demi-glace made from slow-simmered stock and sautéed mushrooms. Finished
with a touch of fresh herbs, this savory dish balances smoky grill flavors with deep,
velvety umami for a comforting yet refined entrée. $8.00
The Signature Sides
Velvety Roasted Garlic Mashed Potatoes
A comforting, elevated take on a farmhouse favorite. Premium potatoes are boiled to
tender perfection and whipped with heavy cream and clarified butter. We fold in slow-roasted,
caramelized garlic cloves to provide a subtle, sweet nuttiness and a silky-smooth
finish.
Flame-Blistered Grilled Asparagus
Fresh, tender asparagus spears lightly tossed in extra virgin olive oil and grilled
over an open flame for a delicate char. Finished with a bright dusting of lemon zest
and delicate ribbons of aged, shaved Parmesan cheese to enhance the natural sweetness
of the greens.
Reach out!
- Culinary Arts Program
- 256-352-7852
- Email: culinary@wallacestate.edu
-
Wednesdays 11:00AM to 12:30PM
- View the current menu
- Get directions
*menu and hours subject to change
Student Showcase
Perla Solis
Growing up I’ve been around food because all I heard from my family was “Go watch
your grandma, go watch your mom make food or help them.” As an only child I was outside
most of the time but later on got really into how... Read more.
Event Showcase
Taste of Cullman Grown Food Show benefits The Link
The Cullman Tribune
The Wallace State Community College Culinary Arts and Horticulture departments and
North Alabama Agriplex hosted the annual Taste of Cullman Grown Food Show on Oct.
9, celebrating locally sourced ingredients and farm-to-table collaboration. The event
brought together area farmers, restaurants and the... Read more.
Student Showcase
Perla Solis
Growing up I’ve been around food because all I heard from my family was “Go watch
your grandma, go watch your mom make food or help them.” As an only child I was outside
most of the time but later on got really into how my grandma made food because food
for us is a love language. When high school started and we need to find what we wanted
to be or study I really didn’t know what I wanted to do. I remember how much food
means to me and I wanted to learn more about so I chose this study to explore more.
A lot of skills I have learn or “right ways” to do things. Maybe some I knew how but a different way. A lot of skills I have learn or “right ways” to do things. Maybe some I knew how but a different way like knife skills yeah there should be the most basic ones to know but I never paid to much attention to them. All I knew was you just got to cut. But learning new way to cut them to make them look better for a dish is really important because you always eat with your eyes first.
Just how making food distracts me in a good way. I enjoy making food and seeing people enjoy it as well. When I hear “that really good” or “you did great on this dish” just makes me glad and happy.
I see it helping me by making me see how a restaurant works. As well as what to expect even if it would not be as easy as it is right now. It would help me understand what I can do or help with. I would want to open a Café of my own one days or maybe become a private chef.