Careme's Restaurant floor with waiters and customers

Careme's Restaurant and Strudels Bakeshop

Careme's Restaurant will now be open for lunch from 11:30 a.m. until 2:00 p.m. for take-out only.  Please call 609-343-4940 or email caremes@atlantic.edu to place your order.  Please leave your name, order request, time of pick up and a contact number.  Before you arrive on campus you must complete the Daily Heath Assessment.  You can do this by going to our website and clicking on "Returning to Campus & Covid-19 info."  Menu below:

Soup: Loaded potato soup or soup du jour $2.00

Greek salad (cucumber, tomato, green pepper, red onion, kalamata olives, feta cheese, oregano vinaigrette) $5.00

Caesar salad (romaine, parmesan, crouton, caesar dressing) $5.00

Pasta salad (tomato, cheddar, pepperoncini, green pepper, black olives, parmesan, red onion, salami, Italian vinaigrette) $6.00

Burger (bourbon bacon jam, smoked gouda, lettuce, tomato) $9.00

Sandwich: Fried chicken (house made hot sauce, pickle, lettuce, tomato, onion) $9.00

Sandwich: Pulled pork (pepper jack cheese, pickled jalapenos, arugula, caramelized shallots) $9.00

Salmon (onion and shallot confit, truffle risotto and seasonal vegetable) $13.00

Pasta (house made pasta, bolognese, basil, garlic, parmesan twist) $8.00

Sides:  Sweet potato fries $3.00, House-made potato chips $3.00, roasted brussels with bacon, balsamic glaze $4.00, Coleslaw $2.00

Desserts: Tiramisu $4.00, flourless chocolate cake (hazelnut cream, macerated berries, hazelnut truffle) $4.00, Seasonal cupcake $2.00

Beverages: Coffee $1.00, Boylan soda $2.00  

 

Strudels is closed due to Covid-19 pandemic

The Academy operates a small retail store, Strudels, located adjacent to the restaurant. Strudels is open when classes are in session for the sale of excess breads, pies and pastries as available.

Caremes Restaurant Storefront

Our Name

Our restaurant is named after the first "celebrity chef" in culinary history,  Marie-Antoine Careme. Careme's command of culinary art was so famous in the early 19th century that he became known as "the chef of kings and the king of chefs."