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St. Philip's College Library 

MLK Campus: (210) 486-2330
Location: Center for Learning Resources (CLR)

SWC Campus: (210) 486-7023
Location: Building 1-C123

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Artemisia's at SPC

An SPC Dining Experience!

Venture up the stairs in the Campus Center and see what our students are preparing! Make a reservation today!

An SPC Dining Experience

An SPC Dining Experience!

Venture up the stairs in the Campus Center and see what our students are preparing! Make a reservation today!

Cuisine created by students

Check what is cooking at Artemisia's

Various groups of students who collaborate to prepare, coordinate and serve meals of various styles and cuisines...View our menu

Artemisia pastry

Connect with Artemisia's at SPC?

Connect with us on Facebook to share your experience dining at Artemisia's. Join us today!

Welcome to Artemisia's!

Call 210-486-2EAT for more information.

What is Artemisia's at St. Philip's College?

Artemisia's is a classroom-restaurant of the Tourism, Hospitality and Culinary Arts (THCA) department at St. Philip's College. It features various groups of students who collaborate to prepare, coordinate and serve meals of various styles and cuisines. Venture up the stairs in the Campus Center and see what our students are preparing!

More About Artemisia's!

Reserve a seat

Artemisia's - Reservations & Guidelines. Please note the following:

  1. All reservations can be made Monday-Friday by phone call from 8:30 a.m. to 4 p.m. at (210) 486-2328.
  2. Lunch is served on Tuesday's and Thursday's at 11:45 a.m.
  3. To - Go meals will be served on Wednesday's from 4:00 p.m. to 4:15 p.m.
  4. Dinner is served on Thursday's at 6:00 p.m. Friday dinner will be served at 5:30 p.m.
  5. Reservations can be made by individuals, small parties, or groups who wish to book entire room.
  6. Parties arriving late may be refused service.
  7. The price for lunch is $9.00 for individuals or small parties not to exceed 8 people. The price for 9 guests or more is $12.00 for lunch. Dinner is $12.00 per person and includes a beverage. To-Go Dinners are $10.
  8. Payment may be made with cash or check made out to St. Philip’s College. NO CREDIT CARDS ARE ACCEPTED.
  9. Reservations can only be used for that specific meal. They cannot be honored on any other day and no refunds will be given.
  10. Due to unforeseen circumstances seat availability and menu may change with little or no notice.
 
 
 
 

Contact Information

Culinary Services Coordinator:
Keewanee Taylor
ktaylor43@alamo.edu

Location:
MLK Campus
Campus Center (CC) 201

Phone:
210-486-2328

 

Weekly Lunch and Dinner Menu

ARTEMISIA’S SPRING 2015 MENUS

LUNCH: 11:45 AM

TO-GO: 4:00PM - 4:15PM  

 WEDNESDAY/THURSDAY DINNER 6:00PM

FRIDAY DINNER 5:30PM  

WEEK OF MARCH 23-27, 2015   

Tuesday, March 24- Lunch

French Menu Set

Gratinee Lyonnaise

Caesar Salad

Steak Diane

Steamed Carrots with Pistachio Butter

Potatoes Lorette

Pain de Campagne

Poached Pears with Crème Fraiche

Chocolate Truffles  

Thursday, March 26 - Lunch

Asian Menu Set

Chicken Satey with Two Thai Sauces

Spicy Korean Daikon Salad

Korean Barbecued Beef

Buddha’s Delight

Sushi Rice

Siu Mai

Farina Pudding (Sa-Nwin-Ma-Kin) with Orange-Ginger Sauce

Almond Cookies 

Thursday, March 26–To-go-dinner

Menu Set 13

Oysters Rockefeller

Tri-color Salad with Walnut Dressing

Creamy Walnut Dressing

Salmon Fillets en Papillote with Ginger-Lime Sauce

Broccoli and Sweet Pepper Stir-Fry

Lyonnaise Potatoes

Poppy Seed Cake Parry

Pain de Campagne 

Thursday, March 26 –Dinner

Menu Set 13

Oysters Rockefeller

Tri-color Salad with Walnut Dressing

Creamy Walnut Dressing

Salmon Fillets en Papillote with Ginger-Lime Sauce

Broccoli and Sweet Pepper Stir-Fry

Lyonnaise Potatoes

Poppy Seed Cake Parry

Pain de Campagne  

Friday, March 27 - Lunch

Menu Set 6

Black-eyed Pea Salad

Boiled Shrimp

Fried Green Tomatoes

Remoulade Sauce

Blackened Fish with Creole Sauce

Crawfish Sauce

Dirty Rice

Roasted Broccoli with Garlic

Lemon Beignets

Strawberry Sauce

Vanilla Bean Cream Anglaise

French Bread  

Friday, March 27 - Dinner

Menu Set 6

Black-eyed Pea Salad

Boiled Shrimp

Fried Green Tomatoes

Remoulade Sauce

Blackened Fish with Creole Sauce

Crawfish Sauce

Dirty Rice

Roasted Broccoli with Garlic

Lemon Beignets

Strawberry Sauce

Vanilla Bean Cream Anglaise

French Bread