About

Screening and Safety Requirements for 5101 Restaurant Guests

  • When arriving to the 5101 restaurant, please park in the Campus Safety lot, and notify campus safety at 313-845-9862 that you are dining at 5101.
  • Please remember to follow all required screening and safety measures to be on campus, which may include screening forms and face coverings, etc. For more information and current HFC campus policies, visit the HFC coronavirus safety information page.

Chef de Cuisine Joseph CosenzaNothing brings me more joy than developing the next generation of Detroit’s great chefs. Sharing the experience is at the heart of why we opened the FiftyOne O One. Our new menu draws its inspiration from local farms and markets, focusing on exceptional ingredients at the peak of their season.

The path from earth to plate remains clear and the cuisine reflects the complex layers of subtle craft beneath a simple decorative style. I invite you to come as you are and participate in the education of the next generation of Detroit’s great chefs.

Joseph Cosenza, C.E.C., CHE
Instructor, Chef de Cuisine

About Our Student Culinary Artists

The restaurant provides a fast paced, realistic environment to practice the crafts of cooking, baking, pastry and guest service. Many guests enjoy the progression of the students’ confidence and professionalism as the semester progresses. Your interaction with the students is key to the learning and the students’ progression.

Menu

Welcome back!

We will be re-opening September 22, 2021.

SOUP & SALADS

SOUP OF THE DAY | $3.95
CLASSIC CAESAR | $5.95
Baby romaine, anchovy, Parmigiano Reggiano, black pepper crouton
SALAD LYONNAISE | $6.95
Duck confit, frisée, toasted hazelnuts, poached egg, warm bacon-sherry vinaigrette
MICHIGAN BABY GREENS | $5.95
Michigan baby greens, arugula, red wine-poached pear, blue cheese mousse, buttermilk vinaigrette
CRISPY BRUSSELS SPROUTS | $5.95
Fennel, leek, Parmigiano Reggiano, preserved lemon
ROASTED HONEYNUT SQUASH | $5.95
Quinoa, leeks, pickled Honeycrisp apple
SUNCHOKE AND SMOKED WHITEFISH SALAD | $6.95
Roasted sunchokes, apples, almonds, spicy greens

SANDWICHES

Sandwiches include choice of soup.

BRAISED CHICKEN PO-BOY | $7.95
Marinated chicken thighs, apple slaw, caramel glaze, chili-dusted sweet potato wedges
5101 BURGER | $9.95
6 oz. ground chuck, sharp white cheddar, house bacon, and tomato jam. Served with chili-dusted sweet potato wedges.

VEGGIES & MORE

HAM AND EGGS | $7.95
Berkshire pork belly, molten farm egg, peppered country grits, Maple pan drippings
OVEN ROASTED MICHIGAN CARROTS | $5.95
Wood roasted rainbow carrots, Vadouvan, labneh
MUSHROOM TARTLETTE | $5.95
Portabella-hazelnut tartelette, baby turnip-knob onion ragôut, sautéed king trumpets, roast shallot puree, herbs
ROASTED POTATOES AND SUNCHOKES | $4.95
Roasted in duck fat, lemon, sage

ENTRÉES

Entrées, include one VEGGIE, SALAD, or SOUP before or with.

RED WINE BRAISED SHORT RIBS | $11.95
Boneless 72-hour short rib, mushroom-root vegetable risotto, red wine glacé
DUCK CONFIT | $9.95
Sherry lacquer, green olive-prune relish, parsnip puree
STUFFED LAMB SADDLE | $10.95
Pickled chanterelles, braised fennel and potatoes, lamb reduction
BUTTERNUT SQUASH TORTELLINI | $7.95
Butternut squash filled pasta, dates, almonds, brown butter
WILD STRIPED BASS | $9.95
Crispy skin, parsnips, brussels sprouts, bacon-elderberry broth
BUTTER POACHED LOBSTER | $12.95
Butter-poached Maine Lobster, sweet potato crêpe, curried lobster cream

NEAPOLITAN PIZZA

RED PIZZA

EMILIA CLASSIC | $5.95
House blend mozzarella, classic tomato sauce
THE PEPPY | $7.95
Mozzarella, pepperoni, classic tomato sauce
5101 SAUSAGE | $8.95
House-made Italian sausage, roasted peppers, roasted onions

WHITE PIZZA

MUSHROOM RAGÚ | $7.95
Roasted mushrooms, arugula, truffle
PESTO | $7.95
House-blend mozzarella, pesto, roasted tomatoes
ROASTED BUTTERNUT SQUASH | $7.95
House-blend mozzarella, ricotta, bacon, caramelized onions

CRAFT IT

6.95 | Each Topping is $0.30
Choose your own toppings: red sauce, pesto, mozzarella, ricotta, pepperoni, Italian sausage, roasted peppers, roasted onion, mushroom, arugula, butternut squash, bacon, roasted tomato, caramelized onions

Ingredient Notes

Beef, lamb, veal, chicken and turkey are Halal Certified and are sourced from Saad Wholesale Meats. Local & Seasonal produce items used when available.

Beer + Wine

BEER SELECTIONS

Style Name ABV IBU Brewery Price
Crisp Euchre Pils 5.5%43 Arbor Brewing Co. $4.75
Hop Two Hearted Ale 7% NA Bell’s Brewery $4.75
Malt Oktoberfest 5.5% NA Bell's Brewery $4.75
Boffo Brown 7% 26 Dark Horse Brewing Co. $4.75
Smoke Robust Porter 6.5% Founders Brewing Co. $4.75
Breakfast Stout 8.3% 60 Founders Brewing Co. $4.75
Faricy 4.5% 35 Founders Brewing Co. $4.75
Fruit & Spice Uncle John Semi Dry 6.5% Uncle John’s Cider Mill $4.75
RUBAEUS 5.7% 15 Founders Brewing Co. $4.75

WINE SELECTIONS

Style Name Description Glass Bottle
Sparkling Wine La Marca Prosecco $28.50
Domaine Chandon Brut $26.75
White Wines Terra d’Oro Moscato Vibrant flavors of Meyer lemon, pineapple, anise, and generous viscosity are showcased on the palate. $18.50
Good Harbor Late Harvest Riesling Rich aromas of stone fruits with a luscious palate of pineapple. $5.00 $20.00
Bollini Pinot Grigio Aromas of acacia flowers and pear as well as light mineral notes. A crisp, defined fruity style. $20.25
2140 Sella and Mosca Vermentino, Sardinia $18.50
Nobilo Sauvignon Blan Fresh, crisp, and clean with zesty flavors of ripe tropical fruits with subtle hints of green herbs. $18.50
Simi Sauvignon Blanc Fresh, bright, and crisp with notes like lime zest, Meyer lemon, pink grapefruit, lemongrass, honeysuckle, and a hint of wet stone. $19.00
Rodney Strong Chardonnay Aromas of lemon curd and apple with hints of toasty oak and baking spices. $5.00 $18.25
Red Wines Apothic Red Blend, California Apothic Red brings together the dark fruit of Zinfandel, Cabernet Sauvignon, and Merlot. $17.50
Sartori Pinot Noir, Veneto Elegantly balanced with rich fruit flavors and good acidity. A long finish with light almond notes. $18.25
Erath Pinot Noir Voluminous aromas of black cherry, currant and plum are pleasantly seasoned with baking spice and toasted coffee bean. $22.50
14 Hands Merlot Exhilarating flavors of blackberry and cherry, balanced by soft and supple mocha notes. $18.50
Sella and Mosca Cannonau (Grenache) The wine has an intense bouquet of violets, kirsch, and red jammy fruit, accented by balsamic notes and wild herbs. $20.67
Alta vista Malbec The wine has ripe, red fruit aromas and spicy notes, with round, soft tannins, and a lively mouthfeel. $18.25
Columbia Crest H3 Cabernet Deep berry flavors lead to a soft tannin cocoa finish. $5.00 $20.00
Avalon Cabernet Sauvignon Vibrant aromas of blackberry and juicy plum mingle with notes of violet and vanilla. $22.75

Connect

Most of our services are currently provided by phone or online. Please contact us before coming to campus.

Hours during Winter Semester: 
Tuesday: 11:30am - 1:15pm
Wednesday: 11:30am - 1:15pm, 6:00pm - 8:00pm
Thursday: 11:30am - 1:15pm
Located in the Student Center (M)
313-206-5101

For your dining pleasure, please call 313-206-5101 for reservations or carry out.
Please park in the campus safety parking lot and use the intercom for access if unattended.

Special Events

Holiday Bake Sale


Pickup times:
November 23, 2021
Tuesday 10 a.m. - 2 p.m.
November 24, 2021
Wednesday 10 a.m. - 2 p.m. and 5 p.m. - 7:45 p.m.

When picking up: please pull into the Campus Safety Parking lot. After you arrive in the campus safety parking lot, stay in your vehicle. Call the restaurant using 313-206-5101 to let them know you are outside and waiting to pick up an order.

Desserts and breads prepared by HFC culinary students have become a tradition in many homes. Bring abundance and flavor to your holiday table with our delicious creations.

Culinary Arts + Hospitality Management

The individuals you will see working here are students learning to be future hotel and restaurant managers, chefs, and key staff people in the global Hospitality Industry. Students are assigned and rotated through the various stations in the kitchen and restaurant as they progress through the nine core lab classes in the one of the following programs:

Press

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