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

SOUP & SALADS

Salads include cup of soup

SOUP OF THE DAY | $3.95
GRAIN SALAD | $6.95
Farro, quinoa, roasted peppers, chickpeas, baby kale, lemon vinaigrette
MICHIGAN BABY GREENS | $5.95
Roasted peaches, spiced pecans, house ricotta
BEET AND APPLE SALAD |$5.95
Michigan baby beets, poached apples, honey braised cranberries
MICHIGAN HEIRLOOM TOMATO SALAD | $5.95
Watermelon, basil, balsamic, feta espuma

SANDWICHES

Sandwiches include cup of soup

MARINATED VEGETABLE SANDWICH | $8.95
eggplant, peppers, zucchini, goat cheese, served with roasted potatoes
ROAST BEEF BAGUETTE | $9.95
Caramelized onion, roasted ribeye, cabrales, horseradish, roasted potatoes
5101 BURGER | $9.95
House grind, white cheddar, bacon, tomato jam, with roasted potatoes

VEGGIES & MORE

Veggies include cup of soup

BUTTER BRAISED RADISHES | $6.95
Bacon, shallot, sorrel
MUSHROOM RISOTTO | $6.95
Mushroom ragout, variations of blueberry, thyme
TARTE RATATOUILLE | $6.95
Summer Squash, bell peppers, tomato jam, herbs
SWEET CORN GAZPACHO | $4.95
Sweet corn, sun gold tomato, cantaloupe, poached prawn
ROASTED POTATOES | $4.95
Fried marble potatoes, roasted red pepper emulsion

ENTRÉES

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

ANGEL HAIR WITH SHRIMP AND CHILES | $12.95
Chitarra pasta, heirloom tomatoes, preserved lemon
WOOD GRILLED RIBEYE | $16.95
Bing cherry-oxtail Bordelaise, Ratatouille, sauce de Paris
SKULL ISLAND PRAWNS | $15.95
Fennel, buttermilk panna cotta, bisque emulsion
ZUCCHINI-WRAPPED HALIBUT | $15.95
Butter-poached, variations of squash and zucchini, smoked roe
DUCK CONFIT | $13.95
white port poached plums, Castelvetrano olive, parsnip, sherry lacquer
CORN AND TRUFFLE RAVIOLI | $10.95
Michigan chantarelle and sweet corn ragout, black garlic-truffle butter
PORK BELLY | $12.95
apricots, roasted onion, bacon marmalade, apricot-maple jus

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 RAGU | $7.95
Roasted mushrooms, arugula, truffle
Roasted Vegetable | $7.95
House blend mozzarella, zucchini, tomatoes, onions

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

Hours during Fall Semester: 
Tuesday: 11:30 a.m. - 1:15 p.m.
Wednesday: 11:30 a.m. - 1:15 p.m., 5:30 p.m. - 7:45 p.m.
Thursday: 11:30 a.m. - 1:15 p.m.
Located in the Student Center (M)
313-206-5101

Open for Dine in and carry out September 21st 2022.

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.

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Special Events

Fall Special Events

Wednesday, October 19th
Oktoberfest Buffet

Saturday, November 5th
Scholarship Dinner

Wednesday, November 16th
Holiday Buffet

November 22nd and 23rd Bake Sale

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:

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