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.
  • Before coming to campus, please complete HFC's required health screening form.
    • When you arrive, you will have your forehead temperature checked using an infrared thermometer.
    • You will be required to wear a mask until seated at your table.

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 choice of soup. Add shrimp for $5 or Chicken for $4 to any salad.

SOUP OF THE DAY | $3.95
BABY GREEN SALAD | $5.95
Baby greens, creamy lemon vinaigrette, spring onion, radish
SALAD LYONNAISE | $5.95
Duck confit, frisse, toasted hazelnuts, poached egg, sherry vinaigrette
GRAIN SALAD | $5.95
Lentils, quinoa, roasted peppers, chickpeas, baby kale, lemon vinaigrette
GRILLED CAESAR| $5.95
Grilled baby romaine, anchovy, parmigiano reggiano, polenta crouton

SANDWICHES

Sandwiches include choice of soup.

GRILLED CHICKEN WRAP | $8.95
Roasted peppers, arugula, jack cheese, whole wheat wrap. Served with chili dusted sweet potato wedges.
THE CUBAN | $8.95
Mojo roasted pork shoulder, Swiss cheese, ham, house made pickles, served with chili dusted sweet potato wedges.
5101 BURGER | $9.95
6oz ground chuck, sharp white cheddar, house bacon, shredded lettuce, sliced red onion, sliced tomato. Served with chili dusted sweet potato wedges.

VEGGIES & MORE

MUSHROOM RISOTTO | $5.95
Mushrooms, parmigiano, blueberries
ROASTED SHISHITO PEPPERS | $5.95
Brown butter, preserved lemon, parmigiano
BRAISED ENGLISH PEAS | $5.25
Prosciutto, shallot, little gem romaine, seeded bread, whipped ricotta
FRIED FINGERLING POTATOES | $5.25
Crushed fingerling potatoes, mint, pine nuts, black olive caramel

ENTRÉES

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

SPAGHETTI AGLIO E OLIO | $8.95
Spaghetti, spring garlic, chile flakes, fresh herbs
POACHED HALIBUT | $10.95
Spring vegetables, lemon couscous, black olive oil
BRAISED PORK BELLY| $11.95
Confit belly, pickled apricots, roasted onion, bacon marmalade
BRAISED LEG OF RABBIT | $11.95
Morel tagliatelle, fava beans, and amontillado sherry sauce
LAMB BARBACOA TACOS | $9.95
Braised lamb shoulder, refried beans, cilantro, onion
WOOD ROASTED NY STRIP LOIN | $12.95
Mushrooms, fried potatoes, herb salad and sauce Bordelaise

NEAPOLITAN PIZZA

RED PIZZA

EMILIA CLASSIC | $6.95
House blend mozzarella, classic tomato sauce
THE PEPPY | $6.95
Mozzarella, pepperoni, classic tomato sauce
5101 SAUSAGE | $7.25
House-made chicken sausage, roasted peppers, roasted onions

WHITE PIZZA

MUSHROOM RAGU| $7.25
Roasted mushrooms, arugula, truffle
FARM EGG | $7.50
Sunny side up egg, roasted potatoes, ricotta
ASPARAGUS AND SPECK | $7.50
house blend mozzarella, roasted asparagus, ricotta, speck

CRAFT IT

6.95 | Each Topping is $0.30
Choose your own toppings: red sauce, mozzarella, ricotta, pepperoni, chicken sausage, roasted peppers, roasted onion, mushroom, arugula, sunny-side-up egg, roasted potato, balsamic drizzle, brussels sprouts

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
Fruit & Spice Uncle John Semi Dry 6.5% Uncle John’s Cider Mill $4.75

WINE SELECTIONS

Style Name Glass Bottle
Sparkling La Marca Prosecco $28.50
Domaine Chandon Brut $26.75
Crisp White Principessa Gavi, Piedmont $19.75
Bollini Pinot Grigio, Trentino $20.25
A to Z Pinot Gris, Oregon $19.35
Ruffino Orvieto Classico, Umbria $17.00
Sella and Mosca Vermentino, Sardinia $18.50
Nobilo Sauvignon Blanc, Marlborough $18.50
Silky Chateau Ste. Michelle Riesling, Washington $16.25
Good Harbor Late Harvest Riesling, Michigan $5.00 $20.00
Chateau Moncontor Vouvray, Loire $20.75
Jadot Macon Blanc Villages, Burgundy $20.25
Moscato, Terra d’Oro $18.50
Full Bodied White Simi Sauvignon Blanc, Sonoma $19.00
Chateau Ste. Michelle Chardonnay, Washington $17.25
Rodney Strong Chardonnay, Sonoma $5.00 $18.25
Rose Benziger, California $20.75
Fleur de Mer, Provence $23.75
Light and Fruity Reds Sartori Pinot Noir, Veneto $18.25
Apothic Red Blend, California $17.50
14 Hands Merlot, Washington $18.50
Alta Vista Malbec, Argentina $18.25
Smooth and Supple Sella and Mosca, Cannonau, Sardinia $20.67
Folie a Deux Zinfandel, Dry Creek $22.00
Erath Pinot Noir, Oregon $22.50
Louis Bernard Côtes du Rhône Villages, Rhone $18.00
Robust Beni di Batasiolo Barbera s’Alba, Piedmont $17.50
Columbia Crest H3 Cabernet Sauvignon, Washington $5.00 $20.00
Avalon Cabernet Sauvignon, Napa $22.75
Ruffino Aziano Chianti Classico, Tuscany $21.50

Connect

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

Hours during Summer Semester: 
Tuesday: 11:30am - 1:15pm
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

International Luncheons

TASTE OF EUROPE | $12.95
Thursday, May 20, 2021 | 11:00 a.m. - 1:00 p.m.

Available by reservation or carryout.
Space is limited.

Call: 313-206-5101
Email: henryfordculinary@hfcc.edu

SOUP

DILL PICKLE

SALAD

SHOPSKA SALAD
Bell pepper, tomato, cucumber, onion, and feta

ENTREÉ

TASTE OF EUROPE PLATE
Swedish meatballs, chicken schnitzel, pierogi, and Hungarian green beans

DESSERT

GERMAN APPLE CAKE
CREPES SUZETTE

International Luncheons

Upcoming Events | 11:00 a.m. - 1:00 p.m.

Available by reservation or carryout. Space is limited.

Polynesian / Hawaiian

Thursday, May 27, 2021

Mediterranean Coast

Thursday, June 03, 2021

UK Gastropub

Thursday, June 10, 2021

Spanish New World

Thursday, June 17, 2021

International Brunch

Thursday, June 24, 2021

Be sure to check back regularly for menu updates, we hope to see you soon!

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:

Baking and Pastry Culinary Arts Hotel/Restaurant Management

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