Orlando's offers an incredible à la carte lunch menu with a wide selection of items. Menu openers are $4, entrées average from $7 to $9, and
magnificent plated desserts for $5 are a wonderful way to complete your meal. The average price of a beverage, entrèe, and dessert can be about
$15 to $17. Please refer to Orlando's Restaurant quarterly calendar for daily menu information. Orlando's is usually open Wednesday through Friday
from 11:30 AM until 12:45 PM during the school year. Our regular customers declare that Orlando's is the best-kept secret in town. We are located
on the SCC campus in Building 1, Room 148. Please consult the campus map for more information.
Reservations are recommended, but not required.
For more information about the restaurant and/or to make reservations, please contact Janet Breedlove at (509) 533-7283, or by email at
There are two choices for guest parking at Orlando's:
- See the Campus Security office to request free parking passes for Orlando's guests ONLY. Park in faculty or student parking.
The Campus Security office is located in Building 1 on the main hallway near Orlando's entrance.
- Use metered parking and pay $0.50 per hour. Bring quarters.
For more information, refer to the campus parking map.
Special Events at Orlando's
You will not want to miss any of our special evening functions. Join us for dinner and be a part of the culinary
education at the Inland Northwest Culinary Academy. The Bistro dinner is held during fall, winter and spring
quarter. This is a four-course meal served with or without wine. Call our office at (509) 533-7283
for more information.
Orlando's also provides banquet services for groups of up to 45 guests.
Gratuities at Orlando's
Gratuities are not required at Orlando's, but are very much appreciated! These funds do not go directly to individual students
but are put into a special account and used according to the following policy:
Gratuities given at this establishment are used for the betterment of the Culinary Arts students by providing
further educational opportunities and replacement/improvement of our facilities including equipment.