Bistro 712 | This Week's Specials

Please note:  We are closed this week for Fall break!  Join us next week for your dining pleasure!

(Click on the Menu tab to see our weekly menu)

Our Featured Fall Weekly Specials

Salad du Jour - Seasonal Bistro Greens

Seasonal greens, pears, feta cheese, cranberries, honey roasted walnuts and French Vinaigrette

Soup du Jour -

Your server will explain this selection

Linguine Carbonara, Over Easy     19

Bacon, peas, tomatoes, parmesan cream, fresh basil, fresh garlic, and an over easy egg

Pan Roasted Verlasso Salmon     19

Boneless filet, capers, lemon, parsley brown butter, confetti rice pilaf, veggie du jour

Dessert Specials

Bistro 712 Sumptuous Dessert Buffet


 See Photos on the Bistro 712 Facebook Page

About Us

Bistro 712 is the student-run, chef-facilitated restaurant at the Lakeshore Culinary Institute, the culinary arts program of Lakeshore Technical College. Both the Culinary Arts Associate Degree and the Culinary Arts Technical Diploma are offered. Students are engaged in a hands-on, immersion program in the culinary and hospitality fields through the operation of a unique bistro-style restaurant. Stop in to dine in Sheboygan by the riverfront. Our students hope that you join us for dinner, whether as part of your travels to Door County or as your favorite local place to eat. Bistro 712 provides students with a meaningful educational experience that prepares them to develop the necessary skills to meet the time pressure, volume, and customer service demands of area employers.

Sabrina Doxtator

A Passion for Cooking

For LTC Culinary student Sabrina Doxtator, cooking has always been a part of her life.  During her childhood, she would spend many days cooking with her grandma preparing German cuisine – a culinary favorite for their family. It was through this bonding time that Sabrina found her passion for cooking and the culinary arts.

Sabrina attended Sheboygan South High School where she had the opportunity to participate in the Sheboygan Youth Apprenticeship program.  She did her apprenticeship at the Sheboygan Yacht Club and it was through this experience that her thoughts turned to making culinary arts a career choice. She looked to the LTC Culinary program to help her accomplish this goal.

“The choice to go to LTC was easy, I had a foot in the door through the Sheboygan YA program where many of my credits transferred,” said Sabrina. “I was impressed that it was so easy to transition into the program.”

She came into the program understanding different aspects of culinary arts that she learned from her grandma. One of the things she’s appreciated learning more about in the program is baking.

“Learning baking and how the flavors blend together has been something I’ve really enjoyed,” said Sabrina. “There are so many things you can do to enhance a dish other than salt and pepper.”

Sabrina balances taking classes in the program along with working two jobs, one full-time job at Whistling Straits and a part-time job at the Sheboygan Yacht Club where she completed her youth apprenticeship.

“Balancing two jobs while attending school is difficult to do,” said Sabrina.  “I am not living with family so I do not have that support but the instructors here have provided me with so much extra support. I also am lucky to have flexibility with my employers to help make this dream of mine happen.”

After she graduates, Sabrina plans to move to Appleton to explore different career opportunities with the hopes of one day owning her own café.