Café Divine is run by Chef Ray Trono and is a part of St. David’s Episcopal Church. Every Thursday Café Divine is open to the public serving a hearty lunch from 11:30 a.m. to 1 p.m. Enjoy a casual setting, convenient location and plenty of good food.
Chef Ray Trono is a graduate of the Culinary Institute of America. Chef Ray oversees all aspects of the Cafe Divine Food Ministry which is dedicated to serving fabulous food to St. David’s parishioners, the downtown community, and all those who host events at St. David’s Church.
Café Divine is located inside St. David’s Episcopal Church on the 3rd floor, 301 E. 8th Street at San Jacinto. See our directions page for a map.
CAFE DIVINE MEAL SERVICE AND HOURS:
Sunday Breakfast: 8:30-11 a.m.
Wednesday Dinner: 5:30-6:45 p.m.
Thursday Lunch: 11:30 a.m.-1 p.m.
Jan. 16, 2019 | 11:30 a.m.-1 p.m.
Vegetarian – Stuffed Portabella Mushroom (GF) $7.00
Sliced Smoked Brisket (GF) $8.00
Pecan Breaded Chicken with Creole Mustard gravy $8.00
Entrée Salad: $8.00
Grilled Chicken Cobb Salad (GF)
Sides: $1.75 each
Yukon Gold Potato Salad (GF)
Roasted Broccoli (GF)
Side Salad: $2.50
Southwestern Wedge Salad (GF)
Desserts: $2.50 each
Chocolate Pecan Pie
Coconut Chess Pielets
Chicago Style Cheese Cake with Strawberries and Blueberries
Want to preview Thursday’s lunch menu? Subscribe to our weekly menu email. You will be prompted to check the Thursday Lunch menu list.
Parking for Café Divine’s Thursday Lunch is complimentary. At the garage entry gate kiosk, take a ticket. Present this ticket to a cashier in Sumners Hall when you purchase your lunch. You will be given a QR code. At the exit gate kiosk, put your ticket into the slot and place the QR code underneath the blue light. This will open the gate, and you are good to go.
Jan. 15, 2019 | 5:30-6:45 p.m.
12 and under $5.00 small plate dinner
All others $7.00 per dinner
Garden and Fruit Salad
Macaroni and Cheese or Scalloped Potatoes
Assorted Sweet treats
Large to go containers $.50 each
Small to go containers $.25 each
If you have any questions please email Chef Ray.