Walter's Reef is closed from December 16, 2010 - January 2, 2011.

We will re-open on Monday, January 3, 2011.

Thank you for your patronage. Have a safe holiday season.

MENU - BUFFET

Open: 11:15 a.m. - 1:00 p.m.
faculty, staff and students: $6
public: $8


Tomato Bisque Soup
Appetizers: Chef's Choice

Mock Filet Mignon
BBQ Chicken
Banana Bread Pudding

Fresh Broccoli with Hollandaise Sauce
Whipped Red Bliss Potatoes with Chicken Gravy

Fresh baked desserts
Bread and Rolls

Note: Walter's Reef will be closed Thursday, December 16, 2010 - January 2, 2011.
Winter Break.

BUFFET

Open: Monday - Thursday, 11:15 am - 1:00 pm
faculty, staff, students: $6, public: $8

Soup of the day: Gator Chowder
Appetizers: Chef's Choice
Assortment of Salads

Entree's:
Chicken Alfredo with Linguini
Roast Pork Loin with Cornbread Dressing
Soft Shell Crab Amandine

Cauliflower with savory butter
Candied Yams

Assorted Desserts
Breads and Rolls

A LA CARTE DINING

Open: Monday - Thursday, 11:15 am - 1:00 pm
faculty, staff, students: $6 - public: $8

Soup of the Day: French Onion
Salad Bar

Entree's (choice of one)
1. Chicken Cordon Bleu with sauce Poulette
2. Roast Strip of Beef with herb Julie and savory croutons
3. Shrimp and Crawfish Creole with Yellow Rice
4. Breaded Gator Tail Oscar with fresh Asparagus and Crabmeat with Hollandaise Sauce

All Entree's are served with:
Zucchini and Yellow Squash Saute' and
Linguini with roasted garlic and parmesan cheese

Assorted Desserts prepared fresh daily
Fresh breads and rolls

Menu - Ala Carte

Open: Monday - Thursday, 11:15 am - 1:00 pm
faculty, staff, students: $6 - public: $8

Soup of the Day: Old Fashion Cabbage Soup
Salad Bar: Assortment of Salads

Entree's (Choice of One)
1. Chicken Cordon Bleu with sauce Poulette ( a French sauce made with mushroom essence and lemon juice)

2. Roast Strip Sirloin of Beef with herb Julie and savory croutons

3. Shrimp and Crawfish Creole with Yellow Rice

4. Breaded Gator Tail Oscar with fresh Asparagus and Crabmeat with Hollandaise Sauce

The Entree of our choice will be served with: Broccoli with Herb Butter and
Whipped Red Bliss Potatoes

Assorted Desserts and Fresh Breads and Rolls

MENU - BUFFET

Open: Monday-Thursday 11:15 am - 1:00 pm
faculty, staff and tudents: $6 - public: $8

Soup: beef vegetable
Appetizers: assorted hors d'oeuvres
Salad Bar: assorted salads

Baked Chicken Breast
Pork Loin
Crab Cakes with fresh green beans

saute green cabbage with ham and cheddar cheese
red bliss potatoes with parsley and butter

assorted desserts made fresh daily
fresh breads and roolls

MENU - BUFFET

Open: Monday ~ Thursday, 11:15 am ~ 1:00 pm
Faculty, Staff and Students: $6 - Public: $8


Soup: Creole Stew with Rice
Appetizer: Hors d oeuvres
Salad Bar: Assorted Salads

Entrees:
Hungarian Beef Goulash with Rice
Breast of Chicken Viroqua with Grapes
Eggs Benedict

Vegetable: Breaded Cauliflower
Starch: Sweet Potato

Assorted Desserts
Fresh Breads and Rolls

MENU - BUFFET

Open: Monday ~ Thursday, 11:15 am ~ 1:00 pm
Faculty, Staff and Students: $6 - Public: $8

Soup: Broccoli Cheese Soup
Appetizer: Chicken Wings
Salad Bar: Assorted Salads

Entrees:
Grilled Beef Flank Steak
Jambalaya (Pork, Chicken, Sausage, Shrimp)
Quiche Loraine

Vegetable: Green Beans
Starch: Au gratin Potato

Assorted Desserts
Fresh Breads and Rolls