NO FOOD SERVICE

WE WILL BE CLOSED TODAY THROUGH JANUARY 2, 2012.
THANK YOU ALL FOR YOUR SUPPORT OF OUR CULINARY PROGRAM.

HAPPY HOLIDAYS TO ALL OF YOU.

SEE YOU ON JANUARY 3, 2012!

CULINARY ARTS PROGRAM FACULTY AND STAFF
Chef Bill Castleberry, Program Supervisor
Chef Dan Lundberg, Chef, Head Cook
Chef Austin Andrews, Bake Shop & Service
Jean Salce, Administrative Assistant

web:www.fctc.edu

Buffet

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Corn Chowder

Salad Bar:
Assorted Greens with condiments and dressings
Chef’s Choice Salads

Entrees:
1.Mock Filet Mignon
2.Chicken Enchiladas

Steamed Green Beans
Whipped Red Bliss Potatoes

Breads/rolls
assorted dessert


CLOSED THURSDAY, DECEMBER 15, 2011 through
MONDAY, JANUARY 2, 2012. WINTER BREAK

A la Carte Dining

Open: Tuesday and Wednesday this week 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
French Onion

Salad Bar:
Fruit Gelatin salad
Caprice Salad with mozzarella cheese and fresh basil
Tabouli
Assorted Greens with condiments and dressings

Entrees: (choice of 1)
1.Roast Duck a la orange
2.London Broil w/burgundy sauce
3.Crab stuffed Flounder

All entrees will be served with:

Cauliflower with a cheese sauce and
Stir Fry Yellow Rice

Breads/rolls
assorted dessert

WALTER'S REEF WILL BE CLOSED ON
THURSDAY, DECEMBER 15, 2011 - MONDAY,JANUARY 2, 2012

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Seafood Chowder

Salad Bar:
Strawberry Surprise
Muffuletta Hot Salad
Assorted Greens with condiments and dressings

Entrees:

Roast Pork Loin Normandy
Baked Turkey and Chicken Divine
w/cornbread stuffing and mushroom sauce

Ratatouille
Au’gratin potatoes

Breads/rolls
assorted dessert

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Chicken Noodle

Salad Bar:
Pink surprise gelatin salad
Muffuletta Salad
Assorted Greens with condiments and dressings

Entrees (Choice of 1)

1.Stuffed Turkey Mouselline w/garlic whipped new potatoes
2.Asian Pork Loin w/stir-fry rice
3.Shellfish Etouffee w/white rice

All entrees will be served with:
Steamed Broccoli w/Hollandaise sauce

Breads/rolls
assorted dessert

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Cream of mushroom

Salad Bar:
Muffuletta pasta salad
Cross Creek potato salad
Cross Creek slaw
Assorted Greens with condiments and dressings

Entrees:(Choice of 1)
1. Grilled Beef Steak with Charcutiere sauce
2. Chicken Breast Divine w/Figara sauce
3. Breaded Tilapia Filet w/Remoulade sauce
All entrees will be served with:
Fresh Green Beans and
Au Gratin Potatoes

Breads/rolls
assorted dessert

Charcutiere sauce (brown sauce flavored with mustard and pickle)
Figara sauce (Hollandaise flavored with tomato and parsley)
Remoulade sauce(mayo-based flavored with mustard, capers, herbs & anchovies)

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Minestrone

Salad Bar:
Waldorf salad
Assorted Greens with 60’s style Catalina dressing
Fresh Fruit Salad

Entrees:
1.Lasagna with meat sauce
2.Italian Herb Baked Chicken

Grilled Eggplant Parmesan
Orzo

Breads/rolls
assorted desserts

Buffet

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Split Pea

Salad Bar:
Potato Salad
Assorted Greens with 60’s style Catalina dressing
Phai Tai Noodle salad
Fresh Fruit Salad

Entrees:
Seared Beef with peppers and onions
Chicken Piccata Parmesan

Steamed Broccoli and Cauliflower
Lyonnaise Potatoes

Breads/rolls
assorted desserts

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Broccoli Cheese

Salad Bar:
Creamy Potato Salad
Assorted Greens with 60’s style Catalina dressing
Fresh Fruit Ambrosia

Entrees: (Choice of 1)
1.Chicken Breast Cordon Bleu with mushroom sauce
2.Teriyaki glazed Pork Chop with gingered pear garni
3.Crab stuffed Flounder with mermaid sauce(fish sauce)

All entrees will be served with:
Sauté Green Beans Amandine and
Yellow Rice Pilaf

Breads/rolls
assorted desserts

OPEN: TUESDAY, WEDNESDAY, THURSDAY

Buffet Style Dining

Open: Tuesday, Nov. 22 from 11:15 am – 1 pm
CLOSED: WEDNESDAY, NOV. 23 AND THURSDAY, NOV. 24.
Faculty, staff, students: $6
Public: $8

Soup:
Cream of tomato with basil

Salad Bar:
Assorted Greens with
condiments and dressings
Sweet potato salad
Fresh made mozzarella with tomato and basil
Fresh Cut Fruit Salad

Entrees:
Chicken Alfredo with fettuccini and marinara sauce
Fresh fried Flounder filets with tartar sauce

Vegetables/Starch:
Sauté zucchini squash
Oven browned red bliss potatoes

breads/rolls
assorted desserts

WALTER'S REEF WILL BE OPENED FOR
LUNCH ON TUESDAY NOVEMBER 22.

Buffet Mexican Style

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Cream of Potato Leek

Salad Bar:
Assorted Greens with
condiments and dressings
Chef’s choice Mexican vegetable salads
Fresh Cut Fruit Salad

Entrees:
Carne Guisado with Mexican Rice
Chicken Quesadillas with cornbread stuffing

Vegetables/Starch:
Fresh cut steamed broccoli and cauliflower
Macaroni and Cheese

breads/rolls
assorted desserts

THANKSGIVING MEAL CELEBRATION

FACULTY, STAFF, STUDENTS: $6
PUBLIC: $8

1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM


THANKSGIVING MENU

Pumpkin Bisque Soup
Salad Bar with all the trimmings

Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing

or

Grilled Ham Steak with glazed Pineapple

both entrees will be served with:

Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic

Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake

Reservations are recommended. Please call Walters Reef at 904.547.3455
or Jean @ 547.3461.

Posted by FCTC School of Culinary Arts
Posted by FCTC School of Culinary Arts at 6:34 AM 0 comments Email ThisBlogThis!Share to TwitterShare to Facebook
Labels: Walter's Reef is a training facility for culinary students

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Puree of Lentil

Salad Bar:
Assorted Greens with
condiments and dressings
Chef’s choice vegetable salads
Fresh Cut Fruit Salad

Entrees:
Lemon Chicken Breast
Beef Teriyaki with Rice Pilaf
Sautéed Veal Liver with smothered onions and rasher of bacon

Starch/Vegetables:
Glazed oven browned sweet potatoes
Fresh cut steamed broccoli

breads/rolls
assorted desserts

THANKSGIVING MEAL CELEBRATION

YOU STILL HAVE TIME TO MAKE YOUR RESERVATIONS
FOR WEDNESDAY, NOVEMBER 16, 2011

1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM

Public: $8
faculty, staff students: $6

THANKSGIVING MENU

Pumpkin Bisque Soup
Salad Bar with all the trimmings

Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing

or

Grilled Ham Steak with glazed Pineapple

both entrees will be served with:

Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic

Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake

Reservations are recommended. Please call Walters Reef at 904.547.3455
or Jean @ 547.3461.
Posted by FCTC School of Culinary Arts

Buffet

WALTERS REEF WILL BE CLOSED THURSDAY, NOV. 10 IN
REMEMBRANCE OF VETERNS DAY.

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Black Bean with Ham Hocks
Appetizer: Lox and bagels

Assorted Greens with
condiments and dressings
Chef’s choice vegetable salads
Fresh Cut Fruit Salad

Grilled Flank Steak with savory mixed grilled garni
Chicken A la King with Rice Pilaf

Fresh Broccoli and Cauliflower with herb butter
Oven browned potatoes

breads/rolls
assorted desserts

Brunch Buffet

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Chicken Vegetable Rice
Appetizer: Cheese blintzes with very berry sauce

Assorted Greens with
condiments and dressings
Fresh Cut Fruit Salad

Western Omelets with fresh green beans garni
Seafood Newburg with Rice Pilaf
Beef, Beans and Macaroni Casserole
Link Sausage and Bratwurst Mix Grille
Hash Browns O’Brien

breads/rolls
assorted desserts

A la Carte Dining

THANKSGIVING MEAL CELEBRATION
WEDNESDAY, NOVEMBER 16, 2011

1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM

Public: $8
faculty, staff students: $6

A LA CARTE DINING

Pumpkin Bisque Soup
Salad Bar with all the trimmings

Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing

or

Grilled Ham Steak with glazed Pineapple

both entrees will be served with:

Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic

Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake

Reservations are recommended. Please call Walters Reef at 904.547.3455
or Jean @ 547.3461.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Chili Con Carne

Cold Bar: Assorted Greens with
condiments and dressings
Chef’s Choice Salads
Fresh Cut Fruit Salad

Entrées:
•BBQ Chicken
•Fried Tilapia Filets

Fresh Cauliflower (Italian Style)with spinach,tomato
and toasted pine nuts
Oven Baked Sweet Potatoes

breads/rolls
assorted desserts

REMINDER: THANKSGIVING MEAL CELEBRATION WEDNESDAY, NOV. 16,
PLEASE RSVP BY CALLING WALTER'S REEF 547-3455 OR JEAN 547-3461.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Cream of Tomato with fresh Basil

Cold Bar: Assorted Greens with
condiments and dressings
Carrot Salad with Raisins
Fresh Cut Fruit Salad

Entrées:
•Grilled London Broil
•Italian Sausage with Peppers and Onions

Broccoli with Cheese Sauce
Lyonnaise Potatoes

breads/rolls
assorted desserts

THANKSGIVING MEAL CELEBRATION

WEDNESDAY, NOVEMBER 16, 2011

1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM

Public: $8
faculty, staff students: $6

A LA CARTE DINING

Pumpkin Bisque Soup
Salad Bar with all the trimmings

Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing

or

Grilled Ham Steak with glazed Pineapple

both entrees will be served with:

Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic

Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake

Reservations are recommended. Please call Walters Reef 547-3455 or
Jean at 547-3461.

Buffet Style

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Cream of Mushroom

Cold Bar: Assorted Greens with
condiments and dressings
Carrot Salad
Mixed Bean Salad
Fresh Fruit with Yogurt dressing

Entrées:
1. Chicken Tetrazzini
2. Baked Flounder Bonne Femme
Sauté Green Beans
Baked Penne Pasta

breads/rolls
assorted desserts

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Minestrone
Appetizer: BBQ Chicken Nuggets

Cold Bar: Assorted Greens with
condiments and dressings
Mixed vegetable Salad
Nine-Day Slaw
Fresh Fruit Salad

Entrées:
1. Beef Sheperd’s Pie with whipped red bliss potatoes
2. Sweet and Sour Pork with rice
3. Pasta Primavera
4. Western Omelets

breads/rolls
assorted desserts

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Chicken Vegetable with Rice

Cold Bar:Assorted Greens with condiments and dressings
Asparagus Salad
Nine-Day Slaw
Fresh Fruit Salad

Entrées: (choice of 1)
1. Roasted Pork Loin with cinnamon apples, served with sweet potato casserole and cauliflower with cheese sauce

2. Sautéed Chicken Breast Veronique with grape garni served with sweet potato casserole and cauliflower topped with cheese sauce

3. Scallops and Crayfish Tail Etouffee served with Rice Pilaf

breads/rolls
assorted desserts

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Old Fashion Cabbage

Cold Bar: Assorted Greens with condiments and dressings
German Potato Salad
Nine-Day Slaw
Spinach Salad with warm bacon dressing


Entrées:
Beef Burgundy Tips
Baked Chicken Breast lightly breaded


Macaroni and Cheese with Ham
Fresh Broccoli with Herb butter

Bread/rolls
Assorted desserts

CLOSED MONDAY, OCTOBER 24
TEACHER PLANNING DAY.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Butternut Squash

Cold Bar: Assorted greens with condiments and dressings
Orzo Salad
Potato Salad
Fresh cut fruit salad

Entrées:
Chicken, Sausage and Scallops Jambalaya
Mock Filet of Beef

Braised Cabbage
Lyonnaise Potatoes

bread/rolls
assorted desserts

Buffet Mexican Style

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Posole (a Mexican soup of pork, broth, hominy and onions flavored with garlic)

Cold Bar: Assorted greens with condiments and dressings
Guacamole served with pita chips Fresh cut fruit salad

Entrées:
Chicken Enchiladas
BBQ Pork Quesadillas with Mexican rice

Sauté Broccoli and Cauliflower
Pinto Beans
Mexican au gratin potatoes

bread/rolls
assorted desserts

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Beef Vegetable Rice

Cold Bar: Caesar Salad
Orzo Salad
Potato Salad
Fresh cut fruit salad

Entrées:
Chicken Piccata with Marinara Sauce
BBQ Pork

Sauté Broccoli and Cauliflower
Oven browned Sweet Potatoes

bread/rolls
assorted desserts




STUDENT CENTER

Sandwich of the Day: Pressed Cuban Sandwiches
Assorted boxed Salads

STUDENT CENTER MENU

WALTER'S REEF IS CLOSED ON MONDAY'S AND FRIDAY'S

SOUP AND SANDWICHES ARE AVAILABLE IN THE STUDENT
CENTER
SOUP: VEGETARIAN BLACK BEAN

SALADS: CHEF SALADS
COBB SALADS

SANDWICHES:
SW CHICKEN WRAPS
PHILLY CHEESE SUBS

Buffet

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Cream of Tomato with Rice

Cold Bar: Mixed Greens with condiments and dressings Assorted Salads
Fresh cut fruit salad

Entrées:
Grilled Beef Skirt Steak
Fried Soft Shell Crab

Ratatouille
Spaghetti with Marinara sauce

bread/rolls
assorted desserts

STUDENT CENTER
Soup, Salads and Assorted Sandwiches

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Cream of Broccoli


Cold Bar: Mixed Greens with condiments and dressings
"Hastings" Potato Salad
Datil Pepper Sausage platter
Caesar Salad Bowl

Entrées:(choice of 1)
1.Sea Scallops served with fettuccini pasta in a light pesto sauce

2.Grilled Skirt Steak served with Yorkshire pudding

3.Chicken Breast Divine served with broccoli and roasted red peppers

bread/rolls
assorted desserts


STUDENT CENTER LUNCH MENU

Ham and Cheese Pannini's
Roast Beef Sandwiches
Caesar Salads

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Chicken and Pork Gumbo


Cold Bar: Mixed Greens with condiments and dressings Assorted Salads
Fresh cut fruit salad

Entrées:
1.coq au vin (chicken, mushrooms, onions & bacon)

2.Salisbury Steak with brown gravy

Parsley buttered New Potatoes

Fresh cut Green Beans prepared Italian style

bread/rolls
assorted desserts


STUDENT CENTER MENU

Chicken and Pork Gumbo Soup
Cobb Salads, Chef Salads
Roast beef sanwiches, chicken salad sandwiches, 3-cheese pannini's

CLOSED MONDAY'S AND FRIDAY'S.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Chicken Tortilla


Cold Bar: Mixed Greens with condiments and dressings Assorted Salads
Fresh cut fruit salad

Entrées:
1.Roast Chicken with Cornbread and Sausage stuffing

2.Roast Pork Loin in a mushroom chasseur sauce

Eggplant Parmesan

Penne Pasta in a light Marinara sauce

bread/rolls
assorted desserts

OPEN: TUESDAY, WEDNESDAY, THURSDAY.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Cream of Broccoli with Cheese


Cold Bar: Mixed Greens with condiments and dressings Potato salad
Green Bean salad
Fresh cut fruit salad

Entrées:
1.Grilled Skirt Steak garnished with fresh herbs in a jus lie sauce (brown sauce)

2.Baked Tilapia Filets stuffed with Crabmeat

Steamed Cauliflower with Cheese sauce
Lyonnaise Potatoes

bread/rolls
assorted desserts

PLEASE NOTE: OPEN TUESDAY, WEDNESDAY, THURSDAY.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Chili Con Carne


Cold Bar: Mixed Greens with condiments and dressings Potato salad
Assorted salad
Fresh cut fruit salad

Entrées:
1. Penne Pasta and Meatballs with Marinara sauce

2. Chicken Cacciatore in a light sauce

Steamed Broccoli Spears
Oven browned Sweet Potatoes

bread/rolls
assorted desserts


OPEN TUESDAY - THURSDAY

CLOSED MONDAY AND FRIDAY.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Steak and Bean Chili


Cold Bar: Mixed Greens with condiments and dressings Locally grown ”Hastings” creamy Potato salad
Fresh cut fruit salad

Entrées:
1. Southern Fried Chicken

2. Roasted Pork Loin in a Natural Jus

3. Crispy fried Catfish

Garlic and Rosemary roasted Potatoes
Steamed Broccoli and Cauliflower with Hollandaise sauce

bread/rolls
assorted desserts

OPEN: TUESDAY, WEDNESDAY, THURSDAY

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Vegetable Miso

Cold Bar: Mixed Greens with condiments and dressings Assorted salads
Fresh cut fruit salad

Entrées: (Choice of 1)
1.Grilled spiced Shrimp served with Cabbage and Potato tart topped with a sweet Pea Puree

2.Prosciutto wrapped Chicken Breast Roulade served with Mashed Potatoes and Grilled Vegetables

3.Atlantic Coastal Crab Cake served with Asian style Slaw and Sweet Corn Romoulade
bread/rolls
assorted desserts

OPEN TUESDAY, WEDNESDAY, THURSDAY.

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Smoked Ham and Corn Chowder

Cold Bar: Mixed Greens with condiments and dressings Cucumber and Onion Salad
Italian Pasta Salad
Fresh cut fruit salad

Entrées: (Choice of 1)
1.Roasted Ballotine of Chicken stuffed with Spinach and Pine Nuts served with roasted Corn Pudding and Green Asparagus

2.Grilled marinated Steak Galette served with roasted Tomatoes, roasted Garlic and Rosemary Aioli

3.Almond and Corn Meal crusted Catfish served with Asiago Cheese Grits and Country Green Beans with Mushrooms and Onions

bread/rolls
assorted desserts

OPEN: TUESDAY, WEDNESDAY AND THURSDAY.

CLOSED ON MONDAY'S AND FRIDAY'S.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Seafood Gumbo

Cold Bar: Mixed Greens with condiments and dressings Assorted salads
Fresh cut fruit salad

Entrées:
Marinated Beef Kabobs
Roasted Pork Loin with spicy chipotle rub

Vegetable Rice Pilaf
Sauté Carrots, Asparagus and Mushrooms

bread/rolls
assorted desserts


NEW SCHEDULE: OPEN TUESDAY, WEDNESDAY AND THURSDAY.

A la Carte Dining - Brunch

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Creamy Potato with Roasted Garlic and Bacon

Cold Bar: Mixed Greens with condiments and dressings Western Garden Slaw
Tuna with Shell pasta
Macaroni with Cheese
Fresh cut fruit salad

Entrées: (choice of 1)
1.Southwestern style Frittata with Peppers, Onions, Ham and Jack Cheese served with a black bean salsa and fried breakfast potatoes

2.Fried Cheese Grit Cakes topped with Poached Eggs, Spicy Shrimp Hollandaise served with fried breakfast potatoes

3.Spicy Steak and Egg Burrito with Sour Cream and Pico de Gallo served with fried breakfast potatoes

4.Vermont Maple Glazed roasted Pork Loin served with Belgian malted Waffle, Fried Eggs and sautéed Fall Apples

bread/rolls
assorted desserts


NEW SCHEDULE: OPEN TUESDAY, WEDNESDAY AND THURSDAY

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Matanzas Seafood Chowder

Salad Bar: Mixed Greens with condiments and dressings Tuna Pasta salad
Tomato, Cucumber and Onion salad
Fresh cut fruit salad

Entrées: (choice of 1)
1.Grilled marinated Pork Chop in a Granny Smith Apple and fresh herb compound butter served with Sweet Potato Gratin and Green Beans

2.Chicken Saltimbocca served with fresh Angel Hair Pasta and roasted Vegetable Ratatouille


3.Marinated grilled River House style Steak Sandwich topped with pickled tomatoes, Arugula and Mushrooms Dijonnaise

bread/rolls
assorted desserts

NEW SCHEDULE: OPEN TUESDAY, WEDNESDAY AND THURSDAY.

WALTER'S REEF IS CLOSED ON
MONDAY'S AND FRIDAY'S

SANDWICHES AND SALADS
WILL BE AVAILABLE FOR
PURCHASE IN THE STUDENT CENTER.
THANK YOU.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Brunswick Stew

Salad Bar: Mixed Greens with condiments and dressings Assorted Cold salads
Fresh cut fruit salad

Entrées:
BBQ Chicken
Mock Filet Mignon

Broccoli with Hollandaise Sauce
Baked Macaroni and Cheese

fresh baked bread/rolls
assorted desserts


PLEASE NOTE NEW SCHEDULE:
EFFECTIVE IMMEDIATELY WALTER’S REEF RESTAURANT
WILL BE OPEN TUESDAY, WEDNESDAY, THURSDAY ONLY.

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Cream of Mushroom

Salad Bar: Mixed Greens with condiments and dressings Western Garden Slaw
Potato Salad
Fresh cut fruit salad

Entrées: (Choice of 1)
Baked Pork Chop Almandine with Caramelized Apples
served with au’ gratin potatoes and baked parmesan tomato

Soft Shell Crab Amandine served with rice pilaf
and steamed asparagus

Grilled Strip Steak with breaded onion rings served with
stuffed baked potato and honey glazed carrots

Fresh baked desserts
Fresh baked bread/rolls

PLEASE NOTE NEW SCHEDULE:
EFFECTIVE IMMEDIATELY WALTER’S REEF RESTAURANT WILL BE OPEN
TUESDAY, WEDNESDAY, THURSDAY ONLY. THANK YOU.

Buffet Style Dining

New Schedule effective immediately:
Walter's Reef will be opened
Tuesday - Thursday Only.


Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8



Soup: Corn Chowder

Salad Bar: Mixed Greens with condiments and dressings
Creamy Macaroni salad
Cucumber and Onion salad
Fresh cut fruit salad

Entrées:
Hungarian Braised Pork with Rice Pilaf
Crab Cakes with Romaulade sauce

Fresh whole Green Beans
Oven browned Lyonnaise Potatoes

Fresh baked desserts
Fresh baked bread/rolls

Buffet Style Dining

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Chicken, Rice and Vegetables

Salad Bar: Mixed Greens with condiments and dressings Potato salad
Cucumber and Tomato salad
Deluxe Waldorf salad
Fresh cut fruit salad

Entrées:
Herb Roasted Chicken with pan gravy
Country Style Beef Stew with farm vegetables

Braised Green Cabbage
Steamed Broccoli with Orange Hollandaise
Baked Macaroni and Cheese

Fresh baked desserts
Fresh baked bread/rolls

A la Carte Dining

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Mulligatawny (curried chicken and vegetables)

Salad Bar: Mixed Greens with condiments and dressings Potato salad
Cucumber and Tomato salad
Waldorf salad
Fresh cut Fruit salad

Entrées: (choice of 1)
1. COQ AU VIN
Braised Chicken in Red Wine served with boiled potatoes and green asparagus

YANKKE STYLE POT ROAST
served with buttermilk mashed potatoes green beans and carrot batonnet

2. BAKED SHRIMP STUFFED CAROLINA FLOUNDER
served with a lower Key lobster butter sauce with a side of yellow rice with peas and asparagus

Fresh baked desserts
Fresh baked bread/rolls

A la Carte Dining

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: French Onion Gratinee

Salad Bar: Mixed greens with condiments and dressings Italian Pasta Salad
Cole Slaw with Pineapple and Raisins
Fresh cut Fruit Salad

Entrées: (choice of 1)
1. Panko and Sesame crusted Tilapia and Shrimp with Potato and Onion Spring roll served with Shrimp Fried Rice and glazed Broccoli

2. Marinated Grilled Pork Cutlet in a Sherry and Apple gastric served with Apple and Potato Pancake and sautéed Green Beans and Mushrooms


3. Atlanta glazed Chicken Breast in a cola demi-glaze with savory Pecan and roasted Shallots served with Bread Pudding and grilled marinated Squash

Fresh baked desserts
Fresh baked bread/rolls

Buffet Style Dining

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Minestrone
Salad Bar: Mixed greens with condiments and dressings
Creamy Macaroni Salad
Western Cabbage Slaw
Fresh cut Fruit Salad

Entrées:
Beef Stroganoff with Egg Noodles
Grilled Vegetable Lasagna

Whipped Sweet Potatoes
Sauté Vegetable Medley

Fresh baked desserts
Fresh baked bread/rolls

Buffet Style Dining

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8


Soup: Sausage and Lentils
Salad Bar: Mixed greens with condiments and dressings
Tabouli
Chicken Pasta Salad
Fresh cut Fruit Salad
Entrées:
Amish Chicken Pot Pie
Crispy Fried Chicken
Grilled Stuffed Flank Steak with Spinach and Bleu Cheese


Roasted New Potatoes
Sauté Broccolini Polonaise


Fresh baked desserts
Fresh baked bread/rolls

Buffet Style Dining

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Bavarian Sausage and Lentil
Salad Bar: Mixed greens with condiments and dressings
Creamy Potato Salad with Bacon Garnish
Cucumber and Onion Salad with vinaigrette dressing
Fresh cut Fruit Salad

Entrée’s:
Roasted Pork Loin with Pan Gravy
Pan Blackened Catfish with Fried Okra
Rice Pilaf
Sauté Yellow Squash with fresh herbs

Fresh baked desserts
Fresh baked bread/rolls

Buffet Style Dining

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Purred Carrot and Dill
Salad Bar: Mixed greens with condiments and dressings
Creamy Potato Salad
Pasta Salad with Chicken
Fresh cut Fruit Salad
Entrée’s:
Herb roasted Chicken with natural jus
Home style Meatloaf with brown gravy
Whipped potatoes
Peas and mushrooms

Fresh baked desserts
Fresh baked bread/rolls

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Cream of Broccoli and Asparagus

Cold Bar:
Green Bean Salad
Pasta and Tomato Salad
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees:

1. Smoked North Carolina BBQ
2. Ball Park style Bratwurst with peppers and onions

Southwest sauté corn and peppers
Fried Potatoes

Breads/Rolls
Desserts


Note: Today is the last day of service in Walters Reef. The restaurant will re-open on Tuesday, August 23. Thank you for your patronage. Have a safe summer.

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Roasted Tomato and Basil

Cold Bar:
Green Bean Salad
Pasta and Tomato Salad
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees:

1. Herb Crusted Baked Asian Grouper with creamy Vegetable Pasta Primavera
2. Chicken Cacciatore
3. Peppered Roasted Pork Loin with natural jus

Steamed Broccoli with roasted garlic hollandaise
Parsley buttered fettuccini

Breads/Rolls
Desserts


Note: Monday, July 25 is the last day of Service. Walter’s Reef will re-open on Tuesday, August 23. Have a safe summer.

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Cream of Broccoli and Cheddar

Cold Bar:
Cole Slaw
Pasta and Tomato Salad
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees:

1. Spicy Beef and Rice Burritos with Cheese, Guacamole and Pico de Gallo

2. Cajun Chicken and Sausage Jambalaya

Sauté Squash, Zucchini and Tomatoes with Garlic
Crispy Steak Fried Potatoes

Breads/Rolls
Desserts


Note: Monday, July 25 is the last day of summer session and the last day of Service for culinary students. Walter’s Reef will re-open on Monday, August 22. Have a safe summer.
Thank you for your patronage.

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Egg Drop
Appetizers: Vegetable Spring Rolls

Cold Bar:
Cole Slaw
Potato Salad
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees:

1. Spicy Stir-Fry Pork and Vegetables

2. Crispy Sesame Flounder Cilantro and Red Chili Sauce

Curried Roasted Cauliflower and Chic Peas
Fried Rice

Breads/Rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Tuscan White Bean and Sausage

Cold Bar:
Tuna and Pasta Salad
Creamy Potato Salad
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees:

1. Country style braised Beef and Vegetables

2. Crispy fried Catfish with Yellow Rice Pilaf in a Mango Salsa

Steamed Broccoli with Orange Hollandaise
Roasted Potatoes with Garlic


Breads/Rolls
Desserts

A LA CARTE ~ BRUNCH

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: French Onion with cheese croutons

Cold Bar:
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees: (Choice of 1)
1. Poached Eggs on Cheddar Grit Cakes with Spinach and Basil Hollandaise

2. Fried Eggs on Roast Beef Hash with spicy sauce Charon

3. Southwestern style Omelet with roasted Red Pepper Salsa

4. All American Breakfast: Scrambled Eggs, Hash Browns, Pancakes with a choice of Bacon or Sausage Links

All Breakfast Entrees served with Hash Browns and a Choice of Bacon or Sausage Links.

Rolls/Muffins
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Tomato, Basil and Roasted Garlic

Cold Bar:
Tuna Pasta Salad
Sweet Potato Salad
Fresh Fruit Salad
Mixed Greens with condiments

Entrees:
1. Baked Flank Steak stuffed with roasted garlic potatoes served in a mushroom sauce

2. Baked savory Chicken and Rice with Italian Sausage

3. Baked stuffed Flounder with Spinach, Feta Cheese and Lobster served with a Vanilla sauce

Green Beans Almondine
Chessey Chili-Mac

Breads/rolls
Desserts

A LA CARTE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Mulligatawny (Curried Chicken and Vegetables)

Cold Bar:
Tuna Pasta Salad
Creamy Potato Salad
Fresh Fruit Salad
Mixed Greens with condiments

Entrees: (Choice of 1)
1. Baked Flank Steak stuffed with bleu cheese and spinach served with dauphinoise potatoes topped with a mushroom jus

2. Panko and sesame breaded Carolina Tilapia served with ginger glazed green beans and potato spring rolls in a spicy guava coulis

3. Bourbon glazed grilled Chicken served with mashed sweet potatoes, summer squash timbale and green asparagus

Breads/rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Caribbean Black Bean Soup

Cold Bar:
Tuna Pasta Salad
Creamy Potato Salad
Fresh Fruit Salad
Mixed Greens with condiments

Entrees:
1. Baked Chicken Veronique

2. Baked Salisbury Steak with Mushroom sauce

3. Baked Spinach and Feta Cheese stuffed Squash with black olive hollandaise

Grilled Marinated Summer Squash and Red Onions
Smashed Red Skin Potatoes


Breads/rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Chicken Noodle and Vegetable

Cold Bar:
Pasta Salad
Classic Potato Salad
Fresh Fruit Salad
Mixed Greens with condiments

Entrees:
1. Chicken Breast Veronique

2. Grilled Marinated Flank Steak

3. Vegetarian Pasta Primavera

Green Beans Almandine
Confetti Rice Pilaf


Breads/rolls
Desserts

ALA CARTE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Tex-Mex Chili

Cold Bar:
Garlic and Herb Pasta Salad
Classic Potato Salad
Fresh Fruit Salad
Mixed Greens with condiments

Entrees: (Choice of 1)
1. Char Grilled Marinated Beef Shoulder served with roasted potatoes and roasted peppers topped with cilantro au’ jus

2. Coastal Atlantic Crab cake served with marinated slaw and roasted peppers topped with a mango salsa

3. Rosemary and Garlic Baked Chicken served with a parmesan cheese crisp in a lemon, lime supreme sauce


Breads/rolls
Desserts


NOTE: WALTER'S REEF WILL BE CLOSED JULY 4 - 7.

A LA CARTE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Potato Leek and Roasted Garlic

Cold Bar:
Tuna Pasta Salad
Asian Vegetable Salad
Fresh Fruit Salad
Mixed Greens with condiments

Entrees: (Choice of 1)
1. Tex-Mex Chili and Rice served in a tortilla bowl with cheddar cheese and red onion

2. Marinated grilled Shrimp Kabob served with summer squash, penne pasta and pesto

3. Applewood smoked bacon wrapped Chicken Breast served with au gratin potatoes and steamed broccoli


Breads/rolls
Desserts

A LA CARTE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Southwest Chicken and Vegetable Soup

Cold Bar:
Tuna Pasta Salad with Chives
Grilled Mixed Squash Vegetables
Fresh Fruit Salad
Mixed Greens with condiments

Entrees: (Choice of 1)
1. Country style Meatloaf with mushroom gravy served with Mashed Potatoes and Green Beans with Bacon and Onion

2. Chicken Breast Marsala served with Angel Hair Pasta and Ratatouille

3. Grilled Red Chile, Lime and Cilantro rubbed Tilapia served with toasted Orzo, Sweet Corn and Tempura Green Beans


Breads/rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Beef and Vegetable Soup

Cold Bar:
Balsamic Chicken and Pasta Salad
Cole Slaw
Fresh Fruit Salad
Mixed Greens with condiments

Entrees:

Classic Eggs Benedict

Peach and Pecan glazed Pork Loin with pan gravy

Rocky Mountain Spiced Baked Chicken

Stir-fry Summer Vegetable Medley
Garlic Roasted Potatoes

Breads/rolls
Desserts

SERVING LUNCH IN BLDG. "C" CONFERENCE CENTER
FOLLOW POSTED SIGNS.

A LA CARTE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: New England clam chowder

Cold Bar:
Pasta with Tuna Salad
Potato Salad
Fresh Fruit Salad
Mixed Greens with condiments

Entrees: (Choice of 1)

1. Pecan crusted Tilapia served with Conch Fritters and creamed Sweet Corn and Peppers topped with a spicy peach tartar sauce

2.Mock Beef Filet wrapped in Applewood Bacon served with Hastings Potato Pancakes topped with sour Apple sauce

3.Grilled Chicken and Summer Vegetable Lasagna

Breads/rolls
Desserts


NOTE: LUNCH WILL BE SERVED IN "C" BLDG. CONFERENCE CENTER
FOLLOW THE POSTED SIGNS.

A LA CARTE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Chicken with Spinach and Rice

Cold Bar:
Pasta Salad
Potato Salad
Fresh Fruit Salad
Mixed Greens with condiments

Entrees: (Choice of 1)

1. Grilled Marinated Pork Cutlet served with fire roasted
Peppers, Spinach Risotto, Green Beans wrapped in smoky Bacon
topped with Apple Cider Sauce

2. Sautéed Pesto Chicken Breast Supreme served with grilled marinated Summer Squashes and roasted Corn Pudding

3. Country Fried Steak served with Buttermilk Parslied Mashed Potatoes and Braised Cabbage topped with a Peppered Gravy


Breads/rolls
Desserts

NOTE: LUNCH WILL BE SERVED IN "C" BLDG. CONFERENCE CENTER LOCATED NEXT DOOR TO WALTER'S REEF. FOLLOW THE POSTED SIGNS.

DUE TO LACK OF AIR CONDITIONING (NEW SYSEM BEING INSTALLED)
WALTER'S REEF WILL RE-OPEN ON
TUESDAY, JUNE 21. WE WILL BE
SERVING LUNCH IN THE CONFERENCE
CENTER OF "C" BUILDING (NEXT DOOR TO WALTER'S REEF)
SIGNS WILL BE POSTED TO DIRECT YOU TO OUR
TEMPORARY LOCATION. THANK YOU.



AVAILABLE TODAY IN THE STUDENT CENTER ONLY


MARINATED GRILLED VEGETABLES WITH FRESH MOZZARELLA
ON CHIBATTA BREAD WITH A SIDE OF HASTINGS POTATO SALAD

SLICED HAM, TURKEY AND SWISS ON A HOGIE ROLL
WITH MARINATED COLE SLAW

GRILLED CHEESEBURGERS WITH FRENCH FRIES

GRILLED CHICKEN GREEK SALAD WITH TOMATOES,
FETA CHEESE, OLIVES, PEPPERS AND ONIONS ON
MIXED GREENS

FRESH FRUIT SALAD WITH COTTAGE CHEESE AND MIXED GREENS

Sandwiches are $371 tax included
Salads are $3.18
Breakfast sandwiches are $2.12

CLOSED JUNE 9 - JUNE 16, 2011

WALTER'S REEF WILL RE-OPEN ON
MONDAY, JUNE 20, 2011

THANK YOU FOR YOUR PATRONAGE!

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Roasted Chicken and Collard Greens

Cold Bar:
Western Cabbage Slaw
Creamy Potato Salad
Mixed greens with condiments and dressings
Cauliflower and Broccoli with Bacon Dressing
Fresh fruit platter

Entrees:
1. Grilled Marinated Teriyaki Flank Steak with Fried Rice

2. Gulf Shrimp and Vegetable Newberg

Sautéed Green Beans and Summer Squash
Buttermilk Mashed Potatoes

Breads/rolls
Desserts

NO FOOD SERVICE THURSDAY JUNE 9 – JUNE 16, 2011.
WALTER’S REEF WILL RE-OPEN ON MONDAY JUNE 20 FOR OUR SUMMER SESSION.

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Brown Bean Chuck Wagon Chili Soup

Cold Bar:
Cucumber and Onion Salad
Broccoli and Cauliflower with hot bacon dressing
Mixed greens with condiments and dressings
Italian Pasta Salad
Fresh fruit platter

Entrees:
1. Kentucky Bourbon glazed roasted Chicken

2. Georgia Peach and Pecan glazed Pork Loin

3. Crispy fried Mississippi Catfish

Slow cooked Collard Greens
Baked Macaroni and Cheese

Breads/rolls
Desserts

NO FOOD SERVICE, THURSDAY, JUNE 9 LAST DAY OF SCHOOL.
WALTER'S REEF WILL REOPEN ON MONDAY JUNE 20, SUMMER SESSION.

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Appalachian Brown Bean and Sausage Soup

Cold Bar:
Capresse Salad
Pasta with Sausage, Peppers and Onions
Mixed greens with condiments and dressings
Fresh fruit with Sabayon Cream

Entrees:
1. Baked Stuffed Swaii with Crab Meat and Dill Hollandaise

2. Tuscan Style Savory Meatballs and Pasta

3. Slow Cooked Grass Fed Beef Cabbage Rolls

Grilled Marinated Early Summer Vegetables
Tourneed Roasted Potatoes

Breads/rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Curried Cauliflower Soup

Cold Bar:
Cucumber and Onion Salad
Southwest Potato Salad
Mixed greens with condiments and dressings
Fresh fruit salad

Entrees:
1. Poached Eggs on Creamed Chipped Beef with Scallion Hollandaise

2. Crispy Fried Maryland Soft shell Crab with Bacon Dijon Vinaigrette

3. Grilled Marinated Flank Steak with Red Chili Gastrique

Sautéed French Beans and Summer Squashes
Fried Rice

Breads/rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Cream of Mushroom Soup

Cold Bar:
Tuna and Shell Pasta Salad
Potato Salad
Mixed greens with condiments and dressings
Fresh fruit salad

Entrees:
1. Chicken with Baked Garlic and Oregano

2. Beef and Vegetable Pastitcio (Greek casserole)

3. Gulf Shrimp and Penne Pasta A la Puttanesca

Steamed Broccoli in a Garlic Butter
Fried Rosemary Steak Fries

Breads/rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Cream of Broccoli and Cheddar Soup

Cold Bar:
Tuna and Shell Pasta Salad
Waldorf Salad
Mixed greens with condiments and dressings
Fresh fruit salad

Entrees:
1. Fresh Vegetables and Tuna Noodle Casserole

2. Crispy Pork Cutlets with Country Gravy

3. Cilantro, Lime, and Chile Rubbed Tilapia with Tex-Mex Tabouli

Sautéed Green Beans, Onions and Ham
Roasted Assorted Fingerling Potatoes

Breads/rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

South Western Black Bean Chili Soup

Cold Bar:
Nachos Salad with Guacamole and Salsa
Cucumber and Onion Salad
Mixed greens with condiments and dressings
Fresh fruit salad

Entrees:
1.Roasted and Braised Beef with Potatoes and Cheese Timbale

2.Sweet and Smokey BBQ Chicken

3.Darian Style BBQ Ribs

Grilled and Steamed Vegetable Medley
A Variety of Roasted Hastings Potatoes

Breads/rolls
Desserts

A LA CARTE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Vegetable Minestrone Soup

Cold Bar:
Creamy Potato Salad
Fresh Green Beans with hot bacon dressing and chopped egg garni
Mixed greens with condiments and dressings
Fresh fruit salad

Entrees: (Choice of 1)
1.Slow cooked Angus Pot Roast served with root vegetables and buttermilk chive potatoes

2.Pan seared Maine Diver Lobster and Shrimp served with Italian sausage and roasted red pepper risotto

3.Maryland Crab stuffed Outer Banks Flounder in a dill hollandaise served with green asparagus

Breads/rolls
Desserts

A LA CARTE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Vegetable Minestrone Soup

Cold Bar:
Caprice Salad
Turkey and Bacon Pasta Salad
Mixed greens with condiments and dressings
Fresh fruit salad

Entrees: (Choice of 1
1.Angus Meatloaf stuffed with Pork Tenderloin wrapped in prosciutto ham, roasted garlic mash served with French beans on wilted spinach in a natural jus

2.Roasted Ballotine of Chicken stuffed with chorizo and basil served on wilted spinach in a natural jus

3.Pan blackened Gulf Grouper and Crayfish in a roasted pepper salsa served with low down dirty rice

Breads/rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8


Cream of Chicken and Vegetables

Cold Bar:
Pasta Salad
Cucumber and Onion Salad
Mixed greens with condiments and dressings
Fresh fruit salad

Entrees:
Grilled Chicken Breast with Pasta and roasted Vegetables
Roasted Vegetable Lasagna
Hampshire style Shepherds Pie

Steamed Broccoli with Chive Hollandaise
Au Gratin Potatoes

Breads/rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8


Cream of Mushroom Soup

Cold Bar:
Tuna and Shell Pasta Salad
Broccoli, cauliflower and tomato salad with bacon dressing
Mixed greens with condiments and dressings
Fresh fruit salad

Entrees:
Spring Turkey A la King over buttered noodles
Rocky Mountain roasted Chicken with brown beans
Shrimp and Sausage Alfredo over penne pasta

A medley of broccoli, cauliflower, carrots and green beans
Roasted Hastings purple potatoes with garlic

Breads/rolls
Desserts

A LA CARTE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Shrimp Bisque Soup

Cold Bar:
Creamy Potato Salad
Western Cabbage Slaw
Mixed Greens with condiments and dressings
Fresh Fruit Salad

Entrees: (Choice of 1)
1. Caribbean Jerked Chicken served with black beans, yellow rice and fried bananas

2. Marinated Grilled Pork Cutlets in a black cherry and balsamic savory sauce served with dauphinoise potatoes and tourneed vegetables

3. Mock Beef Filet wrapped in apple wood bacon topped with a red wine jus and served with fondant potatoes and green asparagus

Breads/Rolls
Desserts

A LA CARTE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

French Onion Soup Gratinee
Mexican Rice Timbale

Cold Bar:
Rice and Crab Salad with lime dressing
Ham & Cheese Macaroni Salad
Cucumber, Onion and Tomato Salad
Mixed Greens with condiments and dressings
Fresh Fruit Salad

Entrees: (Choice of 1)
1. Roasted stuffed Flank Steak served with bleu cheese and spinach, whipped potatoes in a mushroom jus

2. Sauté pecan crusted Turkey Scaloppini with green apple and green tomato salsa served with cilantro whipped potatoes

3. Mediterranean Shrimp Brochette on toasted orzo pilaf topped with kalamata olive and feta cheese cream

4. Lancaster Beef and Vegetable Pot Pie served with dressed spring greens

5. Baked Carolina Flounder St. Henry served with duchess potatoes, and green asparagus topped with sauce Mornay

breads/rolls and desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8
To-Go Meals: $8

Cream of Asparagus Soup

Cold Bar:
Pasta Salad
Three Bean Salad
Mixed Greens with condiments and dressings
Fresh Fruit Salad

Entrees:

1. Herb Crusted Pork Loin with new potatoes in a natural jus

2. Country Style Beef and Vegetable Stew

3. Coconut crusted Grouper with pineapple salsa

Sauté Green Beans with herbs and garlic
Stir Fried yellow rice

Bread/Rolls and
Assorted Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8
To-Go Meals: $8

Smoked Ham and Split Pea Soup

Cold bar:
Broccoli, Cauliflower and Tomato with Bacon Dressing
Creamy Cole Slaw
Chicken and Ham Salad
Mixed Greens with condiments and dressings
Fresh Fruit Salad

Entrees:

1. Poached Eggs on Beef and Potato Hash with Sauce Charon

2. House Smoked Pork Loin with Scrambled Eggs and Cheese

3. Hastings Blueberry Buttermilk Pancakes with Pecan Syrup

Roasted Plum Tomatoes, Braised Cabbage and Datil Pepper Sausage
Cheese Grits, Spinach and Goat Cheese Quiche

Bread/Rolls and
Assorted Desserts

A LA CARTE DINING

Open: Monday - Thursday 11:15 am ~ 1:00 pm
Faculty, staff and students: $6
Public: $8
To-Go Meals: $8

White Bean Chicken Chili Soup

Potato Salad
Western Cabbage Slaw
Chicken Pasta Salad
Mixed Greens with condiments and dressings
Fresh Fruit Salad

Entrees: (Choice of 1)

1. Grilled Fresh Chuck Burger topped with Smoked Ham, Fried Egg and Cheddar Cheese served on a Kaiser roll with lettuce, tomato and onion

2. Grilled Wisconsin Bratwurst with Sauerkraut and Grilled Onions served on a hoagie roll

3. Pan fried Mid-Atlantic Crab cake with spicy sweet corn Remoulade with lettuce served on a Kaiser roll

All Sandwiches served with fresh locally grown Hastings potato fries.

Bread/Rolls and
Assorted Desserts

A LA CARTE DINING

Open: Monday - Thursday 11:15 am - 1 pm
faculty, staff and students: $6
public: $8
to-go meals: $8

Egg Drop Soup
Potato Salad
Broccoli, Cauliflower and Tomato with Bacon Dressing
Mixed Greens with condiments
Fresh Cut Fruit Salad

Entrees: (Choice of 1)
1. Grilled Italian Marinated Flank Steak served with
roasted Plum Tomatoes, Potato Ribbons, Spring Greens
in a Parmesan basket

2. Venetian Shrimp and Scallops served with Spinach
and Egg Fettuccini

3. Roasted Ballotine of Chicken stuffed with Sun Dried
Tomatoes, Fresh Mozzarella and Spinach served in a
natural jus

4. Lemon Garlic Pork Tenderloin served with Roasted Garlic
and Rosemary Bread Pudding in a mushroom jus

5. Pecan and Oat Bran crusted Tilapia served with
Grilled Sweet Corn Pudding, Fire Roasted Red Pepper
Coulis and Green Asparagus

Baked Fresh daily:
breads/rolls and desserts

BUFFET STYLE DINING

Open: Monday - Thursday 11:15 am ~ 1:00 pm
Faculty, staff and students: $6
Public: $8
To-Go Meals: $8

Split Pea with Smoked Ham Soup

Turkey Pasta Salad
Tomato and Cucumber Salad
Mixed Greens with condiments and dressings
Fresh Fruit Platter

Entrees:
Gulf Shrimp and Sausage Jambalaya
Crispy Fried Chicken
Baked Carolina Flounder Florentine with Dill Hollandaise

Hastings Braised Cabbage
Assorted Hastings Fried Potatoes

Bread/Rolls
Assorted Desserts

BUFFET STYLE DINING

Today we are Celebrating Cinco de Mayo

Open: Monday - Thursday 11:15 am ~ 1:00 pm
Faculty, staff and students: $6
Public: $8
To-Go Meals: $8

Spicy Black Bean Soup

Fresh Salsa with Tortilla Chips
Tuna and Macaroni Salad
Potato Salad and Creamy Cole Slaw
Mixed Greens with condiments and dressings
Fresh Fruit Platter

Entrees:
Chicken, Rice and Bean Burritos
Beef and Cheese Quesadillas
Poached Eggs on Jalapeno Cheese Grit Cakes with Cilantro Hollandaise

Marinated Grilled Mixed Squash
Spanish Rice Pilaf

Bread/Rolls made fresh daily
Assorted Desserts made freshd daily

BUFFET STYLE DINING

Open: Monday - Thursday 11:15 am ~ 1:00 pm
Faculty, staff and students: $6
Public: $8
To-Go Meals: $8

Curried Chicken and Vegetables Soup

Mixed Greens with condiments and dressings
Potato Salad
Capresse Salad with Datil Sausage
Fresh Fruit Platter

Entrees:
Braised Chicken Cacciatore
Shrimp, Vegetable and Pasta Primavera
Crispy Fried Catfish and Hushpuppies

Steamed Broccoli and Cauliflower with Hollandaise
Roasted Purple and White Hastings Potatoes

Bread/Rolls
Assorted Desserts

BUFFET STYLE DINING

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

Roasted Tomato and Basil Soup

Mixed Greens with condiments and dressings
Tuna and Pasta Salad
Creamy Cole Slaw
Fresh Fruit Platter

Entrees:
Slow Cooked BBQ Ribs
Armenian Lamb and Chickpea Stew
Coconut and Curry braised Grouper with Mango Salsa

Steamed Broccoli
Pasta Primavera

Bread/Rolls made fresh daily
Assorted Desserts made fresh daily

BUFFET STYLE DINING

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

Cream of Broccoli and Cheddar Soup

Mixed Greens with condiments and dressings
Potato Salad
Three Bean Salad
Fresh Frui Tray

Baked Country Style Meatloaf with Gravy
Oven Roasted Cocoa Spiced Rubbed Chicken
Baked Sesame and Panko crusted Tilapia with
Roasted Pepper Salsa

Spring Vegetable Medley
Whipped Potatoes

Breads/Rolls baked fresh daily
Assorted Desserts baked fresh daily

Buffet Style Dining

Open: Monday - Thursday 11:15 am ~ 1:00 pm
Faculty, staff and students: $6
Public: $8
To-Go Meals: $8

Cuban Black Bean Soup
Mixed Greens with condiments and dressings
Italian Pasta & Turkey Salad
Snow Peas, Cauliflower & Tomato Salad
Fresh Fruit Platter

Soup: Mole Chicken & Black Bean

Starch: Cheesy Roasted Home Fries

Vegetables: Sautéed Italian Vegetable Medley (Green Beans, Eggplant & Carrots


Entree: #1
Pork Cutlet Parmesan

Entrée #2
Crispy Fried Tilapia W/Angel Hair Pasta

Entrée #3
Grilled Chicken Breast W/Mushroom Risotto


Bread/Rolls
Assorted Desserts

BUFFET STYLE DINING

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

Cuban Black Bean Soup

Mixed Greens with condiments and dressings
Cucumber and Onion Salad
Deluxe Waldorf Salad
Fresh Fruit platter

Breaded Pork Cutlet Chasseur
Braised Mole Chicken with Yellow Rice
Grilled Vegetable Lasagna

Glazed Green Beans and Carrots
Rosemary and Garlic Roasted New Potatoes

Bread/Rolls made fresh daily
Assorted Desserts made fresh daily

A LA CARTE DINING

Shrimp and Vegetable Bisque Soup
Mixed Greens with condiments and dressings
Potato Salad
Fresh Fruit platter

Burgers on the Reef Day

(choice of 1)

1. Thai Burger with Spicy Cabbage Slaw and Cream Cheeese Sauce

2. American Classic Hamburger with lettuce, tomato and Bermuda Onions

3. Hamburger A la Provence with Brei Cheese, Caramelized Onions and Spinach

4. Mushroom nd Swiss Burger

5. Mesquite BBQ Burger with Bacon and Cheddar

Assorted Desserts

BUFFET STYLE DINING

Open Monday - Thursday 11:15 am - 1:00 pm

faculty, staff, students: $6

public: $8

to go meals: $8

Soup of the Day: Roasted Corn and Tortilla

Cold Bar: Mixed Greens with condiments and dressings

Tuna Pasta Salad

Creamy Coleslaw

Fresh Fruit platter

Entree's:

Crispy Catfish Tacos with Black Beans and Sweet Corn Salsa

Cheese and Pepperoni Pizzas

Green Asparagus and Vermont Cheese Strata

Grilled Marinated Vegetable Ragout

Au Gratin Potatoes

Breads and Rolls

Assorted Desserts

Walter's Reef Restaurant is closed today, Thursday, April 21, 2011 (teacher planning day)

We will reopen on Monday, April 25.

Thank you for your support of our Culinary Program!

BUFFET STYLE DINING

Open this week: Monday - Wednesday (closed Thursday, April 21 teacher planning)

11:15 am - 1:00 pm

faculty, staff, students: $6

public: $8

to-go meals: $8

Soup of the day: Brunswick Stew

Cold Bar: Mixed Greens with condiments and dressings

Potato Salad

Italian Pasta Salad

Creamy Cole Slaw

fresh Fruit platter

Entree's:

Shrimp and Pasta Carbonara

Grilled Marinated Flank Steak Mojo Creole with Spanish Rice

Chicken Coq Au Vin (French dish consisting of chicken, mushrooms, onions and bacon) Sauteed Green Beans and Eggplant with Tahini

Smashed Red Skin Potatoes

breads/Rolls

Assorted Desserts

BUFFET STYLE DINING

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

Soup and Appetizer:

Potato, Bacon and Cheddar Soup

Breaded Eggplant Parmesan

Cold Bar:

Mixed greens with condiments and dressings

Italian Meat, Cheese and Pasta Salad

Creamy Coleslaw

Fresh Fruit Platter

Entree's:

Grilled Braised Chicken Apollonia (Greek version of Chicken Cacciatore)

Baked Mussaka (Greek dish consiting of Eggplant, Lamb or Beef in a bechamel sauce)

Poached Eggs on Feta Cheese Grit Cakes with Roasted Garlic Hollandaise

Steamed Broccoli with Lemon Butter Sauce

Penne Pasta with Butter and parsley

Breads/Rolls

Assorted desserts

BUFFET STYLE DINING

Open: Monday - Thursday 11:15 am - 1:00 pm

Faculty, staff, students: $6

Public: $8

To-Go Meals: $8

Soup of the day:

Cream of Mushroom

Cold Bar:

Mixed Greens with condiments and dressings

Chicken Pasta Salad

Marinated mixed Vegetables

Fresh Fruit platter

Entree's:

Country Fried Chicken Breast with Gravy

Grilled marinated London Broil hunter style with Potatoes

Saute' Flounder Piccata

Sautee'd Green Beans and Red Potatoes

Baked Macaroni and Cheese

Breads/Rolls

Assorted Desserts

BUFFET STYLE DINING

Open: Monday - Thursday 11:15 am - 1:00 pm

Faculty, Staff, Students: $6

Public: $8

To-Go Meals: $8

Soup of the Day: Beef Short Rib and Black Bean Chili

Cold Bar: Mixed Greens with condiments and dressings

Orzo, Feta Cheese and Datil Sausage Salad

Caprese Salad

Fresh Fruit platter

Entree's:

Grilled Jerked Chicken

Roasted Pork Loin with Georgia Peach BBQ Sauce

Grilled, Marinated Beef Kabobs with Basmati Rice

Roasted Garlic New Poptatoes

Stir Fry Spring Vegetables

Breads/Rolls

Assorted Desserts

A LA CARTE DINING

Open Monday - Thursday: 11:15 am - 1:oopm

Faculty, Staff, Students: $6

Public: $8

To-Go Meals: $8

Soup of the Day: New England Clam Chowder

Cold Bar:

Mixed Greens with condiments and dressings

Sausage and Sauerkraut

Waldorf and Pinepple Salad

Fresh Fruit platter

Entree's: (Choice of 1)

1. Pan Roasted Anise Scented Pork Tenderloin served with Dauphinoise Potatoes and Braised Cabbage with Smoky Bacon

2. Marinated Grilled Atlantic Salmon served with crispy spiced Squid Sauce Vert and Creamy Risotto

3. Roasted Rosemary Game Hen served with Asiago Polenta and Crispy Tempura Green Beans, in a natural jus

4. Panko and Sesame breaded Gulf Shrimp served with steamed Basmati Rice and Sweet and Sour Vegetables

Breads/Rolls

Assorted Desserts

BUFFET STYLE DINING

Open: Monday - Thursday, 11:15 am - 1 pm

Faculty, Staff, Students: $6

Public: $8

To-Go Meals: $8

Soup of the Day: Beef Vegetable and Barley

Cold Bar: Mixed Greens with condiments and dressings

Pasta Primavera wth grilled Chicken

Mariated Cucumber and Onion Salad

Entree's:

1. Rolled Flank Steak with Bacon and Spinach

2. Braised Caribbean Grouper with Coconut Curry Cream, Pineapple Salsa

3. Country Fried Chicken Breast

Macaroi and Cheese with Ham

Steamed Broccoli

Breads/ Rolls

Assorted Desserts

BUFFET STYLE DINING

Open: Monday - Thursday, 11:15 am - 1:00 pm

Faculty, Staff, Students: $6

Public: $8

To-Go Meals: $8

Spring Vegetable Soup

Cold Bar:

Mixed greens with condiments and dressings

Deviled Eggs

New Potato Salad

Fresh Cut Fruit

Entree's:

Baked Ziti with Meatballs and Tomato Sauce

Moroccan Spiced Roasted Chicken over Toasted Orzo

Marinated Beef and Vegetable Kabobs

Asiago Potato Souffle

Sauteed Green Beans and Onions

Assorted Desserts

Breads/Rolls

BUFFET STYLE DINING

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

Soup of the Day: Spicy Seafood Chowder

Cold Bar: Mixed Greens with condiments and dressings

Caprice Salad

Creamy Cole Slaw

Fresh Fruit Platter

Entrees:

1. Poched Eggs on Salisbury Steaks with Basil Hollandaise

2. Braised Sausages and Sauerkraut

3. Stir Fried Pork and Chicken with Vegetables

Fried Rice

Sauteed Spring Vegetable Medley

Breads/Rolls

Assorted Desserts

A LA CARTE DINING

open monday - thurs. 11:15 am - 1pm faculty, staff students now is the time Entree's roast cl

A LA CARTE DINING

Open: Monday - Thursday 11:15 am - 1:00 pm
Faculty, staff, students: $6
Public: $8 To-Go Meals: $8

Soup: Shrimp and Sausage Gumbo

Appetizers: Quiche Lorraine

Cold Bar: Mixed Greens with condiments and dressings
Red Bliss Potato Salad Turkey and Pasta Salad
Fresh Fruit Platter

Entree's: (choice of 1)
1. Buttermilk and Parmesan Crusted Pork Chop served with Dijon and Herb Mashed Potatoes topped with a spicy Peach Demi glaze

2. Marinated Steak Savannah in a Bourbon Mustard sauce served with roasted Sweet Potatoes and Fennel Slaw

3. Spring Vegetable Lasagna with Spinac, Mushrooms, Leeks, Peppers and Tomatoes

4. Cajun Boudin Sausage stuffed Bell Pepper with crispy fried Okra in a sauce Creole

5. Matanzas Style Seafood Paella with Shrmp, Mussels, Calamari, Andouilli Sausage, Saffron Rice and Spring Vegetables

6. Saute Gulf Grouper served in a sauce of Maltase Blood Orange and Caviar Hollandaise served with Asparagus and whipped Potatoes

Rolls and Desserts

BUFFET STYLE DINING

Open: Monday - Thursday: 11:15 am - 1:00 pm

Faculty, staff, students: $6
Public: $8 to-go meals: $8

Soup of the day: Smoked ham and corn chowder

Cold Bar:
Mixed greens with condiments and dressings
Chicken and pasta salad cabbage slaw with pineapple

Entree's:
Bacon wrapped mock filets with mushroom cream
Baked stuffed flounder with crayfish mousse sauce nantua
Roasted peach and pecan glazed pork loin with pan gravy
Baked stuffed Roma tomatoes with zucchini and mushrooms
Roasted new potatoes
Desserts and rolls

BUFFET STYLE DINING

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

Sausage and black-eyed pea soup

Salad Bar:
Mixed greens and condiments with dressings
Nicoise salad
Hastings Western cabbage slaw
Fresh cut mixed fruit salad

Entree's:
Shrimp and sausage jambalaya
Sesame and cornmeal crusted catfish with spicy kimchi

Grilled marinated chicken breast mediteranian

Sauteed zucchini and mushrooms
Grilled garlic sweet potatoes

Desserts and breads

BUFFET STYLE DINING

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

Spinach and Artichoke Soup

Cold Bar:
Mixed Greens with condiments and dressings
Deviled Eggs
Chicken Salad prepared Italian Style
Macaroni Salad with Cheese and Ham
Pickled Broccoli and Cauliflower Florets
Fresh cut mixed Fruit

Entree's:
1. Classic Eggs Benedict with Scallion Hollandaise
2. Country Style Meatloaf with Mushroom Gravy
3. Baked Turkey, Rice and Cheese Casserole

A seletion of fresh Farm to Table Vegetables
from Hastings, Florida
Asiago Cheese Souffle Potatoes

Desserts and Rolls

A LA CARTE DINING

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

Datil Sausage, Cabbage and Cauliflower Soup
Appetizer: Hungarian Sweet Cabbage Strudel

Cold Bar: (One Trip)
Mixed Greens with condiments and dressings
Turkey, Romanesca and Cauliflower Salad
Macaroni, Cheese and Ham Salad
Datil Sausage Platter (made fresh in house)
Fresh cut Mixed Fruit Platter

Entree's: (Choice of One)
1. Saute Pork Cutlet prepared California Style served with
oven roasted tomatoes and mozzarella cheese topped with
a potabella mushroom jus

2. Pan roasted Peppered Cod served with spinach, roasted
shallot risotto and ratatouille vegetables

Dessert:
Strawberry Tall Cake

BUFFET STYLE DINING

Open Monday - Thursday 11:15 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8
"to go" Meal: $8

Soup: Tortilla with Roasted Corn

Cold Bar:
Mixed Greens with condiments
Chicken Pasta Salad
"Hastings grown" Western Style Cabbage Slaw
Fresh cut Mixed Fruit Salad

Entree's:
1. Turkey Ala King with Rice Pilaf
2. Roast Beef with Gravy
3. Jerked Chicken with Black Beans

Spring Vegetable Medley
Dauphinoise Potatoes

Fresh Baked Rolls/Breads
Fresh Baked Desserts

BUFFET STYLE DINING

Open: Monday - Thursday 11:15 am - 1:00 pm faculty, staff, students: $6 public: $8 To Go Meals: $8 Soup of the Day: smoked ham and orn chowder Cold Bar: Mixed Greens with condiments Chicken and pasta Salad Cabbage slaw with pineapple Fresh cut Mixed Fruit Salad Entree's: 1. Bacon wrapped mock filets with mushroom cream 2. Baked stuffed flounder with crayfish mousse, sauce nantua 3. Roastedpeach and pecan glazed pork loin with pan gravy Baked stuffed Roma tomatoes with zucchini and mushrooms Roasted new potatoes Fresh baked Rolls/Bread Fresh baked Desserts

BUFFET STYLE DINING

Open: Monday - Thursday from 11:30 am - 1:00 pm
faculty, staff, students: $6
Public: $8
To Go Meals: $8


Soup of the Day: Roasted Tomato and Basil
Appetizer: Ham and Broccoli Quiche

Cold Bar:
Mixed Green with condiments
Italian Potato Salad
"Hastings grown" Western Style Cabbage Slaw
Carrots, Raisins and Pineapple Salad
Fresh Mixed Fruit Salad

Entree's:
1. Saute' Calves Liver and Onios with Thyme, Caramel
and Lemon Glaze
2. Crispy Fried Chicken with White Rice and Sawmill Gravy
3. Chef's "Bennett's" North Carolina Special

Fresh Baked Desserts and
Fresh Baked Breads

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8
"to go" meals: $8

Soup of the Day: Cream of Mushroom
Appetizer: Broccoli and Cheese Quiches

Cold Bar; Mixed Greens with condiments
Roasted Red Bliss Potato Salad
Turkey, Broccoli and Cauliflower Salad

Entree's:
Beef and Vegetable Pasties
Island Style BBQ Chicken
Panko breaded Catfish with Datil Pepper Aioli

Grilled Vegetable Ratatouille
Ziti with Butter and Parsley

Fresh Baked Rolls/Breads
Fresh Baked Desserts

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff and students: $6
public: $8
"to go" meals: $8

Soup: Creamy Loaded Potato Soup

Cold Bar: Mixed Greens with condiments
Tuna Pasta Salad
"Hastings" Western Cabbage Slaw
Fresh Mixed Fruit Salad

Entree's:
Beef and Mushroom Cottage Pie with Potato Crust
Baked Cod Greek Style with Orzo Pasta

Glazed Carrots with Cilantro and Cumin
Roasted Red Skin Potatoes with Rosemary and Garlic

Fresh Baked Rolls/Bread
Fresh Baked Desserts

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm

faculty, staff, students: $6

Public: $8

"to go" Meals: $8



Soup: Smoked Chicken and Collard Greens

Appetizers: Potato Skins Lyonnaise

Cold Bar: Mixed Greens with condiments

Fiesta Pasta Salad,

Brocoli, Carrots, Raisins and Pineapple Salad

Cobb Salad

Fresh Cut Mixed Fruits



Entree's:

Salisbury Steak with Rice Pilaf



Pan Seared Florida Crab Cakes with Shrimp and

Crab Macaroni and Cheese



Italian Herb Chicken with Baked Pasta



Saute Cauliflower, Parnsnips, Carrots and Squash

Assorted "locally grown" Potatoes in a garlic butter



Fresh Baked Rolls/Breads

Fresh Baked Desserts

A LA CARTE DINING

Open Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students:$6
public: $8
"to go" Meals: $8

Soup of the Day: Roasted Tomato, Basil and Garlic
Appetizers: Chef's Choice

Cold Bar: Mixed Greens with condiments
Italian Rotini Pasta Salad
Cobb Salad
Fresh Mixed Fruits

Entrees:
Pan Seared Muscovy Duck Breast Bruschetta with
Marinated Cabbage, Basil and Garlic Noodles

Pacific Salmon Papillote with Spring Vegetables and
Herb Compound Butter

Spicy Grass Fed Beef Empanada with Queso Blanco (cheese)
served with Spicy Black Beans and Yellow Rice

Sake Steamed Southeast Asian Grouper with Gingered
Cabbage and Japonica Rice Cake

Grilled Irish Sausage served with curried smashed
Sweet Potatoes, Saute Cabbage and Leeks

Fresh Baked Rolls/Bread
Fresh Baked Desserts

FAT TUESDAY MENU ~ A LA CARTE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8
"to go" Meals: $8

Soup of the Day: Bavarian Sausage and Split Pea
Appetizers: Deep Fried Cauliflower Florets
locally grown by "FCTC" Horticulture Program

Cold Bar: Mixed Greens with condiments
Creamy Red Bliss Potato Salad
locally grown "Hastings" Cabbage Slaw
Fresh mixed Fruits

Entree's:
1. Crab stuffed Gulf Shrimp served with Sweet Corn
Souffle and spicy Tomato Coulis

2. Saute Veal Scaloppini with Sausage and Spinach
Ravioli topped with fresh Basil and Vermouth Cream

3. Pan Roasted spiced Pork Loin served with roasted
New Potatoes and steamed Broccoli in a Rosemary reduction

4. Pan Blackened Catfish served with spicy Herb Grits
and Green Asparagus with a side of Tropical Fruit Salsa

Fresh Baked Breads/Rolls and
Fresh Baked Desserts

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm

faculty, staff students: $6

public: $8

"to go" Meals: $8

Soup of the Day: Navy Bean sith Smoked Ham

Chef's Choice Appetizers

Cold Bar: Assorted Mixed Green Salad, Chicken and Pasta Salad, Caprese Salad

Fresh cut Fruit

Entree's:

Tortilla crusted Tilapia with Pineapple and Green Chili Salsa

Baked Penne Pasta with Spinach and Steak in a Mainara Sauce

Florida Coastal Crab Cakes with Marinated Slaw and Spicy Tartar Sauce

Baked Cauliflower with Pepper Jack Cheese Sauce

Grilled Marinated Idaho Potatoes

Assorted Fresh Baked Desserts and Breads/Rolls

BUFFET STYLE DINING

Open: Monday ~ Thursday 11:30 am ~ 1:00 pm
faculty, staff, students: $6
public: $8
"to go" meal: $8

Soup of the Day: Curried Chicken and Vegetable
A selection of Appetizers from the Ala Carte Kitchen

Cold Bar: Mixed Greens with condiments
Sweet Potato Salad
Marinated Cauliflower and Broccoli Salad
Marinated Cucumber and Onion Salad
Fresh cut Fruit Platter

Entrees:
Grilled Steak and Chicken Buritos with Pico de Gallo (veg. relish)
Stir Fry Pork and Vegetables with Fried Rice
Seafood Newburg with Egg Noodles
Stir Fry Cabbage au gratin (local produce)

Assorted Desserts and
Made Fresh Breads/Rolls

ALA CARTE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff students: $6
public: $8
"to go" meals: $8

Soup of the Day: Chicken and Sausage Gumbo
Cold Bar: Hastings Farm Fresh Cabbage Slaw, Herb Pasta Salad
Mixed Greens Salad, Fresh Fruit Salad

Entree's: (Choice of 1)
1. Mock Beef Tenderloin in a mushroom jus served with whipped potatoes and
roasted vegetables, garnished with rosemary

2. Idaho Potato crusted Scallop and seared Miso Salmon in a
curried cauliflower puree served with saute green asparagus

3. Stir-Fry spicy Pork with snow peas, bean sprouts, water chestnuts
and baby corn served with jasmine rice

4. Chicken Breast Piccata, with angel hair pasta served in a tomato fondue

Assorted Breads/Rolls
Assorted Desserts

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, Staff Students: $6
public: $8
"to go" meals starting today will be:$8

French Onion Soup with Gruyere cheese croutons
Assorted Appetizers
Cold Bar: New Potato Salad, Marinated Cucumber Salad,
tossed Green Salad with condiments and fresh cut fruits

Entree's:
Herb Roasted Chicken with pan gravy
Country style Meatloaf with Mushroom gravy
Pan Blackened Catfish with sauce Creole

Roasted Root Vegetables
Smashed Red Skin Potatoes

fresh baked breads and rolls
assorted desserts

BUFFET STYLE DINING

Open Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8

Early Spring Asparagus and Blue Crab Soup

Cold Bar: Spring Mix Green Salad, Potato Salad with Cheddar Cheese
Marinated Italian Beef, Peppers and Onion Salad,
assorted fresh cut Fruit Salad

Entree's:
Poached Eggs St. Augustine with sauce maltaise (blood orange sauce)
Asian style Pork Belly with spiced Duck and Kim Chee Cabbage (pickled cabbage)
Cornmeal crusted Carolina Flounder with spicy cheese grits

Sauteed Zucchini with Tomatoes and Chilis
Scotch Eggs and Fried Sweet Potatoes

Assorted Breads and Desserts

BUFFET STYLE DINING

open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8

Split Pea Soup with Smoked Ham
Potato Salad, Marinated Green Bean Salad
Fresh cut Fruit Salad
Assorted Appetizers

Entree's:
Hungarian Pepper Steak with Vegetable Pilaf
Stuffed Roasted Pork Loin with Apples and Walnuts in a natural jus
Smothered BBQ Chicken

Steamed Broccoli with roasted garlic Tahini (flavoring)
Roasted Garlic and Herb Potatoes

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8

Soup: Southwest Chicken and Corn Chowder
Cold Bar: Assorted cold salads

Entrees':
Southern Fried Chicken
Brown Ale Sheppards Pie
Grilled Sweet Chili rubbed Tilapia with Spanish Rice

Braised Green Cabbage
Macaroni and Cheese

fresh baked desserts and
fresh baked breads/rolls

Walters Reef is closed Thursday, February 17 Teacher Planning and
Monday, February 21, Presidents Day.

A LA CARTE DINING

Open this week: Monday, Tuesday, Wednesday 11:30 am - 1:00 pm
Closed Thursday Feb. 17 and Monday Feb. 21

faculty, staff, students: $6
all others: $8

Soup: Cream of Asparagus
Salad Bar: Mixed Greens, Mac and Cheese with Ham, Fresh Fruit and
Cherry Jell-O

Entree's: (Choce of 1)
1. Pan Roasted Beef Shoulder Chasseur (hunter syle) served with
Broccoli and Tangerine Custard, glazed Carrots, Onions and Wild
Rice Pilaf

2. Roasted Chicken Ballotine stuffed with sun dried tomatoes,
rosemary and olives served with fingerling potatoes and
vegetable ragout (stew sauce flavored with wine)

3. Proscuitto and Shredded Phyllo wrapped Prawn served with a
warm salad of potato, cucumber, feta, tomato and red onion
Gastrique (sauce)

4. Cinnimon and Apple Glazed Pork Chop served with
roasted garlic whipped potatoes, roasted zucchini and
tomatoes

5. Low Country style Crab Cakes served with roasted Mojo
potatoes and Dijon cream green asparagus

Assorted Desserts, Breads/Rolls

ALA CARTE DINING

Open this week: Monday, Tuesday, Wednesday 11:30 am - 1:00 pm
Closed: Thursday, February 17 (teacher planning)
and Monday February 21(Presidents Day)
faculty, staff, studens: $6
public: $8

Soup: Roasted Tomato and Basil Bisque
Salad Bar: Marinated Artichoke Salad, Elbow Macaroni Salad
with ham, tomatoes and cheese, assorted fresh fruit platter
fresh Spring Mix Salad with all the condiments

Entree's (choice of 1)

1. Pan roasted Beef Shoulder Chasseur (hunter style) served with
Broccoli and Tangerine Custard, Carrots, Onions and Wild Rice

2. Braised Caribbean Grouper prepared in a coconut curried cream
and roasted lemon basmati served with vegetables Julienne

3. Roasted pressed Pork Belly served with a country
style Chipolata Sausage, roasted Brussels Sprouts and
Gaufrette (waffle cut) Sweet Potatoes

4. Grilled Bourbon glazed Atlantic Salmon served with Potato
Gillette (pancake), Butternut Squash and Pear puree Green
Asparagus

5. Low Country style Crab Cakes served with roasted Mojo
Potatoes, Dijon Cream and Green Asparagus

fresh Baked Desserts and fresh baked Breads/Rolls

VALENTINES DAY - BUFFET

Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8

Soup of the Day: Vegetables and Lentil
Salad Bar: Marinated Green Bean Salad, Potato Salad
Assorted Fresh Cut Fruit Salad
Fresh Spring Mix Salad with condiments

Entrees:
Shrimp Alfredo over Spinach and Fettuccini Pasta
Tandoori BBQ Chicken Legs and Thighs
Georgia spiced Peach and Pecan glazed Pork Tenderloin

Roasted Carrots, Brussels Sprouts and Pearl Onions
Roasted striped Potatoes

Fresh Baked Desserts
Fresh Baked Breads/Rolls

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8

Italian Wedding Soup
A selection of Appetizers

Salad Bar:
Marinated Assorted Vegetables
Mediterranean Pasta Salad
Fresh Cut Fruit platter
Tossed Field Greens with all the condiments

Entree's:
Flank Steak Roulade with Spinach, Bleu Cheese
and Roasted Potatoes

Country Fried Pork Cutlets with Sawmill Gravy
and Savoy Cabbage

Baked Ziti with Meat Sauce

Steamed Broccoli
Dauphinoise white Potatoes and Sweet Potato Bake

Fresh Baked Desserts and
Fresh Baked Rolls/Bread

A LA CARTE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8

Ham and Corn Chowder Soup
Salad Bar

Entrees: (Choice of 1)

1. Pecan and Oat Crusted Grouper served with Tamatillo Salsa,
Cilantro whipped Potatoes and roasted Red Pepper Coulis

2. Moroccan spiced Pork Tenderloin served with roasted Vegetable
Couscous in a roasted garlic scented jus

3. Chorizo and Corn Bread Crusted Chicken Breast served with
Buttermilk whipped Potatoes in a sweet Corn and Thyme puree

4. Pan Roasted Anise scented Muscovy Duck Breast served on a bed
of Spinach with poached Granny Smith Apples, Gorgonzola Cheese
Spiced Pecans and roasted shallots topped with a Balsamic Vinaigrette

Fresh Desserts
and fresh Baked Breads/Rolls

A LA CARTE DINING

Open: Monday-Thursday 11:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8

Cream of Mushroom Soup
Salad Bar

Entree's (Choice of 1)

1. Pecan and Oat crusted Grouper served with Tomatillo Salsa,
Cilantro Whipped Potatoes in a roasted Red Pepper Coulis

2. Moroccan spiced Pork Tenderloin served with roasted
Vegetable Couscous in a roasted Garlic scented Jus

3. Chorizo and Corn Bread Crusted Chicken Breast served with
Buttermilk whipped Potatoes in a sweet Corn and Thyme puree

4. Pan roasted Anise scented Muscovy Duck Breast served on a
bed of Spinach with poached Granny Smith Apples, Gorganzola
Cheese, Spiced Pecans and roasted Shallots topped
with a Balsamic Vinaigrette

Fresh Baked Dessert and
Fresh Baked Breaks/Rolls

BUFFET STYLE DINING

Open: 11:30 am - 1:00 pm
Monday - Thursday
Faculty, Staff, Students: $6
Public: $8


Cuban Style Black Bean Soup
Chef's Choice Appetizers
Salad Bar

Shrimp and Sausage Jambalaya
North Carolina style BBQ Ribs
Panko breaded Mississippi Catfish with Curried Cheese Grits

Steamed Broccoli and Cauliflower with Herb Butter
Roasted New Potatoes

fresh baked desserts and
fresh baked breads/rolls

BRUNCH STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8

Soup: Brunswick Stew
Chef's Choice Appetizers
Salad Bar

Entree's:
Baked Pastitisio (Greek casserole consisting of pasta, beef, cheese and tomatoes)
Poached Eggs Matanzas (Asiago cheese, grit cake, sauteed spinach, and sauce Charon)
Chicken Ala King with steamed rice

Oven Roasted Ratatouille
Shredded potato and onion pancakes

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, staff, students: $6
Public: $8

New England Clam Chowder Soup
Salad Bar
Chef's Choice Appetizers

Entree's:
Grilled Marinated Mahi-Mahi with Mango Salsa
Seafood Paella Featuring: Shrimp, Mussels, Clams, Chicken and Sausage
Roasted Peppered Beef Au Jus

Sauteed Greem Beans with Shitake Mushrooms
Mediterranean Vegetable Couscous

Fresh Baked Desserts
Fresh Baked Breads/Rolls

BUFFET STYLE DINING

Open: Monday - Thursday 8:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8


Chicken and White Bean Chili Soup
Chef's Choice Appetizers
Salad Bar

Entree's:
Beef Stroganoff with Egg Noodles
Roasted Cod Grecian syle with toasted Orzo
Baked Stuffed Cabbage Rolls with Grass Fed Beef and Rice

Glazed Carrots with Pearl Onions
Scalloped Potatoes

Fresh baked Desserts and
Fresh baked Breads/Rolls

BUFFET STYLE DINING

Open Monday - Thursday 11:30 am - 1:00 pm
Faculty, Staff, Students: $6
Pulic: $8

Mulligatawny Curried Chicken and Vegetable Soup
Salad Bar
Chef's Choice Appetizers

Entree's:
Roasted Stuffed Pork Loin with Spinach and Cranberries in a Natural Jus'

Baked Crab stuffed Carolina Flounder with Dill and Hollandaise

Caribbean Jerked Chicken with Black Beans and Rice

Steamed Broccoli with Orange Butter
Oven Roasted Potatoes with Garlic and Rosemary

BRUNCH STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8

Roasted Tomato and Basil Soup
Salad Bar

Omelet Station:
Classic Eggs Benedict
Baked Eggs Strata - Farmers Style
Bacon, Sausage and Ham

Home-Fried Potatoes
Cheese Grits

Carving Station with "Chef's Choice" Selection

Sauteed Mushrooms Dijonnaise
Broiled Herbed Tomatoes

Desserts and Breads baked fresh daily

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8

Creamy Potato Soup with Roasted Garlic and Bacon
Appetizers du jour
Full Salad Bar with assorted salads and condiments

Pasta Lovers Day Entrees:

Grilled Vegetable Lasagna
Grilled Chicken and Fettuccini Carbonara
Penne Pasta with Pesto, Sausage and Peppers

Sauteed Zucchini with Rosemary and Garlic
Forest Mushrooms and Leek Risotto

Fresh Desserts and
Fresh Breads and Rolls

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8

Beef, Mushroom and Barley Soup
Shell Macaroni Salad with Peas and Carrots
Fresh cut Fruits, Green Leaf Salad
Appetizers du jour

Entrees:
New England Style Pot Roast with Root Vegetables
Herb Roasted Chicken with Pan Gravy
Pan Blackened Catfish with sauce Creole

Saute Grren Beans with Carrots Julienne
Oven Roasted Chateau Potatoes

Fresh baked Desserts
Fresh baked Breads and Rolls

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8

Split Pea Soup with Smoked Ham
Assorted Salads
Appetizers du jour

Country Style Meatloaf with Gravy
Tortilla crusted Tilapia with Green Tomato Salsa and Cilantro Cream
Tuna Noodle Casserole

Grilled Vegetable Ratatouille
Red Skin Smashed Potatoes

Assorted Fresh Baked Desserts
Fresh Baked Breads/Rolls