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
Monday, February 28, 2011
Thursday, February 24, 2011
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
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
Wednesday, February 23, 2011
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
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
Tuesday, February 22, 2011
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
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
Thursday, February 17, 2011
Wednesday, February 16, 2011
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
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
Tuesday, February 15, 2011
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
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
Monday, February 14, 2011
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
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
Thursday, February 10, 2011
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
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
Wednesday, February 9, 2011
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
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
Tuesday, February 8, 2011
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
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
Monday, February 7, 2011
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
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
Thursday, February 3, 2011
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
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
Wednesday, February 2, 2011
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
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
Tuesday, February 1, 2011
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
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
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