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