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
Tuesday, May 31, 2011
Thursday, May 26, 2011
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
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
Wednesday, May 25, 2011
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
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
Tuesday, May 24, 2011
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
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
Monday, May 23, 2011
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
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
Thursday, May 19, 2011
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
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
Wednesday, May 18, 2011
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
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
Tuesday, May 17, 2011
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
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
Monday, May 16, 2011
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
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
Thursday, May 12, 2011
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
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
Wednesday, May 11, 2011
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
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
Tuesday, May 10, 2011
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
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
Monday, May 9, 2011
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
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
Thursday, May 5, 2011
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
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
Wednesday, May 4, 2011
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
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
Tuesday, May 3, 2011
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
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
Monday, May 2, 2011
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
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
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