Tuesday, May 31, 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 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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