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
Thursday, June 30, 2011
Wednesday, June 29, 2011
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.
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.
Tuesday, June 28, 2011
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
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
Monday, June 27, 2011
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
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
Thursday, June 23, 2011
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.
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.
Wednesday, June 22, 2011
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.
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.
Tuesday, June 21, 2011
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.
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.
Monday, June 20, 2011
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
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
Thursday, June 9, 2011
Wednesday, June 8, 2011
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.
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.
Tuesday, June 7, 2011
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.
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.
Monday, June 6, 2011
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
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
Thursday, June 2, 2011
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
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
Wednesday, June 1, 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
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
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
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