Thursday, June 30, 2011

BUFFET STYLE DINING

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

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.

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

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

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.

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.

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.

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

Thursday, June 9, 2011

CLOSED JUNE 9 - JUNE 16, 2011

WALTER'S REEF WILL RE-OPEN ON
MONDAY, JUNE 20, 2011

THANK YOU FOR YOUR PATRONAGE!

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.

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.

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

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

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