Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup: Mulligatawny (curried chicken and vegetables)
Salad Bar: Mixed Greens with condiments and dressings Potato salad
Cucumber and Tomato salad
Waldorf salad
Fresh cut Fruit salad
Entrées: (choice of 1)
1. COQ AU VIN
Braised Chicken in Red Wine served with boiled potatoes and green asparagus
YANKKE STYLE POT ROAST
served with buttermilk mashed potatoes green beans and carrot batonnet
2. BAKED SHRIMP STUFFED CAROLINA FLOUNDER
served with a lower Key lobster butter sauce with a side of yellow rice with peas and asparagus
Fresh baked desserts
Fresh baked bread/rolls
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