Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Chicken Tortilla


Cold Bar: Mixed Greens with condiments and dressings Assorted Salads
Fresh cut fruit salad

Entrées:
1.Roast Chicken with Cornbread and Sausage stuffing

2.Roast Pork Loin in a mushroom chasseur sauce

Eggplant Parmesan

Penne Pasta in a light Marinara sauce

bread/rolls
assorted desserts

OPEN: TUESDAY, WEDNESDAY, THURSDAY.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Cream of Broccoli with Cheese


Cold Bar: Mixed Greens with condiments and dressings Potato salad
Green Bean salad
Fresh cut fruit salad

Entrées:
1.Grilled Skirt Steak garnished with fresh herbs in a jus lie sauce (brown sauce)

2.Baked Tilapia Filets stuffed with Crabmeat

Steamed Cauliflower with Cheese sauce
Lyonnaise Potatoes

bread/rolls
assorted desserts

PLEASE NOTE: OPEN TUESDAY, WEDNESDAY, THURSDAY.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Chili Con Carne


Cold Bar: Mixed Greens with condiments and dressings Potato salad
Assorted salad
Fresh cut fruit salad

Entrées:
1. Penne Pasta and Meatballs with Marinara sauce

2. Chicken Cacciatore in a light sauce

Steamed Broccoli Spears
Oven browned Sweet Potatoes

bread/rolls
assorted desserts


OPEN TUESDAY - THURSDAY

CLOSED MONDAY AND FRIDAY.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Steak and Bean Chili


Cold Bar: Mixed Greens with condiments and dressings Locally grown ”Hastings” creamy Potato salad
Fresh cut fruit salad

Entrées:
1. Southern Fried Chicken

2. Roasted Pork Loin in a Natural Jus

3. Crispy fried Catfish

Garlic and Rosemary roasted Potatoes
Steamed Broccoli and Cauliflower with Hollandaise sauce

bread/rolls
assorted desserts

OPEN: TUESDAY, WEDNESDAY, THURSDAY

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Vegetable Miso

Cold Bar: Mixed Greens with condiments and dressings Assorted salads
Fresh cut fruit salad

Entrées: (Choice of 1)
1.Grilled spiced Shrimp served with Cabbage and Potato tart topped with a sweet Pea Puree

2.Prosciutto wrapped Chicken Breast Roulade served with Mashed Potatoes and Grilled Vegetables

3.Atlantic Coastal Crab Cake served with Asian style Slaw and Sweet Corn Romoulade
bread/rolls
assorted desserts

OPEN TUESDAY, WEDNESDAY, THURSDAY.

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Smoked Ham and Corn Chowder

Cold Bar: Mixed Greens with condiments and dressings Cucumber and Onion Salad
Italian Pasta Salad
Fresh cut fruit salad

Entrées: (Choice of 1)
1.Roasted Ballotine of Chicken stuffed with Spinach and Pine Nuts served with roasted Corn Pudding and Green Asparagus

2.Grilled marinated Steak Galette served with roasted Tomatoes, roasted Garlic and Rosemary Aioli

3.Almond and Corn Meal crusted Catfish served with Asiago Cheese Grits and Country Green Beans with Mushrooms and Onions

bread/rolls
assorted desserts

OPEN: TUESDAY, WEDNESDAY AND THURSDAY.

CLOSED ON MONDAY'S AND FRIDAY'S.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Seafood Gumbo

Cold Bar: Mixed Greens with condiments and dressings Assorted salads
Fresh cut fruit salad

Entrées:
Marinated Beef Kabobs
Roasted Pork Loin with spicy chipotle rub

Vegetable Rice Pilaf
Sauté Carrots, Asparagus and Mushrooms

bread/rolls
assorted desserts


NEW SCHEDULE: OPEN TUESDAY, WEDNESDAY AND THURSDAY.

A la Carte Dining - Brunch

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Creamy Potato with Roasted Garlic and Bacon

Cold Bar: Mixed Greens with condiments and dressings Western Garden Slaw
Tuna with Shell pasta
Macaroni with Cheese
Fresh cut fruit salad

Entrées: (choice of 1)
1.Southwestern style Frittata with Peppers, Onions, Ham and Jack Cheese served with a black bean salsa and fried breakfast potatoes

2.Fried Cheese Grit Cakes topped with Poached Eggs, Spicy Shrimp Hollandaise served with fried breakfast potatoes

3.Spicy Steak and Egg Burrito with Sour Cream and Pico de Gallo served with fried breakfast potatoes

4.Vermont Maple Glazed roasted Pork Loin served with Belgian malted Waffle, Fried Eggs and sautéed Fall Apples

bread/rolls
assorted desserts


NEW SCHEDULE: OPEN TUESDAY, WEDNESDAY AND THURSDAY

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Matanzas Seafood Chowder

Salad Bar: Mixed Greens with condiments and dressings Tuna Pasta salad
Tomato, Cucumber and Onion salad
Fresh cut fruit salad

Entrées: (choice of 1)
1.Grilled marinated Pork Chop in a Granny Smith Apple and fresh herb compound butter served with Sweet Potato Gratin and Green Beans

2.Chicken Saltimbocca served with fresh Angel Hair Pasta and roasted Vegetable Ratatouille


3.Marinated grilled River House style Steak Sandwich topped with pickled tomatoes, Arugula and Mushrooms Dijonnaise

bread/rolls
assorted desserts

NEW SCHEDULE: OPEN TUESDAY, WEDNESDAY AND THURSDAY.

WALTER'S REEF IS CLOSED ON
MONDAY'S AND FRIDAY'S

SANDWICHES AND SALADS
WILL BE AVAILABLE FOR
PURCHASE IN THE STUDENT CENTER.
THANK YOU.

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Brunswick Stew

Salad Bar: Mixed Greens with condiments and dressings Assorted Cold salads
Fresh cut fruit salad

Entrées:
BBQ Chicken
Mock Filet Mignon

Broccoli with Hollandaise Sauce
Baked Macaroni and Cheese

fresh baked bread/rolls
assorted desserts


PLEASE NOTE NEW SCHEDULE:
EFFECTIVE IMMEDIATELY WALTER’S REEF RESTAURANT
WILL BE OPEN TUESDAY, WEDNESDAY, THURSDAY ONLY.

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Cream of Mushroom

Salad Bar: Mixed Greens with condiments and dressings Western Garden Slaw
Potato Salad
Fresh cut fruit salad

Entrées: (Choice of 1)
Baked Pork Chop Almandine with Caramelized Apples
served with au’ gratin potatoes and baked parmesan tomato

Soft Shell Crab Amandine served with rice pilaf
and steamed asparagus

Grilled Strip Steak with breaded onion rings served with
stuffed baked potato and honey glazed carrots

Fresh baked desserts
Fresh baked bread/rolls

PLEASE NOTE NEW SCHEDULE:
EFFECTIVE IMMEDIATELY WALTER’S REEF RESTAURANT WILL BE OPEN
TUESDAY, WEDNESDAY, THURSDAY ONLY. THANK YOU.

Buffet Style Dining

New Schedule effective immediately:
Walter's Reef will be opened
Tuesday - Thursday Only.


Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8



Soup: Corn Chowder

Salad Bar: Mixed Greens with condiments and dressings
Creamy Macaroni salad
Cucumber and Onion salad
Fresh cut fruit salad

Entrées:
Hungarian Braised Pork with Rice Pilaf
Crab Cakes with Romaulade sauce

Fresh whole Green Beans
Oven browned Lyonnaise Potatoes

Fresh baked desserts
Fresh baked bread/rolls

Buffet Style Dining

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup: Chicken, Rice and Vegetables

Salad Bar: Mixed Greens with condiments and dressings Potato salad
Cucumber and Tomato salad
Deluxe Waldorf salad
Fresh cut fruit salad

Entrées:
Herb Roasted Chicken with pan gravy
Country Style Beef Stew with farm vegetables

Braised Green Cabbage
Steamed Broccoli with Orange Hollandaise
Baked Macaroni and Cheese

Fresh baked desserts
Fresh baked bread/rolls