Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Split Pea
Salad Bar:
Potato Salad
Assorted Greens with 60’s style Catalina dressing
Phai Tai Noodle salad
Fresh Fruit Salad
Entrees:
Seared Beef with peppers and onions
Chicken Piccata Parmesan
Steamed Broccoli and Cauliflower
Lyonnaise Potatoes
Breads/rolls
assorted desserts
Wednesday, November 30, 2011
Tuesday, November 29, 2011
A la Carte Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Broccoli Cheese
Salad Bar:
Creamy Potato Salad
Assorted Greens with 60’s style Catalina dressing
Fresh Fruit Ambrosia
Entrees: (Choice of 1)
1.Chicken Breast Cordon Bleu with mushroom sauce
2.Teriyaki glazed Pork Chop with gingered pear garni
3.Crab stuffed Flounder with mermaid sauce(fish sauce)
All entrees will be served with:
Sauté Green Beans Amandine and
Yellow Rice Pilaf
Breads/rolls
assorted desserts
Faculty, staff, students: $6
Public: $8
Soup:
Broccoli Cheese
Salad Bar:
Creamy Potato Salad
Assorted Greens with 60’s style Catalina dressing
Fresh Fruit Ambrosia
Entrees: (Choice of 1)
1.Chicken Breast Cordon Bleu with mushroom sauce
2.Teriyaki glazed Pork Chop with gingered pear garni
3.Crab stuffed Flounder with mermaid sauce(fish sauce)
All entrees will be served with:
Sauté Green Beans Amandine and
Yellow Rice Pilaf
Breads/rolls
assorted desserts
Tuesday, November 22, 2011
Buffet Style Dining
Open: Tuesday, Nov. 22 from 11:15 am – 1 pm
CLOSED: WEDNESDAY, NOV. 23 AND THURSDAY, NOV. 24.
Faculty, staff, students: $6
Public: $8
Soup:
Cream of tomato with basil
Salad Bar:
Assorted Greens with
condiments and dressings
Sweet potato salad
Fresh made mozzarella with tomato and basil
Fresh Cut Fruit Salad
Entrees:
Chicken Alfredo with fettuccini and marinara sauce
Fresh fried Flounder filets with tartar sauce
Vegetables/Starch:
Sauté zucchini squash
Oven browned red bliss potatoes
breads/rolls
assorted desserts
CLOSED: WEDNESDAY, NOV. 23 AND THURSDAY, NOV. 24.
Faculty, staff, students: $6
Public: $8
Soup:
Cream of tomato with basil
Salad Bar:
Assorted Greens with
condiments and dressings
Sweet potato salad
Fresh made mozzarella with tomato and basil
Fresh Cut Fruit Salad
Entrees:
Chicken Alfredo with fettuccini and marinara sauce
Fresh fried Flounder filets with tartar sauce
Vegetables/Starch:
Sauté zucchini squash
Oven browned red bliss potatoes
breads/rolls
assorted desserts
Thursday, November 17, 2011
Buffet Mexican Style
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Cream of Potato Leek
Salad Bar:
Assorted Greens with
condiments and dressings
Chef’s choice Mexican vegetable salads
Fresh Cut Fruit Salad
Entrees:
Carne Guisado with Mexican Rice
Chicken Quesadillas with cornbread stuffing
Vegetables/Starch:
Fresh cut steamed broccoli and cauliflower
Macaroni and Cheese
breads/rolls
assorted desserts
Faculty, staff, students: $6
Public: $8
Soup:
Cream of Potato Leek
Salad Bar:
Assorted Greens with
condiments and dressings
Chef’s choice Mexican vegetable salads
Fresh Cut Fruit Salad
Entrees:
Carne Guisado with Mexican Rice
Chicken Quesadillas with cornbread stuffing
Vegetables/Starch:
Fresh cut steamed broccoli and cauliflower
Macaroni and Cheese
breads/rolls
assorted desserts
Wednesday, November 16, 2011
THANKSGIVING MEAL CELEBRATION
FACULTY, STAFF, STUDENTS: $6
PUBLIC: $8
1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM
THANKSGIVING MENU
Pumpkin Bisque Soup
Salad Bar with all the trimmings
Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing
or
Grilled Ham Steak with glazed Pineapple
both entrees will be served with:
Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic
Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake
Reservations are recommended. Please call Walters Reef at 904.547.3455
or Jean @ 547.3461.
Posted by FCTC School of Culinary Arts
Posted by FCTC School of Culinary Arts at 6:34 AM 0 comments Email ThisBlogThis!Share to TwitterShare to Facebook
Labels: Walter's Reef is a training facility for culinary students
PUBLIC: $8
1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM
THANKSGIVING MENU
Pumpkin Bisque Soup
Salad Bar with all the trimmings
Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing
or
Grilled Ham Steak with glazed Pineapple
both entrees will be served with:
Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic
Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake
Reservations are recommended. Please call Walters Reef at 904.547.3455
or Jean @ 547.3461.
Posted by FCTC School of Culinary Arts
Posted by FCTC School of Culinary Arts at 6:34 AM 0 comments Email ThisBlogThis!Share to TwitterShare to Facebook
Labels: Walter's Reef is a training facility for culinary students
Tuesday, November 15, 2011
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup: Puree of Lentil
Salad Bar:
Assorted Greens with
condiments and dressings
Chef’s choice vegetable salads
Fresh Cut Fruit Salad
Entrees:
Lemon Chicken Breast
Beef Teriyaki with Rice Pilaf
Sautéed Veal Liver with smothered onions and rasher of bacon
Starch/Vegetables:
Glazed oven browned sweet potatoes
Fresh cut steamed broccoli
breads/rolls
assorted desserts
Faculty, staff, students: $6
Public: $8
Soup: Puree of Lentil
Salad Bar:
Assorted Greens with
condiments and dressings
Chef’s choice vegetable salads
Fresh Cut Fruit Salad
Entrees:
Lemon Chicken Breast
Beef Teriyaki with Rice Pilaf
Sautéed Veal Liver with smothered onions and rasher of bacon
Starch/Vegetables:
Glazed oven browned sweet potatoes
Fresh cut steamed broccoli
breads/rolls
assorted desserts
Monday, November 14, 2011
THANKSGIVING MEAL CELEBRATION
YOU STILL HAVE TIME TO MAKE YOUR RESERVATIONS
FOR WEDNESDAY, NOVEMBER 16, 2011
1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM
Public: $8
faculty, staff students: $6
THANKSGIVING MENU
Pumpkin Bisque Soup
Salad Bar with all the trimmings
Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing
or
Grilled Ham Steak with glazed Pineapple
both entrees will be served with:
Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic
Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake
Reservations are recommended. Please call Walters Reef at 904.547.3455
or Jean @ 547.3461.
Posted by FCTC School of Culinary Arts
FOR WEDNESDAY, NOVEMBER 16, 2011
1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM
Public: $8
faculty, staff students: $6
THANKSGIVING MENU
Pumpkin Bisque Soup
Salad Bar with all the trimmings
Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing
or
Grilled Ham Steak with glazed Pineapple
both entrees will be served with:
Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic
Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake
Reservations are recommended. Please call Walters Reef at 904.547.3455
or Jean @ 547.3461.
Posted by FCTC School of Culinary Arts
Wednesday, November 9, 2011
Buffet
WALTERS REEF WILL BE CLOSED THURSDAY, NOV. 10 IN
REMEMBRANCE OF VETERNS DAY.
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup: Black Bean with Ham Hocks
Appetizer: Lox and bagels
Assorted Greens with
condiments and dressings
Chef’s choice vegetable salads
Fresh Cut Fruit Salad
Grilled Flank Steak with savory mixed grilled garni
Chicken A la King with Rice Pilaf
Fresh Broccoli and Cauliflower with herb butter
Oven browned potatoes
breads/rolls
assorted desserts
REMEMBRANCE OF VETERNS DAY.
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup: Black Bean with Ham Hocks
Appetizer: Lox and bagels
Assorted Greens with
condiments and dressings
Chef’s choice vegetable salads
Fresh Cut Fruit Salad
Grilled Flank Steak with savory mixed grilled garni
Chicken A la King with Rice Pilaf
Fresh Broccoli and Cauliflower with herb butter
Oven browned potatoes
breads/rolls
assorted desserts
Tuesday, November 8, 2011
Brunch Buffet
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup: Chicken Vegetable Rice
Appetizer: Cheese blintzes with very berry sauce
Assorted Greens with
condiments and dressings
Fresh Cut Fruit Salad
Western Omelets with fresh green beans garni
Seafood Newburg with Rice Pilaf
Beef, Beans and Macaroni Casserole
Link Sausage and Bratwurst Mix Grille
Hash Browns O’Brien
breads/rolls
assorted desserts
Faculty, staff, students: $6
Public: $8
Soup: Chicken Vegetable Rice
Appetizer: Cheese blintzes with very berry sauce
Assorted Greens with
condiments and dressings
Fresh Cut Fruit Salad
Western Omelets with fresh green beans garni
Seafood Newburg with Rice Pilaf
Beef, Beans and Macaroni Casserole
Link Sausage and Bratwurst Mix Grille
Hash Browns O’Brien
breads/rolls
assorted desserts
Monday, November 7, 2011
A la Carte Dining
THANKSGIVING MEAL CELEBRATION
WEDNESDAY, NOVEMBER 16, 2011
1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM
Public: $8
faculty, staff students: $6
A LA CARTE DINING
Pumpkin Bisque Soup
Salad Bar with all the trimmings
Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing
or
Grilled Ham Steak with glazed Pineapple
both entrees will be served with:
Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic
Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake
Reservations are recommended. Please call Walters Reef at 904.547.3455
or Jean @ 547.3461.
WEDNESDAY, NOVEMBER 16, 2011
1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM
Public: $8
faculty, staff students: $6
A LA CARTE DINING
Pumpkin Bisque Soup
Salad Bar with all the trimmings
Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing
or
Grilled Ham Steak with glazed Pineapple
both entrees will be served with:
Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic
Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake
Reservations are recommended. Please call Walters Reef at 904.547.3455
or Jean @ 547.3461.
Thursday, November 3, 2011
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup: Chili Con Carne
Cold Bar: Assorted Greens with
condiments and dressings
Chef’s Choice Salads
Fresh Cut Fruit Salad
Entrées:
•BBQ Chicken
•Fried Tilapia Filets
Fresh Cauliflower (Italian Style)with spinach,tomato
and toasted pine nuts
Oven Baked Sweet Potatoes
breads/rolls
assorted desserts
REMINDER: THANKSGIVING MEAL CELEBRATION WEDNESDAY, NOV. 16,
PLEASE RSVP BY CALLING WALTER'S REEF 547-3455 OR JEAN 547-3461.
Faculty, staff, students: $6
Public: $8
Soup: Chili Con Carne
Cold Bar: Assorted Greens with
condiments and dressings
Chef’s Choice Salads
Fresh Cut Fruit Salad
Entrées:
•BBQ Chicken
•Fried Tilapia Filets
Fresh Cauliflower (Italian Style)with spinach,tomato
and toasted pine nuts
Oven Baked Sweet Potatoes
breads/rolls
assorted desserts
REMINDER: THANKSGIVING MEAL CELEBRATION WEDNESDAY, NOV. 16,
PLEASE RSVP BY CALLING WALTER'S REEF 547-3455 OR JEAN 547-3461.
Wednesday, November 2, 2011
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup: Cream of Tomato with fresh Basil
Cold Bar: Assorted Greens with
condiments and dressings
Carrot Salad with Raisins
Fresh Cut Fruit Salad
Entrées:
•Grilled London Broil
•Italian Sausage with Peppers and Onions
Broccoli with Cheese Sauce
Lyonnaise Potatoes
breads/rolls
assorted desserts
Faculty, staff, students: $6
Public: $8
Soup: Cream of Tomato with fresh Basil
Cold Bar: Assorted Greens with
condiments and dressings
Carrot Salad with Raisins
Fresh Cut Fruit Salad
Entrées:
•Grilled London Broil
•Italian Sausage with Peppers and Onions
Broccoli with Cheese Sauce
Lyonnaise Potatoes
breads/rolls
assorted desserts
Tuesday, November 1, 2011
THANKSGIVING MEAL CELEBRATION
WEDNESDAY, NOVEMBER 16, 2011
1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM
Public: $8
faculty, staff students: $6
A LA CARTE DINING
Pumpkin Bisque Soup
Salad Bar with all the trimmings
Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing
or
Grilled Ham Steak with glazed Pineapple
both entrees will be served with:
Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic
Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake
Reservations are recommended. Please call Walters Reef 547-3455 or
Jean at 547-3461.
1ST SEATING: 11 AM- 12 NOON
2ND SEATING: 12 NOON - 1 PM
Public: $8
faculty, staff students: $6
A LA CARTE DINING
Pumpkin Bisque Soup
Salad Bar with all the trimmings
Roast Tom Turkey with Giblet Gravy and
Cornbread Sausage Stuffing
or
Grilled Ham Steak with glazed Pineapple
both entrees will be served with:
Whipped Red Bliss Potatoes and
Fresh Green Bean Casserole with
Tomatoes, Onions and Garlic
Your Choice of desserts are:
Pumpkin Pie
Pecan Pie
Sweet Potato Cheese Cake
Reservations are recommended. Please call Walters Reef 547-3455 or
Jean at 547-3461.
Buffet Style
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup: Cream of Mushroom
Cold Bar: Assorted Greens with
condiments and dressings
Carrot Salad
Mixed Bean Salad
Fresh Fruit with Yogurt dressing
Entrées:
1. Chicken Tetrazzini
2. Baked Flounder Bonne Femme
Sauté Green Beans
Baked Penne Pasta
breads/rolls
assorted desserts
Faculty, staff, students: $6
Public: $8
Soup: Cream of Mushroom
Cold Bar: Assorted Greens with
condiments and dressings
Carrot Salad
Mixed Bean Salad
Fresh Fruit with Yogurt dressing
Entrées:
1. Chicken Tetrazzini
2. Baked Flounder Bonne Femme
Sauté Green Beans
Baked Penne Pasta
breads/rolls
assorted desserts
Subscribe to:
Posts (Atom)