WE WILL BE CLOSED TODAY THROUGH JANUARY 2, 2012.
THANK YOU ALL FOR YOUR SUPPORT OF OUR CULINARY PROGRAM.
HAPPY HOLIDAYS TO ALL OF YOU.
SEE YOU ON JANUARY 3, 2012!
CULINARY ARTS PROGRAM FACULTY AND STAFF
Chef Bill Castleberry, Program Supervisor
Chef Dan Lundberg, Chef, Head Cook
Chef Austin Andrews, Bake Shop & Service
Jean Salce, Administrative Assistant
web:www.fctc.edu
Thursday, December 15, 2011
Wednesday, December 14, 2011
Buffet
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Corn Chowder
Salad Bar:
Assorted Greens with condiments and dressings
Chef’s Choice Salads
Entrees:
1.Mock Filet Mignon
2.Chicken Enchiladas
Steamed Green Beans
Whipped Red Bliss Potatoes
Breads/rolls
assorted dessert
CLOSED THURSDAY, DECEMBER 15, 2011 through
MONDAY, JANUARY 2, 2012. WINTER BREAK
Faculty, staff, students: $6
Public: $8
Soup:
Corn Chowder
Salad Bar:
Assorted Greens with condiments and dressings
Chef’s Choice Salads
Entrees:
1.Mock Filet Mignon
2.Chicken Enchiladas
Steamed Green Beans
Whipped Red Bliss Potatoes
Breads/rolls
assorted dessert
CLOSED THURSDAY, DECEMBER 15, 2011 through
MONDAY, JANUARY 2, 2012. WINTER BREAK
Tuesday, December 13, 2011
A la Carte Dining
Open: Tuesday and Wednesday this week 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
French Onion
Salad Bar:
Fruit Gelatin salad
Caprice Salad with mozzarella cheese and fresh basil
Tabouli
Assorted Greens with condiments and dressings
Entrees: (choice of 1)
1.Roast Duck a la orange
2.London Broil w/burgundy sauce
3.Crab stuffed Flounder
All entrees will be served with:
Cauliflower with a cheese sauce and
Stir Fry Yellow Rice
Breads/rolls
assorted dessert
WALTER'S REEF WILL BE CLOSED ON
THURSDAY, DECEMBER 15, 2011 - MONDAY,JANUARY 2, 2012
Faculty, staff, students: $6
Public: $8
Soup:
French Onion
Salad Bar:
Fruit Gelatin salad
Caprice Salad with mozzarella cheese and fresh basil
Tabouli
Assorted Greens with condiments and dressings
Entrees: (choice of 1)
1.Roast Duck a la orange
2.London Broil w/burgundy sauce
3.Crab stuffed Flounder
All entrees will be served with:
Cauliflower with a cheese sauce and
Stir Fry Yellow Rice
Breads/rolls
assorted dessert
WALTER'S REEF WILL BE CLOSED ON
THURSDAY, DECEMBER 15, 2011 - MONDAY,JANUARY 2, 2012
Thursday, December 8, 2011
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Seafood Chowder
Salad Bar:
Strawberry Surprise
Muffuletta Hot Salad
Assorted Greens with condiments and dressings
Entrees:
Roast Pork Loin Normandy
Baked Turkey and Chicken Divine
w/cornbread stuffing and mushroom sauce
Ratatouille
Au’gratin potatoes
Breads/rolls
assorted dessert
Faculty, staff, students: $6
Public: $8
Soup:
Seafood Chowder
Salad Bar:
Strawberry Surprise
Muffuletta Hot Salad
Assorted Greens with condiments and dressings
Entrees:
Roast Pork Loin Normandy
Baked Turkey and Chicken Divine
w/cornbread stuffing and mushroom sauce
Ratatouille
Au’gratin potatoes
Breads/rolls
assorted dessert
Wednesday, December 7, 2011
A la Carte Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Chicken Noodle
Salad Bar:
Pink surprise gelatin salad
Muffuletta Salad
Assorted Greens with condiments and dressings
Entrees (Choice of 1)
1.Stuffed Turkey Mouselline w/garlic whipped new potatoes
2.Asian Pork Loin w/stir-fry rice
3.Shellfish Etouffee w/white rice
All entrees will be served with:
Steamed Broccoli w/Hollandaise sauce
Breads/rolls
assorted dessert
Faculty, staff, students: $6
Public: $8
Soup:
Chicken Noodle
Salad Bar:
Pink surprise gelatin salad
Muffuletta Salad
Assorted Greens with condiments and dressings
Entrees (Choice of 1)
1.Stuffed Turkey Mouselline w/garlic whipped new potatoes
2.Asian Pork Loin w/stir-fry rice
3.Shellfish Etouffee w/white rice
All entrees will be served with:
Steamed Broccoli w/Hollandaise sauce
Breads/rolls
assorted dessert
Tuesday, December 6, 2011
A la Carte Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Cream of mushroom
Salad Bar:
Muffuletta pasta salad
Cross Creek potato salad
Cross Creek slaw
Assorted Greens with condiments and dressings
Entrees:(Choice of 1)
1. Grilled Beef Steak with Charcutiere sauce
2. Chicken Breast Divine w/Figara sauce
3. Breaded Tilapia Filet w/Remoulade sauce
All entrees will be served with:
Fresh Green Beans and
Au Gratin Potatoes
Breads/rolls
assorted dessert
Charcutiere sauce (brown sauce flavored with mustard and pickle)
Figara sauce (Hollandaise flavored with tomato and parsley)
Remoulade sauce(mayo-based flavored with mustard, capers, herbs & anchovies)
Faculty, staff, students: $6
Public: $8
Soup:
Cream of mushroom
Salad Bar:
Muffuletta pasta salad
Cross Creek potato salad
Cross Creek slaw
Assorted Greens with condiments and dressings
Entrees:(Choice of 1)
1. Grilled Beef Steak with Charcutiere sauce
2. Chicken Breast Divine w/Figara sauce
3. Breaded Tilapia Filet w/Remoulade sauce
All entrees will be served with:
Fresh Green Beans and
Au Gratin Potatoes
Breads/rolls
assorted dessert
Charcutiere sauce (brown sauce flavored with mustard and pickle)
Figara sauce (Hollandaise flavored with tomato and parsley)
Remoulade sauce(mayo-based flavored with mustard, capers, herbs & anchovies)
Thursday, December 1, 2011
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Minestrone
Salad Bar:
Waldorf salad
Assorted Greens with 60’s style Catalina dressing
Fresh Fruit Salad
Entrees:
1.Lasagna with meat sauce
2.Italian Herb Baked Chicken
Grilled Eggplant Parmesan
Orzo
Breads/rolls
assorted desserts
Faculty, staff, students: $6
Public: $8
Soup:
Minestrone
Salad Bar:
Waldorf salad
Assorted Greens with 60’s style Catalina dressing
Fresh Fruit Salad
Entrees:
1.Lasagna with meat sauce
2.Italian Herb Baked Chicken
Grilled Eggplant Parmesan
Orzo
Breads/rolls
assorted desserts
Subscribe to:
Posts (Atom)