Open: Monday -Thursday 11:15 am - 1:00 pm
faculty, staff, students: $6
public: $8
"to go meals" $8
Spinach and Artichoke Soup
Cold Bar:
Mixed Greens with condiments and dressings
Deviled Eggs
Chicken Salad prepared Italian Style
Macaroni Salad with Cheese and Ham
Pickled Broccoli and Cauliflower Florets
Fresh cut mixed Fruit
Entree's:
1. Classic Eggs Benedict with Scallion Hollandaise
2. Country Style Meatloaf with Mushroom Gravy
3. Baked Turkey, Rice and Cheese Casserole
A seletion of fresh Farm to Table Vegetables
from Hastings, Florida
Asiago Cheese Souffle Potatoes
Desserts and Rolls
Wednesday, March 23, 2011
Tuesday, March 22, 2011
A LA CARTE DINING
Open Monday - Thursday 11:15 am - 1:00 pm
faculty, staff, students: $6
public: $8
"to go" meals: $8
Datil Sausage, Cabbage and Cauliflower Soup
Appetizer: Hungarian Sweet Cabbage Strudel
Cold Bar: (One Trip)
Mixed Greens with condiments and dressings
Turkey, Romanesca and Cauliflower Salad
Macaroni, Cheese and Ham Salad
Datil Sausage Platter (made fresh in house)
Fresh cut Mixed Fruit Platter
Entree's: (Choice of One)
1. Saute Pork Cutlet prepared California Style served with
oven roasted tomatoes and mozzarella cheese topped with
a potabella mushroom jus
2. Pan roasted Peppered Cod served with spinach, roasted
shallot risotto and ratatouille vegetables
Dessert:
Strawberry Tall Cake
faculty, staff, students: $6
public: $8
"to go" meals: $8
Datil Sausage, Cabbage and Cauliflower Soup
Appetizer: Hungarian Sweet Cabbage Strudel
Cold Bar: (One Trip)
Mixed Greens with condiments and dressings
Turkey, Romanesca and Cauliflower Salad
Macaroni, Cheese and Ham Salad
Datil Sausage Platter (made fresh in house)
Fresh cut Mixed Fruit Platter
Entree's: (Choice of One)
1. Saute Pork Cutlet prepared California Style served with
oven roasted tomatoes and mozzarella cheese topped with
a potabella mushroom jus
2. Pan roasted Peppered Cod served with spinach, roasted
shallot risotto and ratatouille vegetables
Dessert:
Strawberry Tall Cake
Monday, March 21, 2011
BUFFET STYLE DINING
Open Monday - Thursday 11:15 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8
"to go" Meal: $8
Soup: Tortilla with Roasted Corn
Cold Bar:
Mixed Greens with condiments
Chicken Pasta Salad
"Hastings grown" Western Style Cabbage Slaw
Fresh cut Mixed Fruit Salad
Entree's:
1. Turkey Ala King with Rice Pilaf
2. Roast Beef with Gravy
3. Jerked Chicken with Black Beans
Spring Vegetable Medley
Dauphinoise Potatoes
Fresh Baked Rolls/Breads
Fresh Baked Desserts
Faculty, Staff, Students: $6
Public: $8
"to go" Meal: $8
Soup: Tortilla with Roasted Corn
Cold Bar:
Mixed Greens with condiments
Chicken Pasta Salad
"Hastings grown" Western Style Cabbage Slaw
Fresh cut Mixed Fruit Salad
Entree's:
1. Turkey Ala King with Rice Pilaf
2. Roast Beef with Gravy
3. Jerked Chicken with Black Beans
Spring Vegetable Medley
Dauphinoise Potatoes
Fresh Baked Rolls/Breads
Fresh Baked Desserts
Thursday, March 17, 2011
BUFFET STYLE DINING
Open: Monday - Thursday 11:15 am - 1:00 pm faculty, staff, students: $6 public: $8 To Go Meals: $8 Soup of the Day: smoked ham and orn chowder Cold Bar: Mixed Greens with condiments Chicken and pasta Salad Cabbage slaw with pineapple Fresh cut Mixed Fruit Salad Entree's: 1. Bacon wrapped mock filets with mushroom cream 2. Baked stuffed flounder with crayfish mousse, sauce nantua 3. Roastedpeach and pecan glazed pork loin with pan gravy Baked stuffed Roma tomatoes with zucchini and mushrooms Roasted new potatoes Fresh baked Rolls/Bread Fresh baked Desserts
Wednesday, March 16, 2011
BUFFET STYLE DINING
Open: Monday - Thursday from 11:30 am - 1:00 pm
faculty, staff, students: $6
Public: $8
To Go Meals: $8
Soup of the Day: Roasted Tomato and Basil
Appetizer: Ham and Broccoli Quiche
Cold Bar:
Mixed Green with condiments
Italian Potato Salad
"Hastings grown" Western Style Cabbage Slaw
Carrots, Raisins and Pineapple Salad
Fresh Mixed Fruit Salad
Entree's:
1. Saute' Calves Liver and Onios with Thyme, Caramel
and Lemon Glaze
2. Crispy Fried Chicken with White Rice and Sawmill Gravy
3. Chef's "Bennett's" North Carolina Special
Fresh Baked Desserts and
Fresh Baked Breads
faculty, staff, students: $6
Public: $8
To Go Meals: $8
Soup of the Day: Roasted Tomato and Basil
Appetizer: Ham and Broccoli Quiche
Cold Bar:
Mixed Green with condiments
Italian Potato Salad
"Hastings grown" Western Style Cabbage Slaw
Carrots, Raisins and Pineapple Salad
Fresh Mixed Fruit Salad
Entree's:
1. Saute' Calves Liver and Onios with Thyme, Caramel
and Lemon Glaze
2. Crispy Fried Chicken with White Rice and Sawmill Gravy
3. Chef's "Bennett's" North Carolina Special
Fresh Baked Desserts and
Fresh Baked Breads
Tuesday, March 15, 2011
BUFFET STYLE DINING
Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8
"to go" meals: $8
Soup of the Day: Cream of Mushroom
Appetizer: Broccoli and Cheese Quiches
Cold Bar; Mixed Greens with condiments
Roasted Red Bliss Potato Salad
Turkey, Broccoli and Cauliflower Salad
Entree's:
Beef and Vegetable Pasties
Island Style BBQ Chicken
Panko breaded Catfish with Datil Pepper Aioli
Grilled Vegetable Ratatouille
Ziti with Butter and Parsley
Fresh Baked Rolls/Breads
Fresh Baked Desserts
faculty, staff, students: $6
public: $8
"to go" meals: $8
Soup of the Day: Cream of Mushroom
Appetizer: Broccoli and Cheese Quiches
Cold Bar; Mixed Greens with condiments
Roasted Red Bliss Potato Salad
Turkey, Broccoli and Cauliflower Salad
Entree's:
Beef and Vegetable Pasties
Island Style BBQ Chicken
Panko breaded Catfish with Datil Pepper Aioli
Grilled Vegetable Ratatouille
Ziti with Butter and Parsley
Fresh Baked Rolls/Breads
Fresh Baked Desserts
Monday, March 14, 2011
BUFFET STYLE DINING
Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff and students: $6
public: $8
"to go" meals: $8
Soup: Creamy Loaded Potato Soup
Cold Bar: Mixed Greens with condiments
Tuna Pasta Salad
"Hastings" Western Cabbage Slaw
Fresh Mixed Fruit Salad
Entree's:
Beef and Mushroom Cottage Pie with Potato Crust
Baked Cod Greek Style with Orzo Pasta
Glazed Carrots with Cilantro and Cumin
Roasted Red Skin Potatoes with Rosemary and Garlic
Fresh Baked Rolls/Bread
Fresh Baked Desserts
faculty, staff and students: $6
public: $8
"to go" meals: $8
Soup: Creamy Loaded Potato Soup
Cold Bar: Mixed Greens with condiments
Tuna Pasta Salad
"Hastings" Western Cabbage Slaw
Fresh Mixed Fruit Salad
Entree's:
Beef and Mushroom Cottage Pie with Potato Crust
Baked Cod Greek Style with Orzo Pasta
Glazed Carrots with Cilantro and Cumin
Roasted Red Skin Potatoes with Rosemary and Garlic
Fresh Baked Rolls/Bread
Fresh Baked Desserts
Thursday, March 10, 2011
BUFFET STYLE DINING
Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
Public: $8
"to go" Meals: $8
Soup: Smoked Chicken and Collard Greens
Appetizers: Potato Skins Lyonnaise
Cold Bar: Mixed Greens with condiments
Fiesta Pasta Salad,
Brocoli, Carrots, Raisins and Pineapple Salad
Cobb Salad
Fresh Cut Mixed Fruits
Entree's:
Salisbury Steak with Rice Pilaf
Pan Seared Florida Crab Cakes with Shrimp and
Crab Macaroni and Cheese
Italian Herb Chicken with Baked Pasta
Saute Cauliflower, Parnsnips, Carrots and Squash
Assorted "locally grown" Potatoes in a garlic butter
Fresh Baked Rolls/Breads
Fresh Baked Desserts
faculty, staff, students: $6
Public: $8
"to go" Meals: $8
Soup: Smoked Chicken and Collard Greens
Appetizers: Potato Skins Lyonnaise
Cold Bar: Mixed Greens with condiments
Fiesta Pasta Salad,
Brocoli, Carrots, Raisins and Pineapple Salad
Cobb Salad
Fresh Cut Mixed Fruits
Entree's:
Salisbury Steak with Rice Pilaf
Pan Seared Florida Crab Cakes with Shrimp and
Crab Macaroni and Cheese
Italian Herb Chicken with Baked Pasta
Saute Cauliflower, Parnsnips, Carrots and Squash
Assorted "locally grown" Potatoes in a garlic butter
Fresh Baked Rolls/Breads
Fresh Baked Desserts
Wednesday, March 9, 2011
A LA CARTE DINING
Open Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students:$6
public: $8
"to go" Meals: $8
Soup of the Day: Roasted Tomato, Basil and Garlic
Appetizers: Chef's Choice
Cold Bar: Mixed Greens with condiments
Italian Rotini Pasta Salad
Cobb Salad
Fresh Mixed Fruits
Entrees:
Pan Seared Muscovy Duck Breast Bruschetta with
Marinated Cabbage, Basil and Garlic Noodles
Pacific Salmon Papillote with Spring Vegetables and
Herb Compound Butter
Spicy Grass Fed Beef Empanada with Queso Blanco (cheese)
served with Spicy Black Beans and Yellow Rice
Sake Steamed Southeast Asian Grouper with Gingered
Cabbage and Japonica Rice Cake
Grilled Irish Sausage served with curried smashed
Sweet Potatoes, Saute Cabbage and Leeks
Fresh Baked Rolls/Bread
Fresh Baked Desserts
faculty, staff, students:$6
public: $8
"to go" Meals: $8
Soup of the Day: Roasted Tomato, Basil and Garlic
Appetizers: Chef's Choice
Cold Bar: Mixed Greens with condiments
Italian Rotini Pasta Salad
Cobb Salad
Fresh Mixed Fruits
Entrees:
Pan Seared Muscovy Duck Breast Bruschetta with
Marinated Cabbage, Basil and Garlic Noodles
Pacific Salmon Papillote with Spring Vegetables and
Herb Compound Butter
Spicy Grass Fed Beef Empanada with Queso Blanco (cheese)
served with Spicy Black Beans and Yellow Rice
Sake Steamed Southeast Asian Grouper with Gingered
Cabbage and Japonica Rice Cake
Grilled Irish Sausage served with curried smashed
Sweet Potatoes, Saute Cabbage and Leeks
Fresh Baked Rolls/Bread
Fresh Baked Desserts
Tuesday, March 8, 2011
FAT TUESDAY MENU ~ A LA CARTE DINING
Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8
"to go" Meals: $8
Soup of the Day: Bavarian Sausage and Split Pea
Appetizers: Deep Fried Cauliflower Florets
locally grown by "FCTC" Horticulture Program
Cold Bar: Mixed Greens with condiments
Creamy Red Bliss Potato Salad
locally grown "Hastings" Cabbage Slaw
Fresh mixed Fruits
Entree's:
1. Crab stuffed Gulf Shrimp served with Sweet Corn
Souffle and spicy Tomato Coulis
2. Saute Veal Scaloppini with Sausage and Spinach
Ravioli topped with fresh Basil and Vermouth Cream
3. Pan Roasted spiced Pork Loin served with roasted
New Potatoes and steamed Broccoli in a Rosemary reduction
4. Pan Blackened Catfish served with spicy Herb Grits
and Green Asparagus with a side of Tropical Fruit Salsa
Fresh Baked Breads/Rolls and
Fresh Baked Desserts
faculty, staff, students: $6
public: $8
"to go" Meals: $8
Soup of the Day: Bavarian Sausage and Split Pea
Appetizers: Deep Fried Cauliflower Florets
locally grown by "FCTC" Horticulture Program
Cold Bar: Mixed Greens with condiments
Creamy Red Bliss Potato Salad
locally grown "Hastings" Cabbage Slaw
Fresh mixed Fruits
Entree's:
1. Crab stuffed Gulf Shrimp served with Sweet Corn
Souffle and spicy Tomato Coulis
2. Saute Veal Scaloppini with Sausage and Spinach
Ravioli topped with fresh Basil and Vermouth Cream
3. Pan Roasted spiced Pork Loin served with roasted
New Potatoes and steamed Broccoli in a Rosemary reduction
4. Pan Blackened Catfish served with spicy Herb Grits
and Green Asparagus with a side of Tropical Fruit Salsa
Fresh Baked Breads/Rolls and
Fresh Baked Desserts
Monday, March 7, 2011
BUFFET STYLE DINING
Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff students: $6
public: $8
"to go" Meals: $8
Soup of the Day: Navy Bean sith Smoked Ham
Chef's Choice Appetizers
Cold Bar: Assorted Mixed Green Salad, Chicken and Pasta Salad, Caprese Salad
Fresh cut Fruit
Entree's:
Tortilla crusted Tilapia with Pineapple and Green Chili Salsa
Baked Penne Pasta with Spinach and Steak in a Mainara Sauce
Florida Coastal Crab Cakes with Marinated Slaw and Spicy Tartar Sauce
Baked Cauliflower with Pepper Jack Cheese Sauce
Grilled Marinated Idaho Potatoes
Assorted Fresh Baked Desserts and Breads/Rolls
Thursday, March 3, 2011
BUFFET STYLE DINING
Open: Monday ~ Thursday 11:30 am ~ 1:00 pm
faculty, staff, students: $6
public: $8
"to go" meal: $8
Soup of the Day: Curried Chicken and Vegetable
A selection of Appetizers from the Ala Carte Kitchen
Cold Bar: Mixed Greens with condiments
Sweet Potato Salad
Marinated Cauliflower and Broccoli Salad
Marinated Cucumber and Onion Salad
Fresh cut Fruit Platter
Entrees:
Grilled Steak and Chicken Buritos with Pico de Gallo (veg. relish)
Stir Fry Pork and Vegetables with Fried Rice
Seafood Newburg with Egg Noodles
Stir Fry Cabbage au gratin (local produce)
Assorted Desserts and
Made Fresh Breads/Rolls
faculty, staff, students: $6
public: $8
"to go" meal: $8
Soup of the Day: Curried Chicken and Vegetable
A selection of Appetizers from the Ala Carte Kitchen
Cold Bar: Mixed Greens with condiments
Sweet Potato Salad
Marinated Cauliflower and Broccoli Salad
Marinated Cucumber and Onion Salad
Fresh cut Fruit Platter
Entrees:
Grilled Steak and Chicken Buritos with Pico de Gallo (veg. relish)
Stir Fry Pork and Vegetables with Fried Rice
Seafood Newburg with Egg Noodles
Stir Fry Cabbage au gratin (local produce)
Assorted Desserts and
Made Fresh Breads/Rolls
Tuesday, March 1, 2011
ALA CARTE DINING
Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff students: $6
public: $8
"to go" meals: $8
Soup of the Day: Chicken and Sausage Gumbo
Cold Bar: Hastings Farm Fresh Cabbage Slaw, Herb Pasta Salad
Mixed Greens Salad, Fresh Fruit Salad
Entree's: (Choice of 1)
1. Mock Beef Tenderloin in a mushroom jus served with whipped potatoes and
roasted vegetables, garnished with rosemary
2. Idaho Potato crusted Scallop and seared Miso Salmon in a
curried cauliflower puree served with saute green asparagus
3. Stir-Fry spicy Pork with snow peas, bean sprouts, water chestnuts
and baby corn served with jasmine rice
4. Chicken Breast Piccata, with angel hair pasta served in a tomato fondue
Assorted Breads/Rolls
Assorted Desserts
faculty, staff students: $6
public: $8
"to go" meals: $8
Soup of the Day: Chicken and Sausage Gumbo
Cold Bar: Hastings Farm Fresh Cabbage Slaw, Herb Pasta Salad
Mixed Greens Salad, Fresh Fruit Salad
Entree's: (Choice of 1)
1. Mock Beef Tenderloin in a mushroom jus served with whipped potatoes and
roasted vegetables, garnished with rosemary
2. Idaho Potato crusted Scallop and seared Miso Salmon in a
curried cauliflower puree served with saute green asparagus
3. Stir-Fry spicy Pork with snow peas, bean sprouts, water chestnuts
and baby corn served with jasmine rice
4. Chicken Breast Piccata, with angel hair pasta served in a tomato fondue
Assorted Breads/Rolls
Assorted Desserts
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