BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Cream of Broccoli and Asparagus

Cold Bar:
Green Bean Salad
Pasta and Tomato Salad
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees:

1. Smoked North Carolina BBQ
2. Ball Park style Bratwurst with peppers and onions

Southwest sauté corn and peppers
Fried Potatoes

Breads/Rolls
Desserts


Note: Today is the last day of service in Walters Reef. The restaurant will re-open on Tuesday, August 23. Thank you for your patronage. Have a safe summer.

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Roasted Tomato and Basil

Cold Bar:
Green Bean Salad
Pasta and Tomato Salad
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees:

1. Herb Crusted Baked Asian Grouper with creamy Vegetable Pasta Primavera
2. Chicken Cacciatore
3. Peppered Roasted Pork Loin with natural jus

Steamed Broccoli with roasted garlic hollandaise
Parsley buttered fettuccini

Breads/Rolls
Desserts


Note: Monday, July 25 is the last day of Service. Walter’s Reef will re-open on Tuesday, August 23. Have a safe summer.

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Cream of Broccoli and Cheddar

Cold Bar:
Cole Slaw
Pasta and Tomato Salad
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees:

1. Spicy Beef and Rice Burritos with Cheese, Guacamole and Pico de Gallo

2. Cajun Chicken and Sausage Jambalaya

Sauté Squash, Zucchini and Tomatoes with Garlic
Crispy Steak Fried Potatoes

Breads/Rolls
Desserts


Note: Monday, July 25 is the last day of summer session and the last day of Service for culinary students. Walter’s Reef will re-open on Monday, August 22. Have a safe summer.
Thank you for your patronage.

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Egg Drop
Appetizers: Vegetable Spring Rolls

Cold Bar:
Cole Slaw
Potato Salad
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees:

1. Spicy Stir-Fry Pork and Vegetables

2. Crispy Sesame Flounder Cilantro and Red Chili Sauce

Curried Roasted Cauliflower and Chic Peas
Fried Rice

Breads/Rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Tuscan White Bean and Sausage

Cold Bar:
Tuna and Pasta Salad
Creamy Potato Salad
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees:

1. Country style braised Beef and Vegetables

2. Crispy fried Catfish with Yellow Rice Pilaf in a Mango Salsa

Steamed Broccoli with Orange Hollandaise
Roasted Potatoes with Garlic


Breads/Rolls
Desserts

A LA CARTE ~ BRUNCH

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: French Onion with cheese croutons

Cold Bar:
Fresh Cut Fruit Salad
Mixed Greens with condiments

Entrees: (Choice of 1)
1. Poached Eggs on Cheddar Grit Cakes with Spinach and Basil Hollandaise

2. Fried Eggs on Roast Beef Hash with spicy sauce Charon

3. Southwestern style Omelet with roasted Red Pepper Salsa

4. All American Breakfast: Scrambled Eggs, Hash Browns, Pancakes with a choice of Bacon or Sausage Links

All Breakfast Entrees served with Hash Browns and a Choice of Bacon or Sausage Links.

Rolls/Muffins
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Tomato, Basil and Roasted Garlic

Cold Bar:
Tuna Pasta Salad
Sweet Potato Salad
Fresh Fruit Salad
Mixed Greens with condiments

Entrees:
1. Baked Flank Steak stuffed with roasted garlic potatoes served in a mushroom sauce

2. Baked savory Chicken and Rice with Italian Sausage

3. Baked stuffed Flounder with Spinach, Feta Cheese and Lobster served with a Vanilla sauce

Green Beans Almondine
Chessey Chili-Mac

Breads/rolls
Desserts

A LA CARTE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Mulligatawny (Curried Chicken and Vegetables)

Cold Bar:
Tuna Pasta Salad
Creamy Potato Salad
Fresh Fruit Salad
Mixed Greens with condiments

Entrees: (Choice of 1)
1. Baked Flank Steak stuffed with bleu cheese and spinach served with dauphinoise potatoes topped with a mushroom jus

2. Panko and sesame breaded Carolina Tilapia served with ginger glazed green beans and potato spring rolls in a spicy guava coulis

3. Bourbon glazed grilled Chicken served with mashed sweet potatoes, summer squash timbale and green asparagus

Breads/rolls
Desserts

BUFFET STYLE DINING

Open: Monday – Thursday 11:15 am – 1 pm
Faculty, staff and students: $6
Public: $8, To-Go Meals: $8

Soup: Caribbean Black Bean Soup

Cold Bar:
Tuna Pasta Salad
Creamy Potato Salad
Fresh Fruit Salad
Mixed Greens with condiments

Entrees:
1. Baked Chicken Veronique

2. Baked Salisbury Steak with Mushroom sauce

3. Baked Spinach and Feta Cheese stuffed Squash with black olive hollandaise

Grilled Marinated Summer Squash and Red Onions
Smashed Red Skin Potatoes


Breads/rolls
Desserts