WALTER'S REEF WILL BE CLOSED
WEDNESDAY, DEC. 19 AND THURSDAY
DEC. 20, 2012.  WE WILL RE-OPEN ON TUESDAY,
JANUARY 8, 2013.  THANK YOU FOR YOUR SUPPORT
OF OUR CULINARY PROGRAM.  HAVE A SAFE HOLIDAY
SEASON. 
CHEF SCOTT BENNETT, INSTRUCTOR/PROGRAM COORDINATOR
 AND STAFF.

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Roasted Chicken Enchilada Soup

Salad Bar:

Mixed Greens with condiments and dressings

Potato Salad with bacon

Creamy Garden Slaw

Fresh Fruit Salad

Entrees:

Baked Greek Pastitsio

Grilled Chicken Chasseur

Penne Pasta with Lobster Alfredo Sauce

Lyonnaise Potatoes

Steamed Broccoli with Orange Butter

Assorted Desserts and Rolls

NOTE: WALTER’S REEF WILL BE CLOSED WEDNESDAY, DEC. 19 AND THURSDAY, DEC. 20.  WE WILL RE-OPEN ON TUESDAY, JANUARY 8, 2013.

THANK YOU FOR YOUR SUPPORT OF OUR CULINARY PROGRAM.  HAVE A SAFE HOLIDAY SEASON.

Serving Buffet Style

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Florida Spiny Lobster Bisque

Salad Bar:

Mixed Greens with condiments and dressings

Pasta Salad

Creamy Garden Slaw

Fresh Fruit Salad

Entrees:

Rocky Mountain Spice Roasted Chicken

Roast Beef and Mushrooms Au Jus

Baked Macaroni and Cheese

Garlic Roasted New Potatoes

Roasted Baby Brussels Sprouts

Assorted Desserts and Rolls

NOTE: WALTER’S REEF WILL BE CLOSED WEDNESDAY, DEC. 19 AND THURSDAY, DEC. 20.

WE WILL RE-OPEN ON TUESDAY, JANUARY 8, 2013.

Serving A la Carte

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Navy Bean and Smoked Ham Soup

Salad Bar:

Mixed Greens with condiments and dressings

Pasta Salad

Mushrooms A la Greque

Fresh Fruit Salad

Entrees: (Choice of 1)

Stuffed Chicken Breast Marsala with Mushrooms

Served with Angel Hair Pasta

Pan Roasted Maine Diver Scallops

served with Asparagus and Risotto

Grilled Marinated Mahi Burrito with

Black Bean and Mango Salsa with Cilantro and Lime Aioli dressing

Italian Sausage, Roasted Peppers and Onions

 served with Penne Pasta

Asian Marinated Pork Tenderloin served with

Sticky Black Rice topped and roasted Pepper Cream

Assorted Desserts and Rolls

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Roasted Pork, Mushroom and Barley Soup

Salad Bar:

Mixed Greens with condiments and dressings

Pasta Salad

Cucumber and Onion Salad

Fresh Fruit Salad

Entrees:

Herb Roasted Pork Loin with minted Pear Jus

Tortilla Crusted Tilapia with Enchilada Sauce

Penne Pasta Alfredo

Yellow Rice Pilaf

Grilled, Marinated Yellow Squash

Assorted Desserts and Breads

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8

SOUP: CARIBBEAN BLACK BEAN

 

BAKED TANDOORI CHICKEN

BAKED SWAI W/ BLUE CRAB FLORINTINE

VEGETABLE RICE PILAFF

SAUTEED BRUSSEL SPROUTS W/ PECANS

STUFFED BELL PEPPERS WITH ORZO AND FETA

ASSORTED BREADS AND DESSERTS

Serving Ala Carte

Roasted Chicken and Vegetable Soup

Mixed Greens with condiments and dressings

Crispy Bacon Potato Salad

Creamy Garden Fresh Cole Slaw

Fresh Fruit Salad

Blackened Gulf Shrimp with Fresh Hand Cut Fettuccini Alfredo

in a Mushroom, Spinach and Tomato Sauce

Braised Lamb in a Coconut Curry Sauce

served with Basmati Rice and a slice of Fresh Naan Bread (flat bread)

Andouille Sausage and Spinach stuffed Pork Tenderloin in a Pork Jus

Served with Roasted Tournée Potatoes and Green Beans

Sumac Skirt Steak braised in a Pomegranate reduction served with

Tabouli Salad and Green Asparagus

Crispy Fried Okeechobee Frog Legs in a Apple Bacon

and Grain Mustard Vinaigrette

 served with Potato Pancakes and Green Asparagus

Assorted Desserts and Breads

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8  

                                   Smoked Duck and Cabbage Soup

Mixed Greens with condiments and dressings

Creamy Cole Slaw

Potato Salad

Fresh Cut Fruit

Greek style Roasted Chicken

Braised stuffed Cabbage Rolls

Cheese Tortellini with Pesto Cream

Minorcan Macaroni and Cheese

Stir-Fry Vegetable Medley

Assorted Desserts and Assorted Breads

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8  

Smoked Duck and Cabbage

Mixed Greens with condiments and dressings

Creamy Cole Slaw

Potato Salad

Fresh Cut Fruit

Greek style Roasted Chicken

Braised stuffed Cabbage Rolls

Cheese Tortellini with Pesto Cream

Minorcan Macaroni and Cheese

Stir-Fry Vegetable Medley

Assorted Desserts and Assorted Breads

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8  

                                              New England Clam Chowder

Mixed Greens with condiments and dressings

Italian Style Pasta Salad

Nicoise Salad

Tomato, Cucumber & Onion Salad

Sautéed Veal Liver and Onions

Crab stuffed Baked Swai with Basil Hollandaise

Baked Ziti

Broccoli with Almond butter

Roasted Garlic Mashed Potatoes

Assorted Desserts and Assorted Breads

Serving Ala Carte

Open: Tuesday – Thursday 11:15 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup of the day:

Split Pea and Smoked Ham

Cold Bar:

Mixed Greens with condiments and dressings

Italian Style Pasta Salad

Marinated Asparagus

Tomato, Cucumber & Onion Salad

Entrees: (Choice of 1)

Rolled Stuffed Flank Steak with Red Miso and Leeks

 served with Saute Snow Peas and Black Sticky Rice

Stilton and Cranberry stuffed Pork Cutlet

in a Sour Apple Gastric served with Smashed Potatoes and Sauté Green Beans

Pinko and Citrus crusted Tilapia in a Shrimp

 and Pepper Salsa served with Cilantro Pilaf and Green Asparagus

Assorted Desserts and

Assorted Breads

Serving Buffet Style

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Cream of Tomato Soup

Mixed Greens with condiments and dressings

Potato Salad

Fresh Fruit Salad

Mock Filet of Beef with Marsala and Mushroom Sauce

Herb Roasted Chicken with White Wine Sauce

Gnocchi (Dumplings) with Pesto and Tomato

Rice Pilaf

Grilled Mixed Vegetables

Assorted Desserts and Breads

Serving Buffet Brunch

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Chili Soup

Mixed Greens with condiments and dressings

Potato Salad

Chicken with Pesto sauce

Mushrooms A la Greque

Fresh cut Fruit Salad

Grilled marinated Flank Steak

Classic Eggs Benedict

Assorted Breakfast Meats (bacon, sausage and ham)

Atlantic Salmon Patties

Home Fries and Cheese Grits

Green Asparagus

Assorted Desserts and Breads

Note: CLOSED 11/21 - 11/30
WILL RE-OPEN ON MONDAY  NOV. 26.

Serving Buffet Style

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Daily Soup:

BBQ Chicken and Rice

Cold Bar:

Mixed Greens with condiments and dressings

Sweet Potato Salad

Broccoli and Grape Tomatoes with Cranberry Vinaigrette

Fresh cut Fruit Salad

Entrees

Country Style Meatloaf with mushroom gravy

Turkey A la King

Sauté Zucchini and Tomatoes

Roasted New Potatoes with garlic

Orzo with Feta Cheese and Olives

Assorted Desserts and Breads

Thanksgiving Meal Celebration - Serving Ala Carte

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Roasted Leek and Sweet Potato Soup

Harvest Sweet Potato Salad

Broccoli, Grape and Tomato Salad

Deluxe Waldorf Salad

Mixed Spring Salad with condiments and dressings

Fresh Fruit Platter

Roast Tom Turkey with Sage and Leek dressing,

Giblet Gravy served with smashed Red Skin Potatoes, Green Beans Provencal and Cranberry Sauce

OR

Grilled Virginia Pit Ham with Pineapple and Ginger glaze served with Green Beans Provencal and Smashed Red Skin Potatoes

Pumpkin Pie with

Spiced Chantilly topping

Serving Buffet Style

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Daily Soup:

Cream of Broccoli and Cheddar

Cold Bar:

Mixed Greens with condiments and dressings

Creamy Cole Slaw

Potato Salad

Fresh Fruit Salad

Entrees:

Baked BBQ Chicken with pecan rice

Tortilla crusted Tilapia with enchilada sauce

Chicken and Penne Pasta Alfredo

Scalloped Potatoes

Grilled Marinated Fall Squash

Assorted Desserts and Breads

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Daily Soup:

Bavarian Lentil and Sausage

Cold Bar:

Mixed Greens with condiments and dressings

Fresh green beans and peppers with hot bacon dressing

Marinated mushrooms a la Greque

Fresh Fruit Salad

Entrees:

Country style Beef and Vegetable Stew

Spiced peach and pecan glazed Pork Loin

Lobster macaroni and cheese

Broccoli with almond butter

Lyonnaise potatoes

Assorted Desserts and Breads

Reservations are now being accepted for our Thanksgiving Meal Celebration November 14, from 11 am – 1 pm.  For reservations, please call Walters Reef 904/547-3455 or Jean 547-3461.

Serving A la Carte

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Daily Soup:

Southwest Chicken and Vegetables

Cold Bar:

Mixed Greens with condiments and dressings

Assorted cheese platter

Pasta Salad

Creamy Cole Slaw

Fresh cut Fruit Salad

Entrees(choice of 1)

Blackened Catfish Lake Ponchartrain served with

dirty rice, shrimp and sausage jambalaya with sauce remoulade

Sweet tea brined Pork Tenderloin served with

butternut squash risotto, marinated grilled zucchini in a lemon and thyme jus

Pumpkin corn bread and sausage crusted Chicken Breast served with

parslied whipped potatoes and green asparagus in a smoked ham jus

Assorted Desserts and Breads

Reminder: Thanksgiving meal celebration November 14, serving from: 11 am - 1 pm in the Conference Center.  Please make your reservations by calling Walters Reef 904/547-3455 or Jean 904/547-3461.

Serving A la Carte

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Daily Soup:

Southwest Chicken and Vegetables

Cold Bar:

Mixed Greens with condiments and dressings

Assorted cheese platter

Pasta Salad

Creamy Cole Slaw

Fresh cut Fruit Salad

Entrees(choice of 1)

Blackened Catfish Lake Ponchartrain served with

dirty rice, shrimp and sausage jambalaya with sauce remoulade

Sweet tea brined Pork Tenderloin served with

Butternut squash risotto, marinated grilled zucchini in a lemon and thyme jus

Pumpkin corn bread and sausage crusted Chicken Breast served with

parslied whipped potatoes and green asparagus in a smoked ham jus

Assorted Desserts and Breads

Reminder: Thanksgiving celebration meal November 14, 11 am - 1 pm, Conference Center.  For reservations, please call 904/547-3455 or Jean 547-3461.

Serving Buffet Style

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Daily Soup:

Florida Spiny Lobster Bisque

Cold Bar:

Mixed Greens with condiments and dressings

Pasta Salad

Creamy Cole Slaw

Fresh cut Fruit Salad

Entrees:

Braised Country Style Chicken

Shrimp and Sausage Jambalaya

Brown Bean, Chicken and Sausage Cassoulet (French Stew)

Fall Vegetable Medley

Smashed Red Skin Potatoes

Assorted Desserts and Breads