Tuesday, January 31, 2012

Buffet

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Broccoli and Cheese

Salad Bar:
Assorted Greens with condiments and dressings
Dilled Potato salad
Couscous salad

Entrees:
1. Chicken Breast Parma with angel hair pasta

2. Fried Tilapia Fillets

Vegetable/Starch:
Cauliflower Provencal
Red Bliss whipped potatoes

Breads/rolls and
Assorted desserts

Thursday, January 26, 2012

Buffet

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Cream of Tomato garnished with fresh basil

Salad Bar:
Assorted Greens with condiments and dressings
Napa Cabbage Slaw with “Hunter’s” supreme dressing
White asparagus and fresh cut tomatoes in a vinaigrette dressing

Entrees:
1. Roast Pork Loin with American fries

2. Tuscan Chicken sauté with sausage, peppers, mushrooms and onions

3. Soft Shell Crabs with crab fritters

Vegetable/Starch:
Braised red cabbage
Vegetables Provencal (squash and zucchini sauté
with onions and fresh cut tomatoes)
Rice Pilaf

Breads/rolls and
Assorted desserts

Wednesday, January 25, 2012

Buffet

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
French Onion

Salad Bar:
Assorted Greens with condiments and dressings
Napa Cole Slaw
Dill Potato Salad
Taboulli

Entrees:
1. Beef Tips with sauté mushrooms and Marsala sauce

2. Chicken Scarparella (casserole) with sausage, peppers,
onions and potatoes

Vegetable/Starch:
Braised red cabbage
Fresh steamed broccoli
Lyonnaise potatoes

Breads/rolls and
Assorted desserts

Tuesday, January 24, 2012

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Beef Vegetable Rice

Salad Bar:
Assorted Greens with condiments and dressings
Tabouilli
Caprese salad (tomatoes with mozzarella and basil)
Gallatine (farce meat)

Entrees:(choice of 1)
1. Chicken Breast with Tarragon supreme sauce

2. Grilled Beef London Broil with Burgundy sauce

3. Baked Flounder and Scallops with dill Buerre Blanc

All Entrees will be served with:
Fresh Broccoli with Maltaise sauce and
Parsley buttered potatoes

Breads/rolls and
Assorted desserts

Thursday, January 19, 2012

Buffet

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Cream of Broccoli with Cheese

Salad Bar:
Assorted Greens with condiments and dressings
“Hunter’s” Napa Cabbage Slaw
Fresh Fruit Platter with Swedish Cream

Entrees:
1.Sauté Salisbury Steak with a light mushroom sauce

2.Tilapia Filet with Bonne Femme sauce
(French for “good girl” a simple homey and rustic dish)

Vegetable/Starch:
Farm fresh braised cabbage
Roasted fingerling potatoes

Breads/rolls and
Assorted desserts

Wednesday, January 18, 2012

Buffet

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Cream of Tomato with Rice

Salad Bar:
Assorted Greens with condiments and dressings
Tomato, Mozzarella and Basil salad
Farm fresh “Hastings” Slaw
Fresh Fruit Platter

Entrees:
1.Grilled Flank Steak with Herbs JuLie
(a light brown sauce made with red wine and fresh herbs)

2.Lightly breaded Chicken Breast

Vegetable/Starch:
Fresh Asparagus with Hollandaise sauce
Oven browned potatoes

Breads/rolls and
Assorted desserts

Tuesday, January 17, 2012

Thursday, January 12, 2012

Buffet

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Cauliflower with Cheese and Ham

Salad Bar:
Assorted Greens with condiments and dressings
Muffuletta Salad
Waldorf salad
Raspberry Poached Pears

Entrees:
1.Pork Loin with Charcutiere sauce
(a savory brown sauce made with mustard and gherkins)

2.Chicken Sheperd’s Pie

Vegetable/Starch:
Fresh steamed Cauliflower and Broccoli in a light cheese sauce
Yellow Rice Pilaf

Breads/rolls and
Assorted desserts

Wednesday, January 11, 2012

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Cream of Tomato with fresh Basil

Salad Bar:
Assorted Greens with condiments and our dressing for today:
(Rick Hatton’s Raspberry Vinaigrette dressing)
Muffuletta salad
Dilled Potato salad
Waldorf salad

Entrees: (Choice of 1)
1.Grilled Beef Shoulder Tenders with Robert Sauce
(a French sauce made with onions, wine and Dijon style mustard)

2.Chicken Breast Marengo
(a French sauce made with tomatoes, onions, garlic and mushrooms)

3.Crab stuffed Flounder with a white wine sauce

All entrees will be served with:
Sautéed Green Beans and
Yellow Rice Pilau

Breads/rolls and
assorted desserts

Tuesday, January 10, 2012

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Cream of Cauliflower

Appetizer:
Bacon wrapped Poppers

Salad Bar:
Assorted Greens with condiments and dressings
Potato Salad
Muffuletta Salad

Entrees:
1.Chicken Breast Veracruz (a sauce oftomatoes, chili, onions and grarlic)
2.Beef Burritos

Broccoli with Cilantro butter
Pinto Beans and Mexican Rice

Breads/rolls
assorted desserts

Thursday, January 5, 2012

Buffet Style Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Grilled Chicken and Tortilla

Salad Bar:
Assorted Greens with condiments and dressings
Chef’s Choice Salads

Entrees:
1.Grilled Flank Steak with Peppers and Onions
2.Fried Flounder Filets with Seafood & Sausage Jambalaya

Fresh whole Green Beans
Potato Croquettes

Breads/rolls
assorted desserts

Wednesday, January 4, 2012

A la Carte Dining

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
Minestrone

Salad Bar:
Assorted Greens with condiments and dressings
Chef’s Choice Salads

Entrees (Choice of 1):
1.Stuffed Flank Steak with spinach and mushrooms served with Lyonnaise sauce
2.Grilled Chicken Breast with mushroom sauce
3.Sauteed Talapia Filet with Creole sauce

All entrees will be served with:
Broccoli spears with Hollandaise sauce and
Potato patties

Breads/rolls
assorted desserts

Tuesday, January 3, 2012

Buffet Style

Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8

Soup:
French Onion

Salad Bar:
Assorted Greens with condiments and dressings
Chef’s Choice Salads

Entrees:
1.Sausage and Seafood Jambalaya
2.Lightly breaded Chicken Breast

Honey Glazed Carrots
Anna Potatoes (scalloped)

Breads/rolls
assorted dessert