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
Tuesday, January 31, 2012
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
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
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
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
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
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
NO FOOD SERVICE TODAY
NO FOOD SERVICE TODAY, TEACHER PLANNING DAY.
WALTER'S REEF WILL RE-OPEN ON WEDNESDAY, JANUARY 18.
WALTER'S REEF WILL RE-OPEN ON WEDNESDAY, JANUARY 18.
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
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
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
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
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
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
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
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