Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Beer Cheese
Appetizer:
Bruschetta
Cold Bar:
Assorted Greens with condiments and dressings
Potato Salad
Carrot Salad
Cole Slaw
Entrees: (Choice of 1)
1. Grilled Flank Steak with Lyonnaise sauce
2. Baked Herb Chicken Breast with Ivory sauce
3. Lemon Flounder Piccata with a Dill Beurre Blanc sauce
All Entrees will be served with:
Sauté Green Beans and
Confetti Rice Pilaf
Rolls/Bread
Desserts
Wednesday, February 29, 2012
Tuesday, February 28, 2012
Buffet Style
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Lentil Soup
Appetizer:
Donnas’ Deviled Eggs
Cold Bar:
Assorted Greens with condiments and dressings
Potato Salad
Carrot Salad
Snow Peas Salad
Entrees:
1. Baked Salisbury Steak with mushroom sauce
2. Tilapia Fillets with Creole sauce
Fresh steamed Broccoli
Braised Green Cabbage
Baked Red Bliss Potatoes
Assorted desserts and
Assorted breads/rolls
Faculty, staff, students: $6
Public: $8
Soup:
Lentil Soup
Appetizer:
Donnas’ Deviled Eggs
Cold Bar:
Assorted Greens with condiments and dressings
Potato Salad
Carrot Salad
Snow Peas Salad
Entrees:
1. Baked Salisbury Steak with mushroom sauce
2. Tilapia Fillets with Creole sauce
Fresh steamed Broccoli
Braised Green Cabbage
Baked Red Bliss Potatoes
Assorted desserts and
Assorted breads/rolls
Thursday, February 23, 2012
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Old Fashion Cabbage
Cold Bar:
Assorted Greens with condiments and dressings
Cole Slaw
Asian Chicken Salad
Fresh cut fruit
Entrees:
1. Beef Stroganoff center layered with Artichokes, Zucchini and Yellow Squash
2. Chicken Teriyaki and Rice with snow peas
3. Breaded Flounder fillets with tartar sauce
Glazed Carrots with Peas
Scalloped Potatoes
Assorted desserts and
Assorted breads/rolls
REMINDER: CHOCOLATE GALA THIS SATURDAY FEBRUARY 25 FROM 6:30 PM - 9:00 PM IN THE CONFERENCE CENTER - BLDG. C.
Faculty, staff, students: $6
Public: $8
Soup:
Old Fashion Cabbage
Cold Bar:
Assorted Greens with condiments and dressings
Cole Slaw
Asian Chicken Salad
Fresh cut fruit
Entrees:
1. Beef Stroganoff center layered with Artichokes, Zucchini and Yellow Squash
2. Chicken Teriyaki and Rice with snow peas
3. Breaded Flounder fillets with tartar sauce
Glazed Carrots with Peas
Scalloped Potatoes
Assorted desserts and
Assorted breads/rolls
REMINDER: CHOCOLATE GALA THIS SATURDAY FEBRUARY 25 FROM 6:30 PM - 9:00 PM IN THE CONFERENCE CENTER - BLDG. C.
Wednesday, February 22, 2012
A la Carte Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
New England Clam Chowder
Cold Bar:
Assorted Greens with condiments and dressings
Cole Slaw
Italian Pasta Salad
Fruit Jell-O
Entrees: (Choice of 1)
1. Grilled Beef Hanger Steak
2. Baked Tilapia Filet
3. Teriyaki glazed Chicken Breast
All Entrees will be served with:
Ratatouille and Yellow Rice Pilaf
Assorted desserts and
Assorted breads/rolls
Faculty, staff, students: $6
Public: $8
Soup:
New England Clam Chowder
Cold Bar:
Assorted Greens with condiments and dressings
Cole Slaw
Italian Pasta Salad
Fruit Jell-O
Entrees: (Choice of 1)
1. Grilled Beef Hanger Steak
2. Baked Tilapia Filet
3. Teriyaki glazed Chicken Breast
All Entrees will be served with:
Ratatouille and Yellow Rice Pilaf
Assorted desserts and
Assorted breads/rolls
Tuesday, February 21, 2012
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Cream of Mushroom
Cold Bar:
Assorted Greens with condiments and dressings
Cole Slaw
Tabouilli
Fresh cut assorted fruits
Entrees:
1. Porcupine Meatballs with fettuccini in a marinara sauce
2. Cajun Chicken with crawfish Etouffee served with dirty rice
Vegetable/starch:
“Hastings” farm fresh Romanesca (cauliflower)
Oven browned Lyonnaise potatoes
Assorted desserts and
Assorted breads/rolls
Faculty, staff, students: $6
Public: $8
Soup:
Cream of Mushroom
Cold Bar:
Assorted Greens with condiments and dressings
Cole Slaw
Tabouilli
Fresh cut assorted fruits
Entrees:
1. Porcupine Meatballs with fettuccini in a marinara sauce
2. Cajun Chicken with crawfish Etouffee served with dirty rice
Vegetable/starch:
“Hastings” farm fresh Romanesca (cauliflower)
Oven browned Lyonnaise potatoes
Assorted desserts and
Assorted breads/rolls
Thursday, February 16, 2012
Buffet
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Chicken Noodle
Cold Bar:
Assorted Greens with condiments and dressings
Muffuletta pasta salad
Waldorf salad
Fresh cut assorted fruits
Entrees:
1. Chicken Sausage and Scallops Jumbo with white rice
2. Fried Chicken
Vegetable/starch:
“Hastings” farm fresh rainbow cauliflower (purple, green, yellow and white)
Whipped red bliss potatoes
Assorted desserts and
Assorted breads/rolls
CLOSED MONDAY, FEBRUARY 20, PRESIDENT'S DAY.
Faculty, staff, students: $6
Public: $8
Soup:
Chicken Noodle
Cold Bar:
Assorted Greens with condiments and dressings
Muffuletta pasta salad
Waldorf salad
Fresh cut assorted fruits
Entrees:
1. Chicken Sausage and Scallops Jumbo with white rice
2. Fried Chicken
Vegetable/starch:
“Hastings” farm fresh rainbow cauliflower (purple, green, yellow and white)
Whipped red bliss potatoes
Assorted desserts and
Assorted breads/rolls
CLOSED MONDAY, FEBRUARY 20, PRESIDENT'S DAY.
Wednesday, February 15, 2012
Buffet Style
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Navy Bean
Cold Bar:
Assorted Greens with condiments and dressings
Muffuletta pasta salad
Waldorf salad
Fresh cut assorted fruits
Entrees:
1. Braised Beef Tips
2. Chicken Scarparella (casserole with sausage, peppers and potatoes)
Vegetable/starch:
“Hastings” farm fresh rainbow cauliflower (purple, green, yellow and white)
Oven browned red bliss potatoes
Assorted desserts and
Assorted breads/rolls
Faculty, staff, students: $6
Public: $8
Soup:
Navy Bean
Cold Bar:
Assorted Greens with condiments and dressings
Muffuletta pasta salad
Waldorf salad
Fresh cut assorted fruits
Entrees:
1. Braised Beef Tips
2. Chicken Scarparella (casserole with sausage, peppers and potatoes)
Vegetable/starch:
“Hastings” farm fresh rainbow cauliflower (purple, green, yellow and white)
Oven browned red bliss potatoes
Assorted desserts and
Assorted breads/rolls
Tuesday, February 14, 2012
Valentines Day Luncheon Serving - A la Carte Style
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Cream of Tomato with fresh basil
Cold Bar:
Assorted greens with condiments and dressings
Muffuletta salad
Grilled veggies with balsamic vinaigrette dressing
Fresh cut assorted fruits
Entrees: (choice of 1)
1. Roast Sirloin strip with Yorkshire pudding served with chasseur sauce
2. Crab stuffed Shrimp with mushroom terrine
3. Chicken Cordon Bleu with mustard sauce
All Entrees will be served with:
Green Beans Amandine and
Stuffed Baked Potato
Desserts:
Red velvet cheesecake
Strawberry tarts
Chocolate mousse
Rocky road bars
Breads/rolls:
Heart shaped biscuits
Chasseur sauce: brown sauce flavored with shallots and
white wine and garnished with mushrooms
Faculty, staff, students: $6
Public: $8
Soup:
Cream of Tomato with fresh basil
Cold Bar:
Assorted greens with condiments and dressings
Muffuletta salad
Grilled veggies with balsamic vinaigrette dressing
Fresh cut assorted fruits
Entrees: (choice of 1)
1. Roast Sirloin strip with Yorkshire pudding served with chasseur sauce
2. Crab stuffed Shrimp with mushroom terrine
3. Chicken Cordon Bleu with mustard sauce
All Entrees will be served with:
Green Beans Amandine and
Stuffed Baked Potato
Desserts:
Red velvet cheesecake
Strawberry tarts
Chocolate mousse
Rocky road bars
Breads/rolls:
Heart shaped biscuits
Chasseur sauce: brown sauce flavored with shallots and
white wine and garnished with mushrooms
Monday, February 13, 2012
Valentines Day Luncheon ~ serving A la Carte
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Cream of Tomato with fresh basil
Cold Bar:
Assorted Greens with condiments and dressings
Muffuletta salad
Grilled Veggies with balsamic Vinaigrette dressing
Fresh cut assorted fruits
Entrees: (choice of 1)
1. Roast Sirloin strip with Yorkshire pudding served with chasseur sauce
2. Crab stuffed Shrimp with mushroom terrine
3. Chicken Cordon Bleu with mustard sauce
All Entrees will be served with:
Green Beans Amandine and
Stuffed Baked Potato
Desserts:
Red velvet cheesecake
Strawberry tarts
Chocolate mousse
Rocky road bars
Breads:
Heart shaped biscuits
Chasseur sauce: brown sauce flavored with shallots and white wine and garnished with mushrooms
Faculty, staff, students: $6
Public: $8
Soup:
Cream of Tomato with fresh basil
Cold Bar:
Assorted Greens with condiments and dressings
Muffuletta salad
Grilled Veggies with balsamic Vinaigrette dressing
Fresh cut assorted fruits
Entrees: (choice of 1)
1. Roast Sirloin strip with Yorkshire pudding served with chasseur sauce
2. Crab stuffed Shrimp with mushroom terrine
3. Chicken Cordon Bleu with mustard sauce
All Entrees will be served with:
Green Beans Amandine and
Stuffed Baked Potato
Desserts:
Red velvet cheesecake
Strawberry tarts
Chocolate mousse
Rocky road bars
Breads:
Heart shaped biscuits
Chasseur sauce: brown sauce flavored with shallots and white wine and garnished with mushrooms
Thursday, February 9, 2012
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
French Onion
Cold Bar:
Assorted Greens with condiments and dressings
Our dressing for the week: 60’s style Catalina
Tabouilli salad
Grilled Veggies with balsamic Vinaigrette dressing
Fresh cut assorted fruits
Entrees:
1.Lasagna Florentine with spinach
2.Baked Chicken
3.Seafood Casserole
Vegetable/Starch:
Spaghetti squash
Orzo
Glazed sweet potatoes
Breads/rolls and
Assorted desserts
Faculty, staff, students: $6
Public: $8
Soup:
French Onion
Cold Bar:
Assorted Greens with condiments and dressings
Our dressing for the week: 60’s style Catalina
Tabouilli salad
Grilled Veggies with balsamic Vinaigrette dressing
Fresh cut assorted fruits
Entrees:
1.Lasagna Florentine with spinach
2.Baked Chicken
3.Seafood Casserole
Vegetable/Starch:
Spaghetti squash
Orzo
Glazed sweet potatoes
Breads/rolls and
Assorted desserts
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
French Onion
Cold Bar:
Assorted Greens with condiments and dressings
Our dressing for the week: 60’s style Catalina
Tabouilli salad
Grilled Veggies with balsamic Vinaigrette dressing
Fresh cut assorted fruits
Entrees:
1.Lasagna Florentine with spinach
2.Baked Chicken
3.Seafood Casserole
Vegetable/Starch:
Spaghetti squash
Orzo
Glazed sweet potatoes
Breads/rolls and
Assorted desserts
Faculty, staff, students: $6
Public: $8
Soup:
French Onion
Cold Bar:
Assorted Greens with condiments and dressings
Our dressing for the week: 60’s style Catalina
Tabouilli salad
Grilled Veggies with balsamic Vinaigrette dressing
Fresh cut assorted fruits
Entrees:
1.Lasagna Florentine with spinach
2.Baked Chicken
3.Seafood Casserole
Vegetable/Starch:
Spaghetti squash
Orzo
Glazed sweet potatoes
Breads/rolls and
Assorted desserts
Wednesday, February 8, 2012
A la Carte Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
New England clam chowder
Cold Bar:
Assorted Greens with condiments and dressings
Our dressing for the week: 60’s style Catalina
Tabouilli salad
Asparagus with green goddess dressing
Ambrosia
Entrees: (choice of 1)
1. Grilled Beef Hanger Steak with Burgundy sauce
2. Baked Chicken Breast Parma with Marinara sauce
3. Baked Flounder Fillet with crab stuffing
All entrees will be served with:
Glazed baked squash and carrots medley and
Mediterranean style orzo
Breads/rolls and
Assorted desserts
Faculty, staff, students: $6
Public: $8
Soup:
New England clam chowder
Cold Bar:
Assorted Greens with condiments and dressings
Our dressing for the week: 60’s style Catalina
Tabouilli salad
Asparagus with green goddess dressing
Ambrosia
Entrees: (choice of 1)
1. Grilled Beef Hanger Steak with Burgundy sauce
2. Baked Chicken Breast Parma with Marinara sauce
3. Baked Flounder Fillet with crab stuffing
All entrees will be served with:
Glazed baked squash and carrots medley and
Mediterranean style orzo
Breads/rolls and
Assorted desserts
Tuesday, February 7, 2012
Buffet
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Vegetable Beef
Salad Bar:
Assorted Greens with condiments and dressings
Our dressing for the week: 60’s style Catalina
Potato salad
Asparagus with green goddess dressing
Fresh cut fruit ambrosia
Entrees:
1. Chicken Breast Champignon ( mushroom sauce)
2. Seafood au gratin w/ artichoke and rice pilaf
(shrimp, scallops and krab meat)
Vegetable/Starch:
Sauté Green Beans
Potatoes O’Brien
Breads/rolls and
Assorted desserts
Faculty, staff, students: $6
Public: $8
Soup:
Vegetable Beef
Salad Bar:
Assorted Greens with condiments and dressings
Our dressing for the week: 60’s style Catalina
Potato salad
Asparagus with green goddess dressing
Fresh cut fruit ambrosia
Entrees:
1. Chicken Breast Champignon ( mushroom sauce)
2. Seafood au gratin w/ artichoke and rice pilaf
(shrimp, scallops and krab meat)
Vegetable/Starch:
Sauté Green Beans
Potatoes O’Brien
Breads/rolls and
Assorted desserts
Thursday, February 2, 2012
Buffet
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Beer Cheese
Salad Bar:
Assorted Greens with condiments and dressings
Dilled Potato salad
Couscous salad
Fresh cut seasonal fruit platter
Entrees:
1. Jambalaya (chicken, pork, sausage and fresh vegetables)
2. Stuffed Flank Steak with Yorkshire Pudding
Vegetable/Starch:
Steamed Broccoli with Hollandaise sauce
Stuffed baked potatoes
Breads/rolls and
Assorted desserts
Faculty, staff, students: $6
Public: $8
Soup:
Beer Cheese
Salad Bar:
Assorted Greens with condiments and dressings
Dilled Potato salad
Couscous salad
Fresh cut seasonal fruit platter
Entrees:
1. Jambalaya (chicken, pork, sausage and fresh vegetables)
2. Stuffed Flank Steak with Yorkshire Pudding
Vegetable/Starch:
Steamed Broccoli with Hollandaise sauce
Stuffed baked potatoes
Breads/rolls and
Assorted desserts
Wednesday, February 1, 2012
Buffet
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Corn Chowder
Salad Bar:
Assorted Greens with condiments and dressings
Dilled Potato salad
Mediterranean style Couscous salad
Fresh cut fruit platter
Entrees:
1. BBQ Chicken
2. Mock Fillet Mignon
Vegetable/Starch:
Fresh whole green beans
Oven baked sweet potatoes
Breads/rolls and
Assorted desserts
Faculty, staff, students: $6
Public: $8
Soup:
Corn Chowder
Salad Bar:
Assorted Greens with condiments and dressings
Dilled Potato salad
Mediterranean style Couscous salad
Fresh cut fruit platter
Entrees:
1. BBQ Chicken
2. Mock Fillet Mignon
Vegetable/Starch:
Fresh whole green beans
Oven baked sweet potatoes
Breads/rolls and
Assorted desserts
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