A la Carte Dining

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

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

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.

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

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

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.

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

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

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

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

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

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

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

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

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