Wednesday, December 19, 2012

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.

Tuesday, December 18, 2012

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.

Thursday, December 13, 2012

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.

Wednesday, December 12, 2012

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



Tuesday, December 11, 2012

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


Thursday, December 6, 2012


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

Wednesday, December 5, 2012

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

Tuesday, December 4, 2012

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