Walter’s Reef Restaurant

Wednesday, March 20, 2013

Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Chicken and Sausage Gumbo

Salad Bar:

Mixed Greens with condiments and dressings

Marinated Vegetables

Cole Slaw

Deviled Eggs

Mixed Fresh Fruit Salad

Chicken Marengo over White Rice

Crispy Fried Tilapia with Tater Sauce

Sautéed Sweet potato Hash

Ratatouille

Fettuccini Carbonara

Assorted desserts and rolls

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Beef and Vegetable Soup

Mixed Greens with condiments and dressings

Marinated Cucumber, Tomatoes and Red Onion Salad

Creamy Potato Salad

Fresh Fruit Salad

Rocky Mountain BBQ Chicken

Herb Crusted Roasted Pork Loin

Tuna and Noodle Casserole

Sauté Green Beans and Carrots Julienne

Garlic Roasted Potatoes

Assorted Desserts and Rolls

Celebrating St. Patrick's Day - Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Seafood, Barley and Mushroom Soup

Mixed Greens with condiments and dressings

Marinated Cucumber and Onion Salad

Chicken Pesto Pasta

Fresh Fruit Salad

Corn Beef, Cabbage, Carrots and Potatoes

Sheppard’s Pie with Sweet Potato Topping

Emerald Fettuccini Alfredo

Sauté Green Beans and Brussels Sprouts

Parsnips and Potatoes

Assorted Desserts and Rolls

Serving Ala Carte

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Chicken and Grilled Vegetables Soup

Salad Bar:

Mixed Greens with condiments and dressings

Marinated Tomatoes and Cucumber Salad

Chicken Pesto Pasta Salad

Mixed Fresh Fruit Salad

Entrées (Choice of 1)

Mock Filet of Beef Chasseur served with

Caramelized Onions and Mushroom Risotto

and Green Asparagus

Smoked Pork Tenderloin served with

 Parsnip and Apple Bread Pudding and

Country style Green Beans

Seafood Bouillabaisse

Mussels, Shrimp, Scallops, Squid

In a light Tomato and Leek Broth

Assorted desserts and rolls

Serving Buffet

 Open: Tuesday - Thursday 11:05 am - 1 pm

Faculty, Staff, Students: $6

Public: $8

Soup:

Smoked Ham and Corn Chowder

Salad Bar:

Mixed Greens with condiments and dressings

Marinated Mushrooms

Chicken Pasta Salad

Mixed Fresh Fruit salad

Entrées:

Herb Roasted Chicken with pan gravy

Hungarian Goulash

Baked Macaroni and Cheese

Grilled Marinated Vegetables

Roasted Fondant Potatoes

Assorted desserts and rolls

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8      

Cream of Mushroom Soup

Salad Bar:

Mixed Greens with condiments and dressings

Taco Salad

Caprese Salad

Mixed Fresh Fruit salad

Entrées:

Baked Pit Ham glazed with Pineapple

Fried Catfish breaded with Cornmeal

Baked Ziti with Meat Sauce

Steamed Broccoli with Orange Butter

Caribbean style Cheese Grits

Assorted desserts and rolls

Serving A la Carte

Open: Tuesday – Thursday 11:05 am – 1 pm            

Faculty, staff, students: $6

Public: $8

Oven Roasted Tomato, Basil and Garlic

Salad Bar:

Mixed Greens with condiments and dressings

Creamy Potato Salad

Cucumber, Tomatoes, and Onion Salad

Mixed Fresh Fruit salad

Entrées (Choice of 1)

Chimichurri Pork Kabobs served with

Stewed Black Beans and Yellow Rice

Gulf Shrimp and Andouille Sausage Etouffee served

With Cheddar Cheese Grits

Italian Sausage and Roasted Eggplant

Ratatouille served over Penne Pasta

Assorted desserts and rolls

Serving Buffet

Cream of Broccoli and Cheddar Soup

Salad Bar:

Mixed Greens with condiments and dressings

Italian Pesto Pasta Salad

Marinated Vegetables

Fresh cut Fruit

Entrées:

Baked Tandoori Chicken

Baked stuffed Flounder with basil beurrre blanc

Toasted Orzo Pilaf

Sauté Green Beans and Mushrooms

Buttered Egg Noodles

Assorted desserts and rolls