Serving Buffet

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

Faculty, staff, students: $6

Public: $8      

Roasted Chicken and Enchilada Soup

Salad Bar:

Mixed Greens with condiments and dressings

Potato Salad

Marinated Vegetables

Mixed Fresh Fruit Salad

Entrées:

Country Style Meat Loaf

Roasted Tandoori Chicken Legs

Baked Macaroni and Cheese

Sauté Zucchini and Summer Squash

Roasted Hastings Potatoes

Assorted desserts and rolls

STUDENT CENTER MENU

Breakfast Sandwhiches $2.65

Lunch:

Roasted Chicken and Enchilada Soup $1.60

Special: Smoked Salmon and Spinach Kish (by the slice) $3.45
Ham and Colby Cheese on Kiser  $4.77
Turkey, Bacon and Swiss Cheese Wraps w/Cranberry Chutney $4.77
Caesar Salad $4.24
Chef Salads $4.24

Serving Buffet

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

Faculty, staff, students: $6

Public: $8      

Smoked Ham and Corn Chowder

Salad Bar:

Mixed Greens with condiments and dressings

Pasta Salad

Garden fresh Cole Slaw

Mixed Fresh Fruit Salad

Entrées:

Chimichurri Pork Kabobs

Chicken A la King

Penne Pasta Alfredo

Grilled Marinated mixed Vegetables

Yellow Rice Pilaf

Assorted desserts and rolls

Serving Ala Carte

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

Faculty, staff, students: $6

Public: $8

Cream of Broccoli with aged Cheddar Soup

Mixed Greens with condiments and dressings

Pasta Salad

Creamy Cole Slaw

Fresh Fruit Salad

Entrées: (choice of 1)

Roast Peppered Sirloin Caesar Salad served over

Grilled Romaine Hearts, Oven Roasted Tomatoes, and Garlic Crostini

Carolina BBQ Game Hen served with

Wild Rice Pilaf, Spring Vegetable Ragout and sweet Corn and

Sundried Tomato Spoon Bread

Cider Glazed Roasted Pork Loin in a Cinnamon Apple Gastric

 with Granny Smith Apples, served with Roasted Parsnip Risotto

and sweet Spring Snow Peas

Assorted Desserts and Breads

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

Faculty, staff, students: $6

Public: $8      

Chilled Vegetable Gazpacho with roasted pepper cream

Salad Bar:

Mixed Greens with condiments and dressings

Pasta Salad

Marinated Cucumber and Onions

Mixed Fresh Fruit Salad

Entrées:

Gulf Shrimp Etouffee with white rice

Crispy Fried Chicken

Baked Ziti with pesto

Steamed Broccoli with orange butter

Caribbean Cheese Grits

Assorted desserts and rolls

Serving Buffet

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

Faculty, staff, students: $6

Public: $8

Smoked Chicken and Corn Chowder

Mixed Greens with condiments and dressings

Pesto Pasta Salad

Marinated Mushrooms

Fresh Fruit Salad

Baked Tandoori Chicken

St. Louis Style BBQ Ribs

Eggplant Parmesan

Brussels Sprouts with bacon and mushrooms

Roasted New Potatoes

Assorted Desserts and Rolls

serving Ala Carte

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

Faculty, staff, students: $6

Public: $8

Vegetable Minestrone Soup

Mixed Greens with condiments and dressings

Pasta Salad

Marinated Vegetables

Fresh Fruit Salad

Entrées: (choice of 1)

Parmesan crusted Chicken Breast served with

fettuccini, broccoli topped with a garlic caper sauce

Apple wood smoked Pork Tender Loin in a sour apple gastric

served with black eyed peas, rice and French beans

Moroccan coconut chili Pangasius (fish) in a citrus marmalade

Served with cilantro lime rice and mixed vegetables

Assorted Desserts and Breads

Serving Buffet Style

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

Faculty, staff, students: $6

Public: $8

Chicken and White Bean Chili

Mixed Greens with condiments and dressings

Creamy Potato Salad

Cucumber, Onions and Tomato Salad

Fresh Fruit Salad

Salisbury Steak with roasted peppers

Panko breaded Catfish with corn salsa

Ziti Pasta with roasted garlic and tomatoes

Spring Vegetable Medley

Vegetable Rice Pilaf

Assorted Desserts and Rolls

Serving Buffet Style

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

Faculty, staff, students: $6

Public: $8      

Country Bean Soup

Salad Bar:

Mixed Greens with condiments and dressings

Italian Pasta Salad

Creamy Cole Slaw

Mixed Fresh Fruit Salad

Entrées:

Pecan and Spiced Peach glazed Pork Loin

Baked Cajun Chicken with dirty rice

Macaroni and Cheese

Steamed Broccoli with brown butter

Roasted Potatoes and Onions

Assorted desserts and rolls

Serving Ala Carte

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

Faculty, staff, students: $6

Public: $8

Cream of Mushroom Soup

Mixed Greens with condiments and dressings

Pasta Salad

Creamy Garden Fresh Cole Slaw

Fresh Fruit Salad

Entrées: (choice of 1)

Tortilla crusted Carolina Flounder with fresh

tomato and Ahi salsa served with Cilantro Rice

Classic poached Eggs Benedict with Hollandaise, served with

Canadian bacon, toasted muffins and hash brown potatoes

Grilled Marinated Skirt Steak served with

roasted peppers and onions

Sauté Chicken Breast Marsala over Linguini Pasta

 served with a side of asparagus and mushrooms

Assorted Desserts and Breads

Serving Buffet

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

Faculty, staff, students: $6

Public: $8

 

Chicken, Vegetables and Rice Soup

Mixed Greens with condiments and dressings

Waldorf Salad

Creamy Potato Salad

Fresh Fruit Salad

Caribbean Jerked Chicken

Slow Roasted Pork Shoulder

Baked Ziti with Tomato Sauce

Grilled Marinated Vegetables

Yellow Rice Pilaf and Black Beans

Assorted Desserts and Rolls

Serving Buffet

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

Faculty, staff, students: $6

Public: $8      

Oven Roasted Tomatoes, Basil and Garlic Soup

Salad Bar:

Mixed Greens with condiments and dressings

Pasta Salad

Creamy Cole Slaw

Waldorf Salad

Mixed Fresh Fruit Salad

Entrées

Breaded Pork Cutlet with Black Bean Sauce

Baked Lemon Chicken with Orzo

Chimichurri Steak and Ziti Pasta

Steamed Broccoli

Roasted Red Skin Potatoes

Assorted desserts and rolls

Serving Ala Carte

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

Faculty, staff, students: $6

Public: $8

Minorcan Clam Chowder Soup

Salad Bar:

Mixed Greens with condiments and dressings

Caprese Salad

Potato Salad

Mixed Fresh Fruit Salad

(Entrees - Choice of 1)

Grilled marinated Flank Steak

served with buttermilk mashed potatoes and green asparagus

Peppered Scallops Alfredo over Orecchiette Pasta

served with crispy shrimp and vegetables

Citrus glazed Pork Tenderloin in a Pineapple Salsa

Served with dressed spring greens

Grilled Chimichurri Chicken Breast

Served with vegetable and barley couscous

Assorted desserts and rolls

Serving Buffet

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

Faculty, staff, students: $6

Public: $8

Caribbean Black Bean Soup

Mixed Greens with condiments and dressings

Marinated Mushrooms, Cucumbers and Onions Salad

Creamy Pasta Salad

Fresh Fruit Salad

Blackened Tilapia with Roasted Corn Salsa

Baked Meat Loaf

Fettuccini Puttanesca

Sauté Spring Vegetable Medley

Red Skin Smashed Potatoes

Assorted Desserts and Rolls