Tuesday, November 23, 2010

MENU - BUFFET

Open: Monday ~ Thursday, 11:15 am - 1:00 pm
faculty, staff and students: $6
public: $8

Soup: Creamy Chicken Vegetable
Appetizers: hors d'oeuvre
Salad Bar: Assorted Seasonal Salads

Entree's:
Italian Style Lasagna
Chicken Breast Alfredo
Frittata

Vegetables/Starch:
Saute Eggplant, Squash and Tomatoes
Risotto style Orzo

Assorted Desserts
Fresh Baked Breads and Rolls

Monday, November 22, 2010

MENU - BUFFET

Soup: Bean Soup with Ham
Appetizer: hors d'oeuvre
Salad Bar: Assorted Salads

Entrees:
Grilled Flank Steak with Rice Pilaf
Breaded Cod Filet
Eggs Benedict

Lyonnaise Potatoes
Saute Green Beans

Assorted Desserts
Fresh baked Breads and Rolls

Thursday, November 18, 2010

MENU - BUFFET

Open: Monday - Thursday from 11:15 am - 1:00 pm
faculty, staff, students $6
public:$8

Soup: Corn Chowder
Appetizers: hors d'oeuvre
Salad Bar: Artichoke, Mushrooms and Olive Salad, Macaroni and Shrimp Salad, Green Leaf Salad

Entrees:
Pasta Primavera with Marinara Sauce
Turkey Pot Pie
Ham ala King

Oven browned Potatoes
Steamed Asparagus Spears

Assorted desserts
Fresh baked Breads and Rolls

Wednesday, November 17, 2010

Thanksgiving Celebration Menu

Open: Monday - Thursday 11:15 am - 1:00 pm
faculty, staff, students: $6
public: $8

Soup: Curried Pumpkin
Salad Bar: Seasonal Festive Salads
Fresh baked Breads

Entree's: (Choice of one)
Roast Turkey with Giblet Gravy served with Cornbread
Stuffing, Green Bean Casserole and Whipped Red Bliss
Potatoes

Baked Ham with grilled Pinepple served with fresh
Sweet Corn, Peppers, and Sweet Potato Souffle'

Desserts: (choice of one)
Pumpkin Cheese Cake or
Flambe' Station serving Banans Fosters ($1)

Tuesday, November 16, 2010

Thanksgiving Celebration Menu

Wednesday, November 17
faculty, staff, students: $6
public: $8
Open: 11:15 am - 1:00 pm


Soup: Curried Pumpkin
Salad Bar: Seasonal Festive Salads

Entrees: (choice of one)
Roast Turkey with Giblet Gravy served with Cornbread Stuffing,
Green Bean Casserole, and Whipped Red Bliss Potatoes

Baked Ham with Grilled Pineapple served with fresh Sweet Corn,
Peppers, and Sweet Potato Souffle

Desserts: (choice of one)
Pumpkin Cheese Cake or
Flambe Station: serving Bananas Fosters ($1)

BUFFET

open: Monday-Thursday - 11:15 am - 1:00 pm
faculty, staff students: $6 - public: $8

Cheese Burger Soup
hors d'oeuvre
Assorted Salads

Entrees:
BBQ Flank Steak with Oven Browned Potatoes
Oven Baked Grouper with Crawfish Tail Garni
Quiche Lorraine

Cauliflower and Broccoli au gratin
Rice Pilaf

Assorted desserts
Fresh baked breads and rolls

Monday, November 15, 2010

BUFFET

Open: Monday - Thursday from 11:15 am - 1:00 pm
faculty, staff and students: $6
public: $8

Soup: Tomato Bisque
Appetizers: hors d'oeuvre
Salad Bar: Assorted Salads

Entrees:
Chicken Breast with Red Pepper Glaze
Roast Pork Loin
Sausage and Cheese Grits Strata

Squash and Mushroom medley
Orzo

Assorted Desserts
Fresh Breads and Rolls

Wednesday, November 10, 2010

BUFFET

Open: Monday - Thursday, 11:15 am - 1 pm
faculty, staff, students: $6
Public: $8

Soup: Italian Beef Vegetable Stew
Salad Bar: Assorted Salads
Appetizers: hors d'oeuvre

Entrees:
Braisd Swiss Steak with Oven Browned Potatoes
Jambalaya with Chicken, Seafood, Sausage and Rice
Western Omelets

Whipped Sweet Potatoes
Braised Red Cabbage
Glazed Carrots

Assorted Desserts
Fresh Breads and Rolls

Tuesday, November 9, 2010

MENU - BUFFET

Open Monday - Thursday
11:15 am - 1:00 pm

students, faculty, staff:$6
public: $8

Soup: Cream of Broccoli
Appetizers: Mini Lasagna Bites
Salad Bar: Assorted Salads

Entrees:
Roast Pork Loin served with a Normandy Sauce
Grouper Filet Veracruz (tomatoes, chiles, onions and garlic)

Macaroni and Cheese
Collard Greens cooked with Ham Hocks
Ratatouille

Assorted Desserts
Breads and rolls

Monday, November 8, 2010

Buffet

Open Monday - Thursday
11:15 am - 1:00 pm
faculty, staff, students: $6
Public: $8

Soup: Chili
Appetizer: Chef's choice

Entree: Chicken Piccata Parmesan with Marinara Sauce
Seared Flank Steak with Peppers and Onions
Eggs Benedict with Cheese sauce

Broccoli with Cheese Sauce
Zucchini and Squash Saute

Breads and Rolls
Assorted Desserts

Oven Browned Potatoes seasoned with Rosemary

Thursday, November 4, 2010

BUFFET - MID-ATLANTIC STYLE DINING

OPEN: Monday - Thursday 11:15 am - 1:00 pm
Faculty, Staff and Students: $6 - Public: $8

Soup: Brunswick Stew
Appetizer: Grilled Reuben's
Assorted Salads

Entrees: Maryland Style Crab Cakes
Beef Pot Pie with whipped Yams
Sauteed Ham, Peppers, Mushrooms and Red Onions

Honey Glazed Carrots
Sauteed Broccoli, Mushrooms and Red Onions
Oven Browned Potatoes

Assorted Desserts
Fresh baked Bread and Rolls

Wednesday, November 3, 2010

SOUTHWESTERN STYLE DINING

Open Monday - Thursday 11:15 am - 1 pm
Faculty, Staff and Students: $6 - Public: $8

SOUP: CHILI
APPETIZERS: BEEF EMPINADAS
MINI BBQ BEEF SLIDERS
SALAD BAR: BLACK BEAN AND CORN SALAD, SPANISH RICE, GUACAMOLE,
CORNBREAD SALAD

ENTREES: CHICKEN ENCHILADAS WITH SALSA
SHRIMP AND CRAWFISH GUISADO (STEW) WITH MEXICAN RICE
PORK QUESADILLAS WITH MANGO SALSA

ASSORTED DESSERTS
FRSH BAKED BREAD AND ROLLS

STUDENT CENTER
BREAKFAST: EGG MCMUFFINS $2
COFFEE: $.65, SOFT DRINKS AND WATER: $1.25
APPLES AND BANANAS $.50
MUFFINS: $1, COOKIES: $.50
LUNCH: ASSORTED SANDWICHES: $3.50
SALAD BAR: MAKE YOUR OWN $3

Tuesday, November 2, 2010

BUFFET - PACIFIC NORTHWEST DINING

OPEN: MONDAY - THURSDAY 11:15 AM - 1:00 PM
FACULTY, STAFF, STUDENTS: $6 - PUBLIC: $8

SOUP: BAY SCALLOP CHOWDER
APPEPIZERS: SAUTE GROUPER MEDALLIONS
SALAD BAR: BASIL AND DILL CABBAGE, JAPANESE STYLE GREEN BEANS

ENTREES:
SMOKED FLANK STEAK WITH OVEN BROWNED POTATOES
DUCK BREAST WITH CHERRY SAUCE
SMOKED SALMON QUICHE

SEATTLE GOURMET BROCCOLI
RISOTTO WITH SHITAKE MUSHROOMS

ASSORTED DESSERTS
FRESH BAKED BREAD AND ROLLS

Monday, November 1, 2010

BUFFET - SOUTHERN STYLE DINING

Open: Monday ~ Thursday, 11:15 am ~ 1:00 pm
Faculty, Staff and Students: $6 - Public: $8


Soup: Chicken and Dumplings
Appetizer: Cheese Grits Cakes
Salad Bar: Assorted Salads

Entrees:

(1) Southern Fried Chicken with Potatoes and Onions

(2) Pecan Maple Glazed Roast Pork Loin and Brown Rice

(3) Vegetable Medley Frittata

Black eyed Peas
Candied Young Mashed Potatoes and Gravy

Assorted Desserts
Fresh baked Bread and Rolls