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
Tuesday, November 23, 2010
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
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
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)
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)
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
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
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
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
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
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
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
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
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
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
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