Walter's Reef is closed from December 16, 2010 - January 2, 2011.
We will re-open on Monday, January 3, 2011.
Thank you for your patronage. Have a safe holiday season.
Thursday, December 16, 2010
Wednesday, December 15, 2010
MENU - BUFFET
Open: 11:15 a.m. - 1:00 p.m.
faculty, staff and students: $6
public: $8
Tomato Bisque Soup
Appetizers: Chef's Choice
Mock Filet Mignon
BBQ Chicken
Banana Bread Pudding
Fresh Broccoli with Hollandaise Sauce
Whipped Red Bliss Potatoes with Chicken Gravy
Fresh baked desserts
Bread and Rolls
Note: Walter's Reef will be closed Thursday, December 16, 2010 - January 2, 2011.
Winter Break.
faculty, staff and students: $6
public: $8
Tomato Bisque Soup
Appetizers: Chef's Choice
Mock Filet Mignon
BBQ Chicken
Banana Bread Pudding
Fresh Broccoli with Hollandaise Sauce
Whipped Red Bliss Potatoes with Chicken Gravy
Fresh baked desserts
Bread and Rolls
Note: Walter's Reef will be closed Thursday, December 16, 2010 - January 2, 2011.
Winter Break.
Thursday, December 9, 2010
BUFFET
Open: Monday - Thursday, 11:15 am - 1:00 pm
faculty, staff, students: $6, public: $8
Soup of the day: Gator Chowder
Appetizers: Chef's Choice
Assortment of Salads
Entree's:
Chicken Alfredo with Linguini
Roast Pork Loin with Cornbread Dressing
Soft Shell Crab Amandine
Cauliflower with savory butter
Candied Yams
Assorted Desserts
Breads and Rolls
faculty, staff, students: $6, public: $8
Soup of the day: Gator Chowder
Appetizers: Chef's Choice
Assortment of Salads
Entree's:
Chicken Alfredo with Linguini
Roast Pork Loin with Cornbread Dressing
Soft Shell Crab Amandine
Cauliflower with savory butter
Candied Yams
Assorted Desserts
Breads and Rolls
Wednesday, December 8, 2010
A LA CARTE DINING
Open: Monday - Thursday, 11:15 am - 1:00 pm
faculty, staff, students: $6 - public: $8
Soup of the Day: French Onion
Salad Bar
Entree's (choice of one)
1. Chicken Cordon Bleu with sauce Poulette
2. Roast Strip of Beef with herb Julie and savory croutons
3. Shrimp and Crawfish Creole with Yellow Rice
4. Breaded Gator Tail Oscar with fresh Asparagus and Crabmeat with Hollandaise Sauce
All Entree's are served with:
Zucchini and Yellow Squash Saute' and
Linguini with roasted garlic and parmesan cheese
Assorted Desserts prepared fresh daily
Fresh breads and rolls
faculty, staff, students: $6 - public: $8
Soup of the Day: French Onion
Salad Bar
Entree's (choice of one)
1. Chicken Cordon Bleu with sauce Poulette
2. Roast Strip of Beef with herb Julie and savory croutons
3. Shrimp and Crawfish Creole with Yellow Rice
4. Breaded Gator Tail Oscar with fresh Asparagus and Crabmeat with Hollandaise Sauce
All Entree's are served with:
Zucchini and Yellow Squash Saute' and
Linguini with roasted garlic and parmesan cheese
Assorted Desserts prepared fresh daily
Fresh breads and rolls
Tuesday, December 7, 2010
Menu - Ala Carte
Open: Monday - Thursday, 11:15 am - 1:00 pm
faculty, staff, students: $6 - public: $8
Soup of the Day: Old Fashion Cabbage Soup
Salad Bar: Assortment of Salads
Entree's (Choice of One)
1. Chicken Cordon Bleu with sauce Poulette ( a French sauce made with mushroom essence and lemon juice)
2. Roast Strip Sirloin of Beef with herb Julie and savory croutons
3. Shrimp and Crawfish Creole with Yellow Rice
4. Breaded Gator Tail Oscar with fresh Asparagus and Crabmeat with Hollandaise Sauce
The Entree of our choice will be served with: Broccoli with Herb Butter and
Whipped Red Bliss Potatoes
Assorted Desserts and Fresh Breads and Rolls
faculty, staff, students: $6 - public: $8
Soup of the Day: Old Fashion Cabbage Soup
Salad Bar: Assortment of Salads
Entree's (Choice of One)
1. Chicken Cordon Bleu with sauce Poulette ( a French sauce made with mushroom essence and lemon juice)
2. Roast Strip Sirloin of Beef with herb Julie and savory croutons
3. Shrimp and Crawfish Creole with Yellow Rice
4. Breaded Gator Tail Oscar with fresh Asparagus and Crabmeat with Hollandaise Sauce
The Entree of our choice will be served with: Broccoli with Herb Butter and
Whipped Red Bliss Potatoes
Assorted Desserts and Fresh Breads and Rolls
Monday, December 6, 2010
MENU - BUFFET
Open: Monday-Thursday 11:15 am - 1:00 pm
faculty, staff and tudents: $6 - public: $8
Soup: beef vegetable
Appetizers: assorted hors d'oeuvres
Salad Bar: assorted salads
Baked Chicken Breast
Pork Loin
Crab Cakes with fresh green beans
saute green cabbage with ham and cheddar cheese
red bliss potatoes with parsley and butter
assorted desserts made fresh daily
fresh breads and roolls
faculty, staff and tudents: $6 - public: $8
Soup: beef vegetable
Appetizers: assorted hors d'oeuvres
Salad Bar: assorted salads
Baked Chicken Breast
Pork Loin
Crab Cakes with fresh green beans
saute green cabbage with ham and cheddar cheese
red bliss potatoes with parsley and butter
assorted desserts made fresh daily
fresh breads and roolls
Thursday, December 2, 2010
MENU - BUFFET
Open: Monday ~ Thursday, 11:15 am ~ 1:00 pm
Faculty, Staff and Students: $6 - Public: $8
Soup: Creole Stew with Rice
Appetizer: Hors d oeuvres
Salad Bar: Assorted Salads
Entrees:
Hungarian Beef Goulash with Rice
Breast of Chicken Viroqua with Grapes
Eggs Benedict
Vegetable: Breaded Cauliflower
Starch: Sweet Potato
Assorted Desserts
Fresh Breads and Rolls
Faculty, Staff and Students: $6 - Public: $8
Soup: Creole Stew with Rice
Appetizer: Hors d oeuvres
Salad Bar: Assorted Salads
Entrees:
Hungarian Beef Goulash with Rice
Breast of Chicken Viroqua with Grapes
Eggs Benedict
Vegetable: Breaded Cauliflower
Starch: Sweet Potato
Assorted Desserts
Fresh Breads and Rolls
Wednesday, December 1, 2010
MENU - BUFFET
Open: Monday ~ Thursday, 11:15 am ~ 1:00 pm
Faculty, Staff and Students: $6 - Public: $8
Soup: Broccoli Cheese Soup
Appetizer: Chicken Wings
Salad Bar: Assorted Salads
Entrees:
Grilled Beef Flank Steak
Jambalaya (Pork, Chicken, Sausage, Shrimp)
Quiche Loraine
Vegetable: Green Beans
Starch: Au gratin Potato
Assorted Desserts
Fresh Breads and Rolls
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