BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, Staff Students: $6
public: $8
"to go" meals starting today will be:$8

French Onion Soup with Gruyere cheese croutons
Assorted Appetizers
Cold Bar: New Potato Salad, Marinated Cucumber Salad,
tossed Green Salad with condiments and fresh cut fruits

Entree's:
Herb Roasted Chicken with pan gravy
Country style Meatloaf with Mushroom gravy
Pan Blackened Catfish with sauce Creole

Roasted Root Vegetables
Smashed Red Skin Potatoes

fresh baked breads and rolls
assorted desserts

BUFFET STYLE DINING

Open Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8

Early Spring Asparagus and Blue Crab Soup

Cold Bar: Spring Mix Green Salad, Potato Salad with Cheddar Cheese
Marinated Italian Beef, Peppers and Onion Salad,
assorted fresh cut Fruit Salad

Entree's:
Poached Eggs St. Augustine with sauce maltaise (blood orange sauce)
Asian style Pork Belly with spiced Duck and Kim Chee Cabbage (pickled cabbage)
Cornmeal crusted Carolina Flounder with spicy cheese grits

Sauteed Zucchini with Tomatoes and Chilis
Scotch Eggs and Fried Sweet Potatoes

Assorted Breads and Desserts

BUFFET STYLE DINING

open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8

Split Pea Soup with Smoked Ham
Potato Salad, Marinated Green Bean Salad
Fresh cut Fruit Salad
Assorted Appetizers

Entree's:
Hungarian Pepper Steak with Vegetable Pilaf
Stuffed Roasted Pork Loin with Apples and Walnuts in a natural jus
Smothered BBQ Chicken

Steamed Broccoli with roasted garlic Tahini (flavoring)
Roasted Garlic and Herb Potatoes

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8

Soup: Southwest Chicken and Corn Chowder
Cold Bar: Assorted cold salads

Entrees':
Southern Fried Chicken
Brown Ale Sheppards Pie
Grilled Sweet Chili rubbed Tilapia with Spanish Rice

Braised Green Cabbage
Macaroni and Cheese

fresh baked desserts and
fresh baked breads/rolls

Walters Reef is closed Thursday, February 17 Teacher Planning and
Monday, February 21, Presidents Day.

A LA CARTE DINING

Open this week: Monday, Tuesday, Wednesday 11:30 am - 1:00 pm
Closed Thursday Feb. 17 and Monday Feb. 21

faculty, staff, students: $6
all others: $8

Soup: Cream of Asparagus
Salad Bar: Mixed Greens, Mac and Cheese with Ham, Fresh Fruit and
Cherry Jell-O

Entree's: (Choce of 1)
1. Pan Roasted Beef Shoulder Chasseur (hunter syle) served with
Broccoli and Tangerine Custard, glazed Carrots, Onions and Wild
Rice Pilaf

2. Roasted Chicken Ballotine stuffed with sun dried tomatoes,
rosemary and olives served with fingerling potatoes and
vegetable ragout (stew sauce flavored with wine)

3. Proscuitto and Shredded Phyllo wrapped Prawn served with a
warm salad of potato, cucumber, feta, tomato and red onion
Gastrique (sauce)

4. Cinnimon and Apple Glazed Pork Chop served with
roasted garlic whipped potatoes, roasted zucchini and
tomatoes

5. Low Country style Crab Cakes served with roasted Mojo
potatoes and Dijon cream green asparagus

Assorted Desserts, Breads/Rolls

ALA CARTE DINING

Open this week: Monday, Tuesday, Wednesday 11:30 am - 1:00 pm
Closed: Thursday, February 17 (teacher planning)
and Monday February 21(Presidents Day)
faculty, staff, studens: $6
public: $8

Soup: Roasted Tomato and Basil Bisque
Salad Bar: Marinated Artichoke Salad, Elbow Macaroni Salad
with ham, tomatoes and cheese, assorted fresh fruit platter
fresh Spring Mix Salad with all the condiments

Entree's (choice of 1)

1. Pan roasted Beef Shoulder Chasseur (hunter style) served with
Broccoli and Tangerine Custard, Carrots, Onions and Wild Rice

2. Braised Caribbean Grouper prepared in a coconut curried cream
and roasted lemon basmati served with vegetables Julienne

3. Roasted pressed Pork Belly served with a country
style Chipolata Sausage, roasted Brussels Sprouts and
Gaufrette (waffle cut) Sweet Potatoes

4. Grilled Bourbon glazed Atlantic Salmon served with Potato
Gillette (pancake), Butternut Squash and Pear puree Green
Asparagus

5. Low Country style Crab Cakes served with roasted Mojo
Potatoes, Dijon Cream and Green Asparagus

fresh Baked Desserts and fresh baked Breads/Rolls

VALENTINES DAY - BUFFET

Open: Monday - Thursday 11:30 am - 1:00 pm
faculty, staff, students: $6
public: $8

Soup of the Day: Vegetables and Lentil
Salad Bar: Marinated Green Bean Salad, Potato Salad
Assorted Fresh Cut Fruit Salad
Fresh Spring Mix Salad with condiments

Entrees:
Shrimp Alfredo over Spinach and Fettuccini Pasta
Tandoori BBQ Chicken Legs and Thighs
Georgia spiced Peach and Pecan glazed Pork Tenderloin

Roasted Carrots, Brussels Sprouts and Pearl Onions
Roasted striped Potatoes

Fresh Baked Desserts
Fresh Baked Breads/Rolls

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8

Italian Wedding Soup
A selection of Appetizers

Salad Bar:
Marinated Assorted Vegetables
Mediterranean Pasta Salad
Fresh Cut Fruit platter
Tossed Field Greens with all the condiments

Entree's:
Flank Steak Roulade with Spinach, Bleu Cheese
and Roasted Potatoes

Country Fried Pork Cutlets with Sawmill Gravy
and Savoy Cabbage

Baked Ziti with Meat Sauce

Steamed Broccoli
Dauphinoise white Potatoes and Sweet Potato Bake

Fresh Baked Desserts and
Fresh Baked Rolls/Bread

A LA CARTE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8

Ham and Corn Chowder Soup
Salad Bar

Entrees: (Choice of 1)

1. Pecan and Oat Crusted Grouper served with Tamatillo Salsa,
Cilantro whipped Potatoes and roasted Red Pepper Coulis

2. Moroccan spiced Pork Tenderloin served with roasted Vegetable
Couscous in a roasted garlic scented jus

3. Chorizo and Corn Bread Crusted Chicken Breast served with
Buttermilk whipped Potatoes in a sweet Corn and Thyme puree

4. Pan Roasted Anise scented Muscovy Duck Breast served on a bed
of Spinach with poached Granny Smith Apples, Gorgonzola Cheese
Spiced Pecans and roasted shallots topped with a Balsamic Vinaigrette

Fresh Desserts
and fresh Baked Breads/Rolls

A LA CARTE DINING

Open: Monday-Thursday 11:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8

Cream of Mushroom Soup
Salad Bar

Entree's (Choice of 1)

1. Pecan and Oat crusted Grouper served with Tomatillo Salsa,
Cilantro Whipped Potatoes in a roasted Red Pepper Coulis

2. Moroccan spiced Pork Tenderloin served with roasted
Vegetable Couscous in a roasted Garlic scented Jus

3. Chorizo and Corn Bread Crusted Chicken Breast served with
Buttermilk whipped Potatoes in a sweet Corn and Thyme puree

4. Pan roasted Anise scented Muscovy Duck Breast served on a
bed of Spinach with poached Granny Smith Apples, Gorganzola
Cheese, Spiced Pecans and roasted Shallots topped
with a Balsamic Vinaigrette

Fresh Baked Dessert and
Fresh Baked Breaks/Rolls

BUFFET STYLE DINING

Open: 11:30 am - 1:00 pm
Monday - Thursday
Faculty, Staff, Students: $6
Public: $8


Cuban Style Black Bean Soup
Chef's Choice Appetizers
Salad Bar

Shrimp and Sausage Jambalaya
North Carolina style BBQ Ribs
Panko breaded Mississippi Catfish with Curried Cheese Grits

Steamed Broccoli and Cauliflower with Herb Butter
Roasted New Potatoes

fresh baked desserts and
fresh baked breads/rolls

BRUNCH STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8

Soup: Brunswick Stew
Chef's Choice Appetizers
Salad Bar

Entree's:
Baked Pastitisio (Greek casserole consisting of pasta, beef, cheese and tomatoes)
Poached Eggs Matanzas (Asiago cheese, grit cake, sauteed spinach, and sauce Charon)
Chicken Ala King with steamed rice

Oven Roasted Ratatouille
Shredded potato and onion pancakes

BUFFET STYLE DINING

Open: Monday - Thursday 11:30 am - 1:00 pm
Faculty, staff, students: $6
Public: $8

New England Clam Chowder Soup
Salad Bar
Chef's Choice Appetizers

Entree's:
Grilled Marinated Mahi-Mahi with Mango Salsa
Seafood Paella Featuring: Shrimp, Mussels, Clams, Chicken and Sausage
Roasted Peppered Beef Au Jus

Sauteed Greem Beans with Shitake Mushrooms
Mediterranean Vegetable Couscous

Fresh Baked Desserts
Fresh Baked Breads/Rolls

BUFFET STYLE DINING

Open: Monday - Thursday 8:30 am - 1:00 pm
Faculty, Staff, Students: $6
Public: $8


Chicken and White Bean Chili Soup
Chef's Choice Appetizers
Salad Bar

Entree's:
Beef Stroganoff with Egg Noodles
Roasted Cod Grecian syle with toasted Orzo
Baked Stuffed Cabbage Rolls with Grass Fed Beef and Rice

Glazed Carrots with Pearl Onions
Scalloped Potatoes

Fresh baked Desserts and
Fresh baked Breads/Rolls