Thursday, April 28, 2011

Buffet Style Dining


Open: Monday - Thursday 11:15 am ~ 1:00 pm
Faculty, staff and students: $6
Public: $8
To-Go Meals: $8



Cuban Black Bean Soup
Mixed Greens with condiments and dressings
Italian Pasta & Turkey Salad
Snow Peas, Cauliflower & Tomato Salad
Fresh Fruit Platter

Soup: Mole Chicken & Black Bean

Starch: Cheesy Roasted Home Fries

Vegetables: Sautéed Italian Vegetable Medley (Green Beans, Eggplant & Carrots


Entree: #1
Pork Cutlet Parmesan

Entrée #2
Crispy Fried Tilapia W/Angel Hair Pasta

Entrée #3
Grilled Chicken Breast W/Mushroom Risotto


Bread/Rolls
Assorted Desserts

Wednesday, April 27, 2011

BUFFET STYLE DINING

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

Cuban Black Bean Soup

Mixed Greens with condiments and dressings
Cucumber and Onion Salad
Deluxe Waldorf Salad
Fresh Fruit platter

Breaded Pork Cutlet Chasseur
Braised Mole Chicken with Yellow Rice
Grilled Vegetable Lasagna

Glazed Green Beans and Carrots
Rosemary and Garlic Roasted New Potatoes

Bread/Rolls made fresh daily
Assorted Desserts made fresh daily

Tuesday, April 26, 2011

A LA CARTE DINING

Shrimp and Vegetable Bisque Soup
Mixed Greens with condiments and dressings
Potato Salad
Fresh Fruit platter



Burgers on the Reef Day


(choice of 1)




1. Thai Burger with Spicy Cabbage Slaw and Cream Cheeese Sauce


2. American Classic Hamburger with lettuce, tomato and Bermuda Onions


3. Hamburger A la Provence with Brei Cheese, Caramelized Onions and Spinach


4. Mushroom nd Swiss Burger


5. Mesquite BBQ Burger with Bacon and Cheddar




Assorted Desserts

Monday, April 25, 2011

BUFFET STYLE DINING

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

faculty, staff, students: $6

public: $8

to go meals: $8


Soup of the Day: Roasted Corn and Tortilla


Cold Bar: Mixed Greens with condiments and dressings

Tuna Pasta Salad

Creamy Coleslaw

Fresh Fruit platter


Entree's:

Crispy Catfish Tacos with Black Beans and Sweet Corn Salsa

Cheese and Pepperoni Pizzas

Green Asparagus and Vermont Cheese Strata


Grilled Marinated Vegetable Ragout

Au Gratin Potatoes


Breads and Rolls

Assorted Desserts


Thursday, April 21, 2011

Walter's Reef Restaurant is closed today, Thursday, April 21, 2011 (teacher planning day)

We will reopen on Monday, April 25.


Thank you for your support of our Culinary Program!

Wednesday, April 20, 2011

BUFFET STYLE DINING

Open this week: Monday - Wednesday (closed Thursday, April 21 teacher planning)

11:15 am - 1:00 pm

faculty, staff, students: $6

public: $8

to-go meals: $8


Soup of the day: Brunswick Stew

Cold Bar: Mixed Greens with condiments and dressings

Potato Salad

Italian Pasta Salad

Creamy Cole Slaw

fresh Fruit platter


Entree's:

Shrimp and Pasta Carbonara

Grilled Marinated Flank Steak Mojo Creole with Spanish Rice

Chicken Coq Au Vin (French dish consisting of chicken, mushrooms, onions and bacon) Sauteed Green Beans and Eggplant with Tahini

Smashed Red Skin Potatoes


breads/Rolls

Assorted Desserts

Tuesday, April 19, 2011

BUFFET STYLE DINING

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




Soup and Appetizer:

Potato, Bacon and Cheddar Soup

Breaded Eggplant Parmesan




Cold Bar:

Mixed greens with condiments and dressings

Italian Meat, Cheese and Pasta Salad

Creamy Coleslaw

Fresh Fruit Platter



Entree's:

Grilled Braised Chicken Apollonia (Greek version of Chicken Cacciatore)

Baked Mussaka (Greek dish consiting of Eggplant, Lamb or Beef in a bechamel sauce)

Poached Eggs on Feta Cheese Grit Cakes with Roasted Garlic Hollandaise



Steamed Broccoli with Lemon Butter Sauce

Penne Pasta with Butter and parsley



Breads/Rolls

Assorted desserts



Monday, April 18, 2011

BUFFET STYLE DINING

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

Faculty, staff, students: $6

Public: $8

To-Go Meals: $8


Soup of the day:

Cream of Mushroom


Cold Bar:

Mixed Greens with condiments and dressings

Chicken Pasta Salad

Marinated mixed Vegetables

Fresh Fruit platter


Entree's:

Country Fried Chicken Breast with Gravy

Grilled marinated London Broil hunter style with Potatoes

Saute' Flounder Piccata


Sautee'd Green Beans and Red Potatoes

Baked Macaroni and Cheese


Breads/Rolls

Assorted Desserts

Thursday, April 14, 2011

BUFFET STYLE DINING

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

Faculty, Staff, Students: $6

Public: $8

To-Go Meals: $8


Soup of the Day: Beef Short Rib and Black Bean Chili

Cold Bar: Mixed Greens with condiments and dressings

Orzo, Feta Cheese and Datil Sausage Salad

Caprese Salad

Fresh Fruit platter


Entree's:

Grilled Jerked Chicken

Roasted Pork Loin with Georgia Peach BBQ Sauce

Grilled, Marinated Beef Kabobs with Basmati Rice

Roasted Garlic New Poptatoes

Stir Fry Spring Vegetables

Breads/Rolls

Assorted Desserts

Wednesday, April 13, 2011

A LA CARTE DINING

Open Monday - Thursday: 11:15 am - 1:oopm

Faculty, Staff, Students: $6

Public: $8

To-Go Meals: $8


Soup of the Day: New England Clam Chowder


Cold Bar:

Mixed Greens with condiments and dressings

Sausage and Sauerkraut

Waldorf and Pinepple Salad

Fresh Fruit platter


Entree's: (Choice of 1)

1. Pan Roasted Anise Scented Pork Tenderloin served with Dauphinoise Potatoes and Braised Cabbage with Smoky Bacon

2. Marinated Grilled Atlantic Salmon served with crispy spiced Squid Sauce Vert and Creamy Risotto

3. Roasted Rosemary Game Hen served with Asiago Polenta and Crispy Tempura Green Beans, in a natural jus

4. Panko and Sesame breaded Gulf Shrimp served with steamed Basmati Rice and Sweet and Sour Vegetables


Breads/Rolls

Assorted Desserts

Tuesday, April 12, 2011

BUFFET STYLE DINING

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

Faculty, Staff, Students: $6

Public: $8

To-Go Meals: $8


Soup of the Day: Beef Vegetable and Barley

Cold Bar: Mixed Greens with condiments and dressings

Pasta Primavera wth grilled Chicken

Mariated Cucumber and Onion Salad


Entree's:

1. Rolled Flank Steak with Bacon and Spinach

2. Braised Caribbean Grouper with Coconut Curry Cream, Pineapple Salsa

3. Country Fried Chicken Breast


Macaroi and Cheese with Ham

Steamed Broccoli


Breads/ Rolls

Assorted Desserts

Monday, April 11, 2011

BUFFET STYLE DINING

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

Faculty, Staff, Students: $6

Public: $8

To-Go Meals: $8


Spring Vegetable Soup


Cold Bar:

Mixed greens with condiments and dressings

Deviled Eggs

New Potato Salad

Fresh Cut Fruit


Entree's:

Baked Ziti with Meatballs and Tomato Sauce

Moroccan Spiced Roasted Chicken over Toasted Orzo

Marinated Beef and Vegetable Kabobs


Asiago Potato Souffle

Sauteed Green Beans and Onions


Assorted Desserts

Breads/Rolls




Thursday, April 7, 2011

BUFFET STYLE DINING

Open: Monday - Thursday 11:15 am - 1:00 pm faculty, staff, students: $6 public: $8 To-Go Meals: $8
Soup of the Day: Spicy Seafood Chowder

Cold Bar: Mixed Greens with condiments and dressings

Caprice Salad

Creamy Cole Slaw

Fresh Fruit Platter


Entrees:

1. Poched Eggs on Salisbury Steaks with Basil Hollandaise

2. Braised Sausages and Sauerkraut

3. Stir Fried Pork and Chicken with Vegetables


Fried Rice

Sauteed Spring Vegetable Medley


Breads/Rolls

Assorted Desserts

Wednesday, April 6, 2011

A LA CARTE DINING

open monday - thurs. 11:15 am - 1pm faculty, staff students now is the time Entree's roast cl

A LA CARTE DINING

Open: Monday - Thursday 11:15 am - 1:00 pm
Faculty, staff, students: $6
Public: $8 To-Go Meals: $8

Soup: Shrimp and Sausage Gumbo

Appetizers: Quiche Lorraine

Cold Bar: Mixed Greens with condiments and dressings
Red Bliss Potato Salad Turkey and Pasta Salad
Fresh Fruit Platter

Entree's: (choice of 1)
1. Buttermilk and Parmesan Crusted Pork Chop served with Dijon and Herb Mashed Potatoes topped with a spicy Peach Demi glaze

2. Marinated Steak Savannah in a Bourbon Mustard sauce served with roasted Sweet Potatoes and Fennel Slaw

3. Spring Vegetable Lasagna with Spinac, Mushrooms, Leeks, Peppers and Tomatoes

4. Cajun Boudin Sausage stuffed Bell Pepper with crispy fried Okra in a sauce Creole

5. Matanzas Style Seafood Paella with Shrmp, Mussels, Calamari, Andouilli Sausage, Saffron Rice and Spring Vegetables

6. Saute Gulf Grouper served in a sauce of Maltase Blood Orange and Caviar Hollandaise served with Asparagus and whipped Potatoes

Rolls and Desserts

Tuesday, April 5, 2011

BUFFET STYLE DINING

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

Faculty, staff, students: $6
Public: $8 to-go meals: $8

Soup of the day: Smoked ham and corn chowder

Cold Bar:
Mixed greens with condiments and dressings
Chicken and pasta salad cabbage slaw with pineapple

Entree's:
Bacon wrapped mock filets with mushroom cream
Baked stuffed flounder with crayfish mousse sauce nantua
Roasted peach and pecan glazed pork loin with pan gravy
Baked stuffed Roma tomatoes with zucchini and mushrooms
Roasted new potatoes
Desserts and rolls

Monday, April 4, 2011

BUFFET STYLE DINING

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

Sausage and black-eyed pea soup

Salad Bar:
Mixed greens and condiments with dressings
Nicoise salad
Hastings Western cabbage slaw
Fresh cut mixed fruit salad

Entree's:
Shrimp and sausage jambalaya
Sesame and cornmeal crusted catfish with spicy kimchi

Grilled marinated chicken breast mediteranian

Sauteed zucchini and mushrooms
Grilled garlic sweet potatoes

Desserts and breads