A la Carte Dining

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

Soup: Mulligatawny (curried chicken and vegetables)

Salad Bar: Mixed Greens with condiments and dressings Potato salad
Cucumber and Tomato salad
Waldorf salad
Fresh cut Fruit salad

Entrées: (choice of 1)
1. COQ AU VIN
Braised Chicken in Red Wine served with boiled potatoes and green asparagus

YANKKE STYLE POT ROAST
served with buttermilk mashed potatoes green beans and carrot batonnet

2. BAKED SHRIMP STUFFED CAROLINA FLOUNDER
served with a lower Key lobster butter sauce with a side of yellow rice with peas and asparagus

Fresh baked desserts
Fresh baked bread/rolls

A la Carte Dining

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

Soup: French Onion Gratinee

Salad Bar: Mixed greens with condiments and dressings Italian Pasta Salad
Cole Slaw with Pineapple and Raisins
Fresh cut Fruit Salad

Entrées: (choice of 1)
1. Panko and Sesame crusted Tilapia and Shrimp with Potato and Onion Spring roll served with Shrimp Fried Rice and glazed Broccoli

2. Marinated Grilled Pork Cutlet in a Sherry and Apple gastric served with Apple and Potato Pancake and sautéed Green Beans and Mushrooms


3. Atlanta glazed Chicken Breast in a cola demi-glaze with savory Pecan and roasted Shallots served with Bread Pudding and grilled marinated Squash

Fresh baked desserts
Fresh baked bread/rolls

Buffet Style Dining

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

Soup: Minestrone
Salad Bar: Mixed greens with condiments and dressings
Creamy Macaroni Salad
Western Cabbage Slaw
Fresh cut Fruit Salad

Entrées:
Beef Stroganoff with Egg Noodles
Grilled Vegetable Lasagna

Whipped Sweet Potatoes
Sauté Vegetable Medley

Fresh baked desserts
Fresh baked bread/rolls

Buffet Style Dining

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


Soup: Sausage and Lentils
Salad Bar: Mixed greens with condiments and dressings
Tabouli
Chicken Pasta Salad
Fresh cut Fruit Salad
Entrées:
Amish Chicken Pot Pie
Crispy Fried Chicken
Grilled Stuffed Flank Steak with Spinach and Bleu Cheese


Roasted New Potatoes
Sauté Broccolini Polonaise


Fresh baked desserts
Fresh baked bread/rolls

Buffet Style Dining

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

Soup: Bavarian Sausage and Lentil
Salad Bar: Mixed greens with condiments and dressings
Creamy Potato Salad with Bacon Garnish
Cucumber and Onion Salad with vinaigrette dressing
Fresh cut Fruit Salad

Entrée’s:
Roasted Pork Loin with Pan Gravy
Pan Blackened Catfish with Fried Okra
Rice Pilaf
Sauté Yellow Squash with fresh herbs

Fresh baked desserts
Fresh baked bread/rolls

Buffet Style Dining

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

Soup: Purred Carrot and Dill
Salad Bar: Mixed greens with condiments and dressings
Creamy Potato Salad
Pasta Salad with Chicken
Fresh cut Fruit Salad
Entrée’s:
Herb roasted Chicken with natural jus
Home style Meatloaf with brown gravy
Whipped potatoes
Peas and mushrooms

Fresh baked desserts
Fresh baked bread/rolls