Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Southwest Arragon Pollo (Chicken with Rice)
Cold Bar:
Pancho Via Taco Bar
Spinach and Bacon Salad
Mixed Fruit Salad
Entrees:
1. Beef Burritos
2. Mexican Stewed Chicken
Vegetables/Starch:
Simmered, buttered Brussels Sprouts
Steamed Broccoli and Cauliflower with Cheese sauce
Nacho Steak Fries
Assorted Desserts and Breads
WE WILL BE CLOSED APRIL 2 – 6 FOR SPRING BREAK.
Thursday, March 29, 2012
Wednesday, March 28, 2012
A la Carte Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Chicken Vegetable with Rice
Cold Bar:
Assorted Greens with condiments and Dressings
Tropical Chicken Salad
Caprese Salad
Mixed Fruit Salad
Entrees: (Choice of 1)
1. Grilled Flank Steak
2. Teriyaki Pork Tenderloin with Rice Pilaf
3.Sauté Flounder Filet with Lemon dill burr blanc
All Entrees will be served with:
Fresh Green Beans and
Oven roasted Red Bliss Potatoes
Assorted Desserts and Breads
We will be closed for Spring Break April 2 - 6.
Faculty, staff, students: $6
Public: $8
Soup:
Chicken Vegetable with Rice
Cold Bar:
Assorted Greens with condiments and Dressings
Tropical Chicken Salad
Caprese Salad
Mixed Fruit Salad
Entrees: (Choice of 1)
1. Grilled Flank Steak
2. Teriyaki Pork Tenderloin with Rice Pilaf
3.Sauté Flounder Filet with Lemon dill burr blanc
All Entrees will be served with:
Fresh Green Beans and
Oven roasted Red Bliss Potatoes
Assorted Desserts and Breads
We will be closed for Spring Break April 2 - 6.
Tuesday, March 27, 2012
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Cream of Tomato with fresh basil
Cold Bar:
Assorted Greens with condiments and Dressings
Grilled mixed Vegetables
Tropical Chicken Salad
Caprese Salad
Entrees:
1. Beef Shepherd’s Pie
2. Chicken Parma with zucchini, mushrooms and red onions
Vegetable/Starch:
Steamed fresh Broccoli and Cauliflower
Orzo
Assorted Desserts and Breads
WE WILL BE CLOSED FOR SPRING BREAK THE WEEK OF APRIL 2 - 5.
Faculty, staff, students: $6
Public: $8
Soup:
Cream of Tomato with fresh basil
Cold Bar:
Assorted Greens with condiments and Dressings
Grilled mixed Vegetables
Tropical Chicken Salad
Caprese Salad
Entrees:
1. Beef Shepherd’s Pie
2. Chicken Parma with zucchini, mushrooms and red onions
Vegetable/Starch:
Steamed fresh Broccoli and Cauliflower
Orzo
Assorted Desserts and Breads
WE WILL BE CLOSED FOR SPRING BREAK THE WEEK OF APRIL 2 - 5.
Thursday, March 22, 2012
NO FOOD SERVICE TODAY
WALTER'S REEF IS CLOSED TODAY.
TEACHER PLANNING DAY.
WE'LL RE-OPEN ON TUESDAY, MARCH 27.
TEACHER PLANNING DAY.
WE'LL RE-OPEN ON TUESDAY, MARCH 27.
Wednesday, March 21, 2012
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Shrimp Bisque
Cold Bar:
Assorted Greens with condiments and Dressings
Grilled mixed Vegetables
Muffuletta Pasta
Tabouli
Entrees:
1. Beef Stroganoff with Rice Pilaf
2. Breaded fried Tilapia Fillets with Crab Fritters
Vegetable/Starch:
Steamed fresh Broccoli
Smothered Cabbage with Ham
Macaroni and Cheese
Assorted Desserts and Breads
Faculty, staff, students: $6
Public: $8
Soup:
Shrimp Bisque
Cold Bar:
Assorted Greens with condiments and Dressings
Grilled mixed Vegetables
Muffuletta Pasta
Tabouli
Entrees:
1. Beef Stroganoff with Rice Pilaf
2. Breaded fried Tilapia Fillets with Crab Fritters
Vegetable/Starch:
Steamed fresh Broccoli
Smothered Cabbage with Ham
Macaroni and Cheese
Assorted Desserts and Breads
Tuesday, March 20, 2012
A la Carte Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Corn Chowder
Cold Bar:
Assorted Greens with condiments and Dressings
Grilled mixed Vegetables
Muffuletta Pasta
Fresh cut Fruit Platter
Entrees: (Choice of 1)
1. Grilled Beef Hanger Steak with Charcutiere Sauce (brown sauce)
2. Baked, Herbed Chicken Breast in a Supreme Sauce (wine sauce)
3. Seafood Creole with Rice Pilaf
All Entrees will be served with:
Cauliflower Romanesca au gratin and
Potatoes O’Brien
Assorted Desserts and Breads
Faculty, staff, students: $6
Public: $8
Soup:
Corn Chowder
Cold Bar:
Assorted Greens with condiments and Dressings
Grilled mixed Vegetables
Muffuletta Pasta
Fresh cut Fruit Platter
Entrees: (Choice of 1)
1. Grilled Beef Hanger Steak with Charcutiere Sauce (brown sauce)
2. Baked, Herbed Chicken Breast in a Supreme Sauce (wine sauce)
3. Seafood Creole with Rice Pilaf
All Entrees will be served with:
Cauliflower Romanesca au gratin and
Potatoes O’Brien
Assorted Desserts and Breads
Thursday, March 15, 2012
St. Patrick's Day Celebration ~ Buffet
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Old Fashion Cabbage
Cold Bar:
Assorted Greens with condiments and Dressings
Potato Salad
9-Day Slaw
Fresh cut Fruit Platter
Entrees:
1. Corned Beef with a Mustard Glaze
2. Flank Steak stuffed with Bleu Cheese with Robert Sauce
Vegetable/Starch:
Braised Cabbage
Romanesca au gratin
Sautéed Squash and Succotash
Parsley buttered Red Bliss Potatoes
Assorted Breads and Desserts
Faculty, staff, students: $6
Public: $8
Soup:
Old Fashion Cabbage
Cold Bar:
Assorted Greens with condiments and Dressings
Potato Salad
9-Day Slaw
Fresh cut Fruit Platter
Entrees:
1. Corned Beef with a Mustard Glaze
2. Flank Steak stuffed with Bleu Cheese with Robert Sauce
Vegetable/Starch:
Braised Cabbage
Romanesca au gratin
Sautéed Squash and Succotash
Parsley buttered Red Bliss Potatoes
Assorted Breads and Desserts
Wednesday, March 14, 2012
A la Carte Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Broccoli, Cauliflower Cheese
Cold Bar:
Assorted Greens with condiments and Dressings
Potato Salad
Healthy Waldorf salad
Fresh cut Fruit Platter
Entrees: (Choice of 1)
1.Spinach stuffed Flank Steak
2.Grilled Chicken Breast with BBQ Sauce
3.Baked Flounder with Crab stuffing
All Entrées will be served with:
Sautéed Green Beans and
Yellow Rice Pilaf
Assorted desserts and
Breads
Faculty, staff, students: $6
Public: $8
Soup:
Broccoli, Cauliflower Cheese
Cold Bar:
Assorted Greens with condiments and Dressings
Potato Salad
Healthy Waldorf salad
Fresh cut Fruit Platter
Entrees: (Choice of 1)
1.Spinach stuffed Flank Steak
2.Grilled Chicken Breast with BBQ Sauce
3.Baked Flounder with Crab stuffing
All Entrées will be served with:
Sautéed Green Beans and
Yellow Rice Pilaf
Assorted desserts and
Breads
Tuesday, March 13, 2012
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Navy Bean
Appetizers:
Asparagus and Bacon Kish
Cold Bar:
Assorted Greens with condiments and Dressings
Potato Salad
Steamed Asparagus with Green Goddess dressing
Fresh cut Fruit Platter
Entrees:
1.Mock Fillet Mignon with Burgundy sauce
2.Chicken Breast with mushroom sauce
Vegetable/Starch:
Steamed Broccoli and Cauliflower with cheese sauce
Oven browned Red Bliss potatoes
Assorted desserts and
Breads
Faculty, staff, students: $6
Public: $8
Soup:
Navy Bean
Appetizers:
Asparagus and Bacon Kish
Cold Bar:
Assorted Greens with condiments and Dressings
Potato Salad
Steamed Asparagus with Green Goddess dressing
Fresh cut Fruit Platter
Entrees:
1.Mock Fillet Mignon with Burgundy sauce
2.Chicken Breast with mushroom sauce
Vegetable/Starch:
Steamed Broccoli and Cauliflower with cheese sauce
Oven browned Red Bliss potatoes
Assorted desserts and
Breads
Thursday, March 8, 2012
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Grilled Beef with fresh grown “Hastings” farm vegetables
Appetizers:
Deviled Eggs
Cold Bar:
Assorted Greens with condiments and Dressings
(Dressing of the week Raspberry Vinaigrette)
Caprese Salad with fresh made mozzarella cheese
Moroccan Carrot Salad
Fresh cut Fruit Platter
Entrees:
1. Lasagna with Meat Sauce
2. Crab stuffed Tilapia Fillets with Dauphine Potatoes
Vegetable/Starch:
Broccoli and Rice
Steamed Asparagus Spears with Hollandaise Sauce
Sauté Broccoli and Rice
Assorted desserts and
Breads
Faculty, staff, students: $6
Public: $8
Soup:
Grilled Beef with fresh grown “Hastings” farm vegetables
Appetizers:
Deviled Eggs
Cold Bar:
Assorted Greens with condiments and Dressings
(Dressing of the week Raspberry Vinaigrette)
Caprese Salad with fresh made mozzarella cheese
Moroccan Carrot Salad
Fresh cut Fruit Platter
Entrees:
1. Lasagna with Meat Sauce
2. Crab stuffed Tilapia Fillets with Dauphine Potatoes
Vegetable/Starch:
Broccoli and Rice
Steamed Asparagus Spears with Hollandaise Sauce
Sauté Broccoli and Rice
Assorted desserts and
Breads
Wednesday, March 7, 2012
A la Carte Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Tomato Bisque
Appetizers:
Savory Cabbage Strudel
Caprese (Mozzarella, Tomatoes and Basil)
Cold Bar:
Assorted Greens with condiments and Dressings
(Dressing of the week Raspberry Vinaigrette)
German Potato Salad
Italian Bread Salad (Panzanella) made with cubed bread and vegetables
South Boil Slaw
Entrees (Choice of 1)
1.Grilled Beef Hanger Steak
2.Fried Chicken Breast Marengo
3.Shrimp & Scallops Alfredo with Linguini
All Entrees will be served with:
Green Beans Amandine and Dauphine Potatoes
Assorted desserts and
Assorted breads/rolls
Faculty, staff, students: $6
Public: $8
Soup:
Tomato Bisque
Appetizers:
Savory Cabbage Strudel
Caprese (Mozzarella, Tomatoes and Basil)
Cold Bar:
Assorted Greens with condiments and Dressings
(Dressing of the week Raspberry Vinaigrette)
German Potato Salad
Italian Bread Salad (Panzanella) made with cubed bread and vegetables
South Boil Slaw
Entrees (Choice of 1)
1.Grilled Beef Hanger Steak
2.Fried Chicken Breast Marengo
3.Shrimp & Scallops Alfredo with Linguini
All Entrees will be served with:
Green Beans Amandine and Dauphine Potatoes
Assorted desserts and
Assorted breads/rolls
Tuesday, March 6, 2012
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Corn Chowder
Appetizers:
Fresh Pesto Mozzarella Roll
Cold Bar:
Assorted Greens with condiments and Dressings
(Dressing of the week Raspberry Vinaigrette)
Asparagus, tomato and Mozzarella cheese
German Potato salad
Southern style Cole Slaw
Entrees:
1.Chicken and Dumplings
2.Fried Bayou Medley
Broccoli and Rice Casserole
Sweet Potato Soufflé
Assorted desserts and
Assorted breads/rolls
Faculty, staff, students: $6
Public: $8
Soup:
Corn Chowder
Appetizers:
Fresh Pesto Mozzarella Roll
Cold Bar:
Assorted Greens with condiments and Dressings
(Dressing of the week Raspberry Vinaigrette)
Asparagus, tomato and Mozzarella cheese
German Potato salad
Southern style Cole Slaw
Entrees:
1.Chicken and Dumplings
2.Fried Bayou Medley
Broccoli and Rice Casserole
Sweet Potato Soufflé
Assorted desserts and
Assorted breads/rolls
Thursday, March 1, 2012
Buffet Style Dining
Open: Tuesday – Thursday 11:15 am – 1 pm
Faculty, staff, students: $6
Public: $8
Soup:
Chicken Vegetable Rice
Appetizers:
Artichoke and Spinach Bake
Vegetable terrine
Cold Bar:
Assorted Greens with condiments and dressings
Potato Salad
Carrot Salad
Snow Peas Salad
Entrees:
1. Smoked Pork Tenderloin with whipped potatoes
2. Coq au vin (chicken marinated in red wine and cooked with mushrooms, onions & bacon)
Egg plant Parma and
Oven browned potatoes
Assorted desserts and
Assorted breads/rolls
Faculty, staff, students: $6
Public: $8
Soup:
Chicken Vegetable Rice
Appetizers:
Artichoke and Spinach Bake
Vegetable terrine
Cold Bar:
Assorted Greens with condiments and dressings
Potato Salad
Carrot Salad
Snow Peas Salad
Entrees:
1. Smoked Pork Tenderloin with whipped potatoes
2. Coq au vin (chicken marinated in red wine and cooked with mushrooms, onions & bacon)
Egg plant Parma and
Oven browned potatoes
Assorted desserts and
Assorted breads/rolls
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