Thursday, March 29, 2012

Buffet Mexican Style

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.

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.

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.

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

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

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



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

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

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

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

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

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