Serving Buffet Style

Open: Tuesday – Thursday 11:15 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

Minestrone

Cold Bar:

Mixed Greens with condiments and dressings

Tabouli

Cheese Platter

Fresh Cut Fruit Platter

Entrees:

1.     BBQ Chicken

2.     Beef Sheperd’s Pie with Yams

All Entrees will be served with:

      Steamed Broccoli Spears

      Au Gratin Potatoes

Assorted Desserts and

Assorted Breads

Serving A la Carte

Open: Tuesday – Thursday 11:15 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

Cheesy Potato Chowder

Cold Bar:

Mixed Greens with condiments and dressings

Potato Salad

Cole  Slaw

Fresh Fruit platter

Entrees: (Choice of 1)

1.     Broiled Flank Steak with Robert Sauce

2.     Chicken Cordon Bleu with Mushroom Sauce

3.     Breaded Fried Tilapia with Creole Sauce and Crawfish Tail garni

All Entrees will be served with:

      Fresh Cut Green Beans with Herb Butter and

      Stuffed Baked Potatoes

Assorted Desserts and

Assorted Breads

Buffet Style Dining

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

Soup:
Cream of Mushroom

Cold Bar:
Mixed Greens with condiments and dressings
Potato Salad
Cole Salw
Fresh Fruit platter

Entrees:
Lasagna with Meat Sauce
Grilled Chicken Breast with Vegetable Medley

Vegetable/Starch:
Braised Cabbage
Potatoes O'Brien

Assorted Desserts and

Breads/Rolls

Buffet Style Dining

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

Soup:
Split Pea

Cold Bar:
Mixed Greens with condiments and dressings
Tri Color Fingerling Potato Salad
Nine-day slaw
Fresh Fruit platter

Entrees:
1. Sauté Chicken Breast Ala Orange with Rice Pilaf
2. Grilled Beef hanger Steak with Cauliflower Polonaise

Vegetable/Starch:
Honey Glazed Carrots with Peas
Whipped Red Bliss Potatoes

Assorted Desserts and
Assorted Breads

A la Carte Dining

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

Soup:
Corn Chowder

Cold Bar:
Mixed Greens with condiments and dressings
Tri Color Fingerling Potato Salad
Nine-day Slaw
Fresh Fruit Platter

Entrees: (Choice of 1)
1. Mustard Glazed Pork Tenderloin
2. Grilled Chicken Breast with Burr Blanc Sauce
3. Crab Stuffed Flounder

All Entrees will be Served with:
Sauté Peppers and Squash Medley and
Duchess Potatoes

Assorted Desserts and
Assorted Breads

Buffet Style Dining

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

Soup:
Beef and Vegetables

Cold Bar:
Mixed Greens with condiments and dressings
Caprese Salad
Nine-day Slaw
Fresh Fruit Platter

Entrees:
1. Salisbury Steak with Mushroom Sauce
2. Sauté Chicken Breast Veronique with Fresh Herb Sauce

Vegetable/Starch:
Fresh steamed Broccoli Spears
Parsley buttered Potatoes

Assorted Desserts and Breads

Buffet Style Dining

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

Soup:
Cream of Mushroom

Cold Bar:
Steamed Asparagus with Green Goddess dressing and mozzarella cheese
Mixed Greens with condiments and dressings
Fresh Fruit platter

Entrees:
1. Roast Pork Loin Normandy with candied apples
2. Mediterranean style Chicken Stew with rice
3. Eggs Benedict

Vegetable/Starch:
Fresh Steamed Asparagus spears
Potato Croquettes

Assorted Desserts and Breads

A la Carte Dining

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

Soup:
Broccoli, Cauliflower Cheese

Cold Bar:
Potato Salad
Mediterranean Couscous salad
Fresh Fruit platter

Entrees(Choice of 1)
1. Grilled Beef Hanger Steak with Lyonnaise Sauce
2. Chicken Breast Vera Cruz
3. Breaded Tilapia Filet with Figaro Sauce

All entrees will be served with:
Zucchini and Yellow Squash Provencal and
Rice Pilaf

Assorted Desserts and Breads


Figaro sauce: made from hollandaise flavored with tomato and parsley
Lyonnaise sauce: made from a demi glaze flavored with white wine and sauté onions

Buffet Style Dining

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

Soup:
French Onion with croutons and cheese garni

Cold Bar:
Cole Slaw
Couscous salad
Fresh Fruit platter

Entrees:
1.Mock Filet Mignon with burgundy sauce
2.Chicken Pasta Alfredo

Vegetables/Starch:
Steamed Broccoli and Cauliflower
Roasted Red Bliss Potatoes


Assorted Desserts and Breads