Buffet Style Dining

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

Faculty, staff, students: $6

Public: $8

Minnesota Wild Rice with Chicken Soup

Mixed Greens with condiments and dressings

Fruit Salad

Tabouli

BBQ Chicken with Wild Rice and Broccoli stuffing

Baked Meatloaf with Lyonnaise Sauce

Chicken and Pork Jambalaya

Sauté Mixed Squash and Peppers

Whipped Red Bliss 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:

French Onion

Cold Bar:

Mixed Greens with condiments and dressings

Fruit Bowl

Dill Potato Salad

Tabouli

Entrees (Choice of 1)

1.     Grilled Chicken Breast with Champagne Sauce

2.     Beef Burgundy Tips

3.     Crab Stuffed Shrimp

Vegetables/Starch:

      Fresh Cut Steamed Broccoli Spears

 Rice Pilaf

     

Assorted Desserts and

Assorted Breads

Serving Buffet Style

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

Faculty, staff, students: $6

Public: $8

Soup:

Savory Cream of Mushroom

Cold Bar:

Mixed Greens with condiments and dressings

Fruit Platter

Potato Salad

Entrees:

1.     Chicken, Pork and Sausage Creole with Pasta

2.     Fried Flounder Filets with Tartar Sauce

Vegetables/Starch:

      Fresh Cut Green Beans Polonaise

      Wild Rice Pilaf

     

Assorted Desserts and

Assorted Breads

           

CLOSED MONDAY, MAY 28 IN OBSERVANCE
OF MEMORIAL DAY.


SERVICE WILL RESUME ON TUESDAY.

Serving Buffet Style

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

Fruit Platter

Fresh Strawberry Bowl

Entrees:

1.     Roast Pork Loin with Apples

2.     Baked Chicken

3.     Baked Rotini Pasta with Marinara Sauce

Vegetables/Starch:

      Fresh Cut Green Beans Almandine

      Orecchiette Pasta with Shrimp Creole

     

Assorted Desserts and

Assorted Breads

Serving A la Carte

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

Faculty, staff, students: $6

Public: $8

Soup:

Cream of Chicken with Vegetables and Ham

Cold Bar:

Mixed Greens with condiments and dressings

Macaroni/Tuna Salad

Thai Spice Cucumber Salad

Potato Salad

Entrees: (Choice of 1)

1.     Grilled Flank Steak

2.     Baked Chicken Breast with Herb Burre Blanc Sauce

3.     Baked Tilapia Filet with Shrimp Creole Sauce

All Entrees will be served with:

      Cauliflower Florentine and

      Orecchiette Pasta Carbonara

Assorted Desserts and

Assorted Breads

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

Thai Cube Salad

Waldorf   Salad

Cold Mac Salad

Entrees:

1.     Grilled Chicken Breast

2.     Beef Sheperd’s Pie

Vegetable/Starch

      Brussels Sprouts

      Au Gratin Potatoes

Assorted Desserts and

Assorted Breads

Serving Buffet Style

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

Faculty, staff, students: $6

Public: $8

Soup:

Chicken Vegetable

Cold Bar:

Mixed Greens with condiments and dressings

Grilled mixed Vegetable Platter

Fresh Cut Fruit

Entrees:

1.     BBQ Chicken

2.     Lasagna with Meat Sauce

Vegetable/Starch

      Breaded Eggplant

      Whipped 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:

Corn Chowder

Cold Bar:

Mixed Greens with condiments and dressings

Tabouli

Fresh Cut Fruit

Entrees: (Choice of 1)

1.     Chicken Breast with Mushroom Sauce

2.     Grilled Hanger Steak with Lyonnaise Sauce

3.     Lightly breaded Flounder with Romoulade Sauce

All Entrees will be served with::

      Sauté  Green Beans and

      Rice Pilaf

Assorted Desserts and

Assorted Breads

Serving Buffet Style

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

Muffuletta Salad

Potato Salad

Cole Slaw

Fresh Cut Fruit

Entrees:

1.     Baked Tilapia with Bonne Feme Sauce

2.     Roast Pork Loin with herb Julie Sauce

Vegetables/Starch:

      Fresh cut steamed Broccoli Spears

      Lyonnaise Potatoes

Assorted Desserts and

Assorted Breads

Serving Buffet Style

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

Faculty, staff, students: $6

Public: $8

Soup:

Mediterranean Chicken Vegetable

Cold Bar:

Mixed Greens with condiments and dressings

Muffuletta Salad

Fresh Cut Fruit Platter

Entrees:

1.     Chicken Cacciatore

2.     Grilled Steak with Peppers and Onions

Vegetables/Starch:

      Cauliflower with Herb Butter

      Chili Pasta

Assorted Desserts and

Assorted Breads

Serving Buffet Style

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

Chicken and Rice Salad

Muffuletta Salad

Fresh Cut Fruit Platter

Entrees:

1.     Mock Filet Mignon with Robert Sauce

2.     Baked Tilapia with Creole Sauce

Vegetables/Starch:

      Sauté Peppers and Squash Medley

      Potatoes O’Brien

Assorted Desserts and

Assorted Breads

Serving Buffet Style

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

Faculty, staff, students: $6

Public: $8

Soup:

Chicken Vegetable

Cold Bar:

Mixed Greens with condiments and dressings

Watermelon Salad

Cucumber Salad

Fresh Cut Fruit

Entrees:

1.     Smoked Pork Loin with Hunter Sauce

2.     Roasted Chicken with Mornay Sauce

Vegetables/Starch:

      Vegetable Medley

      Penne Pasta Alfredo

Assorted Desserts and

Assorted Breads

Celebrating Cinco de Mayo

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

Faculty, staff, students: $6

Public: $8

Soup:

Mexico City Chili

Cold Bar:

Mixed Greens with condiments and dressings

Potato Salad

9-Day Slaw

Macaroni Salad

Fresh Cut Fruit Platter

Entrees:

1.     Flounder Vera Cruz  topped with Crab and Cheese

2.     Chicken Enchiladas with fresh Guacamole Dressing

Vegetables/Starch:

      Sauté Asparagus flavored with Lemon Butter

      Fiesta Corn

South of the Border Rice

Assorted Desserts and

Assorted Breads

Serving A La Carte

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

Faculty, staff, students: $6

Public: $8

Soup:

Broccoli Cheese

Cold Bar:

Mixed Greens with condiments and dressings

Waldorf  Salad

Potato Salad

Fresh Cut Fruit Platter

Entrees: (Choice of 1)

1.     Baked Tilapia Newburg with Scallop Garni

2.     Grilled Chicken Breast with BBQ Sauce

3.     Cheddar Stuffed Chopped Beef Steak

All Entrees will be served with:

      Fresh cut Green Beans and

      Rice Pilaf

Assorted Desserts and

Assorted Breads

Join us Thursday, May 3rd  for our Cinco de Mayo Celebration.