Serving Buffet - October-Fest

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Daily Soup:

Bavarian Lentil

Cold Bar:

Mixed Greens with condiments and dressings

Potato Salad

Broccoli Salad

Marinated mixed vegetables

Fresh Fruit Salad

Entrees:

1.  Choucroute (smoked Pork Loin, Sausage and Sauerkraut)

2.  Sauerbraten with sage Spaetzle (fresh made German noodles)

German Potato Salad

Braised Brussels Sprouts with bacon and cream

assorted desserts and

assorted breads

Serving Ala Carte

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Daily Soup:

Beef, Vegetables and Barley

Cold Bar:

Mixed Greens with condiments and dressings

Potato Salad

Fresh steamed Broccolini with Bacon and Cheese

Fresh Fruit Salad

Entrees (Choice of 1)

1.  Italian Sausage, Spinach and Ricotta Cheese Cannelloni served with Eggplant and Zucchini Puttanesca sauce

2.  Herb roasted Ballotine of Chicken served with smashed red skin Potatoes and Haricot Vert (French green beans) topped with a natural Jus

3.  Pan roasted Pork Tenderloin brined in a sweet tea served with leeks and mushroom risotto, French green beans and tobacco onions

assorted desserts and

assorted breads

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

Cream of Chicken with Spinach and Rice

Cold Bar:

Mixed Greens with condiments and dressings

Potato Salad

Snow Peas mixed with Tuna

Fresh Fruit Salad

Entrees:

1.  Baked marinated Chicken, with roasted potatoes

2.  Parmesan crusted Tilapia with a lemon dill sauce

3.  Penne Pasta with butter and herbs

Steamed broccoli with brown butter

Scalloped potatoes

assorted desserts and

assorted breads

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

Bohemian Clam Chowder

Cold Bar:

Mixed Greens with condiments and dressings

Potato Salad

Mixed Vegetable Salad

Fresh Fruit Salad

Entrees:

1.  Corn Meal crusted Catfish with Tartar Sauce

2.  Beef Stroganoff with Egg Noodles

3.  Baked Chicken and Ziti Pasta

Sautéed Zucchini and Sundried Tomatoes

Pinto Beans

assorted desserts and

assorted breads

Serving Ala Carte

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

Smoked Ham and Corn Chowder

Cold Bar:

Mixed Greens with condiments and dressings

Potato Salad

Fresh Fruit Salad

Entrees(Choice of 1)

1.  Pan Roasted Teriyaki Glazed Atlantic Salmon served with stir-fry vegetables and jasmine rice

2.  Mock Filets of beef wrapped in apple wood bacon with a mushroom & potato tart served on a bed of zucchini noodles

3.  Sautéed Chicken Breast Dijon with  savory pumpkin and caramelized onion bread pudding served with green asparagus

assorted desserts and

assorted breads

Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

Split Pea and Smoked Ham

Hors d’oeuvres:

Brandied Chicken Liver Mousse

Cambodian Style Red Pork

Grilled Chicken Flautas

Cold Bar:

Mixed Greens with condiments and dressings

Couscous with Feta Cheese Salad

Fresh Fruit Salad

Entrees:

1.  Roasted Pork Loin with Spinach and Sundried Tomato stuffing

2.  Jerked Chicken with Coconut Rice

3.  Baked Pastitsio (Greek style baked Ziti)

Sauté of Yellow Squash, Peppers and Tomatoes

Roasted New Potatoes with Rosemary and Garlic

Assorted Desserts and assorted Breads

Serving Buffet

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

Potage Jardinière (Pureed Vegetables)

Appetizers:

Asiago Soufflé Potatoes

Spicy Crab & Vegetable Balls

Cold Bar:

Mixed Greens with condiments and dressings

Pasta Salad

Fresh Fruit Salad

Entrees:

1.  Moroccan Pork Tajine (deep dish “stew” with various seasonal vegetables)

2.  Baked Eggplant and Turkey Rollatini

Sauté Green Beans and Mushrooms

Vegetable Couscous

Assorted Desserts and assorted Breads

Serving A la Carte

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

French Onion Soup

Cold Bar:

Mixed Greens with condiments and dressings

Pasta Salad

Deviled Eggs

Fresh Fruit Salad

Entrees: (Choice of 1)

1.  Pork Chimichurri Kabobs served with Cilantro Rice and Black Beans topped with a Chimichurri sauce

2.  Baked stuffed Flounder with Crayfish stuffing served with Dauphinoise potatoes topped with smoked Ham Hollandaise sauce

3.  Pistachio crusted Turkey Cutlets served with Colcannon (mashed potatoes) topped with a Cranberry balsamic demi glaze

Assorted Desserts and assorted Breads

Serving Buffet Style

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

Curried Chicken and Vegetables

Cold Bar:

Mixed Greens with condiments and dressings

Waldorf Salad

Fresh Fruit Salad

Entrees:

Herb Roasted Chicken with pan gravy and roasted potatoes

Baked London Broil w/spinach and bacon mushroom ragout

Baked Macaroni and Cheese

Roasted Broccoli with sesame butter

Pan roasted Sweet Potatoes with ginger and maple

Assorted Desserts and

Assorted Breads

Serving Buffet Style

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

Vegetable Minestrone

Cold Bar:

Mixed Greens with condiments and dressings

Antipasta Salad

Fresh Fruit Salad

Entrees:

Meat and Cheese Lasagna

Penne Pasta with Meatballs and Tomato Sauce

Hand tossed Pizza with Pepperoni and Cheese

Ratatouille

Fettuccini Alfredo

Assorted Desserts and

Assorted Breads

Serving A la Carte

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

Vegetable and Lentils

Cold Bar:

Mixed Greens with condiments and dressings

Potato Salad

Fresh Fruit Salad

Entrees: (Choice of 1)

Country braised Chicken with Rice Pilaf

Pecan and cornmeal crusted Tilapia w/Tomato and Yellow Pepper Salsa

Grilled marinated Hanger Steak in a mushroom jus’ served with Parmesan and Herb Steak Fries

All Entrees will be served with Early Fall Vegetable Medley

Assorted Desserts and

Assorted Breads

Serving Buffet Style

Open: Tuesday – Thursday 11:05 am – 1 pm

Faculty, staff, students: $6

Public: $8

Soup:

French Onion

 

Cold Bar:

Mixed Greens with condiments and dressings

Potato Salad

Fresh Fruit Salad

Entrees:

Herb Crusted Pork Loin with Rosemary dried bread pudding

Chicken Breast Chasseur

Grilled, Marinated Vegetables

Buttered Pasta with fresh herbs

Assorted Desserts and

Assorted Breads