WALTER'S REEF RESTAURANT WILL RE-OPEN ON MONDAY, JUNE 10, WITH
SERVICE ON MONDAY, TUESDAY, AND WEDNESDAY'S FROM 11 AM - 1 PM.
CLOSED ON THURSDAY'S AND FRIDAY'S DURING OUR SUMMER SESSION
JUNE 10 - JULY 23, 2013.
THANK YOU FOR YOUR SUPPORT OF OUR CULINARY PROGRAM. PLEASE
JOIN US BACK ON MONDAY, JUNE 10.
CHEF SCOTT BENNETT, STUDENTS AND STAFF.
Friday, May 31, 2013
Thursday, May 30, 2013
Serving A la Carte
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
Mulligatawny Soup
Mixed Greens with condiments and dressings
Tuna Pasta Salad
Garden Cole Slaw
Fresh Fruit Salad
Choice of 1 (one) Entrée
Grilled Marinated Hanger Steak
with Mushroom and Marsala demi glaze
Baked Chicken Breast Dijonnaise
Dijon mustard and Tarragon Cream
Sautéed Shrimp Puttanesca
served over Angel Hair Pasta
All Entrees will be served with:
Grilled Ratatouille Vegetables and
Dauphinoise Potatoes
Assorted Desserts and Rolls
Please Note: today is the last day of service. Walter’s Reef will re-open on Monday, June 10 with service on Monday, Tuesday and Wednesday’s. We will be closed on Thursday’s and Friday’s during our summer session June 10 – July 23.
Wednesday, May 29, 2013
NO FOOD SERVICE TODAY
DUE TO POWER OUTAGE WALTER'S REEF RESTAURANT
WILL BE CLOSED TODAY.
WE WILL HAVE A LIMITED NUMBER OF SANDWICHES AND SALADS
AVAILABLE FOR PURCHASE IN THE BOOKSTORE.
Tuesday, May 28, 2013
Serving A la Carte
Open: Tuesday - Thursday 11 am - 1 pm
faculty, staff, stufents - $6
Public: $8
Cream of Mushroom Soup
Mixed Greens with condiments and dressings
Tuna Pasta Salad
Garden Cole Slaw
Fresh Fruit Salad
Choice of 1 (one)
Baked Crab stuffed Flounder
with Lemon and Tarragon Hollandaise sauce
or
Mock Beef Filet wrapped in bacon in a
Mushroom demiglaze sauce
served with:
Garlic roasted New Potatoes
Broiled Tomato with pesto and
Green Asparagus
Assorted Desserts and Rolls
Thursday, May 23, 2013
Thursday, May 23, 2013
Serving A la Carte
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
New England Clam Chowder
Salad Bar:
Mixed Greens with condiments & dressings
Potato Salad
Roasted Vegetables Salad
Mixed Fresh Fruit Salad
Entrees: (Choice of 1)
Apple Glazed Smoked Pork Loin
Served with Macaroni and Cheese
and Country Style Green Beans
Classic Style Coq Au Vin
Served with Creamy Mashed Potatoes
And Green Asparagus
Assorted Desserts and Breads
Wednesday, May 22, 2013
Serving A la Carte
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
Cream of FCTC Broccoli and Cheddar
Salad Bar:
Mixed Greens with condiments & dressings
Potato Salad
Roasted Vegetables Salad
Mixed Fresh Fruit Salad
Deluxe Waldorf Salad
Entrees: (Choice of 1)
Sweet and Sour Pineapple Pork Tenderloin
sautéed pineapple, peppers and onions
In a sweet and sour sauce served with Linguine Pasta
Cornmeal crusted Flounder served with
Spicy Cheese Grits and Country Green Beans in
a sweet corn Remoulade
Grilled marinated Steak Fajitas served with
Sautéed peppers and onions, refried beans and
Mexican Rice
Assorted desserts and breads
Please note: Our last day of service in Walter's Reef is
Thursday, May 30. We will re-open for lunch on Monday, June 10.
Our serving hours will be 11 am - 1 pm., on Monday's, Tuesday's and Wednesday's
Closed Thursday's and Friday's.
Tuesday, May 21, 2013
Serving A la Carte
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
Flat Fish Gumbo Soup
Salad Bar:
Mixed Greens with condiments and dressings
Potato Salad
Roasted Vegetables Salad
Mixed Fresh Fruit Salad
Entrees: (Choice of 1)
Chili and Lime glazed Tilapia Mexicana
Grilled Paillard of Chicken Chasseur
Served with
Sautéed Sugar Snap Peas
Grilled marinated Early Summer Squash
Potato and Mushroom Frittata
Rolls and breads
Desserts
We will Re-Open for our summer session on Monday, June 10.
serving on Monday, Tuesday and Wednesday's from 11 am - 1 pm
CLOSED on Thursday's and Friday's.
Monday, May 20, 2013
Thursday, May 16, 2013
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
Chicken and White Bean Chili Soup
Salad Bar:
Mixed Greens with condiments and dressings
Mac and Cheese with Ham
Fresh Pasta Salad
Mixed Fresh Fruit Salad
Entrees:
Hawaiian Luau Pork with Coconut Rice
Cambodian Style Beef
Fettuccini Carbonara
Sauté Green Cabbage
Vegetable Rice Pilaf
Rolls and breads
Wednesday, May 15, 2013
Serving A la Carte
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
Cream of Chicken and Mushrooms
Salad Bar:
Mixed Greens with condiments and dressings
Creamy Potato Salad
Fresh Pasta Salad
Garden fresh Cole Slaw
Mixed Fresh Fruit Salad
Entrees: (Choice of 1)
Marinated Flank Steak stuffed with
Bacon, Spinach and Bleu Cheese in a sauce Albert
served with Yellow Rice, French Beans and Carrots
Spicy Vegan Sloppy Joe’s served with
Broccoli and Cauliflower Fritters with a
side of Lemon dipping sauce
Baked Citrus Swai (catfish) served with
Lentil and Spring Vegetable Ragout in a
Parsley and Spinach sauce
Teriyaki Chicken and Pineapple Kabobs served with
Rice Noodles and Green Asparagus
Rolls and breads
Tuesday, May 14, 2013
Serving Buffet
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
Potato, Bacon and Cheddar Soup
Mixed Greens with condiments and dressings
Creamy Potato Salad
Garden Cole Slaw
Fresh Fruit Salad
Country braised Chicken
Sauté Gulf Shrimp and Grits
Penne Pasta with Meat Sauce
Vegetable fried Rice
Spring Vegetable medley
Assorted Desserts and Rolls
Thursday, May 9, 2013
Walter’s Reef Restaurant
Thursday, May 9, 2013
Serving Buffet
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
Minorcan Clam Chowder
Salad Bar:
Mixed Greens with condiments and dressings
Oriental Vegetable with Tuna
Potato Salad with Bacon
Garden fresh Cole Slaw
Mixed Fresh Fruit Salad
Entrees:
Grilled BBQ Chicken
Honey Ginger Glazed Pork Kabobs
Roasted Garlic Potatoes
Steamed Broccoli with Orange Butter
Wednesday, May 8, 2013
Serving A La Carte
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
Beef Vegetable Soup
Salad Bar:
Mixed Greens with condiments and dressings
Chicken Pasta Salad
Potato Salad
Garden fresh Cole Slaw
Mixed Fresh Fruit Salad
Entrees: (Choice of 1)
Citrus Marinated Chicken Breast
served with garlic mashed potatoes
and grilled squash medley
Shrimp Creo’ served over steamed Rice
Roasted Grilled Vegetable Lasagna
served with a side of garlic toast
Rolls and breads
Assorted Desserts
Student Center Menu
Breakfast Sandwiches (scrambled eggs, cheese on muffin)
Breakfast Buritos
Vegetable Beef Soup
Sapecial: BBQ Roast Beef on a bun w-side
Turkey, Bacon, Swiss Cheese Wraps
Quiche Lorraine
Hummus with side of pretzels
Taco Salads
Cobb Salads
Tuesday, May 7, 2013
Serving Buffet
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
Brunswick Stew
Mixed Greens with condiments and dressings
Potato Salad
Chicken Pasta Salad
Marinated Mushrooms
Fresh Fruit Salad
Roasted Herb Crusted Chicken with Pan Gravy
Baked Panko Crusted Tilapia with Shrimp butter sauce
Fusilli Pasta with pesto and diced tomatoes
Mixed Spring Vegetable Medley
Scalloped Potatoes
Assorted Desserts and Rolls
Monday, May 6, 2013
Student Center Menu
Breakfast Sandwiches $2.65
Lunch:
New England Clam Chowder $1.60
Sandwich Board:
Ham and Colby Cheese on Hoagie Roll $4.77
Turkey, Bacon and Swiss Cheese Wraps with a side $4.77
Broccoli, Spinach and Bacon Quiche (by the slice) $3.45
Caesar Salads $4.24
Chef Salads $4.24
Special: Taco Salads - $4.24
Thursday, May 2, 2013
Celebrating Cinco de Mayo - Buffet Style
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
Posole Soup
Salad Bar:
Mixed Greens with condiments and dressings
Taco Salad
Chicken Pasta Salad
Mixed Fresh Fruit Salad
Student Prepared Taco Bar:
Featuring Spicy Chicken and Beef
Entrees:
Slow Roasted Pork Enchiladas
Grilled Flank Steak and Rice Burritos
Steamed Broccoli
Refried Beans with Cheese and Jalapeños
Yucatan Rice Pilaf
Desserts:
Churros
Coconut and Vanilla Flan
Wednesday, May 1, 2013
Serving A La Carte
Open: Tuesday – Thursday 11:05 am – 1 pm
Faculty, staff, students: $6
Public: $8
Mulligatawny Soup
Salad Bar:
Mixed Greens with condiments and dressings
Potato Salad
Pasta Salad
Marinated Grilled Vegetables
Mixed Fresh Fruit Salad
Entrées (Choice of 1)
Spice crusted pan seared yellow Fin Tuna
served with lemon, spring Leek Risotto and
Stir-Fried Spring Vegetables
Baked Cajun style Catfish served with
Dirty Rice, Sauté Green Beans and Spicy Tomato Aioli
Grilled Citrus Pork Tenderloin served with
Herbed Mashed Potatoes and sauté Spinach and Carrots
Assorted desserts and rolls
STUDENT CENTER MENU
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