Culinary II - Culinary III Lunch Menus
These menus are served on the dates below for lunch. Lunch is served at 11:30 AM. Meals come with bread, beverage, and dessert. Lunch is $8.00 plus tax for Culinary II menus and $9.00 plus tax for Culinary III menus. Reservations are required (must supply name and phone number. Also, to-go meals are available but only after 12:15 for pick-up.
| Date |
Culinary II |
Culinary III |
| Monday, March 11th |
Healthy Vegetable Soup, Garden Salad, Turkey BLT Wrap, Home-style Meatloaf, Broccoli Almondine, and Roasted Potates |
|
| Tuesday, March 12th |
Roasted Corn Chowder, Caesar Salad, Ruben Sandwich, Pan Fried Chicken, Maple Glazed Carrots, and Potato Lyonnais |
|
| Wednesday, March 13th |
|
Butternut Squash, Brown Butter Apples & Sage, Cinnamon Creme, Wilted Spinach, Smoked Bacon, Red Onion, Mustard Vinaigrette, Pan Seared Tuna, Caramelized Baby Onions, Roasted Potatoes, Balsamic Jus |
| Thursday, March 14th |
|
Mushroom & Barley Soup, Arugula, Fennel, Citrus Salad, Braised Osso Bucco, Herb Risotto, Gremolata |
| Monday, March 18th |
Cream of Tomato Soup, Broccoli Salad, Grilled Vegetable and Goat Cheese Panini, Marinated Pork Loin, Rataouille, and Stuffed Baked Potato |
|
| Tuesday, March 19th |
Minestrone Soup, Greek Salad, Fish Sandwich with Lemon Remoulade, Swiss Steak, Beer Battered Onion Rings and Scalloped Potatoes |
|
| Thursday, March 21st |
|
Roast Parsnip and Pear Soup, Endive, Cranberry, & Garlic Goat Cheese Salad, Grilled Marinated Flank Steak |
| Monday, March 25th |
French Onion Soup, New Potato Salad, Cubano Panini, Country Braised Chicken, Collard Greens, and Candied Sweet Potatoes |
|
| Tuesday, March 26th |
Gazpacho, Carrot Salad, Monte Cristo Sandwiches, Stuffed Pork Chops, Cauliflower Au Gratin, Hungarian Potatoes |
|
| Wednesday, March 27th |
|
Red Lentil, Bacon, & Sweet Potato Soup, Roasted Beet, Blue Cheese, Baby Greens, Braised Short Rib Ravioli |
| Thursday, March 28th |
|
Cauliflower Soup, Toasted Almonds, Coriander, Mustard, Baby Green Salad, Balsamic Vinaigrette, Roasted Quail Stuffed with Sausage, Pecan Pilaf |
| Monday, April 1st |
New England Clam Chowder, White Bean Salad, Kentucky Hot Brown, Chicken with Tomatoes and Mushrooms, Spaghetti Squash, Macaroni and Cheese |
|
| Tuesday, April 2nd |
Shrimp Bisque, Panazella, Muffaletta, Steak Dijonase, Corn Pudding, Pommes Frits |
|
| Thursday, April 4th |
|
Chicken Consomme, Baby Green Salad, Champange Vinaigrette, Grilled Marinated Pork Tenderloin, Sweet Potato Puree, Chipotle Salsa |
| Monday, April 8th |
Cream of Broccoli Soup, Creamy Coleslaw, Club Sandwiches, Braised Short Ribs, Zucchini Provencal, Mashed Potatoes |
|
| Tuesday, April 9th |
Spicy Black Soup, Cobb Salad, Tuna Melt, Lasagna, Tempura Vegetables with Dipping Sauce, Rice Pilaf |
|
| Wednesday, April 10th |
|
Lobster Bisque, Cognac, Terragon, Cracked Pepper, Composed Salad of Cucumbers, Baby Tomatoes, Red Onions, Veal Marsala, Mushrooms, Cream, Fettucini |
| Thursday, April 11th |
|
Spinach & Watercress Vichyssoise, Herb Salad, Roasted Carrot, Feta, & Candied Pecan Salad, Shrimp & Grits, Spiced Sausage, Tomato Gravy |
| Monday, April 15th |
Roasted Vegetable Soup, Chef Salad, Chicken Salad Croissant, Carolina BBQ Ribs, Brussel Sprouts in Pecan Butter, Risotto Milanese |
|
| Wednesday, April 17th |
|
Heirloom Tomato Gazpacho, Basil Ice, Goat Cheese, Toasted Walnuts, Lemon Vinaigrette, Baby Greens, Spiced Salmon, Cous Cous, & Brunoise Vegetable Salad |
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