Dinner Menus
Mon
Monday, April 21
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Ham and Bean |
| Vegetarian/Vegan Soup | Minestrone | |
| Entrées | Entrée | Chicken Bacon Alfredo |
| Vegetarian/Vegan Kitchen | Spicy Vegetable Curry | |
| Composed Vegetable | Harrisa Cauliflower | |
| Plain Vegetable | Green Peas | |
| Starch | Spiced Brown Rice | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Grilled Chicken Breast |
| Starch | Broiled Tomato | |
| Vegetable | Yellow Rice | |
| Oven | Daily | Dinner service will feature a rotation of oven fired favorites, which may include pizza, but will focus on hot sandwiches, casseroles and sweets. |
| Special | Hot Italian Grinder | |
| Hot Off the Griddle | Daily | Dinner on this station will be a weekly rotation of BYO items featuring a different theme each week. |
| Theme | Hibachi Noodles | |
| Showcase Salads | Full Salad Bar featuring fresh greens, hand cut vegetables, at least one regular and vegetarian protein, cheese, dry toppings, and house made dressings | |
Everyday Features at the Cupboard
Belgian waffle bar syrup and a variety of toppings, 8 cold cereals, fresh whole fruits, 4 juices, whole, 2%, skim, low-fat chocolate, soy (O), coffee, decaf coffee, tea (regular and herbal), hot chocolate, iced tea, 8 soft drinks (carbonated and non-carbonated), bread (white, wheat, rye, or potato)assorted bagels, peanut butter, cream cheese, butter, margarine, jelly, jams or preserves. Varieties of donuts, fresh baked muffins, Danish, cinnamon rolls, or croissants available daily. An assortment of fresh baked cookies, bars, pies, cakes, pastries, custards, puddings and a rotation of seasonal specialties.
Tue
Tuesday, April 22
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Ham and Bean |
| Vegetarian/Vegan Soup | Minestrone | |
| Entrées | Entrée | Beef Pepper Steak |
| Vegetarian/Vegan Kitchen | Tandoori Tofu | |
| Composed Vegetable | Fried Okra | |
| Plain Vegetable | Steamed Broccoli | |
| Starch | Veggie Fried Rice | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Adobo Roast Pork |
| Starch | Spanish Brown Rice | |
| Vegetable | Spicy Black Beans | |
| Oven | Daily | Dinner service will feature a rotation of oven fired favorites, which may include pizza, but will focus on hot sandwiches, casseroles and sweets. |
| Special | Chili and Cornbread | |
| Hot Off the Griddle | Daily | Dinner on this station will be a weekly rotation of BYO items featuring a different theme each week. |
| Theme | Hibachi Noodles | |
| Showcase Salads | Full Salad Bar featuring fresh greens, hand cut vegetables, at least one regular and vegetarian protein, cheese, dry toppings, and house made dressings | |
Everyday Features at the Cupboard
Belgian waffle bar syrup and a variety of toppings, 8 cold cereals, fresh whole fruits, 4 juices, whole, 2%, skim, low-fat chocolate, soy (O), coffee, decaf coffee, tea (regular and herbal), hot chocolate, iced tea, 8 soft drinks (carbonated and non-carbonated), bread (white, wheat, rye, or potato)assorted bagels, peanut butter, cream cheese, butter, margarine, jelly, jams or preserves. Varieties of donuts, fresh baked muffins, Danish, cinnamon rolls, or croissants available daily. An assortment of fresh baked cookies, bars, pies, cakes, pastries, custards, puddings and a rotation of seasonal specialties.
Wed
Wednesday, April 23
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Beef Noodle |
| Vegetarian/Vegan Soup | Minestrone | |
| Entrées | Entrée | Pulled Pork |
| Vegetarian/Vegan Kitchen | Queso Mac and Cheese | |
| Composed Vegetable | Garlic Spinach | |
| Plain Vegetable | Honey Glazed Carrots | |
| Starch | Creamy Polenta | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Arroz con Pollo |
| Starch | Roast Corn | |
| Vegetable | Roast Brussel Sprouts | |
| Oven | Daily | Dinner service will feature a rotation of oven fired favorites, which may include pizza, but will focus on hot sandwiches, casseroles and sweets. |
| Special | Baked Pasta | |
| Hot Off the Griddle | Daily | Dinner on this station will be a weekly rotation of BYO items featuring a different theme each week. |
| Theme | Hibachi Noodles | |
| Showcase Salads | Full Salad Bar featuring fresh greens, hand cut vegetables, at least one regular and vegetarian protein, cheese, dry toppings, and house made dressings | |
Everyday Features at the Cupboard
Belgian waffle bar syrup and a variety of toppings, 8 cold cereals, fresh whole fruits, 4 juices, whole, 2%, skim, low-fat chocolate, soy (O), coffee, decaf coffee, tea (regular and herbal), hot chocolate, iced tea, 8 soft drinks (carbonated and non-carbonated), bread (white, wheat, rye, or potato)assorted bagels, peanut butter, cream cheese, butter, margarine, jelly, jams or preserves. Varieties of donuts, fresh baked muffins, Danish, cinnamon rolls, or croissants available daily. An assortment of fresh baked cookies, bars, pies, cakes, pastries, custards, puddings and a rotation of seasonal specialties.
Thu
Thursday, April 24
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Beef Noodle |
| Vegetarian/Vegan Soup | Minestrone | |
| Entrées | Entrée | Brown Chicken Stew |
| Vegetarian/Vegan Kitchen | Black Bean Wraps with Pico de Gallo | |
| Composed Vegetable | Vegetable Creole | |
| Plain Vegetable | Creole Root Vegetables | |
| Starch | Dirty Rice | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Beef Machaca |
| Starch | Cilantro Brown Rice | |
| Vegetable | Corn Salsa | |
| Oven | Daily | Dinner service will feature a rotation of oven fired favorites, which may include pizza, but will focus on hot sandwiches, casseroles and sweets. |
| Special | Turkey Pot Pie | |
| Hot Off the Griddle | Daily | Dinner on this station will be a weekly rotation of BYO items featuring a different theme each week. |
| Theme | Hibachi Noodles | |
| Showcase Salads | Full Salad Bar featuring fresh greens, hand cut vegetables, at least one regular and vegetarian protein, cheese, dry toppings, and house made dressings | |
Everyday Features at the Cupboard
Belgian waffle bar syrup and a variety of toppings, 8 cold cereals, fresh whole fruits, 4 juices, whole, 2%, skim, low-fat chocolate, soy (O), coffee, decaf coffee, tea (regular and herbal), hot chocolate, iced tea, 8 soft drinks (carbonated and non-carbonated), bread (white, wheat, rye, or potato)assorted bagels, peanut butter, cream cheese, butter, margarine, jelly, jams or preserves. Varieties of donuts, fresh baked muffins, Danish, cinnamon rolls, or croissants available daily. An assortment of fresh baked cookies, bars, pies, cakes, pastries, custards, puddings and a rotation of seasonal specialties.
Fri
Friday, April 25
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Bacon Cheddar Potato |
| Vegetarian/Vegan Soup | Minestrone | |
| Entrées | Entrée | Turkey Meatloaf |
| Vegetarian/Vegan Kitchen | Vegetarian Jambalaya | |
| Composed Vegetable | Steamed Corn | |
| Plain Vegetable | Steamed Broccoli | |
| Starch | Delmonico Potatoes | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Cajun Chicken Breast |
| Starch | Red Beans and Rice | |
| Vegetable | Green Beans and Peppers | |
| Oven | Daily | Dinner service will feature a rotation of oven fired favorites, which may include pizza, but will focus on hot sandwiches, casseroles and sweets. |
| Special | Braised Beef Gnocchi | |
| Hot Off the Griddle | Daily | Dinner on this station will be a weekly rotation of BYO items featuring a different theme each week. |
| Theme | Hibachi Noodles | |
| Showcase Salads | Full Salad Bar featuring fresh greens, hand cut vegetables, at least one regular and vegetarian protein, cheese, dry toppings, and house made dressings | |
Everyday Features at the Cupboard
Belgian waffle bar syrup and a variety of toppings, 8 cold cereals, fresh whole fruits, 4 juices, whole, 2%, skim, low-fat chocolate, soy (O), coffee, decaf coffee, tea (regular and herbal), hot chocolate, iced tea, 8 soft drinks (carbonated and non-carbonated), bread (white, wheat, rye, or potato)assorted bagels, peanut butter, cream cheese, butter, margarine, jelly, jams or preserves. Varieties of donuts, fresh baked muffins, Danish, cinnamon rolls, or croissants available daily. An assortment of fresh baked cookies, bars, pies, cakes, pastries, custards, puddings and a rotation of seasonal specialties.
Sat
Saturday, April 26
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Bacon Cheddar Potato |
| Entrées | Entrée | Schweinebraten |
| Vegetarian/Vegan Kitchen | Spicy Chickpeas | |
| Composed Vegetable | Sauteed peppers and Peas | |
| Plain Vegetable | Sauteed Cabbage and Apples | |
| Starch | Boiled Yukon Golds | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Lemon Thyme Roasted Chicken |
| Starch | Potato Wedges | |
| Vegetable | Balsamic Brussel Sprouts | |
| Oven | Daily | Dinner service will feature a rotation of oven fired favorites, which may include pizza, but will focus on hot sandwiches, casseroles and sweets. |
| Special | Pizza | |
| Showcase Salads | Full Salad Bar featuring fresh greens, hand cut vegetables, at least one regular and vegetarian protein, cheese, dry toppings, and house made dressings | |
Everyday Features at the Cupboard
Belgian waffle bar syrup and a variety of toppings, 8 cold cereals, fresh whole fruits, 4 juices, whole, 2%, skim, low-fat chocolate, soy (O), coffee, decaf coffee, tea (regular and herbal), hot chocolate, iced tea, 8 soft drinks (carbonated and non-carbonated), bread (white, wheat, rye, or potato)assorted bagels, peanut butter, cream cheese, butter, margarine, jelly, jams or preserves. Varieties of donuts, fresh baked muffins, Danish, cinnamon rolls, or croissants available daily. An assortment of fresh baked cookies, bars, pies, cakes, pastries, custards, puddings and a rotation of seasonal specialties.
Sun
Sunday, April 27
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Bacon Cheddar Potato |
| Entrées | Entrée | Morrocan Chicken |
| Vegetarian/Vegan Kitchen | Pulled Jackfruit | |
| Composed Vegetable | Moroccan Roasted Vegetables | |
| Plain Vegetable | Asparagus | |
| Starch | Israeli Vegetable CousCous | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Jerk Chicken |
| Starch | Purple Sticky Rice | |
| Vegetable | Roasted Brussel Sprouts | |
| Oven | Daily | Dinner service will feature a rotation of oven fired favorites, which may include pizza, but will focus on hot sandwiches, casseroles and sweets. |
| Special | Pizza | |
| Showcase Salads | Full Salad Bar featuring fresh greens, hand cut vegetables, at least one regular and vegetarian protein, cheese, dry toppings, and house made dressings | |
Everyday Features at the Cupboard
Belgian waffle bar syrup and a variety of toppings, 8 cold cereals, fresh whole fruits, 4 juices, whole, 2%, skim, low-fat chocolate, soy (O), coffee, decaf coffee, tea (regular and herbal), hot chocolate, iced tea, 8 soft drinks (carbonated and non-carbonated), bread (white, wheat, rye, or potato)assorted bagels, peanut butter, cream cheese, butter, margarine, jelly, jams or preserves. Varieties of donuts, fresh baked muffins, Danish, cinnamon rolls, or croissants available daily. An assortment of fresh baked cookies, bars, pies, cakes, pastries, custards, puddings and a rotation of seasonal specialties.