Dinner Menus Week of 9/30
Mon
Monday, Sept. 30
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Chicken Corn Chowder |
| Vegetarian/Vegan Soup | Spring Vegetable Soup | |
| Entrées | Entrée | Adobo Pork Loin |
| Vegetarian/Vegan Kitchen | Tomato and Goat Cheese Polenta | |
| Composed Vegetable | Balsamic Brussel Sprouts | |
| Plain Vegetable | Roasted Broccoli | |
| Starch | Cheddar Mashed Potatoes | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Tuscan Roast Pork Tenderloin |
| Starch | Pumpkin Polenta with Beets | |
| Vegetable | Sauteed Greens | |
| Cold Composed | ||
| 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 | Buffalo Mac and Cheese | |
| Hot Off the Griddle | Daily | Dinner on this station will be a weekly rotation of BYO items featuring a different theme each week. |
| Theme | Fried Rice | |
| Leaf & Grain | ||
| Hello Bistro Express | Made to order chopped salads | |
| 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, Oct. 1
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Chicken Corn Chowder |
| Vegetarian/Vegan Soup | Spring Vegetable Soup | |
| Entrées | Entrée | Cod Veracruz |
| Vegetarian/Vegan Kitchen | ||
| Composed Vegetable | Eggplant Puttanesca | |
| Plain Vegetable | Roast Zucchini and Squash | |
| Starch | Roasted Pesto Potatoes | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Lemon Caper Chicken |
| Starch | Brazilian White Rice | |
| Vegetable | Peas and Carrots | |
| Cold Composed | ||
| 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 | Tuscan Baked Ziti | |
| Hot Off the Griddle | Daily | Dinner on this station will be a weekly rotation of BYO items featuring a different theme each week. |
| Theme | Fried Rice | |
| Leaf & Grain | ||
| Hello Bistro Express | Made to order chopped salads | |
| 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, Oct. 2
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Chicken Tortilla |
| Vegetarian/Vegan Soup | Spring Vegetable Soup | |
| Entrées | Entrée | Barbacoa Beef |
| Vegetarian/Vegan Kitchen | Cauliflower/Chickpea Curry | |
| Composed Vegetable | Gingered Carrots | |
| Plain Vegetable | Sauteed Snow Peas and Peppers | |
| Starch | White Rice | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Peach Balsamic Chicken |
| Starch | Potato Wedges | |
| Vegetable | Asparagus with Ginger Sauce | |
| Cold Composed | ||
| 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 Pizza | |
| Hot Off the Griddle | Daily | Dinner on this station will be a weekly rotation of BYO items featuring a different theme each week. |
| Theme | Fried Rice | |
| Leaf & Grain | ||
| Hello Bistro Express | Made to order chopped salads | |
| 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, Oct. 3
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Chicken Tortilla |
| Vegetarian/Vegan Soup | Spring Vegetable Soup | |
| Entrées | Entrée | Cuban Pork Roast |
| Vegetarian/Vegan Kitchen | ||
| Composed Vegetable | Green Chile Corn | |
| Plain Vegetable | Roasted Plantains | |
| Starch | Rice and Beans | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Cuban Chicken Stew |
| Starch | Brown Rice Pilaf | |
| Vegetable | Cuban Chicken Stew | |
| Cold Composed | ||
| 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 | Shepherd's Pie Baked Potatoes | |
| Hot Off the Griddle | Daily | Dinner on this station will be a weekly rotation of BYO items featuring a different theme each week. |
| Theme | Fried Rice | |
| Leaf & Grain | ||
| Hello Bistro Express | Made to order chopped salads | |
| 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, Oct. 4
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Manhattan Clam |
| Vegetarian/Vegan Soup | Spring Vegetable Soup | |
| Entrées | Entrée | Ancho Roasted Chicken |
| Vegetarian/Vegan Kitchen | Mediterranean Pasta | |
| Composed Vegetable | Garlicky Greens and Beans | |
| Plain Vegetable | Cauliflower | |
| Starch | Mexican Sweet Potatoes | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Roast Turkey Breast |
| Starch | Baked Potato | |
| Vegetable | Country Style Green Beans | |
| Cold Composed | ||
| 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 | Tater Tot Casseroles | |
| Hot Off the Griddle | Daily | Dinner on this station will be a weekly rotation of BYO items featuring a different theme each week. |
| Theme | Fried Rice | |
| Leaf & Grain | ||
| Hello Bistro Express | Made to order chopped salads | |
| 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, Oct. 5
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Manhattan Clam |
| Entrées | Entrée | Green Tea and Garam Masala Pulled Pork |
| Vegetarian/Vegan Kitchen | Black Bean Burrito | |
| Composed Vegetable | Curried Cauliflower and Green Pea | |
| Plain Vegetable | Thai Yellow Curry Sauce | |
| Starch | Basmati Rice | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Chimichurri Flank Steak |
| Starch | Roasted Yukon Potatoes | |
| Vegetable | Broccoli Rabe | |
| 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 | Chive Potato Casserole | |
| 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, Oct. 6
| Group | Type | Menu Item |
|---|---|---|
| Signature Soups | Soup | Manhattan Clam |
| Entrées | Entrée | Chipotle Turkey Chili |
| Vegetarian/Vegan Kitchen | Mexican Quinoa | |
| Composed Vegetable | Chef's Choice | |
| Plain Vegetable | Steamed Squash and Zucchini | |
| Starch | Spanish Rice | |
| Grill Basics | Everyday | Burgers, Dogs, Fries |
| Inspired Eats | Entrée | Grilled Pork Tenderloin |
| Starch | Brown Rice Pilaf | |
| Vegetable | Roasted Carrots | |
| 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 | Ham and Potato Casserole | |
| 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.