Soups

Roast Sugar Pumpkin Bisque: a blend of roast sweet pumpkin, onions, potatoes, carrots - pureed and finished with light cream

Hearty Vegetable Minestrone: seasonal vegetables, kidney or cannellini beans, blend of Italian herbs, tomatoes in a vegetable stock

Gallician Garbanzo: a hearty pureed vegetable soup featuring garbanzo beans, carrots, onions, garlic, potatoes, celery, peas, tomatoes, with a hint of cumin and cayenne pepper, red wine vinegar in a vegetable stock

Salad

Mediterranean Salad: European greens, grape tomatoes, Kalamata olives, feta cheese, cucumbers, marinated chickpeas with grilled bread. Dressing: chef's suggeston - Greek

Baby Spinach Salad: baby spinach, Red onion, mandarin oranges, toasted sunflower seeds, crumbled bleu cheese. Dressing: chef's suggeston - poppy seed

Tossed Garden Salad: American blend, cherry tomatoes, carrots, cucumbers, peppers, red onion, mushrooms. Dressing: chef's suggeston - Balsamic

Beef

London Broil: served with a wild mushroom Madeira sauce

Beef Stroganoff: braised prime beef with button mushroooms simmered in a demi glace and finished with créme fraiche

Chicken

Pinenut Crusted Chicken: with tomato demi glace and served on a bed of sautéed garlic, kale shallots

Caribbean Chicken: grilled boneless breast of chicken, Caribbean spices, topped with a fruit chutney

Chicken Michelangelo: sautéed boneless breast of chicken, topped with wild mushroom, Swiss cheese, deglazed with dry vermouth

Fish

Baked New England Scrod: scrod with lightly seasoned bread crumbs, butter, lemon served with beurre blanc sauce

Ruby Red Glazed Salmon: salmon topped with aa red onion and balsamic chutney and served with lemon sour cream

Berramundi: corn meal crusted berramundi topped with kickin' corn salsa with mustard sauce

Vegetarian Selection

Acorn Squash: stuffed with wild rice, toasted pecans, onions, red & green pepper, and celery

Grilled Vegetable Roulades: zucchini, summer squash, eggplant, peppers, red onion rolled with flat broad noodles, ricotta cheese, plum tomato sauce and topped with tomato and alfredo sauce

Chef’s choice vegetarian pasta

Venetian Dessert Table

Assorted cakes and pastries available at the Campus Center

Chocolate pots de crème with molasses marscapone cream, chocolate sin cake with whipped cream and raspberry garnish, apple dumpling, crème brulee