Dining Menus

Thursday, Sep 29, 2016

Dining Hall

Breakfast

  • Grill:Fried Eggs

  • Grill:Egg, Bacon & Cheese on Croissant

  • Entree:Scrambled Eggs, Hard Boiled Eggs, French Toast Sticks

  • Entree:Bacon

  • Entree:Hash Brown Patties, Cream of Rice

Lunch

  • Soup:Vegetarian-Creamy Carrot & Parsnip

  • Soup:Chicken Vegetable GF

  • Entree:Macaroni & Cheese

  • Entree:Mushroom & Swiss Burger

  • Grain:Basmati Rice, Millet, Mango Chutney Sauce

  • Wrap:New England Lobster Salad on a Croissant

  • Shaved:Turkey Breast

  • Grill:Spanish Grilled Cheese Sandwich

  • Side:Shoe String Fries

  • Side:Baked Beans

  • Side:Roasted Broccoli

Dinner

  • Soup:Vegetarian-Creamy Carrot & Parsnip

  • Soup:Chicken Vegetable GF

  • Entree:BBQ Chicken

  • Entree:Eggplant Parmesan

  • Grain:Jasmine Rice, Quinoa, Roasted Red Pepper & Chili Alfredo Sauce

  • Wrap:New England Lobster Salad on a Croissant

  • Grill:Mai Bowl

  • Side:Roasted Garlic Mashed Potatoes

  • Side:Roasted Carrots

  • Side:Wax Beans

Union Station

Lunch

  • Soup:Vegetarian-Creamy Carrot & Parsnip

  • Soup:Chicken Vegetable GF

  • Lunch Special:Macaroni & Cheese, Union Station Fries, Roasted Broccoli & Beverage

Dinner

  • Soup:Vegetarian-Creamy Carrot & Parsnip

  • Soup:Chicken Vegetable GF

KOVE

Lunch

  • Kosher Entree:Three Cheese Quesadillas

  • Vegan Entree:Portobello & Black Bean Quesadillas

  • Starch:Guacamole, Tofutti Sour Cream

  • Vegetable:Salsa

  • Soup:Mexican Corn

Dinner

  • Kosher Entree:Coffee-Rubbed Brisket

  • Vegan Entree:Grilled Portobello Mushroom

  • Starch:Roasted Red Potatoes

  • Vegetable:Honey-Rum Carrots

  • Salad:Cinnamon Applesauce