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WAKIN' up Fried Eggs, Cheese Omelet, Challah French Toast With Menu for Week of 4/10/2021 Managed by CulinArt Group, the Dining Hall is open Sunday – Saturday Mon., Tues., Thu. & Friday: Breakfast: 7:15 – 8:20am | Lunch: 11AM – 1:45PM | Dinner: 5pm – 7PM Wednesday: Breakfast: 7:15 – 8:20AM | Lunch: 11AM – 1:30PM | Dinner: 5 – 7PM Saturday: Breakfast: 7:15 – 8:45AM | Lunch: 11AM – 1:30PM | Dinner: 5 – 7PM Sunday: Brunch: 11AM– 12:30PM| Dinner: 5 – 7PM Food Service Director: Jason Swartz | Phone: (845) 855-4950 | Email: [email protected] Fried eggs, Cheese Omelet, Challah French Toast with Berries, Home WAKIN’ UP Fries, Bacon, Spicy Tomato Cocktail th 4 BRUNCH SUN ENTRÉE SIDES Fruit, Cereal, Granola, Yogurt SALAD DINNER Pineapple Glazed Ham ENTRÉE Smoked Turkey VEGETARIAN Farro with Spinach, Tofu, Garlic and Yellow Squash ENTRÉE DINNER STARCH Twice Baked Potato SAUCE Marinara SOUP Chef’s Choice VEGETABLE Spring Time Roasted Vegetable WAKIN’ UP Scrambled Eggs, Sausage Patty, Hash Browns, Pancake th LUNCH 5 Option 1: Buffalo Chicken Wrap 2:Sloppy Joe Tater Tot Casserole ENTRÉE MON SIDES Homemade Potato Chip Steamed Lemon Broccoli SALAD Available for Lunch DINNER Chili Spiced Chicken Breast Rigatoni & Sausage Ragu ENTRÉE VEGETARIAN Farro with Shaved Brussel Sprouts & Carrots & Tofu ENTRÉE DINNER STARCH Yellow Rice SAUCE Marinara SOUP Turkey & Rice VEGETABLEDINNER Herbed Green Beans Cheese Scrambled Egg, Ham & Cheese Omelets, Bacon, Tater Tots, WAKIN’ UP Waffle th 6 LUNCH Option 1: Sweet & Sour Chicken Option 2: Ground Beef w/ Vegetables ENTRÉE & Brown Gravy TUES TUES SIDES White Rice Stir Fry Vegetables SALAD Available for Lunch DINNER Smoked Pork Loin Chicken Marsala ENTRÉE VEGETARIAN General Tso’s Roasted Cauliflower w Basmati Rice ENTRÉE STARCH Scalloped Potato SAUCE Meat Sauce DINNER SOUP Minestrone VEGETABLE Steamed Vegetable WAKIN’ UP Fried Eggs, Sausage Links, Home Fries, Pancakes LUNCH Grilled Roast Beef & Swiss Wedge Turkey Chili with Rice ENTRÉE 7th SIDES French Fries Roasted Vegetables WED Salads available SALAD MENU SUBJECT TO CHANGE *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Menu for Week of 4/10/2021 Managed by CulinArt Group, the Dining Hall is open Sunday – Saturday Mon., Tues., Thu. & Friday: Breakfast: 7:15 – 8:20am | Lunch: 11AM – 1:45PM | Dinner: 5pm – 7PM Wednesday: Breakfast: 7:15 – 8:20AM | Lunch: 11AM – 1:30PM | Dinner: 5 – 7PM Saturday: Breakfast: 7:15 – 8:45AM | Lunch: 11AM – 1:30PM | Dinner: 5 – 7PM Sunday: Brunch: 11AM– 12:30PM| Dinner: 5 – 7PM Food Service Director: Jason Swartz | Phone: (845) 855-4950 | Email: [email protected] DINNER Chicken & Pork Burrito Bowls Black Beans, Salsa, Sour Cream ENTRÉE VEGETARIAN Veggie Burrito Bowl ENTRÉE DINNER STARCH Rice SAUCE Marinara SOUP Beef Noodle VEGETABLE Roasted Corn Scrambled Egg Egg, Turkey Bacon, Tater Tots, Cinnamon Bread WAKIN’ UP Pudding LUNCH 8th Option 1: Chicken Quesadilla 2: Cheese Lasagna ENTRÉE URS TH SIDES Garlic Bread Steamed Vegetables SALAD Salad Bar DINNER Grilled Chicken Sandwich Grilled Kielbasa ENTRÉE w/Toppings VEGETARIAN Wild Mushroom Risotto Balls ENTRÉE DINNER STARCH Roasted Potato Wedges/ Baked Beans SAUCE Marinara SOUP Cream of Chicken Soup VEGETABLE Green Beans WAKIN’ UP Cheesy Scrambled Eggs, Bacon, Hash Brown, Chocolate Chip Pancakes LUNCH Option 1:Swedish Meatballs Option 2: Chicken Bruschetta 9th ENTRÉE Fri Fri SIDES Egg Noodle Vegetable Medley SALAD Tossed Salad DINNER Braised Latin Beef Tilapia Provençale ENTRÉE VEGETARIAN Meditterian Style Zucchini Fritter w Tzatziki ENTRÉE DINNER STARCH Mashed Potato SAUCE Meat Sauce SOUP Chef’s Choice VEGETABLE Vegetable Medley WAKIN’ UP Scrambled Eggs, Sausage Patty, Home Fries, French Toast Grilled Cheese or Grilled Ham LUNCH 10th ENTRÉE SAT SIDES Waffle Fries SALAD Available DINNER Chicken Francaise Gnocci Bolognese ENTRÉE VEGETARIAN Eggplant Francaise ENTRÉE DINNER STARCH Rice Pilaf SAUCE Marinara SOUP Chicken Noodle MENU SUBJECT TO CHANGE *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Menu for Week of 4/10/2021 Managed by CulinArt Group, the Dining Hall is open Sunday – Saturday Mon., Tues., Thu. & Friday: Breakfast: 7:15 – 8:20am | Lunch: 11AM – 1:45PM | Dinner: 5pm – 7PM Wednesday: Breakfast: 7:15 – 8:20AM | Lunch: 11AM – 1:30PM | Dinner: 5 – 7PM Saturday: Breakfast: 7:15 – 8:45AM | Lunch: 11AM – 1:30PM | Dinner: 5 – 7PM Sunday: Brunch: 11AM– 12:30PM| Dinner: 5 – 7PM Food Service Director: Jason Swartz | Phone: (845) 855-4950 | Email: [email protected] Steamed Green Beans & Tomato VEGETABLE MENU SUBJECT TO CHANGE *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. .
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