WAKIN' up Fried Eggs, Scrambled Eggs, Bacon, Tater Tots, Waffles

Menu for Week of 2/27/2021 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]

WAKIN’ UP Fried eggs, Scrambled Eggs, Bacon, Tater Tots, Waffles

BRUNCH

21st Corn Beef Hash ENTRÉE SUN SIDES Fruit, Cereal, Granola, Yogurt SALAD DINNER Sausage and Farfalle w/ Garlic, Rotisserie Chicken ENTRÉE Basil, and Spinach VEGETARIAN Quinoa w Roasted Butternut Squash and Red Peppers ENTRÉE

DINNER STARCH Parsley Red Potato SAUCE Marinara SOUP Beef Noodle VEGETABLE Peas & Carrot WAKIN’ UP Scrambled Eggs, Cheese Omelets, Sausage Patty, Home Fries, Pancake LUNCH

22nd Option 1: Sweet & Sour Chicken Option 2: Gyros w Tzatziki Sauce ENTRÉE

MON SIDES Steamed White Rice Stir Fry Veggie SALAD Available for Lunch DINNER Pork Verde Chicken Pot Pie ENTRÉE VEGETARIAN Baked Falafel Patty w Tzatziki Sauce ENTRÉE

DINNER STARCH Salsa Rice SAUCE Marinara SOUP Cream of Spinach

VEGETABLEDINNER Roasted Corn w/ Red Peppers

WAKIN’ UP Cheese Scrambled Egg, Canadian Bacon, Hash Browns, French Toast LUNCH 23rd Option 1: French Dip Sandwich 2: Chicken Pasta with Pesto Sauce ENTRÉE SIDES French Fries Roasted Vegetables

TUES TUES SALAD Available for Lunch DINNER Chicken Cordon Bleu Beef Rigatoni & Tomato Casserole ENTRÉE VEGETARIAN Stuffed Portobello

ENTRÉE STARCH Garlic Roasted Potato

DINNER SAUCE Meat Sauce SOUP Minestrone

VEGETABLE Vegetable Medley Fried Eggs, Sausage Link, Tater Tots, WAKIN’ UP Cinnamon Swirl Muffins LUNCH Spaghetti & Meatballs Baked Honey Glazed Chicken

th ENTRÉE

2 SIDES Rice Pilaf Steamed 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.

DINNER Pizza & Wings Night ENTRÉE VEGETARIAN Vegetable Calzone ENTRÉE

DINNER STARCH SAUCE Marinara SOUP Broccoli & Cheddar Soup VEGETABLE Roasted Medley WAKIN’ UP Scrambled Eggs, Sausage Patty, Home Fries, Waffles

th LUNCH

2 Option 1: Chicken Fajita 2: Sloppy Joe ENTRÉE

URS

TH SIDES Spanish Rice Roasted Corn

SALAD Salad Bar DINNER Chicken Scarparillo Pork & Ravioli Ragu ENTRÉE VEGETARIAN Black Bean, Corn & Tofu Casserole ENTRÉE

DINNER STARCH Tomato Rice w Fresh Basil SAUCE Marinara SOUP Potato Cheddar Bacon Soup VEGETABLE Roasted Veg Medley WAKIN’ UP Scrambled Eggs, Bacon, Home Fries, Chocolate Chip Pancakes

LUNCH Option 1:Smokey Mac N Cheese with Andouille Sausage Option 2:

6 2 ENTRÉE Eggplant Parmigiana Fri Fri SIDES Orzo Pilaf Vegetable Medley SALAD Tossed Salad DINNER Smoke Roast Beef Garlic & Tomato Baked Pollack ENTRÉE VEGETARIAN Tempura Vegetables ENTRÉE

DINNER STARCH Garlic Roasted Potato SAUCE Meat Sauce SOUP Maryland Corn Chowder VEGETABLE Citrus Broccoli WAKIN’ UP Cheese Scrambled Eggs, Turkey Bacon, Tater Tots, Waffles

th LUNCH 7 Chicken Fingers Jamaican Beef Patties

2 ENTRÉE SAT SIDES Curly Fries Peas & Carrots SALAD Available DINNER Breaded Pork Chop with Onion Curried Chicken ENTRÉE Gravy VEGETARIAN Chefs Choice ENTRÉE

DINNER STARCH White Rice SAUCE Marinara SOUP Tomato Soup VEGETABLE Roasted Vegetable Medley

MENU SUBJECT TO CHANGE *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.