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

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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 4 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. 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] 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 5 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: th 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. .
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