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October 20 - October 26 Menu Subject to Change SPECIALS |October 20 - October 26 Menu subject to change PLATE MON Breakfast French Toast with Maple Syrup Lunch Mojo Shrimp Bowl Garlic Citrus Shrimp with Coconut Red Beans and Pineapple Salsa served with Rice Jerk Vegetable Roll (vg) Jerk-Roasted Veggies with Coconut Rice, Beans, and Pineapple Salsa Coconut Red Beans and Rice (vg) Southwest Flank Steak Grilled and Marinated Beef served with Cumin-Verde Dinner Mashers and Sweet Corn Succotash Winter Squash and Chickpea Stew (v) Served with Cumin-Verde Mashers TUES Breakfast Special Scramble with Ham and Cheddar TACO Lunch & Build Your Own Taco, Burrito, Bowl or Salad TUESDAY Dinner Choice of Beef, Pork, or Chicken (Halal), Black Beans, Pinto Beans, Smoked Tomato Rice, Fajita Veggies, Aji Amarillo Cream, Chipotle Cream, Cilantro Rice, Cheeses, Assorted Salsas, Guacamole, Veggies WEDS Breakfast Spanish Scramble with Chorizo, Pico De Gallo, Cheddar and Jack Cheeses Lunch Mojo Shrimp Bowl Garlic Citrus Shrimp with Coconut Red Beans and Pineapple Salsa served with Rice Jerk Vegetable Roll (vg) Jerk-Roasted Veggies with Coconut Rice, Beans, and Pineapple Salsa Coconut Red Beans and Rice (vg) Dinner Roasted Chicken Hindquarters roasted and served with Yukon Mashed Potatoes, Rosemary Gravy and Snap Peas Cauliflower Gratin (v) Served with Herb-Roasted Carrots and Snap Peas Tuscan White Beans (vg) with White or Brown Rice THUR Breakfast Hawaiian Scramble Spam, Roasted Red Pepper, Scallions and Swiss Lunch Beef and Mushroom Stew Braised Beef and Mushrooms with Herbs, served with Creamy Polenta and Roasted Cauliflower Eggplant Caponata (v) Simmered Eggplant and Mushroom Ragout served with Creamy Polenta Dinner Roasted Chicken Hindquarters roasted and served with Yukon Mashed Potatoes, Rosemary Gravy and Snap Peas Cauliflower Gratin (v) Served with Herb-Roasted Carrots and Snap Peas Tuscan White Beans (vg) with White or Brown Rice FRI Breakfast Blue Friday Skittles Pancakes with Maple Syrup Lunch Beef and Mushroom Stew Braised Beef and Mushrooms with Herbs, served with Creamy Polenta and Roasted Cauliflower Eggplant Caponata (v) Simmered Eggplant and Mushroom Ragout served with Creamy Polenta Made in a facility that also prepares wheat-based foods. v = vegetarian. vg = vegan. h = prepared with halal meats. Eating raw and/or undercooked foods may increase the risk of food borne illness. Menu subject to change without notice. Allergen information for menu items are available and/or posted in each dining location. | www.hfs.uw.edu/eat MARKET Cuban Roast Pork, Ham, Swiss, Yellow Mustard, Pickles NOODLE Lunch Make Your Own Pasta (Penne, Whole Wheat, Gluten Free) Daily Beef & Pork Meatballs, Pork Italian Sausage, Grilled Chicken, Seasonal Vegetables, Basil Pesto, Marinara & Alfredo Pan Asian Lunch & Dinner Vietnamese Beef Noodle Salad (Halal) Stir Fry Beef over Rice Noodles with Spring Mix, Green Leaf, Bean Sprouts, Fresh Herbs and Vegan Nuoc Cham Vietnamese Pork Noodle Salad Stir Fry Pork over Rice Noodles with Spring Mix, Green Leaf, Bean Sprouts, Fresh Herbs and Vegan Nuoc Cham Vietnamese Tofu Noodle Salad (vg) Regular or Spicy Tofu over Rice Noodles with Spring Mix, Green Leaf, Bean Sprouts, Fresh Herbs and Vegan Nuoc Cham DUB STREET The Souk Crispy Chicken with Chermoula and Honey Harissa Mayo, Lettuce, Tomato, and Onion on a Telera Roll Fry Special Sidewinders SELECT Moroccan (vg) Choice of Brown or White Rice, Ras El Hanout, Zucchini, Tomatoes, Quinoa Salad, Mixed Greens Soup Tomato Basil (vg) and Du Jour Made in a facility that also prepares wheat-based foods. v = vegetarian. vg = vegan. h = prepared with halal meats. Eating raw and/or undercooked foods may increase the risk of food borne illness. Menu subject to change without notice. Allergen information for menu items are available and/or posted in each dining location. | www.hfs.uw.edu/eat .
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