TUC Dining Services Menu

March 20, 2017 - March 24, 2017

Monday, Wednesday, and Thursday 11:30 AM - 1:30 PM
Tuesday and Friday 11:00 AM - 1:30 PM
Cash, Check, or Credit  |  ATM Available in Lander Hall

Hot Special: $6.00  |  Small Soup: $2.00  |  Large Soup: $3.00
Fresh baked desserts also available

Healthy Cuisine Monday
•French Onion - caramelized onions simmered in a veggie broth (GF)
•Chicken Noodle - in a garlic chicken broth

•Honey Glazed Chicken Breast - coated with a honey sweet glaze (GF)
•Chili Lime Roasted Tofu topped with a chili lime sauce

•Honey Glaze Carrots roasted carrots tossed in a honey glaze sauce (GF)
•Herb Roasted Potatoes (GF)

Asian Cuisine Tuesday
•Tom Yum Gai sautéed tofu and onions prepared in a vegetable broth
•Chicken Water Chestnut Mushroom - simmered in a chicken broth (GF)

•Teriyaki Salmon - grilled salmon with a teriyaki sauce (GF)
•Teriyaki Broccoli and Tofu - in a teriyaki sauce

•Sautéed Chard (GF)
•Steamed White Rice

Italian Cuisine Wednesday
•Roasted Bambooin a miso broth (GF)
•Tuscan Bean and Sausage - simmered in beef broth (GF)

•Chicken Athena - slow roasted chicken breast served in a creamy sauce
•Penne Pasta with a Creamy Roasted Tomato Basil sauce

•Garden Saladspring mix with carrots, onions, and cucumbers tossed in a red wine vinaigrette (GF)

•Garlic Bread

Soul Food Cuisine Thursday
•Sweet Potato Jalapeno Bisque with rice
•Chicken Gumbo onion and okra in a creamy chicken broth

•Chicken Satay roasted chicken coated with Chef’s special spice blend (GF)
•Creole Roasted Tofu Satay roasted tofu topped with Chef’s special spice blend

•Roasted Okra and Tomatoes
•Roasted Garlic Potatoes

Latin Cuisine Friday
•Sweet Potato Jalapeno Bisque with rice
•Chili Lime Chicken - roasted chicken and potatoes prepared in a chili lime broth

•Southwest Meatloaf with corn creole spices
•Tofu Pomodoro - roasted tofu topped with a tomato wine sauce

•Grilled Zucchini
•Rice Pilaf

Cold Lunch Menu

Sandwich/Salad special including chips and water: $6.00



  • Purebean Sandwich beef pastrami, sauerkraut, thousand island, and caramelized onions served on rye bread
  • Crispy Tofu Wrap with Ginger Peanut Sauce - crispy fried tofu, green onions, red bell peppers, cilantro, and carrots wrapped in a flour tortilla


  • Chicken Couscous Salad raisins, grilled chicken, couscous, red, yellow, and green bell peppers served on top of mixed greens
  • Corn and Watermelon Salad sweet corn, watermelon and mint tossed in a light vinaigrette



  • Meat Lover’s Sandwich - avocado, turkey, beef, salami, spinach, tomatoes, and red onions served on a ciabatta roll
  • The Ultimate Veggie Hoagie roasted zucchini, bell peppers, onions, sliced avocado, soy cheese, and spinach served on a hoagie bun


  • Latin Chipotle Quinoa Salad corn, quinoa, tomatoes, and red onions tossed in a chipotle dressing served on top of mixed greens
  • Chinese Cabbage Salad - noodles, cabbage, carrots and sesame seeds with Asian slaw dressing



  • House-made Hot Pocketnative American fry bread stuffed with ground beef, sautéed veggies and soy cheese
  • Southwest Veggie Chimichangaroasted sweet potatoes, black beans, red onions, lettuce and spicy mayo wrapped in a flour tortilla


  • Chinese Chicken Saladcabbage, carrots, scallions, slivered almonds, romaine, wonton crisps, and grilled chicken served with a sesame vinaigrette
  • Three Sister’s Saladzucchini, corn and red onions tossed in a light vinaigrette



  • Grilled Chicken Club – grilled chicken, avocado, lettuce, tomatoes and turkey bacon between 3 slices of wheat bread
  • Grilled Avocado Clubavocado, lettuce, tomatoes between 3 slices of wheat bread
  • Summer Berry Saladmixed greens topped with strawberries, blueberries, and pineapple and garbanzo beans
  • Chopped Thai Saladkale, carrots, bell peppers, onions, cashews, and cilantro tossed in a sesame garlic dressing



  • Breakfast Sandwichscrambled eggs, beef sausage links, and soy cheese on grilled wheat
  • Veggie Breakfast Sandwich - scrambled eggs, roasted veggies, and soy cheese on grilled wheat


  • Hearts of Palm Salad arugula topped with celery, red onions, and hearts of palm
  • Mediterranean Orzo Pasta Salad capers, black olives, tomatoes, Spanish olives, and orzo tossed in balsamic dressing