TUC Dining Services Menu

January 9, 2017 - January 13, 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

SOUP
Vegetarian Chili–Chef's adovo chili, mixed vegetables (GF)
Beef Borscnt – caramelized onions, beets, carrots, and parsnips

ENTRÉE
Sesame Seed Ginger Chicken –grilled chicken in a sweet ginger glaze (GF)
Corn Stuffed Tomato– Filled with savory corn stuffing (GF)

SIDES
Grilled Zucchini
Fluffy Steamed Basmati Rice

Asian Cuisine Tuesday

SOUP
Wonton Soup –caramelized mushrooms, chestnuts, and crispy wontons
Thai Hot and Sour Chicken Soup–blanched chicken in a Thai broth (GF)

ENTRÉE
Honey Barbecue Beef–five spice honey barbecue sauce (GF)
Pineapple Fried Rice–sweet savory fried rice with fresh pineapple (GF)

SIDES
Bok Choy- sautéed in a garlic Japanese soy glaze (GF)
Yams- steamed with a ginger cream sauce

Italian Cuisine Wednesday

SOUP
Zucchini soup with Rotini–roasted zucchini cooked in a creamy vegetable broth
Italian Sausage –slow cooked sweet Italian beef sausage with a creamy tomato broth (GF)

ENTRÉE
Italian Beef Calzone –savory garlicky roast beef cooked in Chef's special tomato sauce
Italian Vegetable Calzone –Elegantly roasted mixed vegetables in Chef's special tomato sauce

SIDES
Kale and Chickpea – sautéed in a garlic spicy sauce
Garlic Bread- baked in house with a special blend of Italian herb

Soul Food Cuisine Thursday

SOUP
Sweet Potato Chipotle– roasted sweet potatoes in a smoky chipotle broth (GF)
Mamma's Chicken and Dumpling– chunky chicken in a heart-warming, tasty cream sauce (GF)

ENTRÉE
Oven Roasted Brisket–cooked to perfection and smothered in a Texas thunder barbecue sauce (GF)
Cajun Red Beans and Rice- savory with a hint of garlic (GF)

SIDES
Green Beans- lightly sautéed in garlic with the right touch of Chef's seasoning (GF)
Bread Pudding- sweet and savory with onions, mushrooms in a raisin sweet sauce (GF)

Latin Cuisine Friday

SOUP
Sweet Potato Chipotle– roasted sweet potatoes in a smoky chipotle broth (GF)
Chicken and Chickpea –slow roasted chicken with mixed vegetables, chickpeas in a creamy broth (GF)

ENTRÉE
Beef Taco– shredded beef sautéed in Chef's special sauce with carrot and cabbage slaw (GF)
Vegetarian Burrito- sweet chard and pinto beans sautéed in Chef's special seasoning with white rice

SIDES
Mango, Jicama and Orange Salad- tossed in Chef's special lime dressing
Pinto Beans- pureed and fried with a hint of cumin

Cold Lunch Menu

Sandwich/Salad special including chips and water: $6.00

Monday

SANDWICH

  • Smoked Salmon on a Hoagie Roll with lettuce, tomatoes, pickles, and a cream cheese caper spread
  • Roasted Veggie Wrap with roasted squash, bell peppers, onions, and mushrooms with lettuce and tomato wrapped in a flour tortilla

SALADS

  • Blueberry Quinoa Salad mixed with fancy greens topped with blueberries, quinoa, toasted nuts and blueberry vinaigrette
  • Norwegian Orzo Pasta Salad- orzo pasta, smoked salmon, tomatoes, concase, golden beets, and arugula

Tuesday                                            

SANDWICH

  • Bánh Mí Sandwich – BBQ beef brisket with house made pickles and slaw
  • Veggie Bánh Mí Sandwich-  grilled BBQ Portobello mushroom with house made pickles and slaw

SALADS

  • Salad Lyonnaise- green leaf lettuce topped with hardboiled egg and rendered turkey bacon with classic style vinaigrette
  • Butternut Squash Salad- roasted butternut squash, tomatoes, onions, and green beans tossed in balsamic vinaigrette

Wednesday

SANDWICH

  • Turkey Pesto Wrap- slow roasted turkey, tomato, lettuce, and pesto cream cheese wrapped in a flour tortilla
  • Roasted Tomato Sandwich- oven roasted tomato with pesto cream cheese and lettuce on a rustic ciabatta bun

SALADS

  • White Bean Salad- beans, carrots, onion, and garlic tossed in a house made vinaigrette and fresh herbs.
  • Mediterranean Salad- tomato, cucumber, and red onion tossed in olive oil, lemon juice, and fresh herbs.

Thursday

SANDWICH

  • Pulled BBQ Sandwich- pulled  beef brisket with lettuce, tomatoes, and onions on a hoagie roll
  • Veggie BBQ Sandwich- grilled BBQ Portobello mushroom, with lettuce, tomatoes, and onions on a hoagie roll

SALAD

  • Creole  Pasta Salad-  tricolor rotini pasta tossed in a creamy bayou dressing with onion, tomato, black olives, and fresh herbs
  • Southern Potato Salad-  potatoes, hardboiled egg, celery, onions, relish, tossed in a southern style dressing

Friday

SANDWICH

  • BLT- Turkey bacon, lettuce, tomatoes, and onions on French baguette roll
  • Roasted Veggie Wrap- roasted squash, peppers, onions, and mushroom with lettuce and tomato wrapped in a flour tortilla

SALADS

  • Winter Salad- mixed greens topped with cranberries, sliced pears, candied walnuts and balsamic grapes
  • Rainbow Beet Salad- beets, mixed greens, garbanzo beans, carrots, and black olives tossed in a house made vinaigrette and fresh herbs