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TUC DINING SERVICES MENU

July 16-20, 2018

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
Sandwich special including lays chips and water: $6.00
Fresh baked desserts also available

Monday

SOUP 

  • Southern Creole Black Bean-slow cooked black beans in a creole broth with mixed vegetables (GF)
  • Sea Food Stew-sautéed cod simmered in a tomato broth with mixed vegetables (GF)

 ENTRÉE       

  • Roasted Cod-topped with caramelized onions, garlic and basil(GF)
  • Roasted Vegetable Calzone-sautéed tomatoes and vegetables in a puffed pastry

 SIDES

  • Sautéed Mixed Vegetables
  • Potato, Bell Pepper and Mushroom Hash

Cold Menu

  SANDWICHES

  • Black Bean Burger-black beans, spicy mayo, grilled onions, lettuce, tomato and soy cheese served on a Kaiser roll

SIGNATURE SALAD

  • Chopped Kale Salad-garbanzo beans, avocado, dried cranberries, roasted almonds and red onions on a bed of kale

SIDE SALAD

  • Curry Couscous Salad- curry couscous, green onions, dried apricots, parsley and chopped walnuts    

Tuesday

SOUP

  • Southern Creole Black Bean-slow cooked black beans in a creole broth with mixed vegetables (GF)
  • Sea Food Stew-sautéed cod simmered in a tomato broth with mixed vegetables (GF)

 ENTRÉE

  • Roasted Salmon with a Honey Ginger Glaze (GF)
  • Vegetable Jambalaya-sautéed mixed vegetables in a creole tomato sauce over rice

 SIDES

  • Collard Greens
  • Roasted Yams

Cold Menu

SANDWICH

  • Mediterranean Tuna Salad Wrap-tuna, fennel, black olives and Mediterranean seasoning wrapped in a flour tortilla
  • California Vegetable-avocado, roasted tomatoes, alfalfa sprouts and red onions on a wheat roll

SIGNATURE SALAD

  • Mexican Quinoa Salad-quinoa, roasted corn, black beans, and cilantro served on a bed of mixed greens with a orange lime dressing

SIDE SALAD

  • Broccoli Salad-broccoli, roasted almonds, red onions and dried cranberries mixed with an apple cider vinaigrette

Wednesday

SOUP

  • Swiss Chard and Potato-prepared with garlic in a creamy vegetable broth (GF)
  • Salmon Chowder

 ENTRÉE

  • Red Snapper-topped with vegan chorizo and onion relish
  • Tofu Fricassee-sautéed mixed vegetables and tofu baked to perfection

 SIDES

  • Sautéed Zucchini
  • Rice Pilaf

 

Cold Menu

SANDWICH

  • Egg Salad-chopped eggs, celery, red onions and mayo served on a hoagie roll
  • English Cucumbers Tea- English cucumbers in a garlic cream cheese spread served on white bread

SIGNATURE SALAD

  • Italian Chopped Salad-cherry tomatoes, red cabbage, celery, pepperoncini and garbanzo beans served on a bed of romaine lettuce with and Italian dressing

SIDE SALAD

  • Fresh Vegetable Salad-corn, diced tomatoes, celery, cucumbers and olives mixed in a creamy dressing

Thursday

SOUP

  • Swiss Chard and Potato-prepared with garlic in a creamy vegetable broth (GF)
  • Salmon Chowder

 ENTRÉE

  • Grilled Broccoli Steaks-tossed in a soy sauce glaze (GF)
  • Tofu Stir-Fry-sautéed mixed vegetables tossed in a soy sauce glaze

 SIDES

  • Sautéed Bok Choy with Soy Ginger
  • Steamed White Rice

Cold Menu

SANDWICH

  • Smoked Salmon Sandwich-smoked salmon, arugula, tomatoes and a dill caper spread served on a ciabatta roll
  • Smoked Roasted Tofu-smoked roasted tofu, arugula and tomatoes with a dill caper spread served on a ciabatta roll

SIGNATURE SALAD

  • Summer Salad-sliced strawberries, blueberries and cherry tomatoes served on a bed on mixed greens

SIDE SALAD

  • Pasta Salad-rainbow rotini, carrots, radishes, green onions, cucumbers and parsley mixed in a creamy dressing

 

 

Friday

SOUP

  • Roasted Vegetable-mixed vegetables simmered in a creamy veggie broth (GF)
  • Egg Drop-mixed vegetables medley in a savory broth

 ENTRÉE

  • Blackened Salmon Cakes-topped with Asian infused remoulade
  • Stuffed Mushroom-sautéed mixed vegetables stuffed in a portabella (GF)

SIDES

  • Sautéed Red Chard
  • Garlic Mashed Potatoes

 

Cold Menu

SANDWICH

  • Roasted Portabella Mushroom-roasted portabella mushrooms, roasted bell peppers, lettuce and tomatoes with a roasted garlic aioli spread
  • BBQ Mushroom Sandwich-mushrooms and shredded carrots tossed in a house made BBQ sauce with lettuce and tomatoes served on a Kaiser roll

SIGNATURE SALAD

  • Orange Spinach Salad-orange segments, pickled beets, carrots and toasted almonds on a bed of spinach served with a honey vinaigrette

SIDE SALAD

  • Cowboy Salad-corn, cilantro, green onions, tomatoes and avocadoes with a lime vinaigrette