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TUC DINING SERVICES MENU

January 15-19, 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

Closed

Closed

Tuesday

SOUP

  • Beef Stew-mixed vegetables prepared in a beef tomato broth (GF)
  • Tofu Tomato Veggie-onions, zucchini and tomatoes simmered in a veggie broth (GF)

 ENTRÉE

  • Smoked Lamb Shank with a Mint Tomato Chutney (GF)
  • Vegan Caribbean Chickpeas-onions, tomatoes and tomatoes

 SIDES

  • Steamed Zucchini
  • Rice Pilaf

Cold Menu

SANDWICH

  • Turkey Pesto Wrap-turkey with a creamy pesto sauce, lettuce and tomatoes wrapped in a tortilla
  • Veggie Pesto Wrap-squash, zucchini, onions and bell peppers with a creamy pesto sauce, lettuce and tomatoes wrapped in a tortilla

SALADS

  • California Salad-mixed greens topped with shredded carrots, tomatoes, cucumbers, grilled chicken and a hardboiled egg
  • Garden Salad-mixed greens topped with shredded carrots, tomatoes, cucumbers and red cabbage
  • Couscous Salad- couscous, cucumbers and mint tossed with lemon juice, olive oil and Egyptian spice

Wednesday

SOUP

  • Chicken Noodle-carrots, onions and noodles in a chicken broth
  • Tofu Tomato Veggie-onions, zucchini and tomatoes simmered in a veggie broth (GF)

 ENTRÉE

  • Baked Chicken Adobo-prepared in a din soy rice wine vinegar sauce
  • Creamy Polenta with Mushroom Ragout(GF)

SIDES

  • Steamed Peas and Carrots
  • Quinoa with Corn

Cold Menu

SANDWICH

  • Roast Beef-roast beef with roasted garlic aioli, lettuce, and tomatoes served on a French baguette
  • Mixed Veggie-veggies with a roasted garlic aioli, lettuce and tomatoes served on a French baguette

 SALADS

  • California Salad
  • Garden Salad
  • Hearts of Palms-hearts of palms, black olives and diced celery tossed in a red wine vinaigrette                                                        

Thursday

SOUP

  • Chicken Noodle-carrots, onions and noodles in a chicken broth
  • Spicy Bean-onions and black beans simmered in a spicy tomato sauce (GF)

ENTRÉE

  • Teriyaki Skirt Steak-grilled steaks topped with a sweet teriyaki glaze
  • Roasted Tofu with a Ginger Citrus Glaze

SIDES

  • Steamed Green Beans
  • Roasted Sweet Potatoes

Cold Menu

SANDWICH

  • Chicken and Hummus-grilled chicken with fresh hummus, lettuce and tomatoes served on a ciabatta roll
  • Roasted Red Pepper and Hummus- roasted red peppers with fresh humus, lettuce and tomatoes served on a ciabatta roll

SALAD

  • California Salad
  • Garden Salad
  • Italian Pasta Salad-pasta, tomatoes, cucumbers and red onion tossed in a light vinaigrette

 

 

Friday

SOUP

  • Beef Chili-beef, onions and tomatoes (GF)
  • Spicy Bean-onions and black beans simmered in a spicy tomato sauce (GF)

 ENTRÉE

  • Rays’ BBQ Chicken-topped with Chef’s BBQ rub (GF)
  • Vegetable Casserole-zucchini, peppers, onions and ricked baked in tomato sauce (GF)

 SIDES

  • Roasted Red Chard
  • Cajun Roasted Potatoes

 

Cold Menu

SANDWICH

  • Southwestern Chipotle Wrap-turkey with a creamy southwestern chipotle sauce, lettuce and tomatoes wrapped in a tortilla
  • Southwestern Chipotle Veggie Wrap-black beans with a creamy southwestern chipotle sauce, lettuce and tomatoes wrapped in a tortilla

 SALADS

  • California Salad
  • Garden Salad
  • Orzo Pasta Salad-orzo pasta, tomatoes and spinach tossed in a balsamic vinaigrette