TUC DINING SERVICES MENU

Monday

Hot Menu

SOUP

• Salmon Chowder-sautéed potatoes, onions and celery simmered in a cream sauce

• Spicy Bean-sautéed onions, carrots, and tomatoes simmered in a veggie broth (GF)

ENTRÉE

• Seared Salmon-topped with hot corn salsa
• Penne Pasta-tossed in a balsamic vinegar with sautéed mushrooms and onions

 SIDES 

• Garlic Carrots
• House Salad

Cold Menu

SANDWICH

• Roast Beef and  Egyptian Grilled Cabbage Wrap-green cabbage, tomatoes, and romaine lettuce
• Moroccan Spiced Vegetable Sandwich- roasted winter squash, peppers, onions, ginger and lemon served on ciabatta roll

SALADS

• Egyptian Style Couscous- couscous, Egyptian spice, diced cucumbers, and fresh mint
• Arabic Fattoush Salad- baby greens, cucumbers, tomatoes, red onion and mint and pita croutons

Tuesday

Hot Menu

SOUP

• Chicken White Bean-prepared with white beans in a rich chicken broth (GF)
• Mushroom Barley-onions and tomatoes simmered in a mushroom broth

 ENTRÉE

• Picadillo Sautéed Ground Beef-onions, garlic baked in a red wine broth (GF)
• Tofu Picadillo Roasted Tofu-baked in a red wine cinnamon cumin broth (GF)

 SIDES

• Veggie bean
• Steamed White Rice

Cold Menu

SANDWICH

• Blackened Chicken with Asian Slaw Wrap – red and green cabbage, carrots, ginger, tamari, and peanut butter
• Grilled and Blackened Eggplant with Asian Slaw Wrap-  red, green cabbage, eggplant, carrots, peppers, ginger, tamari, and peanut butter

SALADS

• Smoked Turkey and Spinach with Spiced Rye Croutons- ranch, turkey, spinach, black peppered rye croutons
• Taste of New Orleans Blacked Eyed Pea and Potato Salad- potatoes, black eyed peas, celery, jalapeno, grape tomatoes, and hard boiled eggs

Wednesday

 Hot Menu

SOUP

• Chicken Tortilla-simmered in a spicy tomato broth (GF)
• Mushroom Barley-onions and tomatoes simmered in a mushroom broth

 ENTRÉE

• Lomo Saltado-sautéed ground beef, onions and tomatoes over French fries (GF)
• Veggie Empanadas-sweet potatoes, onions and zucchini folded in a puff pastry

 SIDES

• Corn Black Bean Salad
• Sweet Fried Plantain

 Cold Menu

SANDWICH

• Corned Beef with Pickled Cabbage and Homemade 1000 Island Dressing-green cabbage, corned beef, pickle relish and aioli
• Classic Tuna Wrap- lettuce, tomatoes and mayo

 SALADS

• Poached Pear with Candied Nuts on a  Bed of Spring Mix– aged balsamic red wine dressing
• Creamy Rotini Pasta Salad Wilted Spinach- baby spinach, rotini pasta, black olives, capers, and classic vinaigrette

Thursday

 Hot Menu

SOUP

• Chicken Tortilla- simmered in a spicy tomato broth (GF)
• Roasted Vegetable-mixed vegetables prepared in a tomato broth (GF)

 ENTRÉE

• Herb Honey Chicken Breast (GF)
• Roasted Tofu-topped with a grilled pineapple glaze

 SIDES

• Roasted Zucchini
• Garlic Steamed Rice

 Cold Menu

 SANDWICH

• Grilled Tofu and Spinach Pesto on a Ciabatta Roll- roma tomatoes, tofu, classic basil pesto with walnuts
• Tahoe Crunch Wrap- avocado, canned tuna, carrots, and cabbage

SALAD

• Grilled Fennel Salad-  apples, tuna, carrots, and cabbage
• Tuna Quinoa Salad- tuna, quinoa, tomatoes, cucumbers, garbanzo beans and red vinegar dressing

Friday

 Hot Menu

SOUP

• Chicken Vegetable-roasted chicken prepared in a veggie broth (GF)
• Roasted Vegetable-mixed vegetables prepared in a tomato broth (GF)

 ENTRÉE

• Chef’s Fresh Made Hamburgers
• Portobello Mushroom Burgers

 SIDES

• House Salad
• Garlic Fries

 Cold Menu

SANDWICH

• Chicken and Humus Sandwich- green leaf, avocado, stewed tomato on ciabatta
• Eggplant Parmesan with Roasted Tomato Concese caramelized onion and roma tomato

SALADS

• Raw Butternut Squash Salad- baby green, cranberries, honey, ginger, lemon, and orange juice
• Noodle Salad-roasted squash, zucchini, and fried egg