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                TUC DINING SERVICES MENU

September 11-15, 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
Sandwich special including lays chips and water: $6.00
Fresh baked desserts also available

Monday

Hot Menu

SOUP

  • Beef Meat Balls-prepared in a beef broth with vegetables (GF)
  • Three Bean Veggie-roasted green beans, white beans and kidney beans in a tomato broth (GF)

ENTRÉE

  • Roasted Chicken with a Mushroom Sauce
  • White Bean Fritters-cucumbers, tomatoes, relish and fried white beans

SIDES

  • Stewed Okra Tomatoes
  • Steamed Rice

 

Cold Menu

 

SANDWICH

  • Chicken Caesar Wrap-chicken, romaine lettuce, tomatoes and tofu cheese wrapped in a flour tortilla
  • Portobello Sandwich-pimento spread, cream cheese, peppers, Portobello mushroom served on a kaiser roll

 

 SALADS

  • Jicama Mango Salad-jicama, red peppers, mango, onions and cilantro dressing
  • Apple Quinoa Salad- quinoa, apple, celery, carrots and spring mix

 

Tuesday

Hot Menu

SOUP

  • Beef Meat Balls-prepared in a beef broth with vegetables (GF)
  • Cream of Potato-simmered in a creamy vegetable sauce (GF)

 ENTRÉE

  • Roasted Beef with Pico De Gallo (GF)
  • Roasted Corn Tamale Pie-baked in a polenta (GF)

 SIDES

  • Sautéed Squash
  • Roasted Potatoes

Cold Menu

SANDWICH

  • Chinese Chicken Salad Sandwich – chicken, celery, mayo, sesame dressing and lettuce on a kaiser roll
  • Cucumber Hummus Sandwich-  cucumber,  hummus, dill spread and lettuce on wheat brea

SALADS

  • Brazilian Potato Salad-potatoes, onions, olives, green onions, egg and cilantro dressing
  • BBQ Chicken Salad-chicken, tomatoes, cucumbers and carrots served on a bed of spring mix

Wednesday

 Hot Menu

SOUP

  • Turkey Bean Chili-simmered in a rich chili tomato sauce (GF)
  • Cream of Potato-simmered in a creamy vegetable sauce (GF)

ENTRÉE

  • Pan Seared Salmon with a Honey Tomato Sauce (GF)
  • Mushroom Potato Cake

SIDES

  • Sautéed Bok Choy
  • Steamed Jasmine Rice

 Cold Menu

SANDWICH

  • Corn Beef Sandwich- corn beef, pickled cabbage, carrots, onions and garlic aioli served on a ciabatta roll
  • 50/50 Wrap-roasted pepper spread, cucumbers, hummus and lettuce wrapped in a flour tortilla

 SALADS

  • Tuna Pasta Salad–tuna, mayo, peas, onions and pasta
  • Grilled Peach Salad- peaches, walnuts, olives and red peppers served on a  bed on mixed greens

Thursday

 Hot Menu

SOUP

  • Turkey Bean Chili-simmered in a rich chili tomato sauce (GF)
  • Fall Veggie-turnips, onions and beets simmered in a vegetable broth (GF)

 ENTRÉE

  • Smoked Chicken with a Honey Jalapeno Sauce (GF)
  • Mushroom Medley Cornbread Dressing

 SIDES

  • Grilled Green Beans
  • Beet Barley Risotto

 Cold Menu

 SANDWICH

  • Pimento  Bacon Club Sandwich-turkey bacon, pimento spread, lettuce and tomatoes served on wheat bread
  • Falafel Pita- garbanzo bean party, tzatziki sauce, lettuce and tomatoes served on pita bread

SALAD

  • Corn and Watermelon Salad- corn, watermelon, mint, lemon juice and cayenne pepper
  • Garden Beet Salad-roasted beets, carrots, cucumbers and baby corn served on a bed of spring mix

Friday

 Hot Menu

SOUP

  • Chicken Barley-prepared in a creamy chicken broth
  • Fall Veggie-turnips, onions beets simmered in a vegetable broth (GF)

 ENTRÉE

  • Herb Roasted Chicken
  • Sweet Potato Curry Stew-baked with mixed vegetables (GF)

 SIDES

  • Roasted Peas and Carrots
  • Steamed brown Rice with Mangos

 Cold Menu

SANDWICH

  • Turkey Avocado Sandwich- turkey, avocado, lettuce and tomatoes served on wheat bread
  • Grilled Mushroom Sandwich–mushrooms, grilled cabbage, caramelized onions and garlic aioli served on a ciabatta roll

SALADS

  • Crunch Veggie Salad- broccoli, onions, carrots, sunflower seeds, cranberries and a creamy dressing
  • Cobb Salad-cubed turkey, turkey bacon, avocado, tomatoes and a hardboiled egg served on a bed on romaine lettuce