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TUC DINING SERVICES MENU

November 12-15, 2018

Monday, Wednesday, and Thursday 11:30 AM - 1:30 PM
Tuesday 11:00 AM - 1:30 PM & Friday 11:00 AM-1:00 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        

  • Pilipino  Rice Porridge Chicken –rice and chicken simmered in a garlic ginger broth (GF)
  • Pilipino  Rice Porridge-tofu and mushrooms simmered in a ginger vegetable stock (GF)

 ENTRÉE

  • Chicken Adobo-braised in soy and vinegar (GF)
  • Pilipino  Chopped Soy-tofu, cabbage, onions, broccoli and mixed vegetables

 SIDES

  • Steamed White Rice
  • Roasted Garlic Green Beans

 

 

Cold Menu

SANDWICH

  • Meatball Sub- beef meatballs covered in marinara sauce
  • Balsamic Roasted Veggie Sandwich-roasted veggies tossed in a balsamic marinate on a ciabatta roll

SIGNATURE SALAD

  • Autumn Kale Salad-quinoa, diced apples, walnuts, soy cheese and cran raisins on a bed of  spring mix

SIDE SALAD

  • Quinoa Sweet Potato Salad- sautéed kale, quinoa, cranberries, red onions and roasted sweet potatoes

 

    

Tuesday

SOUP

  • Philippino  Rice Porridge Chicken –rice and chicken simmered in a garlic ginger broth (GF)
  • Butternut White Bean-kale and squash simmered in vegetable stock(GF)

 ENTRÉE

  • Teriyaki Crusted Baked Salmon
  • Teriyaki Crusted Baked Tofu 

 SIDES

  • Coconut Rice
  • Steamed Bok Choy

 

 

Cold Menu

SANDWICHES

  • Thanksgiving Grilled Turkey–sliced turkey, cranberry sauce and soy cheese on wheat bread
  • Vegan Thanksgiving Wrap- roasted sweet potato, roasted chickpeas, cranberries and arugula with a garlic dill hummus

SIGNATURE SALAD

  • Shredded Cabbage Salad-cabbage, cranberries, pecans, soy cheese and fried onions served with a sweet onion vinaigrette

SIDE SALAD

  • Butternut Squash Cranberry Quinoa Salad-roasted squash, toasted cashews, cranberries and red onions served with a creamy vinaigrette

Wednesday

SOUP

  • Chicken Noodle-noodles simmered in a chicken broth
  • Butternut White Bean-kale and squash simmered in vegetable stock(GF)

 ENTRÉE

  • Beef Stew-braised with cream of mushrooms (GF)
  • Mushroom Stew-simmered in a cream sauce

 SIDES

  • Garlic Mashed Potato
  • Braise Cabbage

 

Cold Menu

 SANDWICHES

  • Apple Chicken Cheddar Melt-shredded chicken, shredded apples and soy cheese on a French baguette
  • Eggplant Parmesan –deep fried eggplant covered in a marinara sauce with soy cheese and served on a French baguette

SIGNATURE SALAD

  • Apple Pecan Salad- candied pecans, red onions and sliced apples with soy cheese served with a maple dressing

SIDE SALAD

  • Autumn Crunch Pasta Salad-diced apples, oranges, green onions, celery, pecans, spinach and pasta served with a sweet vinaigrette

Thursday

SOUP

  • Chicken Noodle-noodles simmered in a chicken broth
  • Vegetarian French Onion-simmered in a vegetable broth (GF)

 ENTRÉE

  • Battered Fried Chicken
  • Fried Tofu and Eggplant with a Soy Glaze

 SIDES

  • Yam Puree with Coconut Milk
  • Fried Okra

 

 

Cold Menu

SANDWICH

  • Turkey Bacon Avocado Wrap- thinly sliced turkey, crisp bacon, lettuce and creamy avocado dressing wrapped in a flour tortilla
  • Roasted Hummus Grilled Cheese-garlic roasted hummus and soy cheese on wheat bread

SIGNATURE SALAD

  • Harvest Cobb Salad-hardboiled eggs, diced apples, candied pecans, cranberries, diced turkey and diced turkey bacon served on romaine with a poppy seed dressing

SIDE SALAD

  • Roasted Carrots and Beet Salad-roasted carrots, turnips, beets and onions tossed in a lemon vinaigrette

 

Friday

SOUP

  • Beef Soup-simmered in a tomato broth
  • Vegetarian French Onion-simmered in a vegetable broth (GF) 

 ENTRÉE

  • Chicken Pot Pie-chicken, peas, carrots and potatoes
  • Tofu Mushroom Pot Pie—peas, carrots and potatoes

SIDES

  • House Salad
  • Steamed Broccoli

 

Cold Menu

SANDWICH

  • Philly Cheese Steak-brisket, bell peppers, onions and soy cheese on a hoagie roll
  • Grilled Portobello and Artichoke Pesto Sandwich-grilled Portobello mushrooms, grilled onions, pesto spread and soy cheese on a French baguette

SIGNATURE SALAD

  • Butternut Squash Salad–roasted butternut squash, turkey bacon, red onions and walnuts on a bed of arugula served with a maple dressing

SIDE SALAD

  • Harvest Pasta Salad-roasted sweet potatoes and broccoli