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TUC DINING SERVICES MENU

May 21-25, 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

Cold Menu

CLOSED      

Tuesday

SOUP

  • Black-eyed Peas-black eyed peas stewed in a vegetable broth with onion, carrot, celery & garlic (GF)
  • Beef Barley-barley and beef simmered in beef broth with onion, carrot & celery

 ENTRÉE

  • Moroccan Chicken –baked Moroccan spiced* Chicken with roasted carrots and potatoes
  • Moroccan Vegetable –Moroccan spiced* baked sweet potatoes and carrots (GF)

 SIDES

  • Sautéed Green Beans with Tomatoes
  • Garlic Herb Rice

Cold Menu

SANDWICH

  • Chicken Caesar Wrap-grilled chicken, house made croutons, chopped romaine, cherry tomatoes and mozzarella tossed with Caesar dressing wrapped in a four tortilla
  • Grilled Tofu Wrap- grilled tofu, house made croutons, chopped romaine, cherry tomatoes and mozzarella tossed with Caesar dressing wrapped in a four tortilla

SIGNATURE SALAD

  • Taco Salad- spring mix, corn, chicken, black beans and tortilla chips

SIDE SALAD

  • Greek Salad-cucumbers, tomatoes, black olives, red onion tossed in a light vinaigrette

Wednesday

SOUP

  • Cream of Tomato-simmered tomato with onion & garlic in a cream vegetable broth seasoned with lemon (GF)
  • Beef Barley- barley and beef simmered in beef broth with onion, carrot & celery

 ENTRÉE

  • Jamaican Jerk Chicken-chicken marinated in Chef’s Jamaican Jerk Spice (GF)
  • Stir-Fried Tofu and Cabbage-sautéed in a sweet soy sauce glaze 

SIDES

  • Sautéed Bok Choy
  • Roasted Sweet Potatoes

Cold Menu

SANDWICH

  • Turkey Pesto Pita-pita pockets filed honey smoked turkey, lettuce and a pesto sauce
  • Veggie Pesto Pita-pita pocket filled with roasted vegetables, lettuce and a pesto sauce

SIGNATURE SALAD

  • Pear and Spinach Salad-spinach topped with sliced pears, pulp wheat berries, toasted pecans and dried figs

SIDE SALAD

  • Greek Barley Salad-barley, tomatoes, cucumbers and black olives tossed in an olive oil and lemon juice topped with fresh basil

Thursday

SOUP

  • Cream of Tomato-simmered tomato with onion & garlic in a cream vegetable broth seasoned with lemon (GF)
  • Chicken Chowder-chicken, onion, celery, carrot and potatoes cooked in a chicken cream broth

ENTRÉE

  • Irish Sheppard’s Pie-roasted and stewedlamb with onion, celery, carrots and tomato topped with mashed potatoes
  • Veggie Sheppard’s Pie-zucchini, carrots and tomatoes baked and topped with mashed  potatoes (GF)

SIDES

  • House Green Salad
  • Garlic Bread

Cold Menu

SANDWICH

  • Pesto Chicken Sandwich-chicken, pesto spread, lettuce, tomatoes on rye bread
  • Grilled Avocado Club-avocado, lettuce, tomatoes between 3 slices of wheat bread

SIGNATURE SALAD

  • Creamy Bacon Potato Salad-red potatoes, turkey bacon, green onions sour cream and ranch dressing

SIDE SALAD

  • Chopped Thai Salad-kale, carrots, bell peppers, onions, cashews, and cilantro tossed in a sesame garlic dressing

 

 

Friday

SOUP

  • Vegetable Chowder-zucchini, onion, celery, carrot and potatoes and tomatoes cooked in a tomato broth (GF)
  • Chicken Chowder-chicken, onion, celery, carrot and potatoes cooked in a chicken cream broth 

 ENTRÉE

  • BBQ Beef Burger-topped with Chef Ray’s BBQ sauce
  • BBQ Portabella Mushroom Burger-topped with Chef Ray’s BBQ sauce

SIDES

  • House Salad-tossed with a red wine dressing
  • Garlic Fries

 

Cold Menu

SANDWICH

  • California Club Sandwich-bacon, beef pastrami, turkey, avocado, tomatoes, lettuce served on 3 slices of wheat bread
  • Mushroom Grilled Cheese Sandwich-caramelized onions, mushrooms, soy cheese and a roasted pepper spread on wheat bread

SIGNATURE SALAD

  • Quinoa Salad-spring mix, tomatoes, corn, black beans, quinoa, green onions and cilantro served with a chili lime dressing

SIDE SALAD

  • Beet Salad- roasted beets, carrots, black olives, cucumbers and a creamy dressing