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TUC DINING SERVICES MENU

July 17-21, 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 chips and water: $6.00
Fresh baked desserts also available

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