TUC DINING SERVICES MENU

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