Side Bar Bistro Chef Table March 20 – March 24
March 20th – March 24th
Side Bar Bistro Breakfast Menu
Breakfast from 7 a.m. – 10:30 a.m.
Scrambled Eggs, Sausage Links & Tater Tots
Blueberry Pancakes with Maple Syrup, Bacon & Grits
French Toast with Maple Syrup, Sausage Patties and Oatmeal
Biscuits, Sausage Gravy & Sausage Patties
Assortment of Breakfast Sandwiches
Lunch from 11:30 a.m. – 2:00 p.m.
Marinated Grilled Chicken Thighs, Gemelli Pasta Baked with Pepperoni & Sausage, *Brown Rice, *Sautéed Seasonal Vegetables, *Fresh Baked Yeast Rolls (Soup – *Tomato Bisque Soup)
Mongolian Beef and Broccoli, *Vegetable Egg Rolls, * Jasmine Rice, *Stir Fried Vegetables, *Sweet & Sour Sauce, *Soy Sauce & *Fortune Cookies (Soup – *Cream of Spinach Soup)
Chicken Enchiladas, Beef Enchiladas, *Spanish Rice, *Seasoned Black Beans, *Salsa, *Sour Cream, and *Shredded Cheese (Soup – Chicken Noodle Soup)
Chicken Picatta, *Cheese Ravioli with Pesto Cream Sauce, *Rice Pilaf, *Whole Green Beans with Roasted Red Peppers, and *Parmesan Breadsticks (Soup – Texas Style Chili).
Grilled Turkey Burgers, Grilled Italian Sausage, *Sautéed Peppers and Onions, *Various Toppings and Condiments, *Sweet Potato Fries & Pasta Salad (Soup – *Three Bean and Swiss Chard)
*Denotes Vegetarian Options
Post date: March 20, 2017, in Faculty,