SUNDAY LUNCH BUFFET. ROASTED RED MOUNTAIN FRIES 3 oz = 129/26/3/2/2 V/GF RED MOUNTAIN CHILI OF THE DAY GF
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1 SUNDAY LUNCH BUFFET ROASTED RED MOUNTAIN FRIES 3 oz = 129/26/3/2/2 V/ SOUTHWEST CORN BISQUE 1/2 cup = 52/6/1/21/1 /Vegetarian RED CHILE-PECAN COLESLAW 1/2 cup = 130/8/2/11/3 V//DF AVOCADO CHIPOTLE MACARONI SALAD 1/4 cup = 78/10/2/4/1 V BEEF BURGER PATTIES 1/2 patty = 106/0/10/8/0 /DF TURKEY BURGER PATTIES 1/2 patty = 100/0/13/9/0 /DF VEGGIE BURGER PATTIES 1/2 patty = 55/8/3/2/2 Vegetarian S
2 MONDAY LUNCH BUFFET ROASTED VEGETABLE SOUP 1/2 cup = 38/7/1/1/2 /AI/V QUINOA TABBOULEH 1/2 cup = 100/15/3/3/2 /V/AI SPINACH CRANBERRY SALAD Toasted Almonds, Herbed Apple Cider Vinaigrette, 1/2 cup = 116/11/3/6/1 /V SEAFOOD PAELLA 1/2 cup = 182/15/18/5/1 /DF NEW ZEALAND LEG OF LAMB 3 oz. = 154/trace/15/10/trace /AI BEYOND MEAT CHICKEN PICCATA 3 oz. = 110/5/21/2/2 V/ BAKED EGGPLANT WITH TOMATOES & HERBS 1/2 cup = 21/5/1/trace/2 /AI/V M
3 TUESDAY LUNCH BUFFET TORTILLA SOUP 1/2 cup = 48/11/2/trace/1 /V CHIPOTLE CHICKEN CAESAR SALAD 1/2 cup = 69/6/8/2/3 NOPALE CACTUS, JICAMA & CITRUS SALAD ½ 1/2 cup = 70/17/2/0/7 /V CARNE ASADA 3 oz. = 100/1/16/3/trace /DF NEW MEXICO GREEN CHILE PORK POSOLE 1/2 cup = 80/4/9/3/1 /DF CALABACITAS VEGETABLES Squash, Corn, Tomatoes, Onion, 1/2 cup = 38/5/2/1/3 /V SPANISH RICE 1/2 cup = 100/22/2/1/2 /V/AI CHARRO BEANS 1/2 cup = 100/19/6/0/7 /V/AI T
4 WEDNESDAY LUNCH BUFFET SAAR INDIAN TOMATO SOUP 1/2 cup = 46/4/1/4/trace /AI/V CURRIED CHICKEN SALAD LETTUCE WRAPS 1 lettuce cup = 98/4/9/5/trace PILAU BASMATI RICE 1/2 cup = 112/22/3/1/2 /AI/V LENTIL, OKRA & TOMATO DAHL 1/2 cup = 115/18/16/3/7 /AI/V TURMERIC CITRUS CHICKEN BREAST 4 oz. = 153/5/22/4/trace TANDOORI SPICED TOFU 2 pieces = 106/2/5/9/1 /AI/V TOMATO CUCUMBER RAITA 1 oz. = 20/2/1/1/trace MINT FRUIT SALAD 1/2 cup = 50/12/trace/trace/2 /AI/V MADRAS GARBANZO BEAN SALAD 1/2 cup = 80/6/2/6/2 /AI/V W
5 THURSDAY LUNCH BUFFET ROASTED YAM SOUP ½ 1/2 cup = 78/15/1/2/2 /V/AI SESAME CUCUMBER SALAD 1/2 cup = 69/10/4/2/2 /V/AI PINEAPPLE COLESLAW ¼ 1/4 cup = 30/6/1/1/1 COCONUT BROWN BASMATI RICE ½ 1/2 cup = 128/14/2/8/1 /V KALUA PORK Ginger BBQ Sauce, 1/2 cup + 1 oz sauce = 206/9/17/11/1 /DF HULI HULI CHICKEN Grilled Pineapple Pico de Gallo, 1/2 cup + 1 oz pico = 190/19/19/4/0 /DF HONEY SRIRACHA GLAZED SOY TEMPEH 3 oz. = 177/24/13/4/7 /DF/Vegetarian Th
6 FRIDAY LUNCH BUFFET TOMATO BASIL SOUP 1/2 cup = 67/5/1/5/1 /V/AI TOMATO PROVOLONE SALAD ½ 1/2 cup = 110/3/7/8/1 /Vegetarian BABY KALE SALAD Lemon Garlic Vinaigrette, Reggiano Parmesan, Crushed Red Pepper ½ 1/2 cup serving = 212/12/10/15/trace /Vegetarian ZUCCHINI & YELLOW SQUASH NOODLES 1/2 cup = 13/2/1/0/1 /V/AI HERB GARLIC GRILLED CHICKEN ½ 1/2 cup = 100/0/13/9/0 /AI ROASTED PRIMAVERA VEGETABLE MEDLEY 1/2 cup = 13/2/1/0/1 /V/AI PENNE PASTA 1/2 cup = 96/23/1/1/1 V/DF MARINARA SAUCE ½ 1/2 cup = 45/8/2/2/2 /V/AI SPA ALFREDO SAUCE ½ 1/2 cup = 110/5/7/7/5/0 F
7 SATURDAY LUNCH BUFFET SAVORY ONION SOUP 1/2 cup = 52/6/2/1/trace /Vegetarian BLACK EYED PEA SALAD 1/2 cup = 60/13/2/3/2 /V/AI GERMAN POTATO SALAD 1/2 cup = 110/16/3/4/1 BBQ CHICKEN 3 oz = 134/8/16/3/trace BBQ BEEF BRISKET 3 oz = 164/5/11/11/trace GARLIC HERB BROILED PORTOBELLO MUSHROOMS 3 oz = 25/3/2/1/1 /V/AI EDAMAME SUCCOTASH 1/2 cup = 100/15/5/4/4 /V RED MOUNTAIN CHILI Sa
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Atrium Daily Black Board Specials
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DINNER. FARRO RISOTTO $24 Asparagus, Fresh Corn, Yam Puree, Parmesan Cheese, Ricotta Cheese 277/44/11/6/7
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Sides. Asian Fried Rice. White rice stir-fried with egg, diced vegetables, and our Asian sauce. Assorted Chips - Individual
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Washington DC NSLP April 7-12 Lunch Menu
Monday Tuesday Wednesday Thursday Friday April 2 April 3 April 4 April 5 April 6 Chicken Parmesan with Alfredo Fusilli Pasta, Fresh Steamed Broccoli, Whole Wheat Dinner Roll and Honey Roasted Soy Nuts
January January Sunday Monday Tuesday Wednesday Thursday Friday Saturday Menu 3 Italian. Menu 8 Greek.
January 2017 January 2018 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 6 7 8 9 10 11 12 13 0 14 15 16 17 18 19 20 Martin Luther King Day CLOSED 1 21 22 23 24 25 26 27 28 29 30 31
January January Sunday Monday Tuesday Wednesday Thursday Friday Saturday Menu 4 Menu 5 Menu 6 Menu 7 Menu 1
January 2017 January 2019 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 Menu 1 Menu 2 Menu3 6 7 8 9 10 11 12 Menu 4 Menu 5 Menu 6 Menu 7 Menu 1 13 14 15 16 17 18 19 Menu 2 Menu 3 Menu
Menus are posted on the Intranet /internet for you to print at your convenience.
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Breakfast Menu Soup of the Day Lunch & Dinner Menu
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Daniel Fast Meal Plan
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CALIFORNIA STATE UNIVERSITY, LONG BEACH HILLSIDE DINING. Menu Cycles
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MONDAY Breakfast: Cheesecake Smoothie Lunch: Thai Vegetable Curry Snack: Fruit & Nut Butter Dinner: Veggie Mac N Cheese
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REUNION MENUS. Locations are subject to change.
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Taco Ready Menu CHOICES OF MEAT CARNE ASADA * CARNITAS * POLLO * AL PASTOR * LENGUA BURRITOS
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Catering Guide
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Open 29 Years and Still Serving! LOS - 6/17
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For Week of October 1 to 5
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Hale Ikena Grand Buffet
For Week of October 29 to November 2 Monday 10/29/18 Autumn Stew, Sautéed Catch w/ Garlic Soy Glaze Steamed Rice/Buttered Egg Noodles Fresh Vegetables Medley, Peas & Mushrooms Tortellini w/marinara Sauce
Sample 7 Day Meal Plan by Melanie Spruce. Meal MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY. Crunchy Coconut Hemp Fruit Salad
Meal MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY BREAKFAST Potassium Punch Juice 32ozs + 1 serving of any fruit Fruit Serenity Juice 32 ozs + 1 serving of any fruit Blueberry Coconut Joy Smoothie
Chicken & Broccoli Stir-Fry. Vegetable Medley. No Allergens. Cauliflower with Cumin Chayote and Zucchini Medley No Allergens
Recipes Allergens Allergens Identified Hearty Chicken Gumbo, s Vegetable Barley Soup,,, Mashed Red Skin Potatoes, Cinnamon French Toast,, Pepper, Onion & Mushroom Calzone,,, Tree Nuts Bacon- Croissant,,,.
BREAKFAST CATERING (Parties of 5 or More - $14.95 per Person, plus Tax) 24-hours notice required. Delivery Available at 7:30 am.
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