S&C Menu 1/25-1/28

Cute message from Max Rodriguez ’10, Senior Steward:

Hey Everybody,
We’re back! Hope you’re as excited as we are for the S&C to open again. See you there!

Jan. 25th

Dinner –Green Salad w/ Dijon vin, Roasted Chicken, or Tofu w/ Garlic Mashed Potatoes, Sautéed Veg, Mushroom and Thyme Sauce

Dessert – Funny Bone Cake

Jan. 26th

Lunch – Grilled Flank Steak/ Veg Burrito

Dessert – Mango Yogurt

Dinner –Green Salad w/ Dill Dressing, Gemeli, Tomato Vodka Sauce w/ Shrimp or Tofu

Dessert – Lemon Poppy Cake

Jan 27th

Lunch- Asparagus and Gruyere Frittata, (meat option w/ Bacon) and Roasted Potato

Dessert– Fresh Fruit

Dinner- Green Salad w/ Curry Dressing, Moroccan Spice Rubbed Chicken or Tofu, w/ Couscous, Roasted Cauliflower and Cucumber Salad VEGAN

Dessert- Berry Cake

Jan 28th

Lunch- Broccoli Cheddar Bisque w/ Herb Focaccia

Dessert- Trail Mix Bars

Dinner- Green Salad w/ Basil vin, Baked Penne w/ Italian Sausage and Beef Ragu or Marinara covered w/ Mozzarella and finished in the oven

Dessert– Blondies

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