Each entree is served with chef's choice of each of the following: salad, and fresh seasonal vegetable. Includes dinner rolls, butter, coffee, decaffeinated coffee, and hot tea.
When two or more entrees are served, both entrees will be priced at the higher entree price. When ordering served dinners, up to three entree choices are allowed. All entrees will be charged the same price as the highest priced entrée. A Chef's choice Vegetarian meal is available for guests with dietary needs at menu price. All served dinners include: China service and linens.
Serving Staff is $15 per hour per server
Chimichurri Flank Steak $26/serving
-Grilled Medium Rare and sliced thin. Served over roasted potatoes tossed with fresh oregano and chevre, served with a chefs choice seasonal vegetable, and finished with a roasted red pepper and cilantro chimichurri.
London Broil $24/serving
-Marinated in balsamic and red wine then grilled medium rare and sliced thin. Served over Roasted Yukon Gold Potatoes with fresh rosemary.
8 Oz Culotte Steak $28/serving
-Grilled Medium rare and seasoned simply with sea salt and fresh cracked pepper. Served with Roasted garlic potato puree, seasonal vegetable, and a sweet onion demi glace.
Braised Short Rib in red wine and fresh herbs $26/serving
Served over rosemary and garlic confit potatoes, seasonal vegetable, then finished with demi glace and roasted baby onion
Parmesan Crusted Chicken Breast $22/serving
-Finished with a confit of baby tomatoes and fresh garlic. Served with chefs choice starch, and seasonal vegetable.
Grilled Sage crusted Chicken $20.00/serving
-Grilled chicken breast served with sautéed green beans and a rosemary scented sweet potato and sweet onion hash. Served with a roasted fuji apple and an allspice glaze.
Roasted Chicken $22.00/serving
-Roasted bone in and seasoned with fresh thyme, shallot and lemon. Served with a Dijon natural chicken jus and grilled lemon. Served with chefs choice starch and seasonal vegetable
Peppered Bacon Wrapped Chicken breast $25/serving
-Stuffed with a roasted apple and caramelized onion compote with goat cheese. Finished with fresh herbs and a Dijon natural chicken jus. Served with chefs choice starch and seasonal vegetable
Seafood (Market Price)
-Pan Seared Pacific Salmon simply seasoned with sea salt and cracked pepper, served with grilled lemon and finished with a lemon cream sauce. Chefs choice starch and vegetables
-Pan seared Pacific Salmon, lemon pea puree, roasted red pepper coulis, and topped with shaved Apple and fennel slaw. Chefs choice seasonal vegetable
-Togarashi Seasoned Ahi Tuna ($24), served rare, over jasmine rice with seared baby bok choy, roasted red pepper ponzu sauce, wasabi cream, and a house pickle or fresh cucumber, ginger, and shallot.
-Tiger Prawn Thai Curry ($25) Tail on Tiger Prawns poached in a slightly spicy coconut red curry with sautéed vegetables served over jasmine rice and topped with fresh cabbage and cilantro.
Sage Crusted Roasted Pork Loin ($25/serving) with savory bread pudding, roasted apple, roasted sweet onion, and a cider allspice glaze.
Pork Shoulder ($23/serving) braised with white wine, fresh lime juice and Spanish spices. Served over a roasted shallot polenta cake and Finished with a roasted jalapeno sour cream and a julienne of jicama, pasilla pepper, red onion, and fresh cilantro.
Chef's Choice Seasonal Vegetarian Entree $20/serving
Prices are valid through June 30, 2014. Please note displayed prices are for on campus department charges, residence hall vouchers, and for billing to state agencies.