Click here to download the Catering Menu, Spring 2008 (108k PDF)

VEGETARIAN SOUPS —

Granny's Thick

Vegetarian Chili

NON VEGAN SOUP—

POTATO OF THE DAY —

Broccoli Dill Baked

BAKED CHICKEN —

Rosemary

VEGETABLE —

Zucchini Saute

LASAGNA—

Cheese

OTHER ENTREES —

Garlic Chicken Stir Fry

Curry Vegetables

Sundried Tomato Pesto Pasta

Tofu Arame

HOT SAVORY BAKERY—

Potato Onion Pasty

QUICHE —

Spinach Mushroom Swiss

SCONES & MUFFINS —

Classic Cream and

Oatmeal Fig Scones

Banana BlueberryMuffins

DINNER FEATURES —

Panko Crusted Tilapia

Eggplant Parmesan

Pan-seared Tomatoes with Vegetable Mousseline

LUNCH FEATURE —

Crispy Chicken Tortilla Wrap

BREAKFAST FEATURE —

Ginger Pancakes with Peach Compote

CHICKEN SALAD —

Chicken Pinenut

SHRIMP —

Lime Cilantro