SERVERY CAFÉ WEEKLY MENU
INTERNATIONAL & FUSION CUISINE FALL 2017
MEXICAN CUISINE
MONDAY / WEDNESDAY
MONDAY, AUGUST 28, 2017
SOUPS:
  1. Roasted corn chowder p. 441
  2. Summer vegetables & lentil p.259
ENTREES:
  1. Roasted whole chicken & natural Jus lee p. 411
  2. Poached salmon & chimichurri pg.502, 360
  3. Vegan option the Chef’s
STARCH:
  1. Spanish rice p.644; Black beans p. 602
  2. Black Beans p. 602 *(Variation “V”)
VEGETABLES:
  1. Steamed Vegetables p.603 (V)
  2. Seasonal Vegetables (V)
VEGAN OPTIONS:
  1. Chef will provide additional resources
/ WEDNESDAY, AUGUST 30, 2017
SOUPS:
  1. Chicken Posole p.260 (V)
  2. Black Bean Soup p.244 (V)
ENTREES:
  1. Beef Fajitas p.319
  2. Baked Snapper p.492 + p.215
  3. Vegan option provided by the Chef
STARCH:
  1. Spanish Rice with Fideo p.644 (V)
  2. Roasted Potato Wedges p.625 (V)
VEGETABLES:
  1. Roasted Seasonal Vegetables p.596
  2. Steamed Seasonal vegetables p.603
VEGAN OPTIONS:
  1. Chef will provide additional resources

ITALIAN CUISINE
MONDAY, SEPTEMBER 4, 2017
College closed
Labor Day / WEDNESDAY, SEPTEMBER 6, 2017
SOUP:
  1. Chicken Noodle p.255 (V)
  2. Cheddar and Leek p.262
ENTREE:
3. Chicken Roulade p. 430 (V)
4. Cannelloni Filled pg.630, 655, 201
5. Vegan option the Chef’s
STARCH:
6. Grilled Polenta p.664
7. Candied Sweet Potatoes p.657
VEGETABLES:
8. Grilled Assorted Vegetables p. 595
9. Steamed Seasonal Vegetables p.603
VEGAN OPTION:
10. Chef will provide additional resources
MEDITERRANEAN CUISINE
MONDAY, SEPTEMBER 11, 2017
SOUP:
  1. Hearty Vegetable Beef p. 238
  2. Puree of Split Pea p.244
ENTREE:
3. Beef Tips Shish kebab p. 360
4. Chicken with 40 cloves of Garlic p.435
5. Vegan option the Chef’s
STARCH:
6. Potato Cakes p.660
7. Herb Bulgur Pilaf p.670
VEGETABLES:
8. Swiss Chard with Lemon & Pine Nuts p.609
9. Roasted late Summer Vegetables p.595
VEGAN OPTION:
10. Chef will provide additional resources / WEDNESDAY, SEPTEMBER 13, 2017
SOUP:
  1. Sausage, White Bean & Kale
  2. Cream of Tomato pg.261, 732
ENTREE:
3. Sautéed Chicken with Onions & Basil p.416
4. Wine Marinated Pork Loin p. 380
5. Vegan option the Chef’s
STARCH:
6. Roasted Fingerling Potatoes p.657
7. Saffron Rice p.666
VEGETABLES:
8. Baked Butternut Squash p.596
9. Steamed Seasonal Vegetables p.603
VEGAN OPTION:
10. Chef will provide additional resources
AMERICAN REGIONAL CUISINE
MONDAY, SEPTEMBER 18, 2017
SOUP:
  1. Southwestern Black Bean p.703
  2. Clam Chowder p.248
ENTREE:
3. Pot Roast pg.294, 221
4. Roasted Turkey Breast p.410
5. Vegan option the Chef’s
STARCH:
6. Scalloped Potatoes p.658
7. Wild Rice and Cranberry Stuffing p.669
VEGETABLES:
8. Brussel Sprout in Pecan Butter p.601
9. Steamed Seasonal Vegetables p.603
VEGAN OPTION:
10. Chef will provide additional resources / WEDNESDAY, SEPTEMBER 20, 2017
SOUP:
  1. Cream of Mushroom and Wild Rice p.241
  2. Chicken & Sausage Gumbo p.254
ENTREE:
3. Carolina BBQ ribs pg.380, 227
4. Country Braised Chicken p.436
5. Vegan option the Chef’s
STARCH:
6. Macaroni & Cheese p.674
7. Baked Potatoes p.630
VEGETABLES:
8. Fresh Whole Boiled Corn p. 600
9. Maple Glazed Carrots p.614
VEGAN OPTION:
10. Chef will provide additional resources
PACIFIC RIM CUISINE
MONDAY, SEPTEMBER 25, 2017
SOUP:
  1. South Asian Consommé p.257
  2. Cream of Carrot and Ginger p.261 (V)
ENTREE:
3. Chicken and Snow Peas p.432
4. Crispy Sweet and Sour Pork p.388
5. Vegan option the Chef’s
STARCH:
6. Simmered Jasmine Rice p.642
7. Udon Noodles p.651
VEGETABLES:
8. Stir-Fried Asparagus and Mushrooms p.597
9. Steamed Seasonal Vegetables p.603
VEGAN OPTION:
10. Chef will provide additional resources / WEDNESDAY, SEPTEMBER 27, 2017
SOUP:
  1. Wild Mushroom & Veal p. 267
  2. Ginger -Lobster Harvest p. 268
ENTREE:
3. London Broil & Teriyaki Glaze pg.313 (V)
4. Macadamia Nut-Crusted Salmon p.510 (V)
5. Vegan option the Chef’s
STARCH:
6. Thai Fried Rice p.668
7. Sweet Potato Wedges p.633
VEGETABLES:
8. Tempura Vegetables p.618
9. Sautéed Broccoli Rabe p.616
VEGAN OPTION:
10. Chef will provide additional resources
FRENCH CUISINE
MONDAY, OCTOBER 2, 2017
SOUP:
  1. Cream of Asparagus p.242 (V)
  2. Puree of Yellow Split Pea p.244
ENTREE:
3. Chicken Fricassee p.424
4. Salisbury Steak p.316
5. Vegan option the Chef’s
STARCH:
6. Duchesse Potatoes p.661
7. Garlic Mash Potatoes p.635
VEGETABLES:
8. Baked Butternut Squash p.596
9. Ratatouille p.615
VEGAN OPTION:
10. Chef will provide additional resources / WEDNESDAY, OCTOBER 4, 2017
SOUP:
  1. French Onion p.256
  2. Potato Chowder p.263
ENTREE:
3. Baked Snapper p.490
4. Escalope de Pork A La Normandy p.386
5. Vegan option the Chef’s
STARCH:
6. DelmonicoPotatoes p.659
7. Rice Pilaf p.644 (V)
VEGETABLES:
8. Steamed Seasonal Vegetables p.603
9. Braised Swiss Chard p.609
VEGAN OPTION:
10. Chef will provide additional resources
SOUTH AMERICAN CUISINE
MONDAY, OCTOBER 9, 2017
SOUP:
  1. Chicken Posole p.260
  2. Sausage White Bean & Kale p.265
ENTREE:
3. Jamaican Jerked Chicken p.426
4. Pork Chimichurri Kabobs p.381
5. Vegan option the Chef’s
STARCH:
6. Quinoa Pilaf p.670
7. Roasted Potato Wedges p.657
VEGETABLES:
8. Steamed Seasonal Vegetables p.603
9. Creamed Zucchini
VEGAN OPTION:
10. Chef will provide additional resources / WEDNESDAY, OCTOBER 11, 2017
SOUP:
  1. Corn Tortilla p.255 (V)
  2. Cream of Broccoli p.243
ENTREE:
3. Sautéed Mahi-Mahi Three Color peppers p.494
4. Braised Beef Shoulder p.323
5. Vegan option the Chef’s
STARCH:
6. Candied Sweet Potatoes p.657
7. Simmered Jasmine Rice p.642.
VEGETABLES:
8. Late Summer Vegetable Strudel p.612
9. Brussel Sprouts In Pecan Butter p.601
VEGAN OPTION:
10. Chef will provide additional resources
SPANISH CUISINE
MONDAY, OCTOBER 16, 2017
SOUP:
  1. Lobster Bisque
  2. Late Summer Vegetable
ENTREE:
3. Chicken Stuffed with Spinach and Ricotta p.432
4. Tilapia en Papillote p. 500
5. Vegan option the Chef’s
STARCH:
6. Saffron Rice and herbs p.644
7. Scallop Potatoes p.658
VEGETABLES:
8. Steamed Seasonal Vegetables p.603
9. Spinach Soufflé p.1055
VEGAN OPTION:
10. Chef will provide additional resources / WEDNESDAY, OCTOBER 19, 2017
SOUP:
  1. Bouillabaisse p.522
  2. Cream of Asparagus p.243
ENTREE:
3. Sautéed Swordfish with three Peppers p.494
4. Stuffed Pork Chops p. 389
5.Vegan option the Chef’s
STARCH:
5. Assorted Potato Medley with Herbs p.657
6. Dauphine Potatoes p.662
VEGETABLES:
7. Roasted Root Vegetables p. 596 (V)
8. Steamed Seasonal Vegetables p.603
VEGAN OPTION:
10. Chef will provide additional resources

MENU SUBJECT TO CHANGE ACCORDING TO PRODUCT AVAILABILITY AND LAB OPERATIONS.