University of California-Santa Barbara
Week of::
Monday, May 14, 2018
Monday:
Lunch:
Main Dish:
BLT Croissants
Vegan Chicken LT Croissants
Side Dishes:
Side:
Assorted Chips
Dinner:
Main Dish:
Oven Roasted Turkey Breast
Side Dishes:
Side:
Creamy Mashed Potatoes
Side:
Roasted Brussels Sprouts w/ Balsamic Glaze
Side:
Caesar Salad and Dinner Rolls
Side:
Assorted Mini Cheesecakes
Tuesday:
Lunch:
Main Dish:
Tomato Basil Bisque
Classic Grilled Cheese, Pesto Provolone and Vegan Grilled Cheeses
Side Dishes:
Side:
House Pasta Salad
Dinner:
Main Dish:
Chipolte Style Burrito Bar
Steak and Shredded Chicken
Side Dishes:
Side:
Seasoned Brown Rice
Side:
Refried Beans
Side:
Roasted Corn and Black Bean Salsa
Side:
Tortilla Chips w/ Fresh Guacamole
Wednesday:
Lunch:
Main Dish:
House BBQ Pulled Pork Sliders
Side Dishes:
Side:
Macaroni and Cheese
Side:
Roasted Broccoli
Side:
Soup du Jour
Dinner:
Main Dish:
Pesto Farfalle w/. Sundried Tomatoes
Side Dishes:
Side:
Roasted Chicken
Side:
Italian Vegetables
Side:
Fresh Garlic Bread
Side:
White Chocolate Macadamia Nut Cookies
Thursday:
Lunch:
Main Dish:
Chicken Tenders
Side Dishes:
Side:
Sweet Potato Waffle Fries
Side:
Fresh Steamed Vegetables
Side:
Soup du Jour
Dinner:
Main Dish:
Beef Bourguignon
Side Dishes:
Side:
Egg Noodles
Side:
Fresh Asparagus
Side:
Dinner Rolls
Friday:
Lunch:
Main Dish:
French Toast Sticks
Bacon, Egg and Cheese Sammies
Side Dishes:
Side:
Bacon and Vegan Sausage
Side:
Hashbrowns
Side:
Fresh Cut Fruit