Lunch and Dinner Menu, Friday, April 20, 2018


Buffalo’d Cauliflower
Roasted Zucchini
Barbecued Chicken
Yellow Squash with Red Pepper
Roasted Potatoes
Spicy Chicken and Ranch Snack Wrap
Roasted Red Potatoes
Roasted Carrots


Moo Shu Tofu
Spicy Singapore Vegetables
Pork Dijonnaise
Green Beans
Mediterranean Wheat Couscous
Daikon Radish Slaw
Barbecued Chicken
Roasted Chimichurri Cauliflower
Spicy Black Beans

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Published by students of Queens University of Charlotte, 1900 Selwyn Avenue, Charlotte, N.C. 28274.