Lunch and Dinner Menu, Saturday, March 3, 2018


Tofu Salad
Carrot Pecan Pancake
Roasted Vegetables
Scrambled Eggs
Pork Bacon
Cheese Grits
Breakfast Potatoes
Turkey Tetrazzini
Roasted Eggplant
Roasted Tomatoes
Carved Top Round Beef
Horseradish Sauce
Dinner Roll
Carnitas Quesadilla


Dal and Spinach Curry
Crispy Baked Tofu
Black Barley Tabouli
Salmon, Tomato, Olive and Capers
Garlic & Herb Olive Oil Mashed Potatoes
Steamed Broccoli
Garlic and Herb Crusted Meatloaf
Buffalo’d Cauliflower
Stuffed Baked Potatoes
Fried Onion Rings


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