Student-Run Restaurant

⤜ SAMPLE MENU ⤛

Appetizers

Curried Butternut Squash Soup - A savory and slightly sweet creamy butternut squash soup, garnished with toasted coconut and pumpkin seeds.

Beet Carpaccio - Freshly roasted beets dressed with a shallot vinaigrette dressing.

Garlic and Herb Stuffed Peppers - Sweet bell peppers with a savory, creamy cheese filling.

Entrees

Linguine Aglio e Oglio - Thinly sliced garlic sautéed in olive oil, tossed with linguine and finished with grated Parmesan cheese and parsley.

Shrimp Spinaci e Pomodori - Sautéed shrimp, spinach, and tomatoes tossed with linguine and fresh basil, finished with grated Parmesan cheese.

Sweet Tea Chicken - Grilled chicken breast with a fresh-brewed sweet tea glaze. Served with winter vegetable medley and roasted garlic rosemary potatoes.

Apple Cider Pork - Seared and roasted pork tenderloin medallions paired with apple cider glaze. Served with winter vegetable medley and roasted garlic rosemary potatoes.

Roasted Vegetable Salad - Zucchini, carrots, bell peppers, red onion, grape tomatoes, portabella mushrooms, and feta cheese over mixed greens with vinaigrette dressing.

Desserts

Apple Strudel - Apples and walnuts tossed with cinnamon and sugar, wrapped in flaky phyllo dough and topped with powdered sugar and fresh whipped cream.

Caramelized Pears - Pear halves, roasted and topped with caramel sauce, chopped pecans, and whipped cream.