Cafeteria Menu

Lunch Winners Week of February 26 - March 2, 2018

ML:   Hamidreza Zoraghein

FL:    Marcel Verstraete

CG:   Amy Knack

Public health announcement per Colorado Board of Health as of July 1,2013: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Breakfast Burrito

Soup:   Winter Vegetable  (V,GF)

Sandwich:   Chicken Cordon Bleu Sandwich - Breaded & Fried Chicken Breast with Sliced Ham and Melted Swiss Cheese Sandwich,  Apple Slices

Grill:   Garden Veggie Melt Sandwich - Layered Vegetables with Melted Monterrey Jack Cheese Sandwich, Tater Tots   (V)

Entrée:   Southwestern Steak - Spice Rubbed, BBQ Steak with Oven Roasted Potatoes, Corn

Corned Beef Hash

Soup:   Albondigas - Mexican Meatball

Sandwich:   Mexican Sub Sandwich - Sliced Turkey, Pico de Gallo and Guacamole Sandwich, Orange Wedge

Entrée:   Smothered Refried Bean Burrito with Pork or Vegetarian Green Chile, Fiesta Rice  (V)

Biscuits or Hash browns with Gravy

Soup:   Mulligatawny - Curried Chicken, Vegetable & Apple Soup 

Sandwich:  Falafel Pita with Tzatsiki Sauce - Garbanzo Bean Patties with Yogurt-Cucumber Sauce in Pita Bread, Grapes (V)

Grill:  Chef's Choice

Entrée:   Chicken Tikka Masala - Yogurt & Curry Spice Marinated Chicken Breast with Jasmine Rice, Naan Bread with Mango Chutney

Make Your Own Omelette Day

Soup:   New England Clam Chowder

Sandwich:   Fish Tacos with Mango Salsa

Grill:   Spinach Ricotta Torte - Egg Bake with Spinach, Ricotta and Onions with Marinated Tomato Salad  (V)

Entrée:   Hungarian Goulash Stew with Pasta, Vegetable Medley

Eggs Benedict or Grits

Soup:   Broccoli Cheese  (V)

Sandwich:   Chef's Choice

Entrée:   Lasagna - Meat or Vegetarian, French or Garlic Bread  (V)