Refectory Menu - Week of March 3 through 7

Refectory menu for the week:  * Denotes Vegetarian ^ Denotes Vegan The main protein of the day is bold.

Monday, 3 March 

Assorted Cold Cuts and Cheese Mixed Greens Salad*^ Tortilla Chicken Soup Chicken Burrito Roasted Veggie burrito*^ Mixed Veggie with corn salsa guacomole with pico de gallo*^ Fruit Salad & Assorted Cookies

Tuesday, 4 March - Lunch

Assorted Cold Cuts and Cheese Mixed Greens Salad*^ Potato Leek * Sliced Steak Roasted Veggie Salad*^ Cumin dusted potatoes*^ grilled veggies *^ Fruit Salad & Assorted Cookies

Tuesday, 4 March - Shrove Tuesday Dinner

Mixed Greens Salad*^ Pancakes & Sausage Fruit Salad & Assorted Cookies

Wednesday - 5 March - Ash Wednesday Light Lunch

Assorted Cold Cuts and Cheese Mixed Greens Salad*^ Cream of Mushroom soup* Curry Chickpea Salad*^ Orecchiette and broccoli *^ (Orecchiette is a kind of home-made pasta typical of southern Italy.) Potato salad * Dinner rolls Fruit Salad & Assorted Cookies

Thursday - 6 March 

Assorted Cold Cuts and Cheese Mixed Greens Salad*^ Tomato Orzo*^ Chicken Francaise ("Chicken with lemon juice, egg, butter and garlic. C'est magnifique!") Eggplant parmesan * Sauteed Sugar peas*^ Quinoa Salad Fruit Salad & Assorted Cookies

Friday - 7 March 

Assorted Cold Cuts and Cheese Mixed Greens Salad*^ Corn soup* Sweet and Sour Fish Veggie Pad thai*^ Steam Rice*^ Cucumber Salad*^ Fruit Salad & Assorted Cookies

The administrators of the Refectory meals have graciously agreed to provide Up Close with the menus the previous week. We will then post them to General Up Close (news.gts.edu/upclose) so you can begin to plan your selections for the next week.