Refectory Menu - Week of March 17 through 21

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

Monday, 17 March 

Assorted Cold Cuts and Cheese Mixed Greens Salad*^ Green Pea Soup * Irish Beef Brisket Potato and Cabbage* Roasted Carrots *^ Lentil Salad*^ Fruit Salad & Assorted Cookies

Tuesday, 18 March - Lunch

Assorted Cold Cuts and Cheese Mixed Greens Salad*^ Beef barley Roasted Sweet Italian Sausage Sautéed Mixed peppers and onions Roasted Potatoes *^ Pasta Salad* Fruit Salad & Assorted Cookies

Tuesday, 18 March - Dinner

Mixed Greens Salad*^ Lentil Soup *^ Fried Chicken Baked Mac and Cheese* Broccoli ^* Fruit Salad & Assorted Cookies

Wednesday - 19 March 

Assorted Cold Cuts and Cheese Mixed Greens Salad*^ Black Bean Soup * Pork Carintas Yellow Rice Mixed Veggies *^ Veggie Enchiladas* Fruit Salad & Assorted Cookies

Thursday - 20 March 

Assorted Cold Cuts and Cheese Mixed Greens Salad*^ Coconut curry soup * Jamaican Jerk Chicken Cassava root and dumplings Cauliflower*^ Black-eyed pea salad*^ Fruit Salad & Assorted Cookies

Friday - 21 March 

Assorted Cold Cuts and Cheese Mixed Greens Salad*^ New England Clam chowder Roasted Salmon Potato puree with chives * Green beans and almonds *^ 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.