Our culinary staff was hard at work this summer making additions to our menu in the Dining Hall and retail locations. Chefs John O’Donnell and Richie Rice research new options every semester in search of creative, tasteful dishes. These new options are making debuts starting this week:
Sunday:
At lunch and dinner – Kidney Bean Soup with Barley and Potato
At lunch – Vegetable and Herb Turkey Burgers & Steak and Bleu Cheese Sandwiches on Ciabatta.
Monday:
At lunch and dinner – Curried Squash & Apple Soup
Wednesday:
At lunch – Vietnamese Flank Steak Salad
Friday:
At lunch and dinner – Roasted Red Pepper and Crab Soup
At dinner – Chicken Satay
Look for several of these new soups to appear in our retail locations this week. As you try these new items, please give us your feedback. Leave a note here on the blog, send us a message via social media, send an e-mail or leave a napkin note in the Caf. Your input helps us create future menus.
We’ll share next week’s new items later in the week.
