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Chef’s Table:
Seared salmon with yellow pepper coulis
Lemon pesto pork flat iron steak with sweet potatoes
Harissa-rubbed tri-tip of beef
Steamed dumplings in miso broth
Wild mushroom risotto
Green beans with fennel and feta cheese
Grill:
Halal kosher gyro with warm pita and tzatziki sauce
100-percent all-beef hamburger on a locally baked bun
Deli:
Ham and salami on a wheat roll with provolone cheese, spinach, tomato, banana peppers and brown mustard
Brick Oven:
Spaghetti with homemade meatballs
Pineapple and avocado pizza with balsamic drizzle
Wok:
Mango pork stir fry
Sesame broccoli tofu stir fry
Pot stickers and vegetable eggrolls
White and brown rice
Soup and Salad Bar:
Herbed tomato bisque
Cuban black bean soup
Full salad bar
Marinated Roma tomatoes and mozzarella
Moroccan chickpea and carrot salad
Pastries:
Krispy Kreme bread pudding with hard sauce
Chocolate cheesecake bombe
Homemade chocolate croissant
The Commons “brookie” (brownie/cookie)
