Menu for Tuesday, April 22nd and Thursday, April 24th

- Bread of the Day -

Fresh Baked Bread^

served with lemongrass infused butter

- First Course -

House Salad-

mixed greens with cucumber, purple onion, tomatoes, mandarin 

oranges, toasted nuts, and choice of house made dressing*

Deviled Egg Sampler

traditional Southern deviled egg, paired with a buffalo style deviled egg 

and a shrimp deviled egg

- Second Course -

Ham, Spinach, and Mushroom Quiche

with Swiss and smoked Gouda cheeses, served with marmalade glazed carrots

Shepherd’s Pie

beef, carrots, and corn casserole, topped with mashed cauliflower, 

served with fresh asparagus with a tangy-smoky dressing

Spinach and Mushroom Quiche 

with Swiss and smoked Gouda cheeses, served with marmalade glazed carrots

- Third Course -

Carrot Cake

buttermilk soaked with fresh citrus infused cream cheese frosting

Lemon Bars

dusted with powdered sugar

Fresh Fruit

topped with a dollop of fresh whipped cream

*Lenoir Dining House Made Dressings: House (Honey Poppy Seed Vinaigrette), Ranch, Blue Cheese, or Comeback

^ Price includes one complimentary bread basket per table. – House Salads are pre assembled before each seating with the items listed above.

 

* $7 for University students, faculty, and staff. $10.00 for non-University students, faculty, and staff. (Prices include tax.)

The menu changes weekly at Lenoir Dining in an effort to expose our students to new food ideas and concepts as well as to allow them to express their creativity through food. Each meal consists of:

  • A choice of drink (coffee, tea, juice, soda etc).
  • Freshly made bread of the day served with spread.
  • Soup or Salad
  • Entrée and accompanying side items
  • Dessert