Beaumont ShowcaseWednesday, November 10, 5:30-7:45pm

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Weekly Menu

Monday, October 4th  

Autumn Buddha Bowl with roasted fall vegetables (gluten-free).

                Brown rice topped with grilled chicken, roasted butternut squash, yams, garbanzo beans, and drizzled with a spicy turmeric aioli.


Tuesday, October 5th  

Shrimp ‘po boy (vegetarian).

                Warm hoagie stuffed with breaded shrimp, sliced tomatoes, a tangy slaw, and house-made remoulade.



Wednesday, October 6th

Roasted butternut squash risotto (gluten-free/vegetarian).

                Creamy risotto packed with locally grown butternut squash, dried cranberries, and fresh herbs.



Thursday, October 7th

Spaghetti squash Bolognese

                Slow roasted spaghetti squash topped with a rustic tomato sauce cooked with ground beef, carrots, and onions; served with a side of garlic bread.


Friday, October 8th   

Chicken BBQ!  ($6.00 and served outside the dining hall, fresh off the grill!) (gluten free)

                Grilled chicken quarter (leg and thigh) brushed with Sweet Baby Ray’s BBQ sauce, served with a piece of “Elote”  which is grilled Mexican street corn, and a side of scratch-made coleslaw.



Salad of the week:  

Spinach salad with chicken, beets and goat cheese (gluten free)

               Baby spinach topped with diced chicken, sliced beets, crumbled goat cheese, sliced red onion, and served with lemon poppy dressing.



Sandwich of the week:

Greek yogurt chicken Waldorf salad on croissant (CONTAINS WALNUTS!)

                Croissant stuffed with chicken tossed in a creamy Greek yogurt dressing with red grapes, apples, and walnuts.


Specialty cookie of the week: Snickerdoodle!         


Scratch Dressing: Balsamic Vinaigrette


Dessert of the week:  Pumpkin cake with cream cheese frosting



Fall thoughts..