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Home / Student Life / Chef Bo's Kitchen / Weekly Menu

Weekly Menu

Monday, March 1st        

Chicken street tacos

                Spicy chicken stuffed into flour tortillas and topped with a tangy cabbage slaw, drizzled with a cilantro crema.


Tuesday, March 2nd

Spaghetti squash with meatballs and garlic bread

                Oven roasted spaghetti squash tossed in marinara sauce and topped with oven baked meatballs; garlic bread served on the side.


Wednesday, March 3rd

Tomato, fennel, avocado Panzanella salad (vegetarian)

                Chunks of tomato, fresh fennel, ripe avocado, and grilled bread all tossed together in a red wine vinaigrette served with fresh herbs.


Thursday, March 4th

Avocado toast with scrambled egg and siracha mayonnaise (vegetarian)

                Thick sliced wheatberry bread, rubbed with garlic and olive oil and toasted in the oven; topped with smashed avocado, scrambled egg, arugula and red onion salad, drizzled with siracha mayo.


Friday, March 5th

   Buffalo cauliflower bites w/ scratch made ranch and a side salad (vegetarian)

                Nuggets of cauliflower tossed in a batter and baked until golden brown and crispy, then brushed with honey buffalo sauce and served with ranch dressing for your dipping pleasure.



Salad of the week:  

Apple, walnut, craisin salad (vegetarian/gluten free)

               A mix of spring greens topped with sliced apples, toasted walnuts, craisins, feta cheese and served with an orange vinaigrette.


Sandwich of the week:

Roast beef and Swiss on pretzel bun (Monday – Thursday)

                 Sliced top round and Swiss cheese sandwiched in a pretzel bun with a side of horsey sauce.


Veggie wrap (vegetarian- Friday)

                Whole wheat wrap stuffed with lettuce, tomato, onion, cucumber, carrot, and cheddar cheese; served with your choice of dressing.



Specialty cookie of the week: White chocolate macadamia nut


Specialty Beaumont muffin of the week: Vanilla with chocolate chips


Specialty bagel of the week:  Everything


Scratch Dressing: Red Wine Vinaigrette, Orange Vinaigrette, Ranch


Friday dessert special: Cinnamon roll with cream cheese frosting



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