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Weekly Menu

  • Entrée of the week: Cheesy tortellini in blush sauce (vegetarian)

          Pasta pillows stuffed with ricotta and herb filling tossed in a combo of marinara sauce touched with cream and fresh basil.


    Sandwich of the week: Chicken Cordon Bleu sandwich

          Breaded chicken cutlet topped with sliced ham, sliced Swiss, and a Dijon mayonnaise served on a warm pretzel bun.



    Salad of the week:  Chicken salad spinach salad (gluten-free)  ALLERGY ALERT

          Baby spinach topped with creamy chicken salad - the salad is made with diced grilled chicken, sliced grapes, toasted pecans, diced cucumber, red onion,  and a Greek yogurt dressing




    A 'la carte items:

    Chocolate or white chocolate cinnamon muffins

    Sesame bagels with cream cheese

    Pasta salad

    Pita with hummus

    Pretzels with Nutella

    Fresh fruit cups

    Apples with Caramel Sauce

    Veggie cups with ranch or hummus

    Side salads


    'Nilla wafer dunkers

    Beaumont Cookie

    Snickerdoodle Cookies