1834 Club Menu

Monday, November 16th

French Onion Soup

 Carved Turkey Breast

 Braised Top Round au Poivre

Smothered Green Beans (v)

Mashed Sweet Potatoes With Candied Pecans (v)

 Cornbread (v)

 Carrot Cake (v)

Fresh Fruit (v)

 

 Tuesday, November 17th

Sweet Potato and Corn Soup

 Orange & Pineapple Panko Crusted Salmon

 Coq au Vin

 Cauliflower & Mushroom Casserole (v)

 Herbed Rice Pilaf (v)

 Dinner Rolls (v)

 Lemon Blueberry Cheesecake (v)

Fresh Fruit (v)

 

 Wednesday, November 18th

Turkey and Rice Soup

Spinach Salad (v)

 Beer Grilled Pork Chops

 Rosemary Garlic Chicken Breasts

 Roasted Asparagus (v)

 Pesto Sundried Tomato Orzo (v)

 Dinner Rolls (v)

 Chef’s Choice of Dessert (v)

Fresh Fruit (v)

 

 

Thursday, November 19th 

Madras Pea Soup

 Tortellini Antipasto(v)

 Chicken Marsala

 Siciliano Braised Beef Tips

 Roasted Zucchini & Portobello Mushrooms (v)

Buttered Egg Noodles(v)

 Garlic Bread(v)

 Cannoli(v)

Fresh Fruit(v)

 

 

Friday, November 20th 

Potato & Leek Soup

 Mixed Green Salad(v)

 Mustard Fried Catfish

Hushpuppies

 Cajun Shrimp Fettucine

 Steamed Broccoli(v)

 Roasted Potatoes(v)

 Dinner Rolls(v)

 Bananas Foster Bars(v)

Fresh Fruit(v)

 

*(v) indicates vegetarian*

***Reservations are recommended for parties of 4 or more.  Please contact us at least 1 hour prior to your arrival.  Email Karen Eckman, Catering Director at keckman@tulane.edu***