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1834 Club MenuMonday, 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*** |
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Tulane University Dining Services, 6823 St. Charles Avenue, New Orleans, LA 70118
Phone: (504) 865-5712, Fax: (504) 862-8996 E-mail: mealplan@tulane.edu
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