Today's Menu
Tuesday, May 21, 2013 - Breakfast
Breakfast Special
Sausage or Egg and Cheese Breakfast Tacos (V)
Traditional or Blueberry Pancakes (V)
Tuesday, May 21, 2013 - Dinner
Weekly Tossed to Order Salad
Italian Panzanella (V)
with Fresh Tomatoes, Mozzarella, Green Olives, Shredded Romaine, Roasted Garlic Croutons, Red Onions, Fresh Basil and White Balsamic Vinaigrette
Weekly Pasta Feature
Red Barn Dairy Roasted Red Pepper Alfredo (V)(FF)
Chili of the Week
Ferndale Farm Turkey and White Bean (MWG)
Soups of the Day
Classic Beef Barley
Potato Leek (MWG)(V)
Jim's Vegan Pizza of the Week
Broccolini and Roasted Fingerling Potato (VG)
with Marinated Red Cabbage, Fresh Italian Parsley and Vegan Parmesan
Jim's Italian Pie's
Duck Confit with Caramelized Onions (FF)
Spinach, Pomegranate Molasses and Foremost Farms Mozzarella
Andrew's Global Market
Roast Pork or Organic Tempeh Mee Goreng (VG)(OG)
Vietnamese Caramelized Catfish (SW), Chinese Braised Lettuces (V)
Rick's Grill Vegan-Vegetarian
Mock Crab Cakes with Tartar Sauce (V)
White Balsamic Roasted Rutabagas with Spinach (MWG)(VG), Vegetarian Hot and Sour Soup (VG), Japanese Edamame Curry with Toasted Nori (VG)
Eat at Ed's Dinner
Black Earth Meats Salisbury Steak with Mushroom Gravy (FF)
Mashed Potatoes (MWG), Steamed Green Beans with Julienne Carrots (MWG)(VG),
Rick's Grill Dinner
Southwestern Taco Bar (MWG)
Andrew's Global Market Latin Flavors
Mojo Turkey (MWG)
Roasted Squash, Plantains and Greens (MWG)(VG), Tomato and Green Chili Red Beans (MWG)(VG), Yellow Rice (MWG)(VG)

The Warch Campus Center has several distinctly different dining options available that are open a combined 17.5 hours per day. All accept culinary cash, Viking Gold, cash, and credit cards.
