Week of November 23, 2009

 

Tuesday, Wednesday & Thursday – Lunch 11:00 a.m. to 12:45 p.m.

Wednesday Evening – Dinner 6:00 p.m. to 7:45 p.m.

 

All entrées are served with a cup of soup du jour (additional charge of .50 for French Onion Au gratin), salad bar, and your choice of one side dish (starch or vegetable).

House-made assorted breads are also included with your meal.

 

MAY WE SUGGEST

Sautéed Paillard of Chicken
with tomato, onion and mushroom
$7.95 

Cornmeal Crusted Chiles Rellenos
roasted poblano peppers, stuffed with shredded pork and jack cheese
quickly fried and served with Ranchero Sauce
$7.95 

Seafood of the Day

Pan Seared Tilapia in Escabeche|
(ess ka bey chay)
with olive oil, pickled onions, garlic and capers
$8.95 

COLLEGE PLATE

Braised Lamb Shank
served with Ancho-Ibarra Mole & cheddar corn bread
$10.95 

MARKET STAND

Taco Salad
Tossed Mixed Greens served in a crispy tortilla bowl
with taco chips and chili topped with grated cheese, diced tomatoes,
scallions, served with Pico de Gallo
$6.95 

HFCC CUTTING BOARD SANDWICH

Grand Marnier Seafood Crêpes
Thin pancakes stuffed with shrimp, scallops, lobster and assorted fish
Served with bonne-femme sauce
$8.95 

Featured Soups

Tuesday--Lentil Tomato Soup

Wednesday--Chicken Tortilla

This Week’s Dessert Tray includes:

Flan w/fresh fruit
Chocolate Kahlua Mousse
Pumpkin Cheesecake
Texas Pecan Pie
Pecan Carmel Turtle Torte

Don’t miss our BAKE SALE
Tuesday & Wednesday
11 a.m. - 3 p.m.