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PRmenu S12b

PRmenu S12b

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Published by Rtoes

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Published by: Rtoes on Apr 25, 2012
Copyright:Attribution Non-commercial

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04/25/2012

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*All gratuities are considered donations to the college Culinary Arts Program.**Consuming raw or undercooked meats, poultry, seafood,shellfish or eggs may increase your risk of foodborne illness.
We offer a fixed price menu that includes an appetizer or soup or salad and an entrée andbeverage at a cost of $9.95 plus tax.You may also order a la carte with the appetizers, soups and salads at $4.25 each, entrees at$6.95 each and beverages at $1.50. Desserts are an additional $3.00 with either menu choice.
Appetizers
Empanadas
 – 
 
flaky pastry stuffed with assorted savory fillings served with a dipping sauce.
Southwest Egg Rolls
 
 – 
seasoned chicken, black beans, corn, and cheese fried in a flour tortilla.
Antipasto Skewers
 
 – 
a unique twist on a classic antipasto.
Asparagus & Brie Canapé
 
 – 
creamy brie and fresh asparagus atop a savory shortbread base.
Salads
Ecuadorian Beet Salad
 – 
 
potato and beet salad served over rice.
 Wild Rice Salad
 – 
 
brown and
 
wild rice, pecans and cranberries tossed in raspberry vinaigrette.
 South Pacific Fruit Salad
 – 
 
tropical fruit with sweet lime dressing, hazelnuts and chocolate.
 Causa Rellena -
Peruvian potato and bound meat salad. Served with assorted dressings.
 
Soup
A daily selection prepared by the Percival Dining Room Saucier

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