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Tiernan Cafeteria

Lunch Menu  |  Dinner Menu  

CAFETERIA LUNCH MENU
Week of August 24 - 30, 2008

 

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

 

Traditions

Brunch

Classic French Toast

Crisp Bacon

Scrambled Egg

Potatoes O’Brien

Bacon wrapped pork loin

Poached Salmon with lemon dill butter

Bread Pudding

Assorted Breakfast Pastries

Yankee Pot Roast with Root Vegetables

Thai Curry Chicken

Roasted Garlic Red Skin Mashed Potatoes

Fried Rice

Mu Shu Vegetable

 

Vegetable Egg Rolls

Warm Dinner Rolls with whipped Butter

Chicken Supreme with Herb stuffing

Tender Grilled Steak tips in burgundy sauce

Black beans and rice with cilantro

Roasted Yukon Gold Potatoes with Rosemary

Cheesy Broccoli and Cauliflower

Chef's Choice Vegetable

Warm Dinner Rolls with whipped Butter

Grilled Quesadilla with homemade salsa and sour cream

Chicken Nuggets with four dipping sauces

Cheesy chicken Enchilada with Spanish Sauce

Ranchero Corn

Tortilla chip bar with hot and cold dips and salsa's

Fried Cinnamon Churros

Grilled Pepper and Onions

Deep Fried Cajun Turkey Breast with creamy creole sauce

Italian Wedge Sandwich

French fries

Sugar Snap Peas and bell pepper

Four Cheese Potato Gratin

Fresh Baked Bread with butter

Broiled fish with lemon sauce

Stuffed Meatloaf with cheese sauce

Fresh made German Spatzel with brown butter and Parmesan

Grilled Vegetables

Herb Seasoned Carrots

Fresh Dinner Rolls with butter

Pasta Portobello with white wine cream and fresh herbs

Grilled Reuben Sandwich

Roasted in Dijon honey sauce

Baked Potato bar

Seasonal Vegetable

Breadsticks with garlic and Parmesan

Show Cookery
Trends Bar

Omelet Bar

Aztec Burrito Bar

Build your own Pasta Creation

Grilled Chicken or Steak Salad with  fries

Build your own Pasta Creation

Chocolate Fondue with fresh fruit display

Omelet Bar

Pizza
Pizza

Chef Choice Pizza

Bacon, red onion and banana pepper

Meat Lovers

Margherita Pizza

Sicilian Style (square Cut)

Italian Stromboli

Chef Choice Pizza

Grill

x

See Grille Menu

See Grille Menu

See Grille Menu

See Grille Menu

See Grille Menu

x

Soups

Chicken noodle soup

Tomato Basil Cream Bisque

Chicken noodle soup

Black Bean Soup with smoke house Ham

Chicken noodle soup

Texas Chili with Hearty Steak

Chicken noodle soup

Midwest Corn Chowder with Red Pepper

Chicken noodle soup

Turkey and Wild Rice Soup

Chicken noodle soup

Italian Wedding soup

Chicken noodle soup

Salad Bar Feature

x

Three Tomato salad w/ fresh mozzarella & poached garlic vinaigrette

Buffalo Chicken Salad

Linguini Salad

Asian Coleslaw

Seafood Salad

x

 

x

Seasonal Fresh Fruit Salad

Seasonal Fresh Fruit Salad

Seasonal Fresh Fruit Salad

Seasonal Fresh Fruit Salad

Seasonal Fresh Fruit Salad

x

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CAFETERIA DINNER MENU
Week of August 24 - 30, 2008

 

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Traditions

Southern Fried Boneless Chicken Breast

Roasted and Carved Top Round beef with Au Jus

Tortellini Prima Vera Aglio Olio

Scalloped potatoes

Sauté Zucchini with Minced Mahi Onion and Roasted Red Pepper

Fresh Baked Dinner Rolls with herb butter

Grilled Chicken Breast with Jack Daniels Glaze

Baked Tilapia with brown butter

Rattatouile stuffed Tomatoes baked with Asiago
Cheese and fresh basil

Homemade apple crisp

Sweet Roasted Yams with Marshmallow Crumb

Lemon thyme wild rice

Chicken Marsala

5 Layer Lasagna with Meat sauce

Italian Greens and Beans

Roasted baby Redskins in Dill butter

Snow peas and Carrots

Seasonal Fresh vegetable

Fresh Baked Dinner Rolls with herb butter

Barbecue Beef Brisket

Roasted Half Chicken with pan juice

Italian orzo in alfredo sauce

Roasted Garlic Au Gratin Potato

Seasonal Vegetable Medley

Baked Cinnamon Apple (try it on ice cream)

Fresh Baked Dinner Rolls with herb butter

St Louis BBQ Ribs

Buttermilk Fried Chicken

Seasoned Wedge Fries

Beer Battered Zucchini

Southern Baked Beans with bacon and brown sugar

Grilled Carrots honey thyme glaze

Home-style Cornbread

Chicken and biscuits

Pasta with Italian sausage, mushroom, fresh basil, sun dried tomatoes and roasted garlic marinara

Cheesy Garlic Bread

Sautéed corn O’Brien

Green Peas and Red Pepper

Steamed Dill new potatoes

Kielbasi, kraut n’at

Buffalo and Barbecue chicken wings

Pierogies

Fresh potato Chips

Chef's Choice Vegetable

 

Fresh vegetable crudite platter

Dinner Rolls

Show Cookery
Trends Bar

Omelet Bar

Aztec Burrito Bar

Build your own Pasta Creation

Grilled Chicken or Steak Salad with  fries

Build your own Pasta Creation

Chocolate Fondue with fresh fruit display

Omelet Bar

Pizza
Pizza

Chef Choice Pizza

Bacon, red onion and banana pepper

Meat Lovers

Margherita Pizza

Sicilian Style (square Cut)

Italian Stromboli

Chef Choice Pizza

 

Grill

x

See Grille Menu

See Grille Menu

See Grille Menu

See Grille Menu

See Grille Menu

x

Soups

Chicken noodle soup

Tomato Basil Cream Bisque

Chicken noodle soup

Black Bean Soup with smoke house Ham

Chicken noodle soup

Texas Chili with Hearty Steak

Chicken noodle soup

Midwest Corn Chowder with Red Pepper

Chicken noodle soup

Turkey and Wild Rice Soup

Chicken noodle soup

Italian Wedding soup

Chicken noodle soup

Salad Bar Feature

x

Three Tomato salad with fresh mozzarella and poached garlic vinaigrette

Buffalo Chicken Salad

Linguini Salad

Asian Coleslaw

Seafood Salad

x

 

x

Seasonal Fresh Fruit Salad

Grilled Tuna Nicoise Salad

Grandma's Potato Salad

Seasonal Fresh Fruit Salad

Scratch Chocolate Pudding

x

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The Middle States Commission on Higher Education is an institutional accrediting agency recognized by the
US. Secretary of Education and the Council for Higher Education Accreditation.