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Tiernan Cafeteria

Lunch Menu  |  Dinner Menu  

CAFETERIA LUNCH MENU
Week of September 14 - 20, 2008

 

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

 

Traditions

Brunch

Huevos Rancheros

Scrambled Eggs

Maple Sausage Links

Crisp Bacon

Blueberry pancake
s
Chicken Florentine

Lyonaise Potatoes

Chef’s choice vegetable

Dinner Rolls and herb butter

Gyro Pita Pocket with feta and mint

Classic Stuffed Pepper stewed in Espangole Sauce

Roasted Red skin Potatoes with Rosemary and Garlic

Prima vera Vegetables

 

Sugar Snap Peas with snow mushrooms

Dinner Rolls

Meatball Sub and provolone

Roast Pork loin with caramelized apples and sweet onion

Chef’s choice vegetable

Winter Squash Medley in a light herb sauce

Cheddar Potato Croquettes

Dinner Rolls and herb butter

 

Sante Fe Stuffed
 Chicken with Creole Sauce

Grilled whitefish with tropical fruit salsa

Cheddar hash browns

Broccoli and cauliflower with Cheese sauce

Corn

Dinner Rolls and herb butter

Cantonese Sweet and Sour Chicken

General Tso’s Chicken

Mongolian Beef

Egg Rolls

Sticky Rice

Fried Rice

Mu shu vegetable sauté

 

Fortune Cookies

Tuscan Portobello Mushroom Melt

Lemon roasted Chicken Breast

Rice pilaf with aromatic vegetables

Spiced Acorn Squash

Steamed Seasonal Vegetable

Dinner Rolls and herb butter

 

Brunch

Breakfast Burrito’s with sausage, eggs and potatoes

Slow Roasted Ham with orange and pineapple glaze

Roasted Half Chicken

Roasted potatoes with peppers and onion

Chef’s Choice Veg Medley

Show Cookery
Trends Bar

Omelet Bar

Build your own Pasta Creation

Mongolian Grill stir fry station

Build your own Pasta Creation

Omelet Bar

Build your own Pasta Creation

Omelet Bar

Pizza special

X

See Grill Menu

See Grill Menu

See Grill Menu

See Grill Menu

See Grill Menu

x

Soups

 

Chicken Noodle

Minestrone soup

Chicken Noodle

Shrimp Bisque

Chicken Noodle

New England Clam Chowder

Chicken Noodle

Won Ton Soup

Chicken Noodle

Broccoli cheese soup

Chicken Noodle

Chicken Noodle Soup

Chicken Noodle

Salad Feature

 

Seven Layer Mexican Dip with fresh Tortilla Chips

Fresh seasonal Fruit

Southern style fried Chicken Salad with basil
ranch dressing

Fresh seasonal Fruit

BLT Salad
Creamy Pasta Salad

 

Fresh seasonal Fruit

Sesame Beef Salad with fried Wonton

 

Fresh seasonal Fruit

Spinach salad with mandarin Oranges and red onion

Fresh seasonal Fruit

 

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CAFETERIA DINNER MENU
Week of September 14 - 20, 2008

 

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

 

Traditions

Roasted Turkey

Braised Beef Brisket with root vegetables

Gravy

Mashed potatoes

Stuffing

Corn bread

Green beans

Cranberry sauce

 

Scratch Salisbury Steak with Mushroom Gravy

 

Vegetarian Zucchini Lasagna

 

Potato Pancakes with Sour Cream

Mexican style Black Beans with fresh cilantro

Glazed Carrots

Rice Pilaf
 
Dinner Rolls and herb butter

Blackened Salmon
with Cajun cream sauce

Baked Chicken Asiago

Four Cheese Macaroni

Roasted Red Skins with Garlic and Shallots

Peas, Carrots and Peal Onion in Garlic Butter

Steamed Vegetable Medley

Dinner Rolls and herb butter

 

Tequila Lime Chicken with Black Bean and Corn Salsa

Fresh warm tortilla chips with Three Mexican Dips

Sausage Stuffed Mushrooms on a bed of wilted spinach

Orange peel wild rice

Ranchero style Corn

Chef’s Choice Vegetable

Dinner Rolls and herb butter

 

Grilled chicken Breast

Hungarian Stuffed Pepper

Shells in White Cheese Sauce

Broccoli Spears with lemon zest

Roasted Garlic Gratin Potato

Chef’s Choice Vegetable

Dinner Rolls and herb butter

 

Premium Night

Carved Prime Rib with Horseradish Sauce and Blue Cheese

Penne Pasta with Fresh Seafood Mélange in a creamy lobster sauce

Chicken Franchaise with lemon and brown butter

Wild Mushroom Risotto cakes

Asparagus with Hollandaise Sauce

Mushroom and Onion Compote

Dinner Rolls

Dinner Menu

Roasted Chicken with Pan drippings

Pork Roast in Sauerkraut

Potato Pancakes

Noodles and Cabbage

Pierogies with caramelized onions

Steamed Parsley
 Potatoes

Chef’s Choice

 

Dinner Rolls and herb butter

Show Cookery
Trends Bar

Omelet Bar

Build your own Pasta Creation

Mongolian Grill stir fry station

Build your own Pasta Creation

Omlet Bar

Build your own Pasta Creation

Omelet Bar

 

Pizza

x

White Pizza

Chicken and Broccoli Alfredo Pizza

BBQ Chicken Pizza

Deep Dish Chicago pizza

Buffalo Chicken Pizza

x

 

Grill

 

See Grill Menu

See Grill Menu

See Grill Menu

See Grill Menu

See Grill Menu

 

Soups

 

Chicken Noodle

Minestrone soup

Chicken Noodle

Shrimp Bisque

Chicken Noodle

New England Clam Chowder

Chicken Noodle

Won Ton Soup

Chicken Noodle

Broccoli cheese soup

Chicken Noodle

Chicken Noodle Soup

Chicken Noodle

Salad Bar Feature

X

Seven Layer Mexican Dip with fresh Tortilla Chips

Fresh seasonal Fruit

Southern style fried Chicken Salad with basil
ranch dressing

Fresh seasonal Fruit

BLT Salad
Creamy Pasta Salad

 

Fresh seasonal Fruit

Sesame Beef Salad with fried Wonton

 

Fresh seasonal Fruit

Spinach salad with mandarin Oranges and red onion

Fresh seasonal Fruit

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.