Take a Break Menu
Monday, October 20:
Breakfast: Eggs Florentine
Lunch: Caribbean Beef Stew, Sweet potatoes, Kale
Dinner: Baked PRF Chicken/Tempeh, Israeli couscous, Cauliflower
Tuesday, October 21:
Lunch: Veggie & Bean Blue Corn Enchilada Pie, Rice
Dinner: BBQ Grilled Beef Brisket/Tofu, Potato Pancake, Roasted Cabbage
Wednesday, October 22:
Brunch: Apple French Toast Strata, Fresh fruit
Dinner: Fried Haddock/Mushroom, Golden beets, Rice
Thursday, October 23:
Lunch: Pulled Pork/Naked Ribs, Maine corn, Celeriac slaw
Dinner: Veg calzone, Chard, Polenta
Friday, October 24:
Lunch: Chicken/Tofu, BHF vegetable, Couscous
Dinner: Shepard's Pie; Pork/Lentil, Squash
TAB Hours of Operation
During the Academic Term
Breakfast: 7:30–9:30 a.m.
Lunch: 11:30 a.m.–1 p.m.
Wednesday Brunch: 11 a.m.–1 p.m.
Dinner: 5:30–6:30 p.m.
Summer hours vary from week to week. Please call the kitchen at
x 5607 for current hours.