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:
Breakfast:  Continental
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:
Breakfast: Continental
Lunch:  Pulled Pork/Naked Ribs, Maine corn, Celeriac slaw
Dinner:  Veg calzone, Chard, Polenta

Friday, October 24:
Breakfast:  Continental
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.

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