As you return, we shift our seasonal menu to winter, which in New England means more warming foods, root vegetables and hard greens, and some new recipes in direct response to your survey feedback from the fall.
In the first two weeks back, the new menu addresses your requests for:
Fish, (preparations other than fried)
- Salmon with dill herb crust (lunch, 1/26)
- Potato-crusted baked pollack (dinner 1/27)
- San Fran fish stew (dinner, 2/2)
- Clams with white wine sauce (lunch, 2/5)
- Hoison glazed salmon (dinner 2/5)
- London broil (dinner, 1/27)
- Roast beef sirloin strip (dinner, 2/3)
Korean food
- Barbecue make-your-own station every Tuesday night
- Barbecued chicken (dinner, 2/1)
- Grilled tofu (dinner, 2/7)
- Salisbury Steak (dinner 1/26)
- Beef stew (dinner 1/28)
- Pork chops (dinner 2/2)
- Pie at least once per week at dinner (apple 1/26, cherry 2/2, blueberry 2/3)
You love Indian food, so we brought back the popular Curry & Naan make-your-own station for the balance of the semester last year. Now we’ll keep you in curry with Chick Pea or Chicken Tikka Masala, but turn our make-your-own stations to two new themes: the previously noted Korean Barbecue on Tuesday nights, and the new Mediterranean Mezze on Mondays. Mezze translates to appetizers, or little bites, and you’ll enjoy a variety of flavors from the Mediterranean region of cuisine.
Friday nights’ internationally themed menus will also take us to new places (and some of your favorite cuisines), starting with the warming Carribean on Friday night, and then travelling to China on Feb. 5, Italy on Feb. 12, and Texas on Feb. 19.
Finally, we’d like to welcome you back with an elegant Winter Wonderland festive meal at brunch on Sunday, January 31. Indulge in Maine lobster bisque, omelets made-to-order, a carvery of crusted steamship of beef, crispy French toast, eggplant ravioli, potato latkes, a chocolate fountain, and more.
So again, welcome back, and dig in!
