Weekly specials March 17-21

Spring fever is running rampant across the Buffalo State College campus as spring break time draws near, so before dreams of vacations completely take over, Campus House wants to give everyone a good send off. That is best accomplished with a list of lunch specials that will lift the spirits and put guests in a spring break state of mind!

Join us at Campus House this week to enjoy the following:

***The soup features include a sprightly spin the classic turkey noodle soup - turkey and fresh vegetables with farro - an ancient whole grain - in a homemade turkey broth.  Campus House is also pleased to offer a gluten free and vegan option - mushroom soup.

***The sandwich special is a delicious version of hot roast beef.  Chef Shetice warms thin-sliced roast beef in au jus and serves it with melted sharp cheddar cheese on a toasted pretzel roll.  

***Fresh fish lovers will rejoice over Jamaican-style fish escovitch, featuring pan seared scarlet snapper, infused with the fragrance of allspice berry so reminiscent of Jamaican food.  The fish is served over brown rice with malt vinegar-pickled tricolor peppers, onions, and a bit of jalapeño for a deliciously mild kick.

***Teriyaki-marinated portabella mushrooms shine in the salad special.  The grilled mushrooms crown the salad that includes greens, bean sprouts, julienne carrots, and snow peas in a zingy teriyaki vinaigrette.  Sesame seeds provide the necessary crunch.  The salad is additionally available with grilled chicken or shrimp.

***Chef Shetice's lobster ravioli smells and tastes even better than it looks (if that's possible!).  She stuffs ravioli with big chunks of lobster and cloaks them in a creamy white wine lobster sauce.  More lobster meat, plus concasse tomatoes and parsley add the final flourishes.

We look forward to seeing you soon at Campus House, where you will receive world-class service.

Happy spring break!