In this final stretch of the school year, deadlines loom
closer and time runs short for everyone.
Come on over to Campus House and enjoy some sublime springtime cheer and
meals, guaranteed to keep busy brains well-fueled.
***Sandwiches are the most iconic, if ordinary,
lunchtime food. Chef Shetice elevates
the humble status of the sandwich by pairing grilled and marinated portabella mushroom bruschetta with goat cheese and arugula on grilled sourdough.
***The
featured soup
of the week is chicken tortilla soup. Guests may also choose vegan and gluten-free roasted onion soup.
***Diners looking for a real lunchtime treat can enjoy
a classic presentation of Veal Picatta, complete with a lemon, herb &
caper butter sauce. The veal is pounded
thin, breaded, and sautéed, then served with a wild rice pilaf and fresh green beans
***If the urge hits to eat more green, chances are good
that spring has truly arrived. Satiate that healthy desire with a warm Brussels
sprout salad, with baby spinach, red onion, hard boiled egg, and Asiago cheese. The salad is tossed with a warm, sweet,
and smoky sherry bacon vinaigrette. Guests can have the dish
topped with grilled chicken or shrimp for an additional charge.
***Pan seared salmon cakes, served with mango dressed
greens and a lemon dill remoulade, make a perfect lovely springtime lunch.
We hope to see you soon at Campus House, where you will experience world-class service.
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