Here we are, in the final stretch of the school year… Campus House students and staff alike look forward to providing guests with a sweet
ending to their semester. Happiness is surely in sight with weekly
specials like these...
***The featured soup this week is creamy chicken, lemon,
& rice soup. The vegan and
gluten-free option is tomato basil soup.
***A club sandwich is a common feature on lunch menus, but
it is positively magical when done well.
Chef Shetice works her magic with a smoked turkey club sandwich, with
tomato, pesto mayonnaise, thick cut bacon, and alfalfa sprouts, all on a roll.
***Grilled meat is one of the most anticipated smells of the
year when the weather turns warm. At
Campus House, grilled flank steak fits the bill. This tender and tasty “London Broil” cut of
beef is paired with savory broccoli rabe, orechiette (little ear-shaped) pasta,
roasted garlic, and smoked blue cheese.
***A fresh blueberry salad celebrates the season with field
greens, toasted pecans, shaved fennel, pepper jack cheese, and a tangy honey
vinaigrette. Grilled chicken or shrimp
is available on the salad as well.
***Savvy diners wait all year for certain seasonal
specialties. Some foods are so
short-lived, they demand to be enjoyed only at their peak of freshness and
availability. Right now is just that
time for soft shelled crab. Campus House
celebrates this delicacy by crusting the crab with panko, sautéing it until
crispy, and serving it with red beans and rice, mustard aioli, and a creole
coleslaw.
We hope to see you soon at Campus House, where you will receive world-class service.
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