April 18 and April 20: Live Action Buffet
GERMANY BY RODNEY GIPSON
Sweet and Sour Grilled Pork Chops
Grilled pork chops with a honey balsamic vinaigrette reduction. Served with braised red cabbage with apples, steamed asparagus and a warm German potato salad.
LOUISIANA BAYOU BY LYRIC GULLAGE
Sweet Potato Soup with Crab
A sweet and savory sweet potato soup made with cinnamon and other warm spices, garnished with sweet crab flakes and red pepper flakes.
Blackened Grilled Chicken Salad
Chopped romaine lettuce, sliced grilled chicken, cherry tomato, green onion, sliced pickled red onions, diced cucumber, toasted pecans and diced mozzarella cheese tossed in a Creole vinaigrette. Served with fried polenta cakes.
NEO SOUL BY JADA JACKSON
Pan Seared Chicken Medallions with Blackberry Glaze
Served with rice pilaf, Cognac glazed carrot obliques and sautéed green beans.
EGYPTIAN BY JOSHUA SOLIMAN
Chicken Schwarma Gyro
Marinated grilled boneless and skinless chicken thighs sliced thin, served on a 6 in. homemade pita bread with tzatziki, romaine lettuce and small diced tomatoes with a side of tabbouleh.
Red Lentil Falafel Gyro
Red lentils patties deep fried and wrapped in a pita bread with romaine and small diced tomato served with fermented black garlic hummus and a side of tzatziki.
NORTHERN ITALY BY ANGEL SUASTE
Pot Roast of Beef Braised in Red Wine Sauce
USDA choice pot roast slices on top of a red wine demi-glaze sauce, soft polenta with a bias cut of caramelized bell pepper sauté and a crispy rondelle eggplant chip.
ASSORTED HOUSE DESSERTS
HOMEMADE BREAD AND COMPOUND HERB BUTTER
Soft drinks, regular iced tea and flavored tea of the week.
*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.