Zammer Luncheon Series Menus

Thursday, March 5, 2015 (Persian Inspired Menu)
Soup Mast vaKhiar
Cold Yogurt Soup with raisins, cucumber and garnished with fresh parsley and dill

KhoresheEsfanaj
Stewed Beef with a spinach sauce and fresh herbs served with a cinnamon, raisin and dried apricot rice

Pistachio & Rose Water Brittle Cookie


Thursday, April 2, 2015
(Thai Menu)
Thai Chicken Lettuce Wraps
Delicious ground chicken, sautéed with mixed veggies and chestnuts, smothered in a sweet and tangy Thai sauce all wrapped up in a fresh and crunchy piece of lettuce

Shrimp Pad Thai
Stir fry noodles with succulent shrimp, eggs, bean sprouts, carrots, cabbage, green onions and crushed peanuts

Coconut Jasmine Rice Pudding


Thursday, April 9, 2015 (Spanish Inspired Menu)
Battered Chicken Tapas
Bite sized chicken breasts fried with side of homemade honey mustard

Guisado De Chorizo (Chorizo stew)
Chicken broth, chopped potatoes, red onion, fresh herbs and Spanish sausage

Warm Apple Tart with Vanilla Ice Cream


Thursday, April 16, 2015 (Swedish Inspired Menu)
Kroppkakor
Swedish Potato Dumplings Stuffed with Pork and Onions

Swedish Style Meatballs
Served on top of Rice Noodles with Steamed Cabbage tossed in a Lemon Dill Dressing on the side

Crisp Deep Fried Apple Slices
Served with Carmel-Lingon Berry Sauce and Fresh Whipped Cream


Thursday,
April 23, 2015 (Mediterranean Inspired Menu)
European Cucumber & Heirloom Tomato Salad
Feta Cheese, Mediterranean Vinaigrette, with Scallions, Finished with Black Sea Salt

Marinated Pork Skewers
Zucchini, Summer Squash & Sweet Onions over Rice Pilaf, Herbed Yogurt Sauce

Three Nut (Cashews, Pecan, and Pistachio) Baklava


Thursday,
April 30, 2015 (Italian Inspired Menu)
Caprese Stack
Slices of beefsteak tomatoes and mozzarella layered with fresh basil and drizzled with extra virgin olive oil and balsamic vinegar

Tagliatelle with Shrimp Scampi, Saffron Sauce
Long flat egg pasta with shrimp sautéed in olive oil and garlic served in saffron sauce

Tiramisu


Thursday,
May 7, 2015 (Mexican Inspired Menu)
Albondigas Soup
Chorizo and ground beef meatballs simmered in chicken stock with zucchini, potatoes, cilantro, diced tomatoes, celery and onion

Fish Tacos
Beer battered fresh cod in warm corn tortillas with fresh pico de gallo, shredded cabbage, Monterey jack cheese, and cilantro-lime cream

Tres Leche Cake
Three milk cake served with fresh sliced strawberries and homemade whipped cream


Thursday,
May 14, 2015 (Indian Inspired Menu)
Fresh Ginger Spiced Carrot Soup

Tandoori Chicken
Roasted Statler Breast of Chicken, topped with Herbed Yogurt Sauce, Basmati Rice and Steamed broccoli

Traditional Kheer
Rice Pudding topped with raisins and crushed, toasted sunflower seeds

When: Thursdays at Noon

Where: Zammer Dining Room, GC-11

Cost: $12.00 per person

Reservations: cknop@capecod.edu
Phone: 508.362.2131 x4649

Students preparing meal

Student preparing dessert