Zammer Luncheon Series Menus

Thursday, February 27, 2014
Creamy Queso Dip
A mild blend of green chili's, monterey jack and asadero cheese, served hot with homemade tortilla chips.

Avocado-Mango Chili Rellanos
Two cheddar cheese stuffed poblano chilis, fried and topped with a fresh avocado-mango salsa. Served with spanish rice and warm flour tortillas.

Churros Caliente
A mexican fried dough, lightly dusted with cinnamon and powdered sugar, served warm with a chocolate dipping sauce.


Thursday, March 6, 2014

Bruschetta
Tomatoes, garlic, red onion, basil, and balsamic vinegar.

Chicken Piccata
Sautéed chicken breasts in a parmesan caper sauce, over creamy risotto with a blend of italian cheeses, and roasted green beans.

Zeppoles
Mini italian style doughnuts rolled in sugar with a chocolate drizzle.


Thursday, March 13, 2014
Creamy Irish Potato Soup
Potato broth with chunks of pan seared bacon.

Irish Fisherman's Casserole
Fresh white haddock, sea scallops and shrimp with bubble & squeak.

Irish Bananas
Bananas simmered in brown sugar, butter and Bushmill's Honey Irish whiskey over vanilla ice cream, homemade whip cream.


Thursday, April 3, 2014
Sydney Salad
Salad tossed with snow peas, hard boiled eggs, tomatoes, avocado, bell pepper and pomegranate seeds, strawberry dressing, and croutons.

Lemon-Shrimp Pasta
Sautéed jumbo shrimp over farfalle pasta mixed with green peas, shredded carrot, chicken broth cream cheese and lemon.

Simply Fruit
Fresh sliced oranges, kiwi, banana and seedless grapes with a dollop of brown sugar yogurt.


Thursday,
April 10, 2014
Tropical Salad
Romaine lettuce with bacon, pineapple, green onions, macadamia nuts, flaked coconut, with pineapple vinaigrette.

Pan Roasted Mahi Mahi
Brown sugar soy glaze, served with jasmine rice and sweet Hawaiian corn.

Sweet Mango Chutney
Simmered with raisins, ginger, and various spices, served with a scoop of vanilla bean ice cream.


Thursday,
April 17, 2014
Lebanese Fattoush Salad
Romaine lettuce tossed with cucumber, tomatoes, onions, grilled pita bread, and lemon garlic vinaigrette.

Olive and Herb Crusted Lamb Chops
Topped with a mint basil pesto, and served with a savory mediterranean vegetable orzo.

Italian Ricotta Pie
Topped with fresh strawberries and dusted with powdered sugar.


Thursday,
April 24, 2014
Tabouli
Fresh parsley with cracked wheat, diced tomatoes, garlic, lemon juice and olive oil, served with pita bread.

Kofta Kebabs
Grilled beef, parsley, onion, with seasoning, rice.

Loukoumades
Deep fried dough balls drizzled with honey and dusted with cinnamon.

When: Thusdays at Noon

Where: Zammer Dining Room, GC-11

Cost: $13.00 per person

Reservations: boxoff@capecod.edu
Phone: 508.362.2131 x4044

Students preparing meal

Student preparing dessert