Zammer Luncheon Series

Time: Thursday at 12:00pm
Location: Zammer Dining Room, Grossman Commons CG-11
Cost: $12.00 per person
Reservations: Online or cknop@capecod.edu
Phone: 774.330.4649

October 4, 2018: A Taste of Federal Hill

  • Hearty Italian Wedding Soup
    Mini Beef Meatballs in a Chicken Broth with Orzo, Celery and Onions
  • Braised Beef Short Ribs
    Served over Mushroom Risotto, Sautéed Garlic, Almond Green Beans, Cabernet reduction
  • Twinkie Tiramisu
    An adult favorite with a childhood twist, we replaced the Lady Fingers with Twinkies.

October 11, 2018: American Southern Classic

  • Mixed Green Salad
    Romaine, Boston, red leaf and green leaf finished off with red wine vinaigrette.
  • Buttermilk Fried Chicken
    One of a kind fried chicken seasoned and marinated in buttermilk overnight topped with homemade country gravy and serve hot and juicy along with mashed potatoes and green beans.
  • Strawberry Shortcake
    Two layer vanilla cake topped with whipped cream and freshly sliced strawberries.

October 18, 2018: The Feast of Fishes

  • Smoked Bluefish Pate Plate
    Bluefish Pate, garlic crostini, cucumber chips, spicy pickles.
  • Fish and Chips
    Garlic Whipped Potato, Sautéed Haricot Verts and a Fresh Herb Jus
  • Fish shaped apple turnover
    Apple turnover, vanilla ice cream.

October 25, 2018: Little Taste of the Mediterranean

  • Village Salad
    Tomatoes, cucumbers, red onions, olives, feta cheese tossed with olive oil, oregano, warm pita bread.
  • Pork Kabobs
    Pork marinated in extra virgin olive oil, soy sauce, Dijon honey mustard, & garlic. Skewered with cherry tomatoes, peppers and onions. Yellow Rice Pilaf with carrots, onions, peas and mushrooms. Tzatziki sauce for dipping.
  • Loukoumades
    Greek donuts with a dusting of ground cinnamon, a drizzle of honey, sprinkled with finely chopped walnuts with a scoop of vanilla ice cream with a homemade raspberry syrup.

November 1, 2018: Japanese Inspired

  • Japanese Salad
    Mandarin Oranges, Thin Sliced Radishes, Cucumbers, Cherry Tomatoes with Shredded Red Cabbage and Carrots over a bed of Mix Greens, Carrot Ginger Dressing.
  • Chicken Teriyaki
    Chicken Thighs grilled with Teriyaki Glaze. Zucchini, Onions, Carrots Jasmine Rice.
  • Tempura Ice Cream
    Strawberry Ice Cream wrapped in Pound cake, Tempura Fried. Whipped Cream Topping with a drizzle of Chocolate and Raspberry Sauce, finished with slices of Strawberry and mint.

November 8, 2018: Classic Creole

  • Shrimp Rangoon
    Crispy wonton filled with shrimp, chives and a cream cheese filling.
  • Cajun Jambalaya
    A classic Cajun rice dish combing Sausage, Chicken. Onions, Bell Peppers, Celery and Tomatoes.
  • Bananas Foster
    Sautéed bananas and pecans flambéed in brown sugar cinnamon, & rum. Served over vanilla ice cream.