Take a Break Menu

Monday, March 2:
Breakfast:  Frittata with scallions & smoked gouda
Lunch:  Moroccan meat/veg Stew, Couscous, Flatbread
Dinner:  Breaded Chicken/Tempeh, Stuffing, Squash

Tuesday, March 3:
Breakfast:  Continental
Lunch: Chile Rellenos Pie, Rice & Beans
Dinner:  Ribs/Veg Ribs, Twice baked, Beets

Wednesday, March 4:
Brunch:  Monte Cristos, Fruit
Dinner:  Mac n Cheese, Savory Tofu, Brussel sprouts

Thursday, March 5:
Breakfast:  Continental
Lunch:  Sweet Red Pepper Curry Chicken/Eggplant, Rice, Dal
Dinner:  Burgers, Fries, Slaw

Friday, March 6:
Breakfast:  Continental
Lunch:  Mediterranean Seafood/Veggie Stew, PRF Butternut, Foccacia

 

TAB Hours of Operation

During the Academic Term

Breakfast: 7:30–9:30 a.m.

Lunch: 11:30 a.m.–1 p.m.

Wednesday Brunch: 11 a.m.–1 p.m.

Dinner: 5:30–6:30 p.m.


Summer hours vary from week to week. Please call the kitchen at
x 5607 for current hours.

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