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Nazareth Dining Hall - Lunch
| MENU | Portion | Calories | Qty | |
| NAZARETH DINING HALL | ||||
|
Seared Asian Flank Steak
With ginger and garlic |
4 ounce | 250 | ||
|
Kung Pao Pork Dumpling
Fried dumplings with spicy dipping sauce |
1 each | 120 | ||
Sesame Ginger Udon Noodles
Tasty Asian noodles with a splash of soy |
1/2 cup | 110 | ||
|
Chilled Asian Vegetables
Asian Vegetable Blend Fresh |
4 ounce | 35 | ||
|
Hot Chicken Wings
Crunchy wings in spicy sauce |
5 each | 390 | ||
|
Carrot and Celery Sticks
|
1 plate | 70 | ||
|
Shrimp Scampi Linguine
Linguine tossed in a garlic wine shrimp sauce |
1 serving(s) | 590 | ||
|
Garlic Cheese Biscuit
Upscaled twist to a southern classic. Homemade biscuits with cheddar cheese and roasted garlic. |
1 each | 190 | ||
|
Crepes Station
|
1 each | 210 | ||
|
Pepperoni Pizza
Tangy sauce, melted mozzarella and crisp pepperoni |
1 slice | 460 | ||
|
Meatball Pizza
Meatball and three Italian cheese pizza |
1 slice | 490 | ||
|
White on White Pizza
A break from the traditional tomato sauce pizza |
1 slice | 480 | ||
|
Cheese Pizza
Traditional pie topped with Italian tomato sauce, mozzarella, and parmesan cheese. |
1 slice | 400 | ||
|
Eggplant and Provolone Panini
A delicious blend of flavors for a vegetarian option |
1 each | 1020 | ||
|
Napa Slaw with Walnuts
Shredded napa cabbage tossed with a creamy dressing of fresh cilantro and lime juice |
1 cup | 290 | ||
Summer Fruit Salad
A colorful blend of seasonal berries, melon and orange with fresh mint. |
1/2 cup | 45 | ||
|
Chicken and Wild Rice Soup
In a light chicken broth. |
1 6 oz ladle | 80 | ||
Pasta Fagioli
A blend of vegetables with kidney bean, tomato and pasta. |
1 6 oz ladle | 140 | ||
|
Vegan Seven Vegetable Stew
VEGAN SEVEN VEGETABLE STEW |
1 6 oz ladle | 50 | ||