Weekly Menu

Favorable Hiring Conditions– This Tuesday we welcome aboard Joanna who will be training at lunch and dinner service towards the end of the week. Camelia will be training some breakfast shifts and the following week training for dinner shifts and Amber will be training in the morning for kitchen shifts. Alyssa was forced to attend the next orientation in 2 weeks due to her current job obligations. Camille, a Trident Tech Jump Start Culinary Student who is very interested in joining the Kitchen Team will interview on Monday morning. Please be patient as these new team members go through training and please try to wear your name badge to help them learn everybody’s name.

Labor Day Buffet- We are planning to hold the Labor Day “Cook-in” Buffet in Rodenberg Hall on Monday September 2, 2019 from 11 am-2 pm. This will give us more room and allow us to offer a buffet with two service lines and plenty of seating. Remember, there will be no dinner service, dinner delivery or dinner to-go on Labor Day night.


 Monday August 19, 2019   

                                                                    Manhattan Seafood Chowder                Cup $1.00 Bowl $1.75

Beef Bourguignon with Red Wine, Pearl Onions, Mushroom & Celery

Sautéed Cod Filet with Lemon Pepper Seasoning and White Wine Citrus Finish

Braised Baby Back Ribs Basted in Sweet Baby Ray Barbecue Sauce

   Vegetable 1: Fried Okra, Vegetable 2: Edamame Black Bean Salad

      Bread: Cranberry Walnut Bread            Starch: Mashed Potatoes

Tuesday August 20, 2019 

                                                          Cauliflower Cheddar Soup                  Cup $1.00 Bowl $1.75

Grilled Ribeye Steak with Crinkle Cut Fries

Catfish Po’boy with Iceberg Lettuce, Tomatoes & Cajun Remoulade on Soft Bun

Chicken Augustus with Pecan Cream Cheese Stuffing & Honey Mustard Sauce

   Vegetable 1 Steamed Carrot & Mushrooms, Vegetable 2: Yellow Squash & Cilantro

                   Bread: Wheat Bread                   Starch:  Macaroni & Cheese

Cottage Rollover s$248/c$496         Wednesday August 21, 2019   Happy Hour

                                            Cream of Spinach Soup                  Cup $1.00 Bowl $1.75

Dynamic Duo of Crab Stuffed Filet of Beef & Crab Stuffed Salmon with Chorone Sauce

Seared Ahi Tuna with Coconut Shrimp and Soy Glaze

Grilled Pork Tenderloin with Pineapple Clove Glaze

   Vegetable 1: Braised Apple Cabbage,

Vegetable 2: Wilted Savoy Spinach, Kale, Chard Salad with Goat Cheese & Warm Bacon Balsamic Vinaigrette

                   Bread: Corn Bread                        Starch:  Wild Rice

                                Thursday August 22, 2019       Oyster Roast Social

The Almost End Of Summer Oyster Roast

New England Clam Chowder      Cup $1.00 Bowl $1.75

Barbecue Beef Short Ribs Basted with Jack Daniels Q Sauce

The Encore Salmon Santa Cruz Baked with Guacamole, Salsa & Vegan Sour Cream

Southern Fried Chicken Wings with Trio of Dipping Sauces

Bacon Blue Cheese Cole Slaw           Southern Green Beans          Potato Salad

Raw Bar and Steamed Oysters Not Available for To-Go & Delivery.     

Fresh Oysters from MobJack Bay Va. We Steam them You Shuck Em.

The Burges Raw Bar Featuring Oysters on the Half Shell & Shrimp Cocktail

Open Bar        Assorted Dessert      House Made Decaf Kahlua Velvet Hammers

                           Buffet Service        Friday August 23, 2019   

                                                     Moroccan Chicken Soup           Cup $1.00 Bowl $1.75

Beef Lasagna with Layers of Four Cheese, Pasta Sheets & Marinara Sauce

Trout Almandine with Brown Butter & Toasted Almonds

Sweet and Sour Chicken Deep Fried Nuggets with Zesty Sweet & Sour Sauce

   Vegetable 1: Zucchini, Peppers & Onions, Vegetable 2: Spaghetti Squash

       Bread: Biscuits                     Starch: Baked Potatoes

                                                           Saturday August 24, 2019

                                                        Curry Turkey Noodle Soup     Cup $1.00 Bowl $1.75

Braised Corned Beef & Cabbage

Shrimp Scampi with Garlic Tomato Butter and Linguini Noodles

Turkey Madera with Mushroom Demi-Glace

Vegetable Medley         Starch: Parslied New Potatoes

                                     Salad Bar and Specialty Salads                  Assorted Bread       

             Buffet $7.00             Al a Carte Dessert $1.00-$2.00

Sunday August 25, 2019

Continental Breakfast w/ Eggs by Request $3.00 from  7:30-9:45 p.m.

          11:00-1:30 p.m.   $8.00         

        Italian Sausage Tortellini Soup

Chef’s Salad Inspirations & Full Salad Bar

Nana’s Sticky Chicken Braised with Sweet Onions and White Wine Volute

Broccoli & Cheddar                                 Hash Brown Casserole                                           

Carving and Egg Action Station Featuring Frittata, Omelets and Eggs to Order

Texas French Toast, Biscuits and Sausage Gravy

Corned Beef Hash, Bacon, Cream Chip Beef, Sausage Links & Patty