| The Marketplace | |||
Monday, March 15, 2010 | |||
| Durham Market | Lunch: Shepherds Pie- sauteed Harris Acres Ground Beef with Carrots, Peas and Onions topped with fluffy mashed potatoes served with Brussel Sprouts and cauliflower. | $6.29 | |
| Durham Market | Lunch: Small Medallions of Pork Loin Sauteed with Red Peppers, Mushrooms, Onion and Tomato served with Roasted Squash Medley and White Rice | $7.29 | |
| Durham Market | Dinner: Grilled Chicken Monterey served with Herbed Millet Pilad and Steamed Green Beans. | ||
| Durham Market | Dinner: Whole Wheat Penne Tossed with Smoked Ham , Tender Broccoli and a Swiss Cheese Sauce served with Sauteed Button Mushrooms with Red Peppers and Braised Red Cabbage | ||
| Stockpots | Lentil Soup with Smoked Ham | $3.59 | |
| Carving | Apple Maple Pork Loin | ||
Tuesday, March 16, 2010 | |||
| Carving | Herb Roasted Turkey | ||
| Stockpots | Tomato and Parsnip A Velvety Blend of Parsnips, Tomatoes, Onions and Cream flavored with Bay Leaf, Thyme and Chives | $3.59 | |
| Durham Market | Dinner: Mid West Beef and Noodles Tender Pieces of Harris Acres Beef in a Rich Beef Sauce with Carrots and Onions Tossed with Egg Noodles served with Mashed Red Bliss Potatoes and Sautéed Zucchini | ||
| Durham Market | Dinner: Chang Mai Chicken- Chicken Rubbed with a Blend of Coriander, Honey, Sesame, Tomato and Spices and Basted with Sweet Soy Sauce served with Vegetable Fried Brown Rice and Stir Fried Bok Choy | ||
| Durham Market | Lunch: Loaded Baked Potato Bar! Russet Potatoes and Sweet Potatoes loaded with your option on toppings! | ||
Wednesday, March 17, 2010 | |||
| Durham Market | Lunch: Herb Roasted Chicken- Bone-In Chicken Slow Roasted and served with Sauteed Zucchini with Button Mushrooms and Creamy Broccoli Mac and Cheese | ||
| Durham Market | Lunch: Classic Meatloaf served with Steamed Rice, Gravy and Steamed Snow Peas. | $7.29 | |
| Durham Market | St Patricks Day Dinner! Coddles Pork with Apples and Irish Stew! | ||
| Stockpots | Creamy Barley with Dill Barley, Potatoes, Carrots, and Onions Simmered in Vegetable Broth then Finished with Sour Cream and Fresh Dill | ||
| Carving | Mustard Glazed Corned Beef | ||
Thursday, March 18, 2010 | |||
| Carving | Oven Roasted Leg Of Lamb | ||
| Stockpots | Green Pea with Mint Fresh Green Peas Blended with a Rich Vegetable Stock, Carrots and Potatoes flavored with Curry Powder, Fresh Ginger and Mint | ||
| Durham Market | Dinner: Chimi Churri Flank Steak-Flank Steak Marinated and Grilled and Topped with a Tomato Cucumber Relish served House Fried Potato Chips and Roasted Squash Medley | ||
| Durham Market | Dinner: Chicken Cordon Blue Penne Crispy Fried Chicken Breast, Diced Ham, Tossed with Spinach, Penne and a Swiss Cheese Sauce served with Garlic Bread and Sauteed Snow Peas | ||
| Durham Market | Lunch: Fajitas Cantina- Grilled Marinated Steak, Grilled Chipotle Lime Chicken Breast or Grilled Tofu and Vegetables stuffed in Tortillas with Sauteed Peppers and Onions. | ||
Friday, March 19, 2010 | |||
| Durham Market | Lunch: Beef Stroganoff Beef in a Rich Beef Broth with Mushrooms and Onions finished with a Touch of Sour Cream and accompanied by Rice Pilaf and Steamed Green Beans | ||
| Durham Market | Lunch: Gulf Shrimp, Alaskan Pollock, Clams and Calamari Simmered in a Tomato Broth with Garlic, Herbs, Tomatoes and Wine served with Basil Parmesan Barley Risotto and Roasted Spaghetti Squash | $6.29 | |
| Durham Market | Dinner: Whole NC Coastal Spanish Mackerel Stuffed with Fresh Lemon and Herbs then Roasted with Sea Salt and Olive Oil served with Garlic Roasted Red Potatoes and Collard Greens | ||
| Durham Market | Dinner: Chicken Breast Creole Boneless Chicken Breast Sauteed with Corn, Okra, Tomatoes, Peppers, and Onions served with Red Beans and Barley and Sauteed Broccoli with Red Peppers | ||
| Stockpots | Creole Seafood and Potato Chowder A Rich Cream Soup with Clams, Imitation Crab, Celery, Peppers, Corn, Okra, Corn and Onions spiced with Cayenne, Bay Leaf and Thyme | ||
| Carving | Chili Rubbed Turkey Breast | ||
Saturday, March 20, 2010 | |||
| Stockpots | Beef Noodle Soup Tender Morsels of Beef with Celery, Onions, and Carrots in a Rich Beef Stock with Egg Noodles | ||
| Durham Market | Dinner: Greek Turkey Casserole served with Tomato Sauce, Saffron Rice and Wilted Spinach | ||
| Durham Market | Dinner: Beef Burgindy served with a hearty herb and mushroom risotto and sauteed snow peas. | ||
| Durham Market | Breakfast Selections Turkey Sausage, Home Fries, Hard Cooked Eggs, Scrambled Eggs, and Bacon | ||
| Durham Market | Brunch: Chicken Riggies Grilled Chicken Breast Sauteed with Peppers, Mushrooms, Onions, and Spicy Cherry Peppers Tossed with Rigatoni served with Italian Style Escarole and Steamed Broccoli | ||
