Dining Services: University Center Restaurant

LOCATION: South Campus University Union, First Floor at the southeast entrance. HOURS REGULAR MENU Reservations are suggested. Phone: 278-6100 E-mail: ucr@csus.edu
November 16, 17, 18, 19 & 20 11:00 a.m. - 2:00 p.m. Reservations recommended. $11.95 per person (beverages additional)
Menu: Roasted Garlic/Rosemary Turkey with Cranberries, Baked Maple/Fennel Ham, Pecan Cornbread Stuffing, Mashed Potatoes with Turkey Gravy, Eggplant Parmesan (Vegetarian), Pumpkin/Butternut Squash Soup, Split Pea with Ham Hock Soup, Fettucini with Artichoke Pesto, Creamed Lima Beans & Mushrooms, Sauteed Vegetables, Green Salad, Pasta & Potato Salad, and Fresh Cut Fruit, Assorted Cakes, Cookies, Pies, Cobblers and Ice Cream
December 7, 8, 9, 10 & 11 11:00 a.m. - 2:00 p.m. Reservations recommended. $12.95 per person (beverages additional)
Menu: Roast Baron of Beef, Turkey with Cranberry Chutney, Mushroom Ravioli with Mushroom Sauce, Corn Bread Stuffing, Garlic Mashed Potatoes, Sweet Potato Casserole, Glazed Carrots, Green Beans, Bacon and Sautéed Onions, Turkey and Beef Gravy, Soups, Cream of Broccoli, Split Pea with Ham, Vegetable Minestrone, Cream of Butternut Squash, Salad Bar, Green Salad, Potato Salad, Pasta Salad, Fresh Cut Fruit, Desserts, Assorted Pies, Cakes, Cobblers, Cookies and Ice Cream

LUNCH MENU

SALADS & SOUP
House, Bleu Cheese, Ranch, Balsamic Vinaigrette, Raspberry Vinaigrette, Honey Mustard.

House Salad
Mixed greens with tomato, cucumber, red pepper and feta cheese.
Full 5.30 | Half 3.60

Caesar Salad
Full 7.60 | Half 4.50
Add chicken or salmon or spicy prawns. Full 4.00 | Half 2.50

Tossed Cobb Salad
Bacon, bleu cheese, eggs, avocado, tomato, and chicken breast tossed in bleu cheese dressing.
Full 11.75 | Half 7.35

Spicy Southwest chicken Taco
Marinated black beans,diced
tomatoes, onions, and red peppers, corn marinated in a Cilantro Vinaigrette Dressing over romaine blend of lettuce, topped with sour cream , black olives , and green onions in a large flour tortilla shell. 10.95

Apple-Cranberry Spring Harvest
Sliced apples, candied pecans, dried cranberries, and bleu cheese crumbles on a bed of spring greens. 8.95
Add chicken. 10.95

Spicy Grilled Prawn Salad
Char-grilled prawns over mixed greens with eggs, tomatoes, grilled asparagus, and Spicy Sesame Dressing. 12.30

Soup & Salad Combo
Cup of soup and small house salad. $5.95

Soup of the Day
Bowl 4.50 | Cup 2.95

EXPRESS MENU
Our Express Menu is designed for service in 10 minutes or less. In order to accommodate this service, we ask "Please no substitutions". Served with a cup of soup and your choice of pasta, potato or green salad.

Petite Sandwich 7.50

Chef's Wrap of the Day 8.50

Vegan Wrap
Grilled marinated vegetables with lettuce and hummas in a sun-dried tomato tortilla. 8.50

DESSERTS
Ask your server about today's delectable dessert selections from Tarts & Truffles.

WEEKLY SPECIALS
Our entrée specials will showcase the finest locally grown, organic meats, vegetables and nuts. Bon Appetite.
Enjoy our Entrée specials created by Chef Edward Lee under the supervision of Production manager Chef Mike Miller.

Omelets (On the Go)

Monday - Friday, 7:30-10:30 a.m.
Entrance to the University Center Restaurant.
Low price of $5.00.

Choose from: Diced Tomatoes, Green Chili's, Jalapeno's, Bacon, Ham, Mushrooms, Green Onions, Bell Peppers, Cheddar Cheese, Jalapeno Jack Cheese and Fresh Salsa (on the side). The omelet's are for the on the go individual (paper plates and disposable knife and fork, paper napkins), however we have opened the patio for seating.

Orange Juice and Java City coffee may
be purchased separately @ $1.00 each.

SANDWICHES
Served with garlic french fries.
Add soup or salad. 1.95

Char-Broiled Angus or Turkey Burger 8.95
Add mushrooms, bleu cheese crumbles, or bacon for 1.25
Add cheese (cheddar, jack or swiss) for .75
(Veggie burger available upon request)

California Croissant
Thin sliced chicken, bacon, avacado, and alfalfa sprouts on a large baked croissant. Served with potato, pasta, or french fries. 10.50

PANINI SANDWICHES
Served with your choice of potato, pasta, or green salad.
Sandwiches are served on thick sourdough panini bread.

Prosciutto, Ham & Roasted Red Pepper
Thin slices of proscuitto, ham, roasted red pepper, and mozzarella and sun-dried tomato cheese spread. 10.45

Grilled Vegetarian Panini
Grilled portobello mushrooms, zucchini, yellow squash and roasted red peppers with Havarti cheese on grilled panini. 8.35

Italian Sub
Smoked Hormel ham, salami, turkey, dijon mayonnaise, swiss, cheddar and monterey jack cheeses, pickles and pepperoncinis. 9.50

Tomato Mozzarella
Fresh mozzarella cheese, sliced roma tomatoes, fresh basil leaves, and sun-dried tomato cream cheese. 9.25

Old Smokehouse
Thin sliced smoked turkey, applewood bacon, smoked gouda, and monterey jack cheeses with dijon mustard. 10.15

FEATURED MENU
Add soup or salad. 1.95

Icelandic Fish and Chips
Icelandic cod served with french fries and veggie crisps Available sauces: cocktail, tartar, and malt vinegar
11.55

SeaFood Tortellini
Prawns, scallops, and salmon in a scampi style sauce, a touch of cream, garlic, and white wine with julienned vegetables. 11.45

Eggplant Parmesan
Eggplant in a marinara sauce topped with Parmesan cheese. 11.95

Roasted Wild Mushroom Ravioli
Roasted mushroom ravioli served in a wild mushroom sauce, topped with steamed vegetables. 12.25

Chicken Fettuccine with Gorgonzola
Cheese Sauce
Fettuccine, grilled chicken, melted gorgonzola cheese in a white wine cream sauce with steamed vegetables. 11.95

Broccoli & Cheddar Quiche 9.95
Eggs, cream, aged cheddar cheese, fresh blanched broccoli in a small pie. Served with grilled potatoes and vegetables.

Ham & Swiss Quiche
Eggs, cream, Hormel smoked ham with Swiss Gruyere cheese in a small pie. Served with grilled potatoes and vegetables. 9.95

This upscale restaurant offers a relaxing environment with an à-la-carte menu, seasonal selections, and daily menu specials. A private dining room is available for luncheon meetings and for catered events. (916) 278-6786.

Host: Michael Schuster. Chefs: Edward Lee with the assistance of Chefs Michael Miller and Steve Robinson