Room Two Fifty One
"Where culinary masters are created"
Hours: Lunch: Monday - Friday |10:45 a.m. to 12:15 p.m.
Breakfast Buffet: *Tuesday - Thursday | 8:30 a.m. - 9:45 a.m.
*Please note that we will not open for breakfast on Tuesday
mornings after an extended weeked
The food preparations and table service in Room Two Fifty One are performed by our students. We appreciate your encouragement of our students and your support of our program. View photos from our 2010 kick-off bruncheon below.
We ask that in lieu of tipping, please make a small donation to the Thomas Rodrigues Memorial Fund (the canister is located at the register).
We will be closed on the following dates: Wednesday, May 22; Monday, May 27th; Thursday, June 6th; Wednesday, June 12th.
Our last day of service will be Friday, June 14th.
Polish Cabbage Soup Iceburg Wedge Salad Open Faced Steak Sandwich
Thursday May 23rd, 2013
SOUP
Cabbage, potatoes, and bratwurst sausage simmered until tender finished with caraway
Cup $1.50 | Bowl $2.50SALAD
A large wedge of crisp iceburg lettuce topped with sliced yellow tomato, red onion, chopped bacon, and shredded cheese.
$3.99SANDWICH
A Grilled Angus ribeye steak on toasted bread served open faced and topped with savory roasted garlic gravy.
| ENTREES |
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Smothered Pork Chop- |
$5.50 |
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New England Baked Scrod- |
$5.50 |
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Chicken Marsala- |
$5.50 |
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Stuffed Chicken Florentine- |
$5.50 |
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Grilled Pesto Shrimp- |
$5.75 |
| • Full-course entrees include soup or salad and dessert of the day - add $2.00 • | |
| Staff Special Fire Grilled Mackerel Served With Dutches Potatoes and Carribean Vegetables. Please note: Staff Special is for Diman staff only |
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| SIDES | ||||
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Jasmine Rice
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Roasted Potato Trio
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French Fries
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Chef’s Choice
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Green Bean Almondine
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| • Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food-borne illness • |
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