Swope Café Weekly Specials
Monday, March 9
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Citrus shrimp or grilled chicken breast, steamed basmati rice and roasted vegetable medley
- Grill: West of Philly cheese or plant-based beef and cheddar
- Rustic Roots: Greek inspired hummus, grain and veggie bowl
- Soup: Creamy broccoli and cheddar
Dinner: 5 - 6pm
- Cuisine: Marinated seared chicken thigh with sautéed cabbage, onions and banana peppers with horseradish & mustard roasted carrots and parsnips
Tuesday - March 10
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Build you own B’Rito or fish tacos with Spanish rice and appropriate toppings
- Grill: Apricot glazed corn beef or tempeh on bulkie roll with picked red onion and arugula
- Rustic Roots: Wild rice and potato hash bowl
- Soup: Vegetarian minestrone
Dinner: 5 - 6pm
- Cuisine: Grilled balsamic chicken bruschetta over quinoa and roasted zucchini
Wednesday - March 11
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine:. Bowlful creations with balsamic grilled chicken and vegan chorizo crumble, topped with chard veggies of your choosing over barley and brown rice
- Grill: Griddled caprese with fresh mozzarella, or hot ham and gruyere with dijonaise
- Rustic Roots: Seasoned Koshari & green beans
- Soup: Thick and zesty chili with sour cream and shredded cheddar
Dinner: 5 - 6pm
- Cuisine: Pizza party social
Thursday - March 12
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm Black History Luncheon
- Simple 7: Seared chicken thighs topped with spicy gremolata or vegan pulled pork served with braised collard greens and sweet potatoes
- Cuisines: Jalapeno pulled pork mac bowl - creamy mac & cheese topped with tropical pulled pork, creamy jalapeno sauce and a tangy slaw
- Grill: BBQ jerk brisket sandwich - beef brisket topped with jerk BBQ sauce and a tangy southern slaw served with potato chips
- Rustic: Nashville hot cauliflower sub (Note: We will omit the blue cheese crumble and swap the ranch for a vegan ranch on the recipe)
- Desserts: Sweet potato pie and coconut cream pie
Dinner: 5 - 6pm
- Cuisine: Tamale pie with sofrito black beans, spinach and caramelized shallots
Friday - March 13
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine:. Greek inspired kalamata bowls with beef kafta, grilled eggplant, roasted cauliflower and steamed quinoa
- Grill: Make your own burger or vegan burger bar
- Rustic Roots: Moroccan couscous and chickpea bowl
- Soup: New England clam chowder
Dinner: 5 - 6pm
- Cuisine: BBQ beef braised brisket or tofu, wild rice and asparagus