Swope Café Weekly Specials
Monday, August 3
Breakfast: 7:30-10:00 am
- Cinnamon French Toast with scrambled eggs, applewood-smoked bacon, and seasoned home fries
Lunch: 11:30 am-1:30 pm
- Cuisine: Green Light Salad Studio featuring balsamic-glazed Atlantic salmon or crispy black-eyed pea fritters, complemented by ancient grains and a curated selection of fresh seasonal toppings
- Grill: West of Philly chicken sandwich or plant-based crumble with cheddar
- Simple 7: Roasted turkey breast with apricot glaze, Mashed sweet potatoes and ginger snap peas
- Soup: Creamy broccoli cheddar soup or Pasta e Fagioli
- Rustic: Greek-inspired hummus, grain and veggie bowl
Dinner: 5-7:30pm
- Cuisines Sizzling Steak or Marinated Tofu Salad with farro, roasted Brussels sprouts, and charred scallion vinaigrette
- Rustic: Mexican carnitas & carnitas rice bowl
- Simple 7: Smoked brisket with grilled asparagus and wild rice
- Grill: Griddled verde chicken quesadilla
Tuesday - August 4
Breakfast: 7:30-10:00 am
- Buttermilk pancakes with grilled kielbasa, scrambled eggs, and red bliss potato hash
Lunch: 11:30 am-1:30 pm
- Cuisine: Street market burrito & taco bar featuring Spanish rice and a composed selection of fresh toppings and accompaniments
- Simple 7: Herbed encrusted baked salmon, steamed brown rice, sauteed baby kale topped with mango black bean salsa
- Rustic: Wild rice & roasted potato bowl with tempeh
- Grill: Apricot-glazed plant-based burger or corned beef
- Soup: Classic vegetarian minestrone or creamy broccoli cheddar soup
Dinner: 5-7:30pm
- Cuisine: Build-Your-Own carnitas taco bar featuring slow-braised beef or pork, brown rice, Tex-Mex vegetables, and traditional garnishes
- Rustic: Smokey Romesco orzo bowl
- Simple 7: Grilled chicken breast, quinoa and steam mixed veg
- Grill: Szechuan salmon wrap or vegan stuffed portobello
Wednesday - August 5
Breakfast: 7:30-10:00 am
- Texas french toast with Canadian bacon, scrambled eggs, and golden hash browns
Lunch: 11:30 am-1:30 pm
- Cuisine: Bowlful Creations with balsamic grilled chicken and plant-based chorizo crumble, paired with charred vegetables of your choice over barley and brown rice
- Simple 7: Balsamic glazed flank steak, roasted red bliss and steam asparagus
- Grill: Ham & gruyère on ciabatta or fresh caprese
- Soup: Thick & zesty chili with sour cream and shredded cheddar or classic vegetarian minestrone
- Rustic: Seasoned koshari & green bean bowl
Dinner: 5-7:30pm
- Simple 7: Roasted pork loin topped with mushroom demi-glace or tofu-stuffed portobello mushroom, served with sweet potato mash and garlic-roasted green beans
- Cuisines Harvest Grain Bowls featuring roasted Atlantic salmon or savory tofu over quinoa and chickpeas with roasted bok choy and red beets
- Grill: Plant based or chicken chimichurri burger
- Rustic: Curried ginger stir fry bowl
Thursday - August 6
Breakfast: 7:30-10:00 am
- Chocolate chip pancakes with pork sausage patties, scrambled eggs, and crispy tater tots
Lunch: 11:30 am-1:30 pm
- Cuisines: Chicken teriyaki over vegetable fried rice with stir-fried vegetables and egg rolls, offering a balanced combination of protein and whole grains
- Rustic: Turkish style veggie bowl
- Grill: Turkey Florentine panini or plant-based turkey melt
- Simple 7: Citrus herb cod topped with mango chutney over yellow rice with black beans and garlic roasted green beans
- Soup: Wild rice & tomato florentine soup or thick & zesty chili with sour cream and shredded cheddar
Dinner: 5-7:30pm
- Cuisines: Char siu pork or sweet chili shrimp lo mein with Asian vegetable stir-fry and toasted sesame
- Simple 7: Jerk chicken thigh topped with grilled pineapple salsa over simply smashed sweet potatoes and green beans with bacon and herbs
- Rustic: Cajun black-eyed peas bowl
- Grill: Plant-based or all-beef Vietnamese bánh mì burger
Friday - August 7
Breakfast: 7:30-10:00 am
-
French toast sticks with scrambled eggs, thyme-roasted potatoes, and breakfast sausage
Lunch: 11:30 am-1:30 pm
- Cuisine: Greek-inspired kalamata bowls with chicken shawarma, grilled eggplant, roasted cauliflower, and steamed quinoa
- Simple 7: Jerk chicken thigh topped with grilled pineapple salsa over simply smashed sweet with green beans and bacon
- Rustic Roots: Moroccan couscous & chickpea bowl
- Grill: Bacon cheeseburger or plant-based burger
- Soup: Traditional New England clam chowder
Dinner: 5-7:30pm
- Cuisines: Beef kafta and grilled eggplant over couscous with Greek-inspired toppings
- Simple 7: Honey dijon seared salmon over crispy smashed red bliss and fried hot honey Brussel sprouts
- Rustic roots: Savory vegan mushroom risotto, deeply aromatic and plant-forward
- Grill: Grilled fish or plant-based fish with remoulade