Swope Café Weekly Specials
Monday, April 20
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Dirty mashed red potatoes with roasted corn and savory chicken gravy
- Spicy popcorn chicken or veggie chick’n nuggets, offering both bold flavor and plant-forward options
- Soup: Tomato basil soup, smooth and aromatic with a bright, balanced finish
- Grill: Caprese turkey burger with fresh mozzarella, tomato, and basil, or a hearty plant-based caprese option, served with classic French fries
Dinner: 5:00 pm-6:00 pm
- Cuisine: Baked herbed pork chop served with sweet potato and apple hash
accompanied by sweet & spicy Brussels sprouts and butternut squash quinoa cakes finished with a light Mornay - Grill: Tuna cheddar melt, warm and savory with a crisp finish, or impossible hot honey chicken sandwich, combining plant-based protein with sweet heat
Tuesday, April 21
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Red’s Best seafood promotion featuring signature chef-composed bowls:
- Cape Cod Classic Bowl
- Brown rice with lemon-poached cod, corn succotash, and zucchini, finished with a light beurre blanc
- New England Shrimp Bowl
Quinoa with garlic butter-poached shrimp, roasted squash, fennel slaw, and brown butter - Vegan Harvest Bowl
Quinoa with roasted chickpeas, seasonal squash, tomatoes, and greens, finished with cranberry vinaigrette - Soup: Tomato basil soup, smooth and aromatic with balanced acidity
- Grill: Nashville hot chicken tenders, delivering bold heat and crisp texture
- Grilled cheese, a classic comfort staple with a golden finish
Dinner: 5:00 pm-6:00 pm
- Cuisine: Mediterranean vegan chicken cutlet or rotisserie turkey meal, slow-roasted and served as a balanced, protein-forward entrée
- Grill: Sweet potato & black bean burger, a hearty plant-forward option
- Chimichurri chicken burger, finished with a bright, herb-forward sauce
Wednesday, April 22
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Soup: Homestyle chicken noodle soup, slow-simmered and comforting with a classic, restorative profile
- Cuisine: Chef Rose Carbon Taco takeover: Earth Week Low Carbon Taco Lab
- Smoky black bean tacos, a deeply seasoned plant-forward option with significantly reduced environmental impact
- Sofrito lentil tacos, rich and aromatic, featuring one of the lowest carbon footprint proteins available
- Honey chipotle chicken tacos, offering a balanced, lower-impact animal protein option
served with cilantro lime rice and Baja-style vegetables for a fresh, vibrant, well-rounded plate - Grill: Actual Green burger, a hearty plant-based option, Grilled garlic chicken sandwich, marinated and finished with bold, savory flavor served with classic French fries
Dinner: 5:00 pm-6:00 pm
- Cuisine: BBQ tofu or Brisket, featuring bold, smokehouse-inspired selections and classic comfort sides
- Grill: Turkey Florentine panini with spinach and melted cheese
- Plant-based turkey melt, a balanced and satisfying alternative
Thursday, April 23
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Poke bowl lunch featuring fresh, composed selections with balanced grains, proteins, and vibrant toppings
- Soup: Mindful cabbage & white bean soup, a light, plant-forward option rich in fiber and nutrients
- Grill: Chicago hot beef sandwich, slow-roasted and served with bold, savory flavor hot honey chick’n sandwich, combining crispy texture with a sweet heat finish
Dinner: 5:00 pm-6:00 pm
- Cuisine: Savory rotisserie-style chicken thigh and Gardein chicken breast served with black-eyed peas and rice accompanied by Southern-style green beans, candied sweet potatoes, and house BBQ sauce for a well-rounded, comfort-driven plate
- Grill: French dip with au jus, rich and deeply savory
Unreal Turk’y bacon club, a plant-forward take on a classic deli favorite
Friday, April 24
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Fresh catch featuring fried clams or shrimp, lightly battered and crisped, served with steak fries
- Soup: New England clam chowder, a rich and traditional preparation with a creamy, savory finish
- Grill: 1/4 lb smash burger patty, griddled for a crisp exterior and juicy center
- Impossible smash burger, a plant-based alternative with classic flavor and texture
Dinner: Closed to general public