Swope Café Weekly Specials
Monday, May 11
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Balsamic chicken with Romanesco sauce, ratatouille, and farfalle panzanella, bringing together bright Mediterranean flavors and seasonal vegetables
- Grill: West of Philly chicken sandwich or plant-based crumble with cheddar, both finished with bold, savory flavor profiles
- Soup: Creamy broccoli & cheddar soup, rich and comforting with balanced depth
- Rustic: Greek-inspired hummus, grain, and vegetable bowl, plant-forward and nutrient-rich
Dinner: 5-7:30pm
- Cuisines: Ropa vieja-style braised Spanish brisket with rice and charred asparagus, finished with fresh salsa cruda
- Rustic: Mexican carnitas & carnitas rice bowl, layered with bold spices and slow-cooked flavor
- Grill: Griddled verde chicken quesadilla with vibrant herb-forward notes
Tuesday - May 12
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Build-your-own B’Rito or tacos featuring Spanish rice and a composed array of fresh, balanced toppings
- Grill: Apricot-glazed plant-based burger or classic corned beef selection
- Soup: Classic vegetarian minestrone, abundant in vegetables and fiber-rich ingredients
Dinner: 5-7:30pm
- Cuisine: Grilled balsamic chicken bruschetta over quinoa with roasted zucchini
- Rustic: Smoky romesco orzo bowl, rich with roasted pepper flavor and wholesome grains
- Grill: Szechuan salmon wrap or vegan stuffed portobello, balancing bold spice with fresh ingredients
Wednesday - May 13
MBL is hosting Dean College for the final round of Kitchen Clash
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 plant-based chorizo crumble, paired with charred vegetables over barley and brown rice
- Grill: Ham & Gruyère on ciabatta or fresh caprese sandwich
- Soup: Robust, slow-simmered chili with sour cream and aged cheddar
- Rustic: Seasoned koshari & green bean bowl, inspired by classic Middle Eastern comfort flavors
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: Grilled salmon or BBQ pulled pork over steamed kamut with charred bok choy
- Grill: Plant-based or chicken chimichurri burger, finished with a bright herb-forward sauce
- Rustic: Curried ginger stir-fry bowl, warm and aromatic with layered spice notes
Thursday - May 14
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
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 vegetable bowl, vibrant and Mediterranean-inspired
- 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: Tomato Florentine soup, light, nourishing, and herb-forward
Dinner: 5-7:30pm
- Cuisines: Skewered beef teriyaki or sweet chili beef over vegetable fried rice with Asian stir-fried vegetables and a selection of Asian-inspired sauces
- 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, hearty and deeply seasoned
- Grill: Plant-based or all-beef Vietnamese bánh mì burger
Friday - May 15
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 chicken shawarma, grilled eggplant, roasted cauliflower, and steamed quinoa
- Simple 7: Jerk chicken thigh topped with grilled pineapple salsa over simply smashed sweet potatoes with green beans and bacon
- Rustic Roots: Moroccan couscous & chickpea bowl, plant-forward and warmly spiced
- 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 potatoes with fried hot honey Brussels sprouts
- Rustic Roots: Savory vegan mushroom risotto, deeply aromatic and plant-forward
- Grill: Grilled fish or plant-based fish with remoulade