Swope Café Weekly Specials
Monday, March 30
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: MBL fried chicken bowl featuring crisp fried chicken over homestyle mashed potatoes with roasted corn and savory gravy, finished with aged cheddar, sour cream, and fresh chives
Grill: Mexican grilled turkey loafer with avocado and house-made pico de gallo or grilled Provençal vegetable baguette
Soup: Tomato basil rich in lycopene and antioxidants
Dinner: 5 - 6pm
- Entree: Tuscan herb-crusted cod, a lean protein selection, with sautéed zucchini and stewed tomatoes, served alongside lemon-thyme infused rice
Tuesday - March 31
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Louisiana Creole gumbo with your choice of chicken, shrimp, Cajun jackfruit, or andouille sausage, finished with okra and scallions and served with cornbread
Grill: Vietnamese tofu bánh mì or Ethiopian-spiced grilled chicken sandwich
Soup: Homestyle chicken noodle soup, nourishing and restorative
Dinner: 5 - 6pm
- Entree: Herb-breaded buttermilk chicken breast or tempeh over sweet potato hash, paired with cranberry-glazed Brussels sprouts rich in fiber and micronutrients
Wednesday - April 1
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: BBQ pulled pork or smoked pulled chicken accompanied by homestyle mac and cheese, potato salad, pasta salad, grilled corn, and fresh watermelon
Grill: Turkey bacon panini melt or vegan Mediterranean baguette
Soup: Mindful cabbage and white bean soup, plant-forward and fiber-rich
Dinner: 5 - 6pm
- Entree: Aromatic chicken curry or tofu curry with basmati rice and wilted spinach, finished with caramelized shallots and warming spices known for their anti-inflammatory properties
Thursday - April 2
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisines: Beef satay skewers or a composed steamed shrimp poke bowl with seaweed salad, shredded carrots, edamame, and grilled pineapple, finished with poke and dragon sauces, offering a balance of lean protein and nutrient-dense vegetables
Grill: Savory portobello or classic beef French dip with horseradish aioli
Soup: Smoked bacon and toasted corn chowder
Dinner: 5 - 6pm
- Entree: Slow-braised pork with crispy smashed red bliss potatoes and charred asparagus, providing a balance of protein and seasonal vegetables
Friday - April 3
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Shrimp or plant-based clam po’boy with spiced remoulade on a toasted brioche roll, served with steak fries, onion rings, and coleslaw, finished with fresh-squeezed lemon
Grill: Bacon cheddar cheese burger with caramelized shallots and MBL sauce or vegan social burgers
Soup: Manhattan clam chowder, light yet mineral-rich
Dinner: 5 - 6pm
- Entree: Classic arroz con pollo, prepared with saffron-infused rice and slow-simmered chicken, offering a well-balanced and satisfying finish to the week