The Clark Room is open
Here is the menu for
All Entrées, Sandwiches and Salads served with a roll and your choice of soup or salad.
Grilled beef tenderloin topped with a mild green peppercorn cream sauce. Served with roasted garlic red mashed
potatoes and broccoli.
Pork Loin Chop
Tender pork loin chop pan fried and topped with apple-cherry chutney. Served with roasted garlic red mashed potatoes and broccoli.
Sautéed boneless chicken breast topped with Dijon cream sauce. Served with a wild rice blend and sautéed spinach.
Shrimp and Scallops
Skewered shrimp and scallops grilled and topped with a sweet and sour sauce. Served over a wild rice blend and broccoli.
Bok Choy Tofu
Tofu stir fried with bok choy and red onions in an Asian inspired sauce. Served over a wild rice blend.
Our sandwiches feature Clark Bakery Breads!
Salmon patty grilled to perfection and topped with sautéed mushrooms and onions on a sesame seed bun. Served with a side of French fries.
Crunchy corn tortillas filled with grilled shrimp, queso fresco cheese, and shredded lettuce and topped with salsa. Served with a side of French fries.
Steamed chicken breast, fried shallots, carrots and peanuts on a bed of shredded cabbage with a lime ginger vinaigrette.
Spinach, Avocado and Strawberry Salad
Spinach, avocado, strawberries and walnuts tossed with a strawberry vinaigrette.
Beverages & Desserts $1.25
Menu Selection by Management Students –
Andre Byoune, Robert Chaffin and Tin Tram
Amuse – Thomas Strickland
Questions or To-Go Orders please call x2147