Obsidian Hall

Hours of Operation Effective March 16, 2020
NOTE: Substantial service changes are occuring in response to COVID-19. 
Please see www.osucascades.edu/dining for new online order process.

March 23+
Online Orders Only

Weekly Dinner Entree Menu (Subject to Change)
Spring Break (3/23 - 3/29)

3/23 Monday | Dinner Option #1 - Dijon grilled chicken, Italian roasted potatoes, sauteed zucchini

3/24 Tuesday | Taco Salads (for meatless taco salad, comment “vegetarian” in the dietary restrictions box on the order form)

3/25 Wednesday | BBQ Chicken, Mashed Potatoes, Roasted Vegetables

3/26 Thursday | Loaded Baked Potato (sour cream, bacon, green onion)    Steamed Broccoli

3/27 Friday | Beef Stir Fry (for Veggie stir fry, comment “vegetarian” in the dietary restrictions box on the order form)

3/28 Saturday | Yellow vegetable curry over jasmine rice

3/29 Sunday | Lemon herb grilled chicken, rice pilaf, roasted vegetables

 

Spring Term Week 1 (3/30 - 4/5)

The following are all "OPTION 1" in the new ordering process (for orders posted after Thursday, April 2 at 12:00pm)

MONDAY, March 30 – Lasagna (Veggie or Meat) w/ Bread

TUESDAY, March 31 – Teriyaki Chicken Rice Bowl w/ Broccoli

WEDNESDAY, April 1 – Cincinnati Chili Bowls, cheese, onion

THURSDAY, April 2 – Yellow vegetable curry over jasmine rice

FRIDAY, April 3 – Penne Meatball Bake with Zucchini

SATURDAY, April 4 – BBQ Pork Ribs, Mashed Potatoes, Corn O’Brien

SUNDAY, April 5 – Roasted Turkey, Yukon Gold Potatoes, Roasted Vegetables, Cranberry Sauce, Vegan Gravy

 

Spring Term Week 2 (4/6 - 4/12)

WEEKLY SOUP: Home-style Roasted Vegetable (V)

Monday:  4/6                          

  • Option 1 – Vegan fried rice (with or without shrimp)
  • Option 2 - Lamb Shepard’s pie

Tuesday:  4/7                          

  • Option 1 – Buttermilk fried chicken, potato salad, braised celery
  • Option 2 - Kale pesto frittata with garden salad (Veg)

Wednesday:  4/8                       

  • Option 1 - Beef Burrito with chips and salsa
  • Option 2 - Pesto cream ravioli with grilled vegetables (Veg)

Thursday:  4/9                         

  • Option 1 - Chicken cordon bleu with rice pilaf and roasted vegetables
  • Option 2 - Yellow Curry with rice (V)

Friday: 4/10                                  

  • Option 1 - Chicken fried steak with country gravy, mashed potatoes, roasted vegetables
  • Option 2 - Stuffed Pepper with sautéed vegetables and tomatoes (V)

Saturday: 4/11                   

  • Option 1 – Braised short rib stew with corn bread
  • Option 2 - Jerk Chicken with black beans & rice, and roasted vegetables (tempeh V)

Sunday: 4/12                               

  • Option 1- Spaghetti bolognaise
  • Option 2 - Vegetarian lasagna (Veg)
Spring Term Week 3 (4/13 - 4/17)

WEEKLY SOUP: Moroccan stew (V)

Monday: 4/13                                

  • Option 1- BBQ chicken w/ sweet potato mash and roasted vegetables
  • Option 2 - Veggie jambalaya

Tuesday: 4/14                   

  • Option 1 - Braised chicken tacos (2) slaw, chips, salsa, and sour cream (corn or flour)
  • Option 2 – Black bean and corn empanada with cabbage salad

Wednesday:  4/15                        

  • Option 1 – Gyro pita with marinated vegetable salad (tempeh vegetarian)
  • Option 2 - Moussaka

Thursday: 4/16                

  • Option 1 – Red curry chicken skewers over jasmine rice with vegetables
  • Option 2 – Garbanzo bean and quinoa bowl, w/ sautéed vegetables, and chimichurri

Friday: 4/17                                   

  • Option 1 – Chicken fried rice w/ stir-fry vegetables (vegetarian available)
  • Option 2 – Ancho rojo tempeh and quinoa

Saturday: 4/18               

  • Option 1 – Roasted lamb with sweet potato mashed and sautéed carrots
  • Option 2 – Broccoli Mac N’ Cheese

Sunday: 4/19                                 

  • Option 1 - Vegetable chow mein with soba noodles
  • Option 2 - Asian tempeh and rice stick bowl
Spring Term Week 4 (4/20 - 4/24)

TBD