Free-form Content

Dining room with self services

Dining Services has implemented processes to keep you as safe as possible during the current pandemic state. We are following COVID-19 guidelines for colleges across the country as well as our state and local requirements. In order to properly serve you, dining services is asking all patrons to sign up for a 30 minute time slot for lunch, dinner and brunch services. The dining hall can only seat 35 people at a time so we encourage you to take your meal with you.

  • WEAR A MASK TO ENTER EMPIRE HALL
  • PRACTICE SOCIAL DISTANCING
  • SANITIZE YOUR HANDS BEFORE ENTERING SERVING AREA
  • ENJOY YOUR MEAL TO-GO

Thank you! We appreciate your understanding and patience!

Menu for September 21 - 27, 2020 

Vegetarian Options Available Daily

 

 

Monday Lunch

Layered Chicken Enchiladas

Elote and Black Beans

 

Monday Dinner

Roasted Turkey with Gravy

Mashed Potatoes and Green Beans Almondine

 

Tuesday Lunch

Hawaiian Kalua Pork

Rice and Macaroni Salad

 

Tuesday Dinner

Traditional Lasagna with Beef and Pork

 

Wednesday Lunch

Calzones!

Pepperoni

Chicken Bacon Alfredo

Spinach & Artichoke

 

Wednesday Dinner

Lemon Caper Cod or Fried Cod

Herbed Rice and Sauteed Fresh Veggies

 

Thursday Lunch

Scalloped Potatoes with Ham

Honey Glazed Carrots

 

Thursday Dinner

Corned Beef and Cabbage

 

Friday Lunch

Crispy Chicken Bacon Ranch Wrap

 

Sunday Brunch

Full Breakfast Spread

Huevos Rancheros

Turkey Croissant

Loaded Potato Soup

 

SWOCC Cafe Team

Introducing the true force behind Dining Services, our team of Sous Chefs and Cooks is backed up by Student Chefs and OCCI externs. We create made from scratch meals and are packaging items right here for your health and safety. Come join us as we are happy to serve you.

Sam Evans

Sous Chef (5 years)

Jose Munoz

Sous Chef (3 years)

Tra Cochran

Line Cook (1 Year)

Brandon Vespermann

Line Cook