To increase customer satisfaction and make a difference in the lives of our students, Sodexho has been rolling out new menu items and promotions. At lunchtime, long time employee Charlie Gleason now mans the deli. The deli now features new signature sandwiches made top order. Some specials that are still waiting to make their debut are: The “Cuban Stack Baguette Biggie” which is a mojo roasted cuban pork loin with ham, swiss, mustard, and fire roasted red onion on a crusty baguette & the “Muffuletta Biggie Sourdough Sandwich” packed with ham, Genoa Salami, swiss and Traditional New Orleans Olive Relish. Others will include The Curried Mango Chicken Salad Wrap stuffed with curried chicken salad blended with juicy mango and chutney and rolled in a flour tortilla with Iceberg Lettuce, Roma Tomato, and carrots as well as The “Chilly Philly Biggie” and the “Turkey Cobb Baguette Biggie” just to name a few.
The Pizza station also has some new and inventive pizza’s that are sure to please. Some examples of these are the “Apple Dessert Pizza”, “Broccoli Cheddar Pizza”, “Bacon Egg and Cheese Stromboli”, and “Southwest Roasted Vegetable Calzone”.
Sodexho has also been working on improving the selections on the Grille with various creations such as the “Meatloaf Stack” with Chive Mashed Potatoes, Sour Cream and Gravy, The “Italian Melt” with Ham, Salami, Provolone & Roasted Peppers with Garlic Mayonnaise, the “Pizza Burger” and the “Tuna Melt” with Capers, Red Onion & American Cheese on an English Muffin.
In trying to be conscious of our environment, Sodexho is leaning towards a “Greener” Marina with the elimination of paper containers and styrofoam cups by utilizing china and glass wear wherever
possible.
Last semester brought Sodexho’s “Traveling Chef ” Alfonso Soto to Marina Hall. He prepared some Japanese dishes, which were enjoyed by all. During our up and coming International Week, which is the week of April 7 through the 11, we can all look forward to a repeat visit from one of Sodexho’s chefs who will be on hand to create some exotic ethnic delicacies.
Lastly, for those who are unaware, Sodexho has set up a 24 hour “Menu