The Clark Room is open
while classes are in session.
Here is the menu for
Chili Rubbed Chicken Breast
A chili rubbed chicken breast, grilled to perfection and topped with a pico de gallo. Served with quinoa pilaf and a veggie medley.
Stir Fried Pork
Juicy cuts of pork stir fried with sugar snap peas and served on a bed of fried rice.
Veal Scaloppine Marsala
Tender veal cutlets, lightly breaded and pan fried, topped with a pan marsala sauce. Served with sautéed mushrooms and quinoa pilaf.
A grilled salmon fillet perfectly seasoned and topped with bacon apple chutney. Served with fried rice and a veggie medley.
Butternut Squash Lasagna
A savory butternut squash lasagna, baked to perfection. Topped with freshly grated parmesan cheese, basil and a side of sautéed mushrooms.
Our sandwiches feature Clark Bakery Breads!
Bacon Cheddar Burger
A juicy beef burger topped with crisp bacon and cheddar cheese on a sesame seed bun. Accompanied by lettuce, sliced tomato, red onion and a side of herbed mayo. Served with a side of house made onion rings.
Carrots, cucumber, red bell pepper, radishes, red onion, tomato, avocado and celery tossed with a ranch dressing and stuffed in pita pocket with romaine lettuce and bean sprouts. Served with fresh fruit salad.
Shrimp & Crab Salad
Bacon, broccoli, cauliflower, mushrooms, white onions and olives and American cheese strips on a bed of mixed greens, topped with bay shrimp and crab, served with your choice of dressing.
Ham, mushrooms, cauliflower, olives, red onions and American cheese on a bed of mixed greens with your choice of dressing.
Beverages & Desserts $1.25
Menu Selection by Management Students –
Thomas Strickland, Johnathan Freeman, Louis Cayson and Brenda Briggs Amuse – Timothy Henley
Questions or To-Go Orders please call x2147