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Chartroom Restaurant

The Chartroom offers a buffet lunch Monday through Friday and is open to faculty, staff, students, and the public.  Reservations are not required but are encouraged for large parties. Private dining rooms are also available at an additional cost.

Buffet + Salad Bar | $11.99  

Includes meat and vegetarian entrees, homemade soup, seasonal vegetables, salad bar, rolls with butter, dessert and a beverage.

Salad Bar Only | $9.99

Includes salad bar, homemade soup, dessert, and a beverage.

Additional beverages may be purchased for 99¢.

Location

The Chart Room Restaurant is situated in the University Dining Plaza, between the University Student Union and the Bookstore. Located along West Campus Drive, the restaurant is marked as CAFE on the campus map. Suggested parking lots are 4 and 5. Off campus guests will need to stop at the Campus Information booth to purchase a parking permit.

We are conveniently located at the top of the escalators to the right of Starbucks in the University Dining Plaza.  Guests may also enter through the front door facing Parking Lot 4.

This Week's Menu: September 17th-21st

Monday 

Soup: Vegetable Tortilla

Chicken Fajitas

Vegetable Enchiladas

Gardein Chicken Fajitas

Spanish Rice and Beans

Sauteed Squash

Tuesday

Soup: Creamy Tomato Basil

Chicken Cordon Bleu

Oven Roasted Yukon Potatoes

Steamed Broccoli

Live Omelet Station

Wednesday 

Soup: Corn Chowder

Southern Fried Chicken

Homestyle Meatloaf

Macaroni and Cheese

Mashed Potatoes

Braised Greens

Thursday 

Soup: Chicken Noodle

Roast Beef with Au Jus

Chicken Florentine Roulade

Garden Vegetables Stew

Baked Potato Bar

Sauteed Green Beans

Friday 

Soup: Clam Chowder

Cajun Seasoned Tilapia

Grilled Chicken with Black Bean and Corn Salsa

Pasta Fresca

Cilantro Rice

Seasonal Vegetables

Next Week's Menu: September 24th - 28th

Monday 

Soup: Italian Vegetable

Egg Plant Parmesan

Beef Meatballs with Spaghetti

Spaghetti with Marinara Sauce

Seasonal Vegetables

Tuesday

Soup: Garden Vegetable

Chicken Dijon

Rosemary Red Potatoes

Steamed Broccoli

Stir Fry Station

Wednesday 

Soup: Cream of Mushroom

Roast Beef Brisket

Roast Turkey with Stuffing and Gravy

Butternut Squash Ravioli

Garlic Mashed Potatoes

Seasonal Vegetables

Thursday 

Soup: Chicken and Rice

Beef with Stroganoff with Egg Noodles

Baked Barbeque Chicken

Spinach and Lentil Stew

Augratin Potatoes

Sauteed Green Beans

Friday 

Soup: Clam Chowder

Baked Cod with Piccata Sauce

Grilled Lemon and Herb Chicken

Pasta Primavera

Rice Pilaf

Seasonal Vegetables