PRIME’S Family Style, To-Go Dinner for Wednesday, Sept. 28!
Chicken Parmesan with Pasta, Caesar Salad, Italian Bread
Place your order by noon on Tuesday, Sept. 20 for pick up — HOT! — on Wednesday, Sept 21, between 4 and 4:45 p.m. When you place your order, please specify if you’ll pick up in the café (Campus Center, 2nd floor) or curbside at the loading dock behind the Campus Center. If picking up curbside, payment must be made in full on Tuesday.
*INQUIRE ABOUT ADD ONS TO DINNER ORDERS SUCH AS NY STYLE CHEESECAKE, COOKIES OR PASTRIES, PIES!**
Meal for 4 to 6: $40
Meal for 1 to 2: $20
We look forward to cooking for you!
FAQ’s on Hudson Valley Prime Dining Family Style Dinners:
What is the Size and Price?
1) We have adjusted to allow 2 sizes. A 4-6* person Family (Half Pan Size) for $40 or (B) 1-2* Person Size for $20. (*Portions are not defined, but an estimate)
How Do I Order?
2) Ordering is by phone, email, or in person at the Siek Center cafe only. Please feel free to leave any dietary considerations or notes for the chef with the order. (Less Sauce, etc.)
What If I am Vegetarian or have Vegetarian Family Members?
3) As far as Vegetarian Options, this falls under the dietary notes. If the chef can accommodate with a substitution, he will let you know at time of order. Most meals are Salad, Bread, Starch, Protein, and can be plated at home in a way vegetarian family members could still have plenty to eat even excluding the protein.
How Do I Make Payment / Pickup?
4) Payment is required at Pick Up at Siek Center Café. Pick up is from 4pm to 445pm on Wednesdays. Prepayment is allowed at the Siek Center or by phone to keep your credit card information safe. If you need special delivery on HVCC Campus, please discuss with PRIME team at time of order, we may be able to accommodate.
Upcoming PRIME To-Go Meals
Oct. 5 – Beef Tips over Noodles, Green Beans, Garden Salad, Loaf of Italian Bread!
Oct. 12– Carnitas Enchiladas with Rice & Beans, Southwest Salad, Chips & Salsa
Oct. 19 – General Tso Chicken, White Rice, Broccoli Florets, Egg Rolls
Oct. 26 – Herb Roasted Pork Loin with Gravy, Roasted Potatoes, Vegetable Medley, Dinner Rolls
Nov. 2 – Apple Cranberry Stuffed Chicken, Rice Pilaf, Roasted Root Vegetable, Dinner Rolls
Nov. 9 – Chicken “Riggies” – Stewed Chicken in a vodka cream sauce, tossed with Rigatoni, Caesar Salad, Italian Bread
Nov. 16 – “Thanksgiving Meal” – Sliced Turkey (Gravy), Mashed Potato, Stuffing, Glazed Carrots, Dinner Rolls