PRIME’S Family Style, To-Go Dinner for Wednesday, April 19!
Buffalo Chicken Macaroni & Cheese, Garden Salad, Dinner Rolls
Place your order by noon on Tuesday, April 18, for pick up — HOT! — on Wednesday, April 19, 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 about Prime Dining’s Family Style Dinners
What is the Size and Price?
We have adjusted to allow 2 sizes: (A) 4-6 person family size (half-pan size) for $40 or (B) 1-2 person size for $20. (Portions are not defined, but an estimate.)
How Do I Order?
Ordering is by phone, email, or in person at the Siek Campus Center café 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?
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?
Payment is required at pickup at the Siek Campus Center café. Pick up is from 4 to 4:45 p.m. on Wednesdays. Prepayment is allowed at the Campus Center café or by phone to keep your credit card information safe. If you need special delivery on-campus, please discuss with PRIME team at time of order. We may be able to accommodate.
UPCOMING MEALS:
APRIL
4/26 – Baked Penne with Meatballs, Caesar Salad, Italian Bread
MAY
5/3 – General Tso Chicken with Broccoli Florets and White Rice, Egg Rolls
5/10 – “Carolina Style” Pulled Pork, Macaroni & Cheese, Coleslaw, Cornbread
5/17 – Sautéed Shrimp with Asparagus and Romano Risotto, Garden Salad, Italian Bread
5/24 – Chicken Parmesan with Pasta, Caesar Salad, Italian Bread
5/31 – Grilled Flank Steak with Chimichurri, Roasted Potatoes, Vegetable Medley, Dinner Rolls
JUNE
6/7 – Jerk Salmon with Mango Salsa, Rice Pilaf, Plantains, Chef Choice Salad
6/14 – Grilled Chicken & Broccoli Rabe Bowtie Pasta with Sundried Tomato Cream, Garden Salad, Italian Bread
6/21 – Italian Sausage & Peppers, Pasta Marinara, Garden Salad, Hoagie Rolls
6/28 – Shrimp Speciele (sautéed shrimp w/garlic, tomatoes, olives, spinach, white wine sauce)over Rice, Garden Salad, Dinner Rolls
JULY
7/5 – Grilled Vegetable Pomodoro with Bowties, Caesar Salad, Italian Bread
7/12 – BBQ Chicken 1/4’s, Salt Potatoes, Corn on Cob, Coleslaw, Cornbread
7/19 – Chicken Marsala over Pasta, Garden Salad, Dinner Rolls
7/26 – Chicken Enchiladas, Southwest Salad, Chips & Salsa