Swope Café Weekly Specials
Monday, April 6
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Chicken pincho, slow-roasted Puerto Rican pork shoulder, and plant-based crumble served with Spanish rice, beans, and fried sweet plantains, offering a balanced blend of protein and complex carbohydrates
- Grill: Roast beef and cheddar panini with caramelized onions or tomato and vegan mozzarella panini
- Soup: Butternut bisque, naturally rich in vitamin A and seasonal nutrients
Dinner: 5 - 6pm
- Entree: Mediterranean salmon, a heart-healthy omega-3 rich selection, with Tuscan smashed potatoes and steamed broccoli or Vegan mushroom tourné
Tuesday - April 7
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Salisbury steak with mashed potatoes and Southern-style green beans, a classic comfort-forward entrée
- Grill: Griddled corned beef Reuben or portobello Reuben
- Soup: Mexican chicken tortilla soup with warming spices
Dinner: 5 - 6pm
- Entree: Made-to-order burger bar with a variety of protein and plant-based options
Wednesday - April 8
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Tuscan chicken or pork cacciatore, slow-simmered with herbs and tomatoes
- Pizza: Station takeover appetizer special
- Grill: Meatball and eggplant loafer
- Soup: White bean and escarole soup, fiber-rich and nutrient-dense
Dinner: 5 - 6pm
- Cuisines: Country-style fried chicken or tofu with herbed roasted potatoes and seasonal vegetables
- Rustic Roots: Louisiana Cajun flavors bowl, featuring bold spices and balanced ingredients
Thursday - April 9
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Asian-inspired pork or shrimp noodle bowl with a balance of lean protein and fresh vegetables
- Grill: Fried chicken po-boy or vegan chicken with spicy remoulade
- Soup: Loaded baked potato soup
Dinner: 5 - 6pm
- Cuisines: Pan-seared haddock served over crab risotto with roasted asparagus, offering a refined balance of seafood and whole ingredients
- Rustic Roots: Savory wild mushroom risotto, plant-forward and deeply aromatic
Friday - April 10
Breakfast: 7:30-10:00 am
- Made to order omelets and breakfast sandwiches
Lunch: 11:30 am-1:30 pm
- Cuisine: Garlic-herbed stuffed chicken with dirty mashed potatoes and steamed broccoli, providing a satisfying balance of protein and greens
- Grill: All-beef burger topped with cheddar cheese, bacon shallot jam, tomato, lettuce, and MBL sauce, or a vegan black bean burger prepared in the same style
- Soup: New England clam chowder
Dinner:
- Closed for Falmouth Forum Dinner - See menu and RSVP here