Ashland University's Accent Room

genoa salami, honey ham, provolone cheese and olive sapanade on a crispy roll

herb grilled chicken breast, romaine lettuce, tomato, fresh grased parmesan cheese and a classic caesar dressing, served in a wrap

smoked turkey with gouda cheese, tomato, mixed greens and pesto mayonnaise on ciabatta bread

thinly sliced roasted beef with roasted red peppers, fresh spinach and a boursin spread served on a rosemary foocacia roll

peppered turkey, swiss cheese, lettuce, tomato and a sundried tomato mayonnaise on a butter croissant

genoa salami, corned beef, pastrami, swiss cheese, cheddar cheese, lettuce and tomato on a sourdough

peppered chicken strips, cheddar cheese, roma tomato, shredded lettuce and a peppercorn ranch dressing

fresh albacore tuna salad, lettuce and tomato on a buttered croissant

grilled chicken, mesclun greens and tomato with fresh mozzarella and herbed aioli on a kaiser roll

black pepper crusted steak with cheddar cheese, caramelized onions and a horseradish mayonnaise on a baguette

cajun battered grouper, fennel, mesclun greens with a remoulade sauce, served on a herbed kaiser roll

with mandarin oranges, cashews and scallions tossed in a teriyaki sauce

lightly breaded chicken with pineapple and bell pepper tossed with a tangy sweet and sour sauce

chicken breast stuffed with gouda and prosciutto, served in an herbed veloute sauce

served with basil marinara linguini

with prosciutto and sweet bell peppers

with forest mushrooms in a marsala cream sauce

with a roasted red pepper sauce

with a peach and basil chutney

in a lemon buerre blanc sauce

with a honey bourbon drizzle

with roasted poblans peppers and a mole sauce

with sage bread dressing

with a mango coulis

topped with a calvados sauce

sauteed in a honey bourbon sauce

with sauteed apples

with an herbed dressing

tenderloin and fall fruit chutney baked in a puff pastry served with a brandy cream sauce

with a maple bourbon sauce

with papaya and mango chutney

with fresh tomato and balsamic chutney

veal chops stuffed with a fontina cheese and forest mushrooms

with a chipotle peppercorn jus

with a foresnere sauce

grilled strip steak tossed with seared mushrooms in a cognac cream sauce

with caramelized onions and a cabemes reduction

beef filet with mushroom duxelles baked in a puff pastry

served on a bed of polenta chees and tuscon vegetables

herb rubbed and slow roasted prime rib

in a mushroom sauce over butter noodles

in a basil remoulade sauce

in a dill cream sauce

with sundried tomato relish

with a salmon mousse in a saffron cream sauce

wish a cheese butter blanc

in a citrus buerre blanc

wish a remoulade sauce

with johnny cakes and a tomato cream sauce

with shrimp, scallops, asparagus and tomato in a creamy asiago sauce

served with a garlic and rosemary grilled chicken breast

in a citrus buerre blanc on an angel hair nest

with lime and tomatilla salsa served with cilantro and scallion rice

enjoy a variety of pastries, freshly brewed columbian coffee, a selection of fine teas, fruit juice and milk

enjoy a variety of pastries freshly brewed columbian coffee a selection of fine teas, fruit juice and milk scrambled or cheesy eggs, bacon, sausage or ham and home fries

enjoy a variety of pastries, freshly brewed columbian coffee, selection of fine teas, fruit juice and mlk, scrambled or cheesy eggs, bacon, sausage or ham and home fries fresh fruit bagels and cream cheese, and assorted cereals

orange and chicken, carrot, cucumber, water chestnuts, cashews, mandarin oranges asian greens with sweet and sour vinaigrette

cajun blackened chicken romaine lettuce, parmesan cheese, and herbed croutons with caesar dressing

herb marinated chicken, bacon, egg, roma tomato, cheddar and bleu cheese on crisp romaine lettuce with raosted garlic vinaigrette

smoked turkey, honey ham, roma tomato, egg cheddar and swiss cheese, herbed croutons on crisp lettuce with parmesan peppercorn dressing

blend of tuna, green beans, onions, hard boiled eggs and sliced potatoes on shredded romaine lettuce

grilled rosemary shrimp on romaine with spanish onion, eggs, prosciutto and a balsamic reduction