khall18@atu.edu. Below is the menu for the Thursday, Sept. 25, dinner at Williamson Hall: Appetizer Roasted Eggplant Feta Dip (Roasted Eggplant Mixed with Roasted Garlic, Feta Cheese, Onions, Bell Peppers, and Chile Pepper; Served with Toasted Pita Triangles) Soup Moroccan Vegetable Soup (Hearty and Delicious Moroccan Style Vegetable Soup Served with a Dollop of Sour Cream) Or Salad House Salad (Iceberg and Romaine Lettuce Topped with Cherry Tomatoes, Carrot Slivers, and Red Onion; Served with Choice of Dressing) Entrée Greek Island Chicken Shish Kabobs (A Trio of Colorful Peppers, Cherry Tomatoes, Mushrooms, Onions and Marinated Chicken Skewered in a Mediterranean Lemon Spice Sauce; Served with Greek Style Quinoa) Or Moroccan Spiced Grilled Steak (Moroccan-Spiced Grilled Sirloin Steak Served with Savory Glazed Baby Carrots and Fresh Lemon Zest Lentil Salad) Dessert Red Velvet Cake (Moist and Luscious Classic Red Velvet Cake Topped with a Decadent Cream Cheese Frosting and Shaved White Chocolate)]]>
