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Bowling Green State University Counseling Center
1001 E Wooster St Bowling Green Ohio
Bowling Green, OH 43403
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Main Menu
Falcon Fare
The Greenery Classic
the greenery soup and ever-changing salad bar including your drink.
Chefs Homemade Soup Of The Day
Spinach & Artichoke Dip
baked and bubbly with homemade parmesan crisps.
Between The Bread
All Sandwiches Include Your Choice Of Crispy Rosemary Russet Fries Or Sweet Potato Fries & Cinnamon Crema.
The Toasted Trio
toasted cheeses provolone, cheddar and parmesan topped with a thin slice of tomato and toasted.
Patty Melt
a handmade burger patty covered with caramelized onions and swiss cheese on grilled marble rye.
The Falcon Burger
piled high with all the fixings, served on a kaiser roll.
Corned Beef Reuben
cured, corned and slow cooked for hours, then sliced and piled high on grilled marble rye smothered in swiss, sauerkraut and spiced thousand island sauce
Bg Chicken blt
grilled paillard of chicken topped with applewood smoked bacon, thin slices of tomato, baby arugula and herb aioli on fresh grilled sourdough.
The italian Job
our hand-rolled meatballs and a whole wheat hoaggie smothered in marinara, mozzarella and provolone with spiced giardeniera.
Pesto Chicken Salad Sandwich
our mediterranean twist on this classic with marinated and grilled chicken with currants and a touch of pesto, served open faced on a homemade focaccia topped with cherry tomato relish.
The Grilled Greenery
marinated and grilled portabello mushroom and eggplant with roasted peppers and topped with provolone and baby blue cheeses with arugula and herb aioli.
Main Course
Spaghetti And Meatballs
spaghettini noodles tossed in homemade marinara, hand-rolled meatballs and shaved parmesan.
Pasta Vegetali
whole wheat pasta tossed with baby spinach in garlic and white wine broth finished with feta.
Grilled Chicken And Spinach Salad
organic baby spinach and orzo pasta tossed with grilled chicken breast, kalamata olives and roasted peppers with sherry vinaigrette and parmesan.
Seared Salmon Salad
seared salmon atop mesclun greens, cherry tomatoes and malt vinaigrette with zucchini straws and a touch of feta.
Marinated Steak Salad
mixed greens tossed with red onions, cherry tomatoes, homemade crisps and creamy horseradish dressing, then topped with tender grilled sirloin and gorgonzola cheese.
Tomato Encrusted Cod
sustainable oven roasted cod served with a charred tomato crust on top of orzo salad with sundried tomatoes and baby spinach with lemon butter.
Pan Roasted Breast Of Chicken
perfectly roasted chicken supreme on braised white beans with baby arugula and crispy bacon in buttered au jus.
Steak And Frites
hand-cut from u.s.d.a. prime sirloin and grilled with the seasons best squash, candied bermuda onions and anchoport au jus.
Desserts
Chefs Choice Panna Cotta
eggless italian custard served in a variety of flavors dependant upon the mood of the chef, but all of them are fantastic.
Semiffredo
creamy vanilla bean ice cream topped with a double shot of espresso for the perfect after meal kick.
Tira-martini
layers of lady fingers soaked in espresso and mixed with mascarpone cream served in a martini glass with a white chocolate straw.
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