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    Schedule

    Monday: Chandler/Erie
    Tuesday: Casteel
    Wednesday: Hamilton
    Thursday: Perry
    Friday: Basha
    schedule is subject to change at any time

    Menu

    The Nosh + Nomad menu cycles every five weeks with a different menu each week.
    It is priced at $3.45/meal or $3.50 for the Entree only.
    Free or Reduced students may eat at the food truck at their free or reduced status. 
    Credit Card payment option coming soon. 

    Philly Cheesesteaks

    Your choice of Chicken or Beef Philly Cheesesteak topped with grilled peppers and onions,
    smothered in cheese, served with tater tots. Choose from shredded mozzarella or cheese sauce.

    Melts

    Buffalo chicken melt

    Spicy chicken tenders tossed with franks red hot, topped with diced celery, cheddar cheese
    and a drizzle of ranch dressing served on sourdough.

    Carnitas & Green Chili Melt

    Pork carnitas topped with roasted green chilis, cheddar cheese, pico de gallo and
    cilantro creme served on ciabatta.

    Boneless Chicken Wings 

    Crispy boneless chicken wings served with carrots and celery with a choice of bleu cheese
    or ranch dipping sauce. Choose from, buffalo, spicy bbq or asian zing.

    Poutine

    BBQ Pork Poutine

    Crispy Tater Tots smothered with bbq pork and topped bbq sauce and shredded cheddar cheese,
    finished with green onions.

    Buffalo Chicken Poutine

    Crispy tater tots topped with buffalo chicken bites, white cheddar cheese curds and
    bleu cheese sauce, finished with green onions.

    Asian

    Garlic Ginger Pork

    Pork loin marinated in fresh ginger, crushed garlic, chili paste and honey for a
    sweet and spicy flavor. Served with fried rice and garnished with green onion.
     

    General Tso Chicken

    Sweet and spicy grilled chicken breast, tossed with carrots, peppers and onions.
    Served with vegetable fried rice.

     

    Events

    The Nosh + Nomad food truck is available for special events. 
    For more information please contact Food & Nutrition Director, Jenny Bracamonte