Weekly menu

Fall Term 2019

Hours

Weekdays

Breakfast (hot): 7:30 - 9:00 am

cold: 7-10:30 am

Lunch: 11:30 am- 1:40 pm

Supper: 5:00 pm - 6:30 pm

Weekends and Holidays

Breakfast (cold): 8:00 am - 11:00 am

Lunch: 12:00 pm - 1:30 pm

Supper: 5:00 pm - 6:00

Food Services is committed to creating and serving delicious, nourishing, balanced meals with quality, variety and freshness in a spirit of hospitality.

September 1 -8, 2019 WELCOME STUDENTS!

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Community Breakfast	Waffles Scrambled Eggs	Cheese Omelet	Choco Chip Pancakes	Waffles Poached Eggs	Fried Egg Scrambled Tofu
L	Pretzel Bun Sandwich	Perogies	Beef Chili	Croissant Sandwich	Chicken Shawarma
V	Pretzel Bun Sandwich	Southwest Hash	Veg Chili	Croissant Sandwich	Falafafel
D	BBQ Supper Hamburgers	Commencement Supper Grill Chicken on a Kaiser	Smoked Pork Chop	Beef Stroganoff	Pizza		Roast Beef
V	Veggie Burger	Ratatouille	Baby Bok Choy and Tofu in Orange Ginger Sauce	Teriyaki Veggie Noodle Bowl	Black Bean Sweet Potato Quesadilla		Lentil Quinoa Loaf
S	Popcorn		Cupcakes	Smores			Open Kitchen

Every time you eat it is an opportunity to nourish the mind, body, and spirit.

September 9 - 15, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Baked Oatmeal Poached Eggs	Waffles Fried Eggs	Peach Streusel Coffee Cake Boiled Eggs	French Toast with Berry Sauce	Waffles Scrambled Eggs
L	Chicken Wraps	Grilled Cheese	Bacon on a Bun	Gyros	Tacos	Egg and Ham Asiago Cheese Bagel	Meatball Sub
V	Grilled Vegetable Wrap	Penne with Spinach and Sundried Tomato	TLT Sandwich	Kale and Quinoa salad	Tacos	Pan Roasted Vegetables and Beans	Grilled Balsamic Vegetable Sub
D	Maple Dijon Pork	Positive Thinking or Fortune Cookie Day Spring Rolls Beef Bolgogi Bowl with Rice Asian Blend Vegetable Kimchee Smile Cupcakes Fortune cookies	Community Supper Jerk Chicken Cajun Sweet Potato Peas coleslaw Cheesecake	BBQ Beef on a bun	Sundried Tomato and Oregano Chicken	Tortellini	Chicken Pieces
V	Cassoulet	Seoul Bowl	Cuban Beans and Rice	Vegetarian Sloppy Joes	Vegetable Stir Fry	Pasta with Vegetable Sauce	Cauliflower Thai Curry
S	Cookies/Fruit Bowl			Cheese Crackers and Grapes		Toast Night	Open Kitchen

Nutrition Tip:

University is about learning, having fun and having new food experiences. You may have heard of the freshman 15 referring to weight gain during the first year. Remember you are in the driver’s seat! Maintaining good eating habits are important so that you have energy for studying, socializing and athletic activities, for sleeping well and for avoiding colds and coughs that are easily spread.

September 16 - 22, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Greek Omelet	Waffles Fried Eggs	Zucchini Muffins Poached Eggs	Cinnamon Roll Pancakes	Waffles Scrambled Eggs
L	Hamburgers	Pizza	Chicken a la King	Croissant Sandwich	Top a Potato	Steak on a Bun	Egg in a Hole BLT
V	Portabello Burger	Vegetable Quesadilla	Lentil Ragu	Quinoa and Apple Salad with Curry Rice Vinaigrette	Top a Potato	California Grilled Vegetable Sandwich	Asian Flavoured Quinoa Salad
D	Rosemary Chicken	Pork Vindaloo	Community Supper Sausage Potato Salad Corn and Zucchini Tomato Watermelon Salad Peach Platz	Burritos	Pesto Salmon	Chicken Fingers	Beef Stew
V	Vegetable Moussaka	Coconut Dahl	Vegan Sausage	Veggie Burrito Bake	Sticky Ginger Sesame Tofu and Veggie	Vegetarian Fingers	Moroccan Bean and Pepper Stew
S	Salsa and chips			Coffee Cake and Oranges		Toast Night	Open Kitchen

September 23 - 29, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Poached Eggs	Waffles Scrambled Eggs	Raspberry Danish Boiled Eggs	French Toast with Apples	Waffles Fried Eggs
L	Mac and cheese	Reuben Sandwiches	Chicken Burger	Sausage on a Bun	Beef Chili	Ciabatti Sandwiches	Egg Burgers
V	Vegan Mac and Cheese	Portabello Reuben	Eggplant Burger	Vegan Sausage on a Bun	Vegetable Chili	Chic Pea Avocado Sandwich	Vegetable Burger
D	Fall Fair Theme Corn Dogs Walking Tacos Cob Corn Onion Rings Blue Ribbon Vegetables Cotton Candy Cupcakes	Chicken Pot Pie	Community Supper Beef Rouladen Egg Noodle California Mix Caesar Salad Nanaimo Bar Ice Cream Cake	Chicken Wings	Creamy Ham Fettucini	Nachos	Turkey
V	Walking Tacos	Vegetable Pot Pie	Chic Pea Swiss Chard Curry with Rice	Tofu and Onion Braised in Asian BBQ Sauce	Golden Stir Fry Noodles	Chilaquile	Stuffed Squash
S	Apples with Caramel Sauce Popcorn			Muffins and Cheese		Toast Night	Open Kitchen

Nutrition Tip: "Best Before" dates on foods are not necessarily indicators of whether a food is safe to eat or not. "Best Before" dates are chosen by the manufacturer or retailer and indicate how long they would expect the food to have the optimal freshness, taste and nutritional value. After that date, (for example), your salsa may not taste as good, the chips might not be as crunchy, or there may be less vitamins or bacterial culture (yogurt). Is food safe to eat past the "Best Before" date? The answer is complicated. Factos such as when the product was opened, the content of the product, how it was stored and handled (i.e. correct temperatures, how many hands were in the bowl), plus the health of your own immune system can help you decide. It is important not to confuse "Best Before" dates with "Expiration Dates". "Expiration Dates" are required on certain foods and mandated for five types of products that are generally intended for populations with specific and/or prescribed nutritional needs. These foods should definitely not be eaten beyond their date.

September 30 - October 6, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Banana Chocolate chip Pancakes	Waffles Fried Eggs	Morning Glory Muffins Boiled Eggs	Western Omelet	Waffles Poached Eggs
L	Bacon on a Bun	Chicken Shawarma	Perogies	Sloppy Joes	Sub Sandwiches	Breakfast Burrito	Pretzel Bun Sandwich
V	TLT	Falafel	Quinoa Salad	Vegetarian Sloppy Joes	Sub Sandwich	Tempeh Tacos	Mediterranean Vegetable Panini
D	Meatless Monday Lasagna	Roast Beef	Community Supper Pork Schnitzel Mini Red Parslied Potatoes Broccoli Green Salad with Autumn Fruit Apple Rollup	Chicken Stir Fry	Pizza Penne	Fish and Chips	Stuffed Peameal
V	Vegan Lasagna	Maple Baked Lentil with Sweet Potato	Stuffed Portabello	Sweet Chili Tofu Stir Fry	Pizza Penne	Vegetable Biryani	Three Sisters Stew
S	Pumpkin Bread			Pudding Bar		Toast Night	Open Kitchen

With the 50th anniversary of Earth Day fast approaching in 2020, let us think about global collaboration for the health of our planet. All living things have an intrinsic value, and each plays a unique role in the complex web of life. Your action is needed. Create your own act of green (for example) by reducing your consumption, stop using disposable plastic and reducing food waste!

October 7 - 13, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Baked Oatmeal Boiled Eggs	Waffles Scrambled Eggs	Coffee Cake Fried Eggs	French Toast with Carmelized Bananas	Waffles Western Omelet
L	Mozza Pesto Grilled Cheese	Chicken a la King	Meatball Sub	Tuna Melt	Oktoberfest Sausage on a Bun with Saurkraut	Egg Bagel Sandwich	Gyro
V	Grilled Balsamic Veg and Hummus	Vegetable Hot Pot	Tofu Bites	Kale and Quinoa Salad with Maple Vinaigrette	Plant Based Bratwurst on a Bun	Pan Roasted Vegetable and Bean	Falafels
D	Chicken Fajita	Sweet and Sour Pork	Community Supper Turkey and Stuffing Mashed Potatoes Glazed Baby Carrots Crunchy Romaine Salad Pumpkin Pie	Gemutlichkeit Themed Dinner Ribs Spatzle PEI Mix Beet and Feta Salad Black Forest Trifle	Honey Baked Chicken	Nachos	Tortellini
V	Jack and the Bean Stack	Sweet and Sour Lentils Paneer	Stuffed Squash	Lentil Quinoa Loaf	Dragon Bowl	Nachos	Penne with Spinach and Sundried Tomatoes
S	Cookie Bars and Milk			Popcorn and Apples		Toast Night	Open Kitchen

Gemutlichkeit! The word doesn’t have a direct English translation, but it can refer to a mix of coziness, cheerfulness, friendliness, and social acceptance - A spirit we can share all year around to all we encounter.

October 14 - 20, 2019

Meals During Fall Study Break Week

Breakfast: 7:30 - 10:30 am (hot served 8 - 9)

Lunch: 11:30 am - 1:00 pm

Dinner: 5:00 - 6:00 pm

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Thanksgiving Cold Breakfast	Waffles Scrambled Eggs	Date Orange Muffins Poached Eggs	Blueberry Pancakes	Waffles Fried Eggs
L	Chicken Wrap	Croissant Sandwich	Steak on a Bun	Pizza Penne	Hamburgers	Egg in a Hole BLT	Top a Potato
V	Vegetable Wrap	Croissant Sandwich	'Aloo Gobi Wrap	Eggplant Rotini	Veggie Burger	Asian Flavoured Quinoa Salad	Top a Potato
D	Beef Stew	Turkey Enchilada	Smoked Pork Chop	Greek Meatballs	Cranberry Chicken	Tilapia	Chicken Fingers
V	Lentil Stew	Tamale Bean Pie	Cassoulet	Sweet Potato Falafel Patty	Sticky Ginger Sesame Tofu	Cauliflower Thai Curry	Vegetarian Fingers
S	Muffins and Cheese			Snack mix and orange slices		Toast Night	Open Kitchen

October 21 - 27, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Leah V's Favourite Food Day Chocolate Chip Pancakes Smoothies Bacon	Waffles Scrambled Eggs	Danish Boiled Eggs	French Toast with Apples	Waffles Fried Eggs
L	Split Pea Soup Mac and Cheese	Sausage on a Bun	Reuben Sandwiches	Quiche	Chicken Parmesan Burger	Ciabatti Sandwich	Eggs Benedict
V	Vegan Mac and Cheese	Beyond "Sausage"	Portabello Reuben	Tofu Scramble with Vegetable	Eggplant Burger	Chic Pea Avocado Sandwich	Mushroom Quinoa Burger
D	Chicken Shawarma Sweet Potato Fries Greek Salad Platz	Meatloaf	Community Supper Lemon Chicken Rice Autumn Vegetable Chard and Kale Apple Salad Butter Tart Bars	Pulled Pork	Beef Broccoli Noodle Bowl	Chicken Pieces	Nachos
V	Falafel	Lentil Quinoa Loaf	Autumn Harvest Couscous and Vegetable	Vegetarian Sloppy Joes	Golden Stir Fry Noodle Bowl	Coconut Curry Tempeh	Nachos
S	Ginger cookies, apple slices and pumpkin dip			Pretzels and Root Beer		Toast Night	Open Kitchen

Nutrition Tip:

According to Jan Chazen Bays, MD in her book “Mindful Eating- A Guide to Rediscovering a Healthy and Joyful Relationship with Food,” countries that have an abundance of food often have a disharmony with food and eating. In a survey she conducted, she found that Americans worry more about food derive less pleasure from eating than people in any other nation surveyed. She mentioned that other countries associate food with pleasure and Americans associate food with health, yet the United States is far from the healthiest nation.

Secondly, when food and drink are abundant, it is easy to take them for granted. This makes it easy to stop paying attention to what is on our plate or in our mouth. When we stop paying attention, we stop smelling and tasting and get less of an experience from the meals we eat.

Being grateful for all the choices we have for food on the grocery shelves, those who contribute their time and energy to plant, tend, harvest, package, purchase, and prepare our food can also help increase our appreciation.

October 28 -November 3 , 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Baked Oatmeal Boiled Eggs	Waffles Cheese Omelet	Muffins Poached Eggs	Pancakes	Waffles Fried Eggs
L	Kaiser Sandwiches with Fillings	Hamburgers	Turkey Chili	Perogies	Sub Sandwiches	Chicken Burgers	Egg Burger
V	Kaiser Sandwich	Black Bean Burger	Veggie chili	Pan Roasted Potatoes and Beans	Quinoa Apple Salad with Curry Rice Vinaigrette	Portabello Burger	Egg Burger
D	Meatless Monday Icy Mocha Smoothie Fruit and Quinoa Salad with Citrus Poppy Seed Dressing Frittata Potato Patties Twist and Knot Buns	Chicken Stir Fry	Community Supper Roast Beef Niagara Blend Vegetable Crispy Fingerling Potatoes Tossed Salad with Mandarins Boston Cream Cake	Halloween Spaghetti Jack'o'lantern Veg and Dip Dirt Pudding	Cafe de Olla Chicken Burrito Mexican Rice Corn on Cob Churro	Sausage Sweet Potato Bake	Teriyaki Salmon
V	Scrambled Tofu with Vegetable	Vegetable Stir Fry	Ratatouille over Polenta	Vegetarian Bolognese	Bean Burrito	Marrakesh Vegetable Curry	Teriyaki Veggie Noodle Bowl
S	pita chips, artichoke dip and veggies			Halloween Shaped Cookies		Chips and Salsa	Open Kitchen

November 4 - 10, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Fried Eggs Cream of Wheat or Red River Cereal	Waffles Boiled Eggs	Baked Oatmeal Poached Eggs	French Toast with Berry Sauce	Waffles Scrambled Eggs
L	Gyros	Chicken a La King	Tacos	Steak on a Bun	Grilled Cheese	Bacon on a Bun	Egg Bagel
V	Greek Style Bean Pita	Lentil Ragu	Tacos	Grilled Balsamic Vegetable and Hummus	Quinoa Salad	Tempeh Lettuce Tomato Sandwich	California Grill Sandwich
D	Beef Stroganoff	Ham	Community Supper Chicken Souvlaki Lemon Rice Mediterranean Mix Cucumber Salad Teaballs	Mushroom Baked Pork Chops	Chicken Adobo	3 Cheese Tortellini	BBQ Beef on a Bun
V	Sweet Chili Tofu Stir Fry	Loaded Sweet potato	Falafel	Vegetable Pot Pie	Dragon Bowl	Smoky chic Pea Pasta	Asian Braised BBQ Tofu
S	Popcorn and Apples			Cookie Bars and Milk		Toast Night	Open Kitchen

November 11 - 17, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Cinnamon Roll Pancakes	Waffles Michael Zhang's Favourite Food Day Omelet	Muffins Poached Eggs	Fried Eggs	Waffles Scrambled Eggs
L	Pizza	Buddha Bowl Smoothies	Turkey Burger	Meatball Sub	Chicken Wraps	French Toast Breakfast Sausage	Perogies
V	Pizza	Buddha Bowl	Sweet Potato Falafel Burger	Veg Meatball Sub	Aloo Gobi Wrap	Southwestern Breakfast Hash	Asian Flavoured Quinoa Salad
D	Mediterranean Fish	Spring Rolls Udon Beef Stir Fry Oreo Cheesecake	Community Supper Apple Cranberry Pork Scalloped Potatoes Pea and Pearl Onion Blend Vegetable Nappa Salad Black Forest Brownies	Chicken Cordon Bleu	Shepherds Pie	BBQ Ribs	Chicken Fingers
V	Vegetarian Paella	Baby Bok Choy and Tofu in Orange Ginger Sauce	Cauliflower Thai Curry Bowl	Stuffed Pepper	Vegetarian Shepherds Pie	Cassoulet	Vegetarian Fingers
S	Cheese, Crackers, Grapes			Chips and salsa		Toast Night	Open Kitchen

Nutrition Tip: Cold and flu season is upon us! Along with being physically active, reducing your stress and getting enough sleep, a healthy diet is important to keep your immune system working at its best. Eat foods from all of the food groups to get all of the nutrients your body needs. Some evidence based helpers for fighting cold and flu are Vitamin C, (best sources being peppers, strawberries, kiwi, oranges and broccoli), Zinc (fish, seafood, beef, pumpkin seeds and baked beans) and probiotics (yogurt, some other fermented foods). For nausea or a cold, try making ginger tea.

November 18 - 24, 2019 International Education Week

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Greek Omelet	Waffles Scrambled Eggs	Cherry Coffee Cake Poached Eggs	Boiled Eggs Oatmeal	Fried Eggs
L	Mac and Cheese	Sausage on a Bun	Turkey Sloppy Joes	Chicken Burger	Reuben Sandwich	Bagel Sandwich	Breakfast Burrito
V	Penne with Spinach and Sundried tomatoes	Vegan Sausage	Maple Baked Lentils and Sweet Potato	Veggie Burger	Portabello Reuben	Bagel Sandwich	Hurry Up Fill Me Up Burrito
D	Mango Lassi Pork Vindaloo Spiced Potatoes Cauliflower Cucumber Salad Coconut Ladoo	Jalapeno Poppers Chicken Enchilada Bake Green Salad Corn Tres Leche Cake	Community Supper Lasagna Romanesco Blend Vegetable Romaine and Radicchio Salad Tiramisu Dessert	Blueberry Bannock Dill Salmon wild Rice Blend Green Beans Salad Greens with Cranberry Maple Pumpkin Tarts	Dumplin Soup Green Curry Thai Chicken Jasmine Rice Asian Vegetable Mango Salad Tropical Fruit with Lime	Beef Oriental	Turkey
V	Delicious Dahl	Chilaquile	Vegan Lasagna	Three Sisters Stew	Thai Vegetable Curry Bowl	Sticky Ginger Sesame Tofu and Veggies	Stuffed Squash
S	Snack Mix/Orange Slices			Gingerbread cookies		Toast Night	Open Kitchen

Nutrition Tip: Today, a large amount of the world's food comes from roughly 12 plants. More than 90% of edible crop varieties are no longer grown by farmers. As farmers put their energy into growing a narrow amount of staple crops that people demand, there is a loss of biodiversity. Diversity in our diet has numerous benefits. Biodiversity creates a more stable ecological community. On a personal level, a diet with a wide range of food ensures adequate amounts of all nutrients. And there are more reasons why it is good to explore and eat new foods. It can promote cultural sensitivity when paired with conversation about customs and norms. And it can create easy conversation around the table, strengthening current relationships and creating new ones. Happy exploring this week and beyond!

November 25 - December 1, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Banana Chocolate Chip Pancakes	Bryce K's Favourite Food Day Cheese Omelet Bacon Hash Browns	Poached Eggs Morning Glory Muffins	French Toast	Waffles Fried Eggs
L	Pizza	Chicken and Waffles Butterscotch Cookies	Chili	Quiche	Pork Souvlaki	Perogies	Pretzel Bun Sandwiches
V	Pizza	Vegetable Quinoa Salad	Vegetarian Chili	Scrambled Tofu with Vegetable	Greek Quinoa Salad	Black Bean Sweet Potato Quesadillas	Curried Chic Pea Avocado Sandwich
D	Meatless Monday Festive Black Beans and Rice Cornbread Squash Green Salad	Tomato Soup Pesto Grilled Cheese Cream Puffs	Community Supper Ham with Homemade Mustard Hash Brown Potato Casserole Mixed Vegetable Spinach Salad Apple Pie Bars	Beef Bolgogi	Fettucine Alfredo	Stuffed Peameal	Jerk Chicken
V	as above	Grilled Balsamic Vegetable and Hummus	Stuffed Pepper	Vegetarian Bowl	Roasted Red Pepper Fettucini	Stuffed Portabello	Jerk Tempeh
S	Apple Muffins and Cheese			Orange Slices and Snack Mix		Toast Night	Open Kitchen

December 2 - 8, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Fried Eggs Katrina F's Favourite Food Day Smoothies	Waffles Scrambled Eggs	Danishes Boiled Eggs	Western Omelet	Sam D's Favourite Food Day Chocolate chip Pancakes
L	Tacos	Tuna Melt	Hot Dogs	Sub Sandwiches	Chicken Parmesan Sandwich	Egg & Ham on Asiago Bagel	Gyro
V	Tacos	Kale and Quinoa Salad with Maple Vinaigrette	Baked Beans & Veggie Dogs	Penne with Spinach and Sundried Tomatoes	Eggplant Burger	Pam Roasted Vegetable and Bean	Falafel
D	Buddha Bowl Chocolate Cream Cheese Cupcakes	Balsamic Cranberry Pork	Term End Banquet	Sweet and Sour Pork	Beef Stroganoff Oreo Cheesecake	Honey Baked Chicken	Fish and Chips
V	Buddha Bowl	Vegetarian Pot Pie		Sweet and Sour Tofu	Swiss Chard Chic Pea Curry	Golden Stir Fry Noodle Bowl	Loaded Sweet Potato
S	Apples and Popcorn			Cheese Crackers and Grapes		Toast Night	Open Kitchen

Nutrition Tip:

Exams make it easy to get into the habit of glugging coffee and snacking late into the night. Fuel your brain with good nutrition to ace those tests. Eating smaller, more frequent nutritious meals makes sure you have a flow of steady nourishment to keep you awake and and alert without overloading your stomach and making you sleepy. Choose more of those foods that contain vitamins that help fight stress (Vitamin B and C foods), increase brain efficiency (Vitamins A, C and E) and enhance brain function and memory (yup - seafood, flax, seeds, and some oils).

December 9 - 15, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Cream of Wheat Hot Cereal Poached Eggs	Simon C's Favourite Food Day Pancakes	Baked Oatmeal Boiled Eggs	Scrambled Eggs	Fried Eggs Waffles
L	Pizza	Egg Burgers with Bacon Curly Fries Smoothies Mud Pies	Steak on a Bun	Hamburgers	Top a Potato	Chicken Wrap	Croissant Breakfast Sandwich
V	Pizza	TLT Sandwich	Sweet Potato Falafel patty	Veggie Burger	Southwest Edamame Salad	Vegetable Wrap	Apple Quinoa Salad
D	Chicken Stir Fry	Pasta Bar Caesar Salad Pumpkin Cheesecake	Breakfast for Dinner Apple Pie French Toast Breakfast Sausage Fruit Salad Mango Smoothie	Turkey Pot Pie	BBQ Beef on a Bun	Ravioli	Nachos
V	Vegetable Stir Fry	Vegetable Bolognese	Vegan Fry Up	Vegetable Hot Pot	Vegetarian Sloppy Joes	Coconut Curry Tempeh	Refried Beans/Veggie Crumble
S	Chip off the Block Bars			Holiday Ice Cream Sandwiches		Toast Night	Open Kitchen

December 16 - 22, 2019

	Mon	Tues	Wed	Thur	Fri	Sat	Sun
B	Fried Eggs	Waffles Scrambled Eggs	Cranberry Orange Loaf Boiled Eggs	Cheese Omelet	Waffles Poached Eggs		Cold Breakfast Only
L	Mac and cheese	Turkey a la king	Pulled Pork on a Bun	Pretzel Bun Sandwich	Hot Dogs	Falafels
V	Vegetarian Penne	Lentil Stew	Tofu Bites	Quinoa Salad	Vegan Sausage	Falafels
D	Garlic Sausage	Beef Fajitas	Chicken Wings	Meatloaf	Turkey Chili	Tortellini
V	Cassoulet	Vegetarian Fajitas	Veggie Fingers	Lentil Loaf	Vegetarian Chili	Smoky Chic Pea Pasta
S	Grinch Popcorn	Mini Cheesecakes		Snack		Toast Night

Best Wishes for a restful holiday! The Cafeteria will re-open on Sunday, January 6, 2020 for dinner.

Weekly menu

Fall Term 2019

Hours

Making Space for Community