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Christine Vagell Debra March Christine Vagell Debra March Denise Cote Kara Bellows Denise Cote Kara Bellows Lisa Charbonneau Heather Sardi Lisa Charbonneau Heather Sardi Gail Davis Lucinda Simms Gail Davis Lucinda Simms FALL 2012 Patricia Delmastro Bonnie Howlett Patricia Delmastro Bonnie Howlett Becky Pluta Rachael Bombria Becky Pluta Rachael Bombria Lori Howlett-Bill Amanda Sandt Lori Howlett-Bill Amanda Sandt Michelle Perez Marietta Caye Michelle Perez Marietta Caye Diane GagnonYour Guide to Theresa Leisinger Gagnon UConn’s DepartmentDiane of Dining Services Menus,Theresa Meal Leisinger Katie Dumas Jennipher Goloski KatieMore Dumas Plans and Much Jennipher Goloski Amy Gronus Stephanie Hernborg Amy Gronus Stephanie Hernborg Madelyn Schaefer Rosemary Alvardo Madelyn Schaefer Rosemary Alvardo Katherine Sauer Megan LaFreniere Katherine Sauer Megan LaFreniere Christine Heins Nitya Deb Poudel Christine Heins Nitya Deb Poudel Melissa Grindal Sarah Catania Melissa Grindal Sarah Catania Summer Hundley Sarah Lopez Summer Hundley Sarah Lopez Kelly Leigh Haggarty Ashley Hossack Kelly Leigh Haggarty Ashley Hossack Jennifer Lyder Omayra Quiles Jennifer Lyder Omayra Quiles Ann Marie Meres Hannah Lee Ann Marie Meres Hannah Lee Sandra Sandberg Susan Chang Sandra Sandberg Susan Chang Crystal Fogg Laura Cemino Crystal Fogg Laura Cemino Donna Kay Michelle Manuel Donna Kay Michelle Manuel Marisol Velez Varga Karen Demers CHEF ASSISTANTS Marisol Velez Varga CHEFS Patricia Cameron Nancy Schweitzer Patricia Cameron Nancy Schweitzer Christina Brault Beth Field Christina Brault Beth Field Dorothy Hamerstrom Patsy Potvin Dorothy Hamerstrom Patsy Potvin Cheryl Bertocchi Malinda Watson Cheryl Bertocchi Malinda Watson Karen Demers Margaret Comeau Karen Demers Margaret Comeau Linda Dumphy McClure Diana Evans Linda Dumphy McClure Diana Evans Kathryn Demers Lisa Catania Kathryn Demers Lisa Catania Christine Vagell Debra March Christine Vagell Debra March Denise Cote Kara Bellows Denise Cote Kara Bellows Lisa Charbonneau Heather Sardi Lisa Charbonneau Heather Sardi Gail Davis Lucinda Simms Gail Davis Lucinda Simms Patricia Delmastro Bonnie Howlett Patricia Delmastro Bonnie Howlett Becky Pluta Rachael Bombria Becky Pluta Rachael Bombria Lori Howlett-Bill Amanda Sandt Lori Howlett-Bill Amanda Sandt Michelle Perez Marietta Caye Michelle Perez Marietta Caye Diane Gagnon Theresa Leisinger Diane Gagnon Theresa Leisinger Katie Dumas Jennipher Goloski Katie Dumas Jennipher Goloski Amy Gronus Stephanie Hernborg Amy Gronus Stephanie Hernborg Madelyn Schaefer Rosemary Alvardo Madelyn Schaefer Rosemary Alvardo Katherine Sauer Megan LaFreniere Katherine Sauer Megan LaFreniere OFPoudel DINING SERVICES Christine Heins Nitya-Deb Christine Heins Nitya Deb Poudel Melissa Grindal Sarah Catania Melissa Grindal Sarah Catania Summer Hundley Sarah Lopez Summer Hundley Sarah Lopez Kelly Leigh Haggarty Ashley Hossack Kelly Leigh Haggarty Ashley Hossack Jennifer Lyder Omayra Quiles Jennifer Lyder Omayra Quiles Ann Marie Meres Hannah Lee Ann Marie Meres Hannah Lee Sandra Sandberg Proudly Providing Susan Dining Chang Sandra Sandberg Susan Chang Services to the UConn Community for over 130 years! Crystal Fogg Laura Cemino Crystal Fogg Laura Cemino Donna Kay Michelle Manuel Donna Kay Michelle Manuel

UCuisine Featuring

Chefs WOMEN THE


UCuisine

DINING SERVICES AWARDS Best Business in Windham County Award Sierra Magazine 2012 Top 10 “Coolest Schools”

CONTENTS

From The Director...........................................................................1 Retail Operations Hours...............................................................2,3 Normal Dining Unit Hours................................................................3 Union Street Market.........................................................................4 UC Cafes & Other Coffee Shops.......................................................5 Restaurants.....................................................................................6 Grab & Go’s....................................................................................6 Convenience Stores.........................................................................6 Dining Unit Descriptions...................................................................7 Not Just Desserts Bakery.................................................................8 University Catering...........................................................................9 Moveable Feasts..............................................................................9 Additional Services........................................................................10 Backpack Policy............................................................................10 Resident Dining Unit Standard Fare.................................................11 UC Cafes Standard Daily Fare.........................................................12 The Blue Cow...................................................................................13 McMahon: A World of Good Eating.................................................14 U-Recycle Food Container Program................................................15 Local Routes Program...................................................................16 Meal Plan Options....................................................................17,18 Rightsizing Your Meal Plan.............................................................18 Special Meal Events......................................................................19 Dining Unit Menus.........................................................20-26, 31-51 Women Chefs of Dining Services..............................................27-30 Dining Unit Openings.....................................................................52 Dining Unit Holiday & Break Hours............................................52,53 Dining Unit Pre-Finals, Finals & Commencement Meals..................53 Selected Frequently Asked Questions.......................................54, 55 Dining Etiquette.............................................................................55 Healthy Husky Guidelines...............................................................56 Student Employment Information....................................................57 Resident Dining Units & Retail Operations Map...............................57 Important Dining Phone Numbers.......................................back cover

Connecticut Journalism Award C. Dennis Pierce PETA: Most Vegan Friendly School 2011

Sierra Magazine 2011 Top 20 “Coolest Schools” Bronze Medal NACUFS Northeast Regional Culinary Competition 2009 3rd Place NACUFS Most Innovative Nutrition Contest 2008 NRA MenuMasters Award for Healthful Innovations Campbell's Golden Ladle Award Silver Medal UMass 14th Annual Chef Culinary Competition NACUFS Loyal E. Horton Awards 2010 Silver Medal University Catering Special Event 2008 Gold Medal Residence Hall Dining Single Stand-Alone Concept/Outlet Whitney/Local Routes Dining 2007 Silver Medal Retail Sales/Multiple Concepts Union Street Market 2006 Silver Medal Residence Hall Theme Dinner Whitney Dining 2005 Bronze Medal Retail Sales/Multiple Concepts Chuck & Augie’s, Union Street Concessions 2004 Bronze Medal Residence Hall Dining Single Stand-Alone Concept/Outlet NOSH Kosher Kitchen

MISSION STATEMENT

Other NACUFS Culinary Medals Department of Dining Services 2008 - Regional University Silverof Connecticut Medal 2007 - Regional Bronze Medal Like us on 2007 - First Place Local Recipe UC Cafes 2006 - Regional Silver Medal Like us on 2005 - Regional Bronze Medal The Blue Cow 2005 - Regional Gold Medal Like us on 2005 - National Bronze Medal 2004 - Regional Bronze Medal Union Street Market Like us on

Like us on

The Department of Dining Services’ purpose is to nourish the university community by providing quality, diverse and nutritious foods with consideration for our environment. We believe that successful business and individual responsibility for sustainable development go hand-in-hand. Together, we can help sustain the planet.

MEMBERSHIPS

. National Restaurant Association . National Association of Convenience Stores . National Association of College and follow us on

University Food Services University & College Designers Association

. . Buy CT Grown follow us on

Chuck & Augies

follow us on with outline

diningatUConn

follow us on Like us on

without outline

FALL 2012

FeaturingWomenChefs of Dining Services

2012

diningatUConn University of Connecticut Department of Dining Services

TheBlueCowUConn

. Connecticut Northeast Organic Farming Association (CT NOFA)

. Slow Foods . CT Department of Agriculture Farm TM

to Chef Program

. Working Lands Alliance Slow Food

TM

Dining Services is not responsible for typographical errors or omissions in this document. Menus and hours are follow us on subject to change. Dining Services reserves the right to alter service in the dining facilities to put on large campuswide picnics/BBQ’s. Rebates will not be provided because of unit closures. Resident meal plans are good for the semester only. Please keep in mind that when dining units are closed for the week of Thanksgiving Break and other TheBlueCowUConn closings, meal plans are not active.


- FROM THE DIRECTOR -

“Non-cooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.” - Julia Child

Greetings: What a great way to start a new school year! A brand new renovation at McMahon featuring an international theme, an opportunity to bring the UConn community a new sandwich concept called UC Subs that will provide service while a new food concept is being explored, a farm fresh market and this semester’s UCuisine featuring all of the talented women that contribute to the service we bring to the UConn community. After a lengthy start up last spring Dining is eager to showcase a new dining concept offering international options in a format where students will dine right in the servery where food is prepared. Our staff has been working on new recipes and is looking forward to putting the word “service” back in the phrase, “food service”. While we know everyone will be eager to share in this new dining experience and that McMahon will be a busy place this fall, we ask that you please provide us with your patience as we work to adapt to our change of service and menu. Even though it is the beginning of August I know that lines will develop as students will want to explore this new eatery and all that it has to offer.

Take a look at this semester’s UCuisine. It truly is a great snapshot of the Dining Services’ women who bring their culinary talents to our menus every day. When deciding on a theme for this semester’s UCuisine we thought it was appropriate to honor those women who work for our department. As you may not know, this semester during the month of November, UConn’s Women Center is celebrating its 40th Anniversary. This year Dining Services has collaborated with the President’s Committee on Corporate Social Responsibility, the University of Connecticut Professional Employees and the American Association of University Professors who are championing the use of hydrate bottles on campus. Incoming first year students will receive, at no charge, Hydrate for Life bottles once they arrive on campus. Remember, water is an important component of your diet and adequate quantities should be consumed on a daily basis. Lastly, to keep in touch with Dining and the services we offer, please utilize this guidebook, our UCuisine. If one is not available, because we will be printing fewer copies, you can find all of the information on our website www.dining.uconn.edu.

Chefs

As you stop into the Union this fall you will see two new dining options, Freshens, offering a wide variety of smoothies, and UC Subs. Our sub concept has been put in place as the Student Union begins to search for a national branded concept that will meet students’ dining needs.

Please let us know how we can meet your needs. Your dining experience has to be a memorable one or we have failed to meet your expectations. Enjoy the semester, practice sustainability, and make a conscious effort to make the most out of life.

Looking for local options? This summer Dining Services started a Farm Fresh Market located on Fairfield Way, right outside of the Student Union. As school begins, the market will be open from 11:30am to 2:00pm. Our market features locally and regionally grown produce and also offers items from the Eco House student garden, Spring Manor Farm. As produce is very seasonal offerings will change based on availability.

Eat well, enjoy life, and pursue your dreams. C. Dennis Pierce Director Dining Services

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Food Court

Uniquely Caffeinated Cafes

Union Street Market

(Located in the Student Union) 860-486-4206 Tostada Mexican Grill, Fireside Rotisserie, Pompeii Oven, The Good Earth, A Uniquely Caffeinated Union Street Cafe, Market Express

Bookworms Cafe

(Located in the library) 860-486-5233

Monday - Thursday 7:30am - 12:00am Friday 7:30am - 5:00pm Saturday 12:00pm - 5:00pm Sunday 12:00pm - 12:00am

FOOD COURT

Monday - Thursday Friday Saturday Sunday

Chem Cafe

(Located in the Chemistry building) 860-486-0813

Monday - Thursday Friday

7:30am - 5:00pm 7:30am - 3:00pm

11:00am - 11:00pm 11:00am - 1:00am 11:00am - 1:00am 11:00am - 11:00pm

THE UNIQUELY CAFFEINATED CAFE

(Located in the Family Studies building) 860-486-6794

Monday - Thursday Friday Saturday Sunday

Up & Atom Cafe

Coffee shop and hot breakfast items from Fireside available 7:00am - 10:30am, Mon. - Fri. Weekend hours listed on website. See page 4 for food station descriptions.

Monday - Friday

Take-Out Catering

Lu’s Cafe

Monday - Friday

7:30am - 3:00pm

(Located in the Gant Science Complex) 860-486-1590

7:30am - 5:00pm

(Located in the Wilbur Cross building) 860-486-5127

(Pick-up location: South-Rome Commons) 860-486-5053

7:30am - 5:00pm

Monday - Friday Saturday & Sunday

Other Coffee Shops

8:00am - 6:00pm 10:00am - 5:00pm

Cash, checks and transfer vouchers only.

Grab & Go’s

Cafe Co-op

(Located in the UConn Co-op Bookstore) 860-486-0623

Putnam Exchange

Monday - Thursday 7:30am - 8:00pm Friday 7:30am - 6:00pm Saturday & Sunday 10:00am - 5:30pm

(Located in Putnam) 860-486-4201

Monday - Thursday Friday Saturday Sunday

Jitters

(Located in Gelfenbien Commons) 860-486-0703

Monday - Friday

11:00pm 1:00am 1:00am 11:00pm

Moveable Feasts

Wilbur’s Cafe Monday - Friday

7:00am 7:00am 8:00am 10:00am -

11:30am - 10:00pm 11:30am - 4:00pm CLOSED 2:00pm - 10:00pm

South Grab & Go

7:00am - 2:30pm

(Located in South Dining) 860-486-6654

Chuck & Augie’s

Monday - Thursday Friday Saturday Sunday

Monday - Friday 11:00am - 9:00pm Saturday & Sunday 3:00pm - 9:00pm

Off The Eaten Path

Ice Cream Take-Out

Monday - Thursday Friday & Saturday Sunday

(Located in the Student Union) 860-486-5633

West Side Wraps

Full Serve Restaurants (Located in the Student Union) 860-486-5633

11:00am - 10:00pm 11:00am - 4:00pm 2:00pm - 6:00pm 2:00pm - 10:00pm

(Gelfenbien Commons Late Night) 860-486-0703

The Blue Cow

Monday - Thursday 11:00am - 10:00pm Friday 11:00am - midnight Saturday 4:00pm - 11:15pm Sunday 4:00pm - 10:00pm

1:00pm - 10:00pm 1:00pm - 7:00pm 4:00pm - 10:00pm

(Located in Northwest Marketplace) 860-486-2067

Sunday - Thursday Friday & Saturday

May also be open for other special events in the Student Union

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2:00pm - 10:00pm 2:00pm - 7:15pm


Convenience Store

Union Central Exchange

(located in the Student Union) 860-486-8415

www.dining.uconn.edu/cstores.html

Monday - Friday Saturday Sunday

Cash, Husky Bucks, credit and debit cards accepted.

8:30am - 11:30pm 10:00am - 11:00pm 11:00pm - 11:00pm

Board Plan Dining Units

WHITNEY, BUCKLEY, SOUTH, McMAHON, PUTNAM, NORTHWEST, NORTH, AND GELFENBIEN COMMONS The normal hours of operation for these units are as follows: Hot Breakfast Cold Breakfast Lunch Between Meals Dinner

MONDAY through FRIDAY 7:00am 10:20am 10:40am 2:15pm 4:15pm -

10:20am 10:40am 2:15pm 4:15pm (at all units except South) 7:15pm

SATURDAY and SUNDAY

Hot Breakfast (Sat.) 7:00am - 10:00am (South only) Cold Breakfast 10:00am - 10:30am (South only) Hot Breakfast (Sun.) 8:00am - 10:00am (South only) Cold Breakfast 10:00am - 10:30am (South only) Brunch 10:30am - 2:00pm Between Meals 2:00pm - 4:15pm (at all units except South) Dinner 4:30pm - 7:15pm Note: Gelfenbien Commons will be open from 9:30am to 7:15pm

LATE NIGHTS AT WHITNEY, MCMAHON AND NORTHWEST WHITNEY & NORTHWEST & McMAHON are open for Dinner 4:15pm - 10:00pm Sunday - Thursday

Saturdays NOSH is CLOSED Sunday

NOSH KOSHER DINING

located in Gelfenbien Commons

Brunch Dinner

Monday - Friday

Breakfast 7:00am - 10:00am Lunch 11:00am - 2:00pm Dinner 4:15pm - 7:00pm

11:30am - 2:00pm 4:30pm - 7:00pm

Note: Weekend meals are available at Hillel House on North Eagleville Road. Call Hillel House at 860-429-9007.

Note: NOSH is closed for dinner on Fridays

Monday - Friday

HALAL (MUSLIM) DINING (located in Gelfenbien

Lunch 11:00am - 2:00pm Dinner 4:15pm - 7:00pm

Commons)

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UNION STREET MARKET Try the delicious dining options at the food court, called Union Street Market, located in the Student Union. Union Street Market offers a variety of exciting meal options. To view our daily menu offerings visit the website at: www.unionstreetmarket.uconn.edu

860-486-4206

We offer a wide selection of healthy choice options and gluten free options each day!

A Uniquely Caffeinated Union Street Cafe

The Good Earth

Pompeii Oven

Featuring a full line of espresso and coffee drinks, bakery items, all made fresh daily. Gluten free brownies also available.

Specialty salads and wraps, all made to order, including a “Build Your Own Salad” option.

Made to order pizza, pasta, baked grinders and other Italian specialties.

Tostada Fresh Mexican Grill

Serving made to order burritos, tacos and other fresh Mexican specialties. “Healthy Husky” options available.

Fireside Rotisserie

Rotisserie meats served with a selection of freshly made side dishes. “Healthy Husky” options available.

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Market Express

Pre-packaged “Express” options from all the Union Street Market concepts as well as specialty beverages, sushi, snacks and more.


Uniquely Caffeinated Cafes Our mission is to provide the entire campus community (students, faculty, staff, and visitors) with a diverse selection of high-quality, convenient dining choices throughout the day. Our “Uniquely Caffeinated Cafes” feature delicious coffees, teas, espresso and specialty drinks, a variety of hand-crafted “With the Grain” sandwiches and wraps made fresh daily, an excellent selection of delicious and healthy “Fresh Harvest” salads as well as “Spa Foods,” our own line of delicious low fat/low calorie food items. All UC Cafes accept cash, Visa and MasterCard, credit and debit transactions.

Bookworms Cafe

Wilbur’s Cafe

Hitting the books at Homer Babbidge Library? Take a study break and visit Bookworm’s Café located on the plaza level in the 24 hour study room. We offer a variety of hand-crafted “With The Grain” sandwiches and “Fresh Harvest” salads made daily in our central production facility. Need an energy boost? Try any of our fresh brewed Omar Coffee flavors or enjoy a fresh baked “Not Just Desserts” chocolate chip cookie from our on-campus bakery. 860-486-5233

Located in the lobby of the Wilbur Cross building, Wilbur’s offers a wide variety of coffees, teas, and bagels. This location features NOSH Kosher sandwiches along with our own line of Spa Foods. And, of course, you can still find your favorites from any of our other cafes.

860-486-5127

Other Coffee Shops Cafe Co-op

Chem Cafe

Chem Café is located in the atrium of the Chemistry building. As you make your way across campus, stop in and enjoy a fresh brewed cup of coffee and a pastry from our bakery. 860-486-0813

Café Co-op is a unique eatery located in the UConn Co-op serving fresh made egg sandwiches, hand crafted salads, paninis and wraps. Café Co-op also serves a delicious variety of coffees, teas, espresso, specialty drinks and desserts. 860-486-0623

Lu’s Cafe

Jitters

Jitters is located in Gelfenbien Commons and features coffee, tea and a wide variety of delicious pastries. 860-486-0703

Our little oasis away from the hustle and bustle of campus. Located in the basement level of the Family Studies building, we offer the same items that you find in any of our other UC Cafes...with the added benefit of a quiet setting to sit and enjoy your purchase. 860-486-6794

UC Bold Introducing

Up & Atom Cafe

Located in the atrium of the Bio Physics building, the café offers a great place to study or relax with lots of natural sunlight! Enjoy a cold beverage and a snack in this truly Uniquely Caffeinated Café. 860-486-

Our own dark roast blend of Sumatra & Peruvian beans

1590

We proudly serve fair trade worldblend and a selection of other fine coffees roasted weekly, right here in Connecticut.

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Chuck & Augie’s Restaurant A Gathering Place

With an exciting menu featuring a wide array of delicious appetizers, salads, sandwiches and pastas, Chuck & Augie’s has become one of the hot gathering spots on campus. A visit to Chuck & Augie’s is always pleasing to your taste buds. New menu items are added each semester and our award winning chefs are eager to prepare you a delicious meal, from a burger and waffle fries to trendy panko roasted chevre. We now offer al fresco dining on our patio! We are located in the Student Union near the movie theatre.

Chuck & Augie’s Restaurant is named in honor of the Storrs Brothers, Charles & Augustus, the first benefactors of the University of Connecticut.

We are proud participants of UConn’s Local Routes Initiative. We feature locally grown ingredients and produce from UConn’s own Spring Manor Farm. (When available)

860-486-5633

For menu information please visit the website:

www.chuckandaugies.uconn.edu

Chuck & Augie’s Restaurant is listed on GlutenFreeTravelSite.com

Grab & Go’s

Convenience Store

Off The Eaten Path

Union Central Exchange

This busy convenience store is located in the Student Union and features a wide variety of grocery and beauty products, candy and snacks. Check the website throughout the semester for special promotions.

Off the Eaten Path is the after hours food venue in Gelfenbien Commons. This late night eatery features made-to-order sandwiches and pizza, among other offerings.

NEW! Putnam Exchange NEW!

www.dining.uconn.edu/cstores.html

Located on the same level as Putnam dining unit, Putnam Exchange Grab & Go features made-to-order sandwiches & salads and an assortment of other delicious food options.

Ice Cream Take Out

South Grab & Go

South Grab & Go features made-to-order grinders, wraps and salads. Personal pizzas are offered after 8:00pm. The Grab & Go is located just inside the entrance to South Dining unit.

The Blue Cow is located in the Student Union next to Chuck & Augie’s and features delicious UConn Dairy Bar ice cream, milkshakes, floats, popcorn, soda and candy. NOW SERVING

West Side Wraps

West Side Wraps, located in Northwest Marketplace, features made-to-order sandwiches and wraps with an assortment of accompaniments.

FROZEN YOGURT & YOUR CHOICE OF TOPPINGS!

www.thebluecow.uconn.edu 6


All of our dining units feature a wide variety of delicious and nutritious foods, including vegan, vegetarian and gluten-free options every day. New menu items are added each semester. These dining units also feature some fun monotony breaker theme dinners throughout the semester. Check out the listings on page 19.

Whitney, Buckley, McMahon, Putnam and North These large dining units offer a wide variety of menu items, some based on the availability of fresh, locally grown products.These units serve between 250 and 1,000 customers per meal. Whitney “Local Routes” offers a sustainable and local menu featuring seasonal food items from a variety of local farmers and food producers including our own UConn Gold honey, UConn eggs, UConn Dairy Bar ice cream and produce from the UConn student run Spring Manor Farm.

Friday from 10:30am - 7:15pm; made-to-order sautés and sandwiches during lunch and a carving station open Monday - Thursday during dinner, all in an attractive dining area with a great view of campus. Putnam also has a grab & go, Putnam Exchange, next to the dining room.

Buckley features a menu which highlights the

North offers a variety of culinary delights from

best of what each season has to offer including a focus on fresh vegetables in the warmer weather while enjoying heartier fare in the cooler weather.

sizzling cheeseburgers at the grill station to slow cooked brisket sandwiches at the comfort station. The servery includes an active sauté station where omelets are made to order every morning and personalized sautés and stir fries are served from pan to plate. We have an extensive salad bar which not only offers a bounty of fresh fruits and vegetables but also an assortment of sliced meats and cheeses. Freshly baked breads from our bakery and a Panini grill offer many choices for a custom built sandwich.

McMahon offers world cuisine in a newly

renovated dining area. An open kitchen concept, bar type seating, tandoori ovens, delicious foods make this a dining experience you won’t want to miss.

Putnam offers an extensive salad bar, a madeto-order quesadilla/panini grill, open Monday-

Northwest and South Marketplace Northwest Marketplace provides a unique dining experience in a warm and welcoming atmo-

sphere. Our menus are inspired by popular restaurants and global cuisine. Our chefs are dedicated to flavor and our staff is committed to excellent customer service. Northwest Marketplace is open late night, Sundays through Thursdays, until 10:00pm for your convenience. Come taste the difference!

South Marketplace is the contemporary food court on campus. The location is very accessible for students just getting out of classes, and it is also near several resident complexes and staff offices. South offers a broad selection of dining options including Healthy Husky entrees, global cuisine, home style cooking, hand carved meats, grilled burgers and sandwiches, freshly prepared soups and salads, a full scale deli bar, pizza and pasta bars and an array of desserts. Gluten-free and vegetarian options are available at every meal. Check out Charlie’s Clam Chowder every Friday and the Sundae Bar at every Sunday dinner. Or...if you are in a rush, check out South’s Grab & Go in the lobby area.

Gelfenbien Commons and NOSH Kosher Kitchen Gelfenbien Commons offers seating for 450 and a diverse range of food options, including the option of choosing kosher meals. NOSH, the Kosher Kitchen located in Gelfenbien Commons, is certified by the Kashrut Commission of Greater Hartford and all kosher dishes are prepared under the close supervision of our resident Mashgiachs. All of our kosher offerings in the servery are mainstreamed with our other menu alternatives so that anyone may choose to eat kosher at no additional cost. In addition to kosher, Halal (Muslim) menu offerings will be available Monday through Friday for students that prefer this option. Traditional service at Gelfenbien Commons is seven days a week, providing dining options for breakfast, lunch and dinner as well as some late night service.

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To Place Your Order:

860-486-3128

Orders should be placed at least one week in advance.You may pay for your order with cash, check or cash points.

The following selections are available: Dining Services bakery, “Not Just Desserts” supplies baked goods, made fresh daily, by our award winning cooks and pastry chefs. Delicious breads, muffins, cookies and other decadent desserts are delivered to our dining units, coffee shops and other locations each day throughout the week. Orders for specialty items such as birthday cakes and ten-inch chocolate chip cookies may be placed by calling our main office. Cakes and cookies can be decorated with a message of your choice and will be delivered to a dining unit for pick-up. You may use your meal plan points to purchase these items. All cakes are available in yellow, chocolate, marble or red velvet with white or chocolate icing. Carrot cakes come with cream cheese icing. Cakes and cookies are custom decorated to your specifications. For specially designed cakes, please call for a quote. 860-486-3128.

www.dining.uconn.edu/bakery.html

1 layer sheet cake (70 servings)................$47.50 1 layer 1/2 sheet cake (35 servings).........$27.50 10”, 2-layer round cake (12-20 servings)..............................................$22.50 10”, 1 layer round cake (6-10 servings)..................................................$15.00 1 layer sheet carrot cake w/cream cheese frosting (70 servings)....................................................$52.50 1 layer 1/2 sheet carrot cake w/cream cheese frosting (35 servings)....................................................$29.50 10”, 2 layer round carrot cake (12-20 servings)...............................................$27.50 10”, 1 layer round carrot cake (6-10 servings).................................................$16.50 10” gourmet chocolate chip cookie (6-10 servings).................................................$11.00 Fresh Fruit Basket (apples, oranges, grapes, bananas.........................$12.00 8


University Catering is dedicated to providing the highest quality catering services to faculty, staff, students, and guests of the University of Connecticut and surrounding communities. From start to finish, our goal is to provide customers not only with menus that are fresh, diverse, affordable, and a cut-above-the-rest, but to also service our clients with staff that is proficient, friendly, and passionate. Our services include served meals, buffet meals, receptions, coffeebreaks, picnics and a la carte menu planning. We are also proud of our wedding catering service, “A Perfect Setting.”

{WEDDINGS BY UNIVERSITY CATERING} For more information about planning your special events, our menus and services or to make reservations, contact University Catering at 860-486-5053. Our email address is: catering@uconn.edu. Or, stop by our catering offices in Bishop Center. We look forward to working with you to make your next catered event a success! View the University Catering quarterly newsletter at:

www.dining.uconn.edu/catering Moveable Feasts is a take away retail catering operation, part of University Catering. If you are looking for light food for your breakfast, lunch, or an afternoon break or to complement your next meeting or if you need a box meal, a pizza party, or something delicious to take home for dinner, then choose Moveable Feasts. Moveable Feasts specializes in a selective, “take away” menu that will meet your limited resources and still satisfy your dining needs. Menu items available to purchase are posted on the Moveable Moveable Feasts Feasts website. (Please note that orders are not taken on-line. This site is for viewing purposes only.) Take-Out Catering Orders may be picked up at South - Rome Commons. www.moveablefeasts.uconn.edu To place your orders call University Catering at (860)486-5053. 860-486-5053 9


Nutritional Information

ID Policy

The Department of Dining Services analyzes and provides students and other customers with nutritional information about daily meals served in the dining units.

Student ID’s used for the meal plan are not transferable. Your meal plan cannot be used by anyone else. This is a serious infraction and is listed under the Student Conduct Code under the Conduct Rules and Regulations, Section 8 of the handbook, “Responsibilities of Community Life: The Student Code.” Refer to the One Card Office website for more information: www. onecard.uconn.edu/id_card_policy.html

NUTRITIONAL INFORMATION ABOUT MENU ITEMS MAY BE FOUND ON OUR WEBSITE: WWW.DINING.UCONN.EDU/NUTRITION Mobile App at: www.dining.uconn.edu/ nutrition/m

Backpack Policy Change

Dietary Restrictions

The Department of Dining Services does allow backpacks, bags and laptops in the dining areas. You may also, however, choose to check your laptop bags and/or valuables with the validine operator. You will receive a baggage tag from the validine operator. Fill out a baggage ID tag for each item that you will be storing while you are in the dining room. Keep the receipt(s) that you are given. Upon returning to collect your things, you must show your photo ID before receiving them. You will not be allowed to pick up anyone else’s items except your own. You may also utilize lockers if they are available in your area. You must provide your own locks. Dining Services shares no liability in the storage of laptop computers, knapsacks, and other bags with valuables. Store them at their own risk. Please note: customers who misuse the privilege of bringing bags or backpacks into the dining facilities and use them to remove food or dining services’ equipment are subject to referral to the Office of Community Standards or potential arrest for theft of goods.

The Department of Dining Services will work with students who have short term dietary restrictions to help meet their needs with the food products available to them. However, students who have long term dietary restrictions, or who feel they require meal plan exemptions, should contact Center for Students with Disabilities at 860-486-2020.

Kosher Choices

Gelfenbien Commons offers a Kosher venue, called “NOSH.” Kosher meals are available Sunday brunch to Friday lunch. Friday dinner and Saturday meals are available through Hillel House. Please contact Hillel House at 860-4299007 or visit their website at www.uconnhillel. org for more information.

Muslim Meals

Gelfenbien Commons also offers a Muslim station that follows the laws of Halal. Halal meals are available for lunch and dinner, Monday Friday.

Special Services

If students need special services due to scheduled field trips or off-campus internships, they should see their Dining Unit Manager during the first week of classes. Bag meals are also available.

Guest Meals

Flex meals allow students to bring guests to any meal as long as he/she accompanies the guest (including visiting parents). Please see the FAQ’s on page 54 for more information about using flex passes and points for guest meals.

FOOD ALLERGY DISCLAIMER

The University of Connecticut Department of Dining Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production staff on the severity of food allergies. In addition, we label items with possible allergen-containing ingredients; however, there is always a risk of cross contamination. There is also a possibility that manufacturers of the commercial foods we use could change the formulation or substitute at any time, without notice. Customers concerned with food allergies need to be aware of this risk. Dining Services also operates its own bakery. Our bakery is not a “nut free” bakery. We cannot guarantee the absence of cross contamination with our baked goods. The University of Connecticut Department of Dining Services will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at any University establishments. Students with food allergies are encouraged to contact Dining Services at 860-486-3128 for additional information and/or support.

10


QUALITY FOOD PRODUCTS

Dining Services strives to serve the best to you. We offer on our menus quality name brand products provided by such companies as: Bigelow, Cabot Creamery, Campbell’s, Carla’s Pasta, Coca Cola, Dannon, Deep River Snacks, Edensoy, Farmland, Frito Lay, Gardenburger, General Mills, Gulden’s, Heinz, Hershey, Hormel, Jell-O, Kelloggs, Ken’s, Kettle Cuisine, Kraft, LaChoy, Lamb Weston, McCain, Minh, Morningstar Farms, Mrs. T’s, Nabisco, Nasoya, Nestle, Omar Coffee, Ortega, Otis Spunkmeyer, Pace, Philadelphia, Quaker, Swift Premium, Wish-Bone.

STANDARD FARE

We strive to eliminate the use of food items or ingredients that contain trans fats wherever possible. The following foods are served daily at most dining units:

BEVERAGES

BREAKFAST FOODS

Juices: Orange, apple, grape, fruit punch Soda: Coke, Diet Coke, Sprite, orange, rootbeer Hot Beverages: Coffee, decaf coffee, hot chocolate, assorted teas Milk Varieties: 2%, skim, chocolate, soy, rice Additional Varieties: iced tea (sweetened)

Assorted hot and cold cereals, bagels and toast, waffles, assorted eggs, donuts, and fresh pastry. The following items are rotated on a regular basis: a variety of pancakes, french dipped waffles, french toast sticks, Canadian bacon, corned beef hash, potato puffs, hashbrowns, french toast, bacon, sausage links, sausage patties, breakfast ham, skin-on home fries, country fried potatoes, hashbrown patties, and cottage fries.

VEGETARIAN OFFERINGS

Cream cheese, low fat cream cheese, maple syrup, assorted yogurts, grape jelly, strawberry jelly, raspberry jam, honey, and peanut butter

Each dining unit serves a vegetarian entree for lunch and dinner. Rice is always available at lunch and pasta and sauce is available at dinner. You can also get different varieties of veggie burgers and veggie hot dogs. Please see your local dining manager if you have any requests so that we can meet your needs.

BRUNCH

VEGAN ENTREES

BREAKFAST TOPPINGS

Eggs, omelets, eggwhites to order, french fries, cheese pizza, pepperoni pizza, pasta, and marinara sauce

Every day in our dining units we feature delicious vegan entrees. These special recipes, prepared in our kitchens and tested by vegan students, provide delicious and varied eating choices for the vegans on campus. If you are interested in learning the basics about vegetarian or vegan staples, please contact our dietary consultant, Amy Dunham, in Wellness & Prevention Services at 860-486-0771.

SALAD BAR

An extensive array of fresh fruits and vegetables are available on the salad bars each day in each dining unit. Build your salad, garnish your sandwiches, and season your side dishes just the way you like it. We use a variety of dressings including Ken’s, Healthy Sensations, Wish-Bone and our signature homemade bleu cheese dressing to top off your creations.

KOSHER MEALS

Gelfenbien Commons features NOSH, a certified Kosher kitchen. NOSH is certified by the Kashrut Commission of Greater Hartford and all kosher dishes are prepared under the close supervision of our resident Mashgiachs. If you have any questions please feel free to contact the Mashgiach on duty at 860-486-0703.

DELI BAR

Turkey, ham, roast beef, American cheese, Swiss cheese, Provolone cheese, and assorted breads and rolls

GLUTEN FREE

DESSERTS

If you must follow a gluten free diet, please speak with your dining unit manager. We have many food options available.

Hard ice cream and “Not Just Desserts” homemade bakery products

MUSLIM MEALS

FRESH FRUIT

Gelfenbien Commons also offers a Muslim station that follows the laws of Halal. Halal meals are available Monday - Friday, for lunch and dinner.

Apples, oranges, pears, bananas, seasonal fresh fruit

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Our Uniquely Caffeinated Cafes feature delicious coffees, teas, espresso and specialty drinks, a delicious variety of hand-crafted “With the Grain” sandwiches and wraps made fresh daily, an excellent selection of delicious and healthy “Fresh Harvest” salads as well as a delicious line of “Spa Foods,” an assortment of low fat/low calorie foods and a new raw foods line. These items are offered on a bi-weekly rotation and may include but are not limited to:

SANDWICHES

SOUPS

Bacon Chicken Ranch, Avocado BLT, Smoked Turkey Foccacia, Cusabi Salmon, Roast Beef on Marble Rye, Chicken Maple BBQ, Ham on Wheat Grinder Roll, PB&J, Albacore Tuna on Whole Wheat Roll

New England Clam Chowder, Manhattan Clam Chowder, Chicken Corn Chowder, Vegetable, White Bean Chili, Chicken Noodle, Lentil, Fat Free Vegetable, Couch Potato, Italian Wedding Soup, Butternut Squash & Apple Soup, Split Pea & Ham, Chicken Tortilla

WRAPS

Ranch Garden Wrap, Turkey Wrap with Honeyed Apple Cabbage, Thai Vegetable Rice Wrap with Ginger Lime Dipping Sauce, Fruity Tuna Wrap, Cajun Chicken Wrap, Chicken Caesar Wrap, Asian Veggie Wrap, Chicken Fajita Wrap, Portabella Mushroom Wrap

SALADS

Grilled Chicken Salad, Chef Salad, Side Salad, Citrus Bean Salad, Asian Chicken Salad, Grilled Chicken Salad, Cobb Salad, Bacon Ranch Chicken Salad, Pansanella Salad, Strawberry Pecan, Sweet & Savory

SPECIALTY FOOD ITEMS ARE OFFERED THROUGHOUT THE SEMESTER. VISIT THE UC CAFE WEBSITE FOR MORE INFORMATION www.uccafes.uconn.edu OR VISIT www.dining.uconn.edu/nutrition.html FOR DAILY MENUS AND NUTRITIONAL INFORMATION NEW THIS SEMESTER: “SAIN,” A RAW FOODS LINE

Connect With Friends. Meet and Share a Great Meal Together.

Check www.dining.uconn.edu for special dinner events during the semester. 12


Located in the Student Union next to Chuck & Augie’s Restaurant

Serving Locally Made, Totally Delicious UConn Dairy Bar Ice Cream, Milkshakes & Frozen Yogurt. Popcorn & Candy, too!

Friend us! The Blue Cow is Open: Monday - Thursday: 11:00am - 10:00pm Friday: 11:00am - Midnight Saturday: 4:00pm – 11:15pm Sunday: 4:00pm - 10:00pm 13


McMahon Dining

- A World of Good Eating -

Looking to meet the needs of UConn’s ever growing global student population, the menu focus at McMahon will be international fare. Authentic ethnic menus from a variety of global origins will be created and served. Students can choose from Middle Eastern dishes prepared in tandoori ovens (cylindrical clay ovens with charcoal in the bottom), Asian cuisine prepared at the Wok Station, and pizza baked in a stone oven. Other service stations will include the International Grill, Breakfast Nook, Deli, Sauté Station, a salad bar, a beverage station, and a gluten-free area. “We hope to meet the needs of our international students with home-cooked recipes as well as educate others to new and exciting dishes,” says C. Dennis Pierce, Director of Dining Services.

Meal preparation takes center stage at McMahon Dining, as a new open kitchen allows students to watch, learn, and interact with chefs as they prepare and plate each meal. This marketplace design de-emphasizes the use of an institutional kitchen, bringing many of the kitchen functions out from the back of the house, to engage and entertain students. With the rise of celebrity chefs, along with public fascination for cooking shows, McMahon promises to deliver an exciting dining experience to UConn’s students. The floor to ceiling windows, combined lounge and café seating on high stools, and a “living room” section integrated with display cooking stations will provide a warm and convivial atmosphere. A central display station and three stations along the perimeter will allow easy circulation between the stations and seating areas.

Late Night Hours! McMahon will stay open until10:00pm every evening for meal service. 14


GREEN & CLEAN

R e d u c e C a m p u s Wa s t e b y P u r c h a s i n g a R e u s a b l e Fo o d C o n t a i n e r

HERE’S HOW IT WORKS... Purchase a reusable food container from a Union Street Market cashier for a one-time fee of $3.00. You will receive a U-Recycle card. Show the server at the food station your card, then place your order and the server will prepare it in a clean and sanitized container. After eating, place used container into the U-Recycle container bin located in front of the food court. Simple, green & smart! The reusable food container is for use at the Union Street Market Food Court only.

Join the green revolution and purchase yours today! 15


Local Routes Program You Can’t get More Local Than This!

The Local Routes Program is actively involved in supporting the following organizations:

Connecticut Farmland Trust Working Lands Alliance, A Project of American Farmland Trust Northeast Organic Farming Association (NOFA) Connecticut Department of Agriculture Farm-to-Chef Program Real Slow Food UConn UConn Eco Garden Club The Farm Fresh Market Attend a RealSlowFoodUConn meeting. Visit our website for more information. www.dining.uconn.edu/local_routes_Realslow_food.html

Read the Local Routes Newsletter Every Month on-line at: http://www.dining.uconn.edu/docs/local_routes_newsletters

Dining Services’ Local Routes Program is committed to providing our customers with sustainable dining options and to supporting a local food system. Our Local Routes program works to educate the UConn community about the importance of choosing foods that will benefit the local economy, the environment, and New England farmers. Dining Services receives fresh produce seasonally from two student run farms on the UConn campus. The Eco Garden Club In its 7th growing season, the Eco Garden Club provides Whitney Dining with a variety of fresh produce and herbs including zucchini, yellow squash, tomatoes, mizuna beans, bok choy, chives, parsley and mint. Spring Manor Farm (previously Spring Valley Farm) Spring Manor Farm is a 3/4 acre farm that grows almost 30 different crops incuding arugula, kale, beets, radishes, pumpkins, butternut squash, sage and basil. If you dine at Chuck & Augie’s restaurant or Whitney Dining, you could be eating what was just harvested that same morning. A partial listing of local farmers and their respective goods we may purchase includes: The Bridge Tofu, Middletown, CT - Tofu & Seitan Calabro Cheese Co., East Haven, CT - Mozzarella, Ricotta, Parmesan & Romano Cheeses Four Mile River Farm, Old Lyme CT - Pastured Beef Pumpkin Paul’s Farm, Tolland, CT - Strawberries Mountain Dairy, Storrs, CT - Milk & Cream Buell’s Orchard, Eastford, CT - Apples, Pears, Peaches & Apple Cider Norman’s Sugarhouse, Woodstock, CT - Maple Syrup & Honey Nodine’s Smokehouse, Torrington, CT - Beef Hotdogs, Apple Smoked Bacon & Ham A partial listing of local food producers and their respective goods we may purchase includes: UConn Poultry Farm - Cage Free Eggs UConn Eco Garden Club - Garden Produce & Herbs UConn Spring Manor Farm - Garden Produce & Herbs UConn Dairy Bar - Ice Cream UConn Dining Services Apiary - UConn Gold Honey Certified Organic Products Whitney Dining Unit is committed to serving organic products when available: Brown and White Rice - Sugar - Bananas - Baby Spinach - Spring Mix - Fair Trade Coffee Sustainable Farm Cooperatives We are proud to list the following farms that supply Whitney Dining Unit with products that are humanely raised without antibiotics or growth hormones. These farms are committed to sustainable agricultural practices. Coleman Ranch - Organically Raised Chicken & All Natural Chicken Breast Pineland Farms - All Natural Beef Plainville Farms - All NaturalTurkey Leidy’s - Nature’s Tradition Pork Abbotsford Farm - Liquid Cage Free Eggs

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Resident Meal Plans

Residents living in undergraduate and graduate housing are required to choose one of these three meal plans: Ultimate Plan, Value Plan or Custom Plan. These meal plans are priced per semester and are active only when school is in session.

ULTIMATE PLAN - $2,642.00

CUSTOM PLAN - $2,392.00

• Unlimited access during operating hours to 8 resident dining units • 35 flex passes • 500 points

• Unlimited access during operating hours to 8 resident dining units • 75 flex passes • No points are attached to this plan allowing the customer to determine what level of points or Husky Bucks they want to purchase. You may now upgrade your meal plan at any time throughout the semester.

VALUE PLAN - $2,522.00

• Unlimited access during operating hours to 8 resident dining units • 40 flex passes • 200 points

The flex passes that come with the three meal plans can be used for guest meals or can be used at Dining’s Grab & Go’s to purchase value meals. Flex passes may not be used at retail operations. Points, however, may be used at our retail operations and to purchase guest meals or bakery items. For a more detailed explanation of flex passes, points, and other questions you may have about our meal plans, please turn to pages 54 and 55 of this booklet for a list of FAQ’s.

Theme meals in the dining units create an opportunity for you to try new menu items created by our chefs, in a fun and exciting atmosphere. Check our website at www.dining.uconn.edu for upcoming events.

Non-Resident Meal Plans

Meal options for students living off campus, as well as faculty, staff, and commuters include the three plans listed above which are valid while school is in session. Additionally, we offer the Community Plan and Husky Bucks Combined with the Community Meal Plan. These two plans allow for access to all dining units. The Enhanced Community Meal Plan & Points also allows access to most retail operations. Meals carry over to the next semester and are refundable should you leave the university.

COMMUNITY MEAL PLAN - 25 meals..........$243.00

The Community Meal Plan is for off campus students, faculty, staff and administration. You are purchasing a block of twenty five meals for $243.00. This plan may be used in any of our dining units and it stays open year-round. There is no limit to the amount of meals you can use each day and you may bring a guest(s) by simply debiting a meal(s). If you are a full-time, permanent employee, you may pay for this meal plan by payroll deduction. A minimum purchase of 50 meals is required.

HUSKY BUCKS Combined with a Valid Community Meal Plan

Husky Bucks combined with a valid Community Meal Plan now offers a discount. When you purchase a valid Community Meal Plan (25 meals for $243.00) for use in the residential dining units and pay for your food purchases in our retail operations with Husky Bucks, you will receive a 5% discount off each purchase. Please note that this discount is applied only to purchases in Union Street Market and any of our five UC Café coffee shops. Off-campus locations are not included in this offer. Husky Bucks can be purchased through the One Card Office or on-line through the One Card office’s website: www.onecard.uconn.edu 17


Non-Resident Meal Plans

Another meal plan option for faculty, staff, commuters and off campus students is the Cash Account, a declining balance account which stays open year-round. This plan allows access to all dining units.

CASH ACCOUNT

CASH PRICES

(Declining Balance System) Cash points can be used at all dining units and most cash operations. Cash prices in the residential dining units are as follows:

Breakfast Brunch Lunch Dinner

$ 7.20 $13.60 $11.25 $14.20

Children under 12: Breakfast $5.05 Brunch $9.80 Lunch $8.10 Dinner $9.95

All cash point accounts not part of the meal plan inactive for a whole year will be closed.

HUSKY BUCKS

(Declining Balance System)

Dining Services also honors Husky Bucks, a flexible debit account that allows for purchases at all dining units, most retail operations and non-food locations. The Husky Bucks account allows all students and employees to spend Husky Bucks at many places on campus without having to carry cash. Husky Bucks may now be purchased via the One Card website: www.onecard.uconn.edu or the One Card Office, 2nd floor in Wilbur Cross; the Co-op cashier’s desk or the Cash Value machine; the library, 2nd floor, the Computer & Copy Services desk or the Cash Value machine. Use your credit card (Mastercard, Visa), cash or a check to put money on your Husky Bucks account.

For a list of off-campus merchants accepting Husky Bucks, please go to www.onecard.uconn.edu or call 860-486-3129.

Meal plans are purchased per semester. Please choose the meal plan which you believe most closely reflects your eating habits and how many meals you will eat during the semester. Please buy conservatively. If you run out of points or flex passes toward the end of the semester, you may purchase additional

options through the Dining Services office. If you have purchased a meal plan that doesn’t work for you, you have until Friday, September 14th to change your plan, unless you want to upgrade. You may upgrade at any time throughout the semester. Call the main office at 860-486-3128.

Friday, September 14th is the last day to change your meal plan for the Fall 2012 semester. However, if you want to upgrade, you may do so at any time. Important Sales Tax Update

In accordance with Connecticut General Statue 12-412(9) sales tax is charged to those customers that are not affiliated with the University. If you are using a credit card, debit card or cash for your food purchases, you must show your UConn ID card and have it swiped two times by the cashier: once to identify you as a University member and the second time to remove the tax. By producing your card, sales tax will not be applied to your purchase. PLEASE NOTE: It is your responsibility to verify your affiliation to the University by providing your ID card to our cashiers in order to have your transaction tax exempt. Once your payment card is swiped, there is no way to void the sales tax charge.

Husky Bucks & Sales Tax

All University employees have a Husky Bucks account already set up on their ID cards, which is tax exempt by default for food and drink. If you are paying for your food purchases with Husky Bucks, there will only be one card swipe to complete your purchase.

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Fall 2012 semester meal service begins on Saturday, August 25th for brunch. The 4-week menu cycle begins on Monday, August 27th. Menus for the dining units begin on next page. Nutritional information about daily menu items may be found on our website:

www.dining.uconn.edu/nutrition

(Please note that menus are not a complete listing of available foods. Menus are subject to change.) Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness. Eggs may be cooked to order: over easy, over medium or thoroughly cooked.

SPECIAL MEAL EVENTS Throughout the semester, the dining units present special theme dinners to help break the monotony of everyday dining. These dinners are fun and innovative. Our creative chefs get the opportunity to introduce new food items along with student favorites. A few special dinners are listed below but be sure to check the website regularly for updated event listings and/or changes.

-WHITNEY-

Sunday - Saturday September 16th - 22nd CT Farm to Chef Special Meals All Week Featuring Local Foods Wednesday, October 3rd October Fest Luncheon Wednesday, November 7th “Happy Thanksvegan” Wednesday, December 5th The Famous WinterFeast

-BUCKLEYTuesday, November 6th Election Day Lunch

-SOUTHMARKETPLACE Wednesday, October 31st Zombie Apocalypse

Wednesday, October 31st Halloween Goodies at Lunch & Dinner

Watch for various specials throughout the semester

Tuesday, December 4th Holiday Dinner

-NORTH-

MIDNIGHT BREAKFAST Sunday, December 9th Student Union

(will close after lunch and re-open at 4:15pm for dinner)

Special Desserts Every Wednesday at Lunch

Wednesday, September 19th Constitution Day Wednesday, October 31st Halloween Tuesday, December 4th Night of Adventure

Thursday, November 29th Holiday Feast Dinner Made-to-Order Grilled Sandwiches Every Lunch Tuesday - Thursday

-NORTHWEST-

-McMAHON-

Visit McMahon’s newly reonovated dining facility featuring a global menu with specially created recipes from around the world.

-PUTNAM-

Monday, October 8th Canadian Thanksgiving Wednesday, October 31st Halloween Harvest Luncheon Thursday, December 6th A Simpson’s Christmas Dinner

19

-GELFENBIENCOMMONS Wednesday, October 3rd Cowboy Dinner

Wednesday, November 7th 1950’s Diner Dinner


MONDAY

August 27, September 24 October 22, November 19

WHITNEY

NORTH

Join us at Whitney for an innovative seasonal menu featuring sustainable foods from Connecticut and the New England region. Seasonal menus are subject to frequent changes due to product availability, and are available online, so that we may easily update them as seasons change. For a detailed look at Whitney’s daily menus, please log on to www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Chicken Rustica - Cheese Ravioli - Fried Chicken Nuggets - Shepherd’s Pie - Beef Lo Mein w/Pea Pods - Sesame Nuggets - Shrimp Fried Rice

Dinner

BBQ Rotisserie Turkey - Sirloin Tips w/Vegetables Wild Rice & Pecan Stuffing - Huancho Fish Spicy Peruvian Pork - Mesquite Grilled Chicken

McMAHON - Global Cuisine Lunch

Pizza: Provencal Pasta Bar - Spiced Beef Kabobs - Grilled Black Pepper Tuna - Merguez au Harissa - Black Pepper Tofu

Dinner

Pizza: Winter Caprese Steal au Poivre - Kabuli Pulao - Enchilada w/Mole Sauce - Croque Monsieur w/Mornay - Hokkien Mee Late Night: Fish Tacos - Grilled Portabella Burgers

PUTNAM

Lunch

Tilapia w/Dill Butter- Vegetarian Shepherd’s Pie Fried Chicken Tenders - BYO Burger Bar

Dinner

Lunch

Frijoles - Pintos con Queso - Baked Chicken Fillet Sandwich - Cheese Manicotti - Fried Chicken Fillet Sandwich - Italian Monte Cristo - Beefy Macaroni & Cheese

Dinner

Lakeside Tilapia w/Shrimp - Grilled Chicken Cutlet - Chicken Marsala - Linguini w/Garlic & Herbs - Roast Beef - Fusion Risotto Bar

NORTHWEST Lunch

Healthy Husky BBQ Chicken Wrap - Black Bean & Salsa Burger w/Grilled Cheese & Tomato Grilled Hot Dogs - Chicken & Vegetable Saute French Dip Sandwich - Grilled Vegetable Panini Shrimp Scampi w/Pasta

Dinner

Penne w/Chicken & Broccoli - Chicken & Vegetable Chowder - Grilled Ham & Apple Panini - Signature Burgers - Fishermen’s Plate - Roast Turkey Eggplant Parmesan

GELFENBIEN COMMONS Lunch

Lemon Tilapia - Rotini w/Creamy Tomato Pesto - Fusion Quesadilla Bar - Chicken Pot Pie - Teriyaki Beef - Turkey Panini

Dinner

Tofu Parmesan - Chicken Parmesan Fusion Quesadilla Bar - Seafood Salad

NOSH Lunch

Kasha Varnishkas - Panini Pizza Cream of Broccoli Soup

Tuscan Pork Loin - Chicken & Broccoli Penne Southern Style Panga - Baked Marinated Tofu Spicy Orange Beef

Dinner

BUCKLEY

HALAL Lunch

Lunch

Herb Baked Chicken - Vegan Buffalo Tofu Mushroom Barley Soup

Herb Garlic Chicken - Lite Pasta Primavera - Red Pepper & Hummus Wrap - Seafood Salad

Teriyaki Beef - White Rice

Dinner

Cornbread - Halal BBQ Chicken Potato Salad

Lemon Butter Cod - General Tso’s Chicken Vegan Sweet & Sour Tempeh - Rice Noodles w/Shrimp & Peas - Boneless Chinese BBQ Pork 20

Please note: menu items may change depending on availability

Dinner


August 28, September 25 October 23, November 20 WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE

Lunch

Lite ‘n Crunchy Baked Fish - Orange Ginger Chicken Pastitso - Stuffed Cabbage w/Beef - Chorizo Sausage & Potatoes - Roasted Garlic Chicken Sandwich

Dinner

Chicken Chablis - Gingered Sweet Potatoes Jamaican Beef Pattie - Salad Topper Bar Vegan Buffalo Tofu

McMAHON - Global Cuisine

Lunch

Pizza: Melted Leek & Potato - Margherita Moroccan Chicken - Persian Ground Meat & Onion Kabobs - Shrimp Tacos - Zapiekanka Chicken Ssam - Turkey Ssam

Dinner

Pizza: Tomato Basil Bruscetta, Margherita Stone Tortellini w/Orange & Fennel - Beef Shawarma Buttermilk Fried Chicken - Chicken Enchiladas Burgers - BBQ Chicken - Kimchi Stew International Dog/Sausage Bar - Jerk Chicken Wrap - Kimchi Stew

PUTNAM Lunch

Baked Couscous w/Spinach - Carved Turkey Shrimp Pilaf - Chicken Monterey Sandwich BYO Quesadilla Bar

Dinner

Roasted Tomatoes & Pasta Toss - BBQ Kansas City Pork Spare Ribs - Chicken Francaise - Swedish Meatballs Seafood Stir Fry

BUCKLEY Lunch

Lite ‘n Crunchy Baked Fish - Crispy Buffalo Chicken Strips - Roast Beef Crostini

Dinner

Lakeside Tilapia - Chicken Cacciatore - Pasta Bar Vegan Cacciatore Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley

TUESDAY NORTH

Lunch

Grilled Chicken Cutlet - BBQ Chicken Wrap Lite ‘n Crunchy Baked Fish - Siciliani Panini Tomato & Herb Flatbread - Stir Fry Bar

Dinner

Grilled Chicken Cutlet - Catfish Po Boy - Blackened Tofu w/Bordelaise - Chicken & Sausage Gumbo - Grilled Andouille & Peppers - Cajun Roasted Turkey - Kickin’ Quesadilla Bar Cajun Style Pasta

NORTHWEST Lunch

Rice Noodles w/Shrimp & Peas - Cheeseburgers Grilled Havarti Tomato - Barbacoa Beef & Bean Melt - Chili Cheese & Rice Bake - Fried Chicken Fritters - Sesame Nuggets - Vietnamese Pho & Noodle Bar

Dinner

Grilled Chicken Bella - Creamy Vegetable Soup Sausage & Lentil Soup - Boca Burgers - Hot Pastrami on Rye - Grilled Chicken Bella Rosemary Apple Pork Loin - Sole Almondine Cheese Lasagna

GELFENBIEN COMMONS Lunch

Meat Ravioli - Steak Sandwiches - Asian Vegetable Pasta Salad - Caesar Salad w/Chicken - Falafel - Buffalo Chicken Wrap Panini

Dinner

Sirloin Tips w/Vegetables - Baked Ziti - Caesar Salad w/Chicken - Salisbury Steak

NOSH Lunch

Baked Ziti - Tuna Boats - French Onion Soup (CLOSED 9/25 Yom Kippur)

Dinner

Pasta w/Marinara - Bolognese Sauce Minestrone Soup - Fresh Fruit Salad (CLOSED 9/25 Yom Kippur)

HALAL Brunch

Falafel - Falafel Sauce - West Indian Pumpkin Soup

Dinner

Mashed Potatoes - Salisbury Steak Please note: menu items may change depending on availability

21


WEDNESDAY WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Chalulateca Beans - Chicken Monterey Sandwich Greek Chicken w/Bowties - Smoked Turkey Wrap w/Chipotle - Beef Tacos - Nacho Bar - Fish Sticks

Dinner

Mediterranean Sole - Chicken Parmesan Baked Ziti - Cavatelli con Pesto - Chicken Scampi Pasta - Penne a la Vodka - Seafood Fra Diablo

McMAHON - Global Cuisine Lunch

Pizza: Ratatouille - Margherita Stone Classic Ragu-alla-Bolognese - Roast Beef & Yorkshire Pudding - Grilled Chicken Wrap Turkey Gyoza

Dinner

Pizza: Jamaican Beef Patty - Jamaican Rice & Bean Pan Seared Chicken - Tandori Chicken - Fish Yakitori - Shredded Beef w/Lime & Avocado Mediterranean Chicken Wrap - Cang Ying Tou

PUTNAM Lunch

August 29, September 26 October 24, November 21 NORTH

Lunch

Farfalle w/Ham & Peas - Grilled Chicken Cutlet Chicken Hoagie - Crab Cakes - Florentine Crostini Sloppy Joes - Dressed Up Salads - Humus Pita Bar

Dinner

Grilled Chicken Cutlet - Chicken Parmesan Eggplant Capris - Mediterranean Sole - Steak Toscano - Tortellini & Pasta Saute Bar

NORTHWEST Lunch

Buffalo Chicken Sandwich - Dr. Praeger’s Burger Grilled Cheese - Chili con Carne - Seafood Stir Fry Pasta Primavera

Dinner

Lemon Tilapia - Corn & Bacon Chowder Portabella & Mozzarella Panini - Chicken Parmesan Marsala Demi-Glaze - Steak Toscano - Vegan Cutlet Parmesan

GELFENBIEN COMMONS

Lunch

Roasted Turkey - Spinach Riccota Pie - Stuffing Beef in Oyster Sauce - Ham, Genoa & Pepperoni Panini

Dinner

Shepherd’s Pie - Eggplant & Spinach Bake Lemon & Tarragon Sole - Shepherd’s Pie - Chicken Curry Stew

NOSH

Beef Taco Bar - Chicken Fajitas - Rotini Vegetable Saute - Pulled Pork Sandwich - BYO Quesadilla Bar

Lunch

Dinner

(CLOSED 9/26 Yom Kippur)

Vegetable Chow Mein - Rotisserie Chicken Southeast Asian Beef & Noodle - Hong Kong Pork

BUCKLEY Lunch

Baked Tilapia - Vegetable Soup Potato Latkes

Dinner

Thai Grilled Chicken - Vegetable Soup Thai Cucumber Salad (CLOSED 9/26 Yom Kippur)

Grilled Chicken Bella - Jamaican Beef Pattie Vegan Beans & Greens Burrito - Turkey Panini Shrimp & Smoked Ham Pasta - Pan Fried Catfish

HALAL

Dinner

Dinner

Zesty Pesto Chicken & Bowties - Vegan Swiss Steak Sole w/Roasted Tomato & Fennel - Slow Cooked Barbeque Beef Brisket

Lunch

Beef in Oyster Sauce - Basmati Rice Chicken Curry Stew - White Rice Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley Every Wednesday: Special Desserts During Lunch @ Northwest

22

Please note: menu items may change depending on availability


August 30, September 27 October 25, November 22 WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE

Lunch

Herb Baked Chicken - Cajun Catfish Caramelized Onions - French Dip Sandwich Quinoa & Black Beans - Chicken Etouffee Shrimp & Andouille Jambalaya

Dinner

THURSDAY NORTH Lunch

Grilled Chicken Cutlet - Southwestern Chicken Wrap - Ale Battered Striped Panga - Vegan Ravioli w/Butternut Squash - BBQ Beef Brisket Sandwich - Burgers & Toppings

Dinner

Grilled Chicken Cutlet - Moroccan Turkey Burgers - Chicken Tikka Masala - Coconut Shrimp Steamship Pork Roast - Crepes Crepes Crepes

NORTHWEST Lunch

Navratan (9 Vegetable Curry) - Beef Burgundy Chicken Tikka Masala - Lemon Pepper Cod Stuffed Peppers w/Couscous

Vegetable Fajitas - Grilled Cheese - Grilled Tuna Melt - Beef Tacos w/Corn or Flour Tortillas Grilled Fiesta Lime Chicken - Refried Beans Spanish Rice - BLT Bowties

McMAHON - Global Cuisine

Dinner

Lunch

Cajun Grilled Turkey Cutlet - Orzo & Meatball Soup - Black Bean & Salsa Burgers - XTreme Black Pepper Fries - BBQ Kansas City Pork Spare Ribs - Honey Stung Chicken - Low Country Shrimp & Grits - Macaroni & Cheese

Dinner

GELFENBIEN COMMONS

Piiza: Harissa Chicken w/Almonds - Margherita Stone Seafood Panzanella - Beef-Shish-Kebob - Jerk Chicken - Torta-al-Testo - Hainanese Pork Pizza: Roasted Butternut w/Walnuts Confetti Stuffed Peppers - Braised Chicken w/Orange & Lemon - Chicken Adobo - Tortas w/Beer Braised Beef - BBQ Chicken Quesadilla Harissa Chicken - Pljeskavica - Ging Zheng Yu

PUTNAM Lunch

Lunch

Roasted Turkey - Beef Tacos w/Corn or Flour Tortillas - Refried Beans - Shrimp Salad - Curry Chicken Pita - Chicken Panini on Sour Dough

Dinner

Lemony Chicken - Whole Wheat Penne & Broccoli Alfredo - North African Beef Stew

Shrimp Jambalaya - Ragin’ Cajun Chicken Sandwich - Seared Tofu w/Vegetables - Carved Steak

NOSH

Dinner

Baked Beans - BBQ Chicken Sandwich Vegetable Soup

Chicken Parmesan - Cheese Lasagna - Wok Fired Chicken Caesar Salad- Vegan Cutlet Parmesan Grilled Sausage & Peppers

BUCKLEY Lunch

Best Baked Cod - French Dip Sandwich Sesame Nuggets - Homestyle Chicken Pot Pie Roasted Vegetable Grinders

Dinner

Baked Virginia Ham - BBQ Chicken - Southern Style Panga - Baked Shells in Cheese Sauce

Lunch

Dinner

Vegetable Lentil Soup - Cheese Lasagna Italian Mixed Vegetables

HALAL Lunch

Curry Chicken Pita - Potato Salad

Dinner

North African Beef Stew - Buttermilk Biscuits

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley Please note: menu items may change depending on availability

23


FRIDAY WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition

SOUTH MARKETPLACE Lunch

Baked Cracker Crumb Cod - Baked Beans Raspberry Balsamic Chicken - Rhode Island Clam Cakes - Sloppy Joes - Asian Noodle Bar

Dinner

Herb Garlic Chicken - Oven Browned Potatoes Sausage & Peppers - Shrimp & Smoked Ham Pasta Vegan Pepper Steak Stir Fry - Barcelona Chicken Vegetable Paella

McMAHON - Global Cuisine

Lunch

Pizza: Peach & Arugula w/Balsamic Spice Rubbed Chicken - Chicken Sate w/Spiced Peanut Sauce - Cod in Escabeche - Tostones Grilled Eggplant & Portabella Panini Xiachao-Niugan-Jun

Dinner

Pizza: Whole Wheat Penne - Timpano Seared Salmon - Coffee Rubbed Teres - Grilled Ginger Scallion Chicken - Panzanella - Pork w/Kimchi & Tofu

PUTNAM Lunch

BBQ Chicken Drumsticks - Beef & Roasted Pepper Wrap - Drunken Brats - Marinated Portabella Mushrooms - Omelet Bar

Dinner

Fettucini & Vegetable Saute - BBQ Grilled Chicken Pancake Bar - Baked Cracker Crumb Cod

BUCKLEY Lunch

Seafood Fra Diablo - Quiche Lorraine - Grilled Chicken Drumsticks - Eggplant Capris - Corn & Bacon Chowder - Tuna Salad - Antipasto Pasta Salad

Dinner

Grilled Chicken Fresco - Hot Ham & Cheese Grinder - Lemon Pepper Cod - Vegan Buffalo Tofu

24

Please note: menu items may change depending on availability

August 31, September 28 October 26, November 23 NORTH

Lunch

Tempeh Lo Mein - Grilled Chicken Cutlet Grilled Sausage & Peppers - Maple Chipotle Wings - Buffalo WIngs - Teritaki Chicken Wings Baked Fish Sandwich - Macaroni & Cheese Omelet Bar

Dinner

Grilled Chicken Cutlet - Cubano Sandwich w/Mojo - Meatballs w/Marinara - Shrimp Quesadilla Honey BBQ Chicken Thighs

NORTHWEST Lunch

Hoisin Glazed Salmon - Seafood Salad - Egg White Omelet - Fresh Fruit Salad - Fried Tater Tots - Omelet Bar - Orange Ginger Chicken Steamed Turkey Potstickers - Vegetable Lo Mein

Dinner

Zesty Pesto Chicken & Bowties - Egg Drop Soup Seafood Bisque - Egg White Omelets - Mini Potato Pancakes - Omelets in the Evening Seafood Stuffed Sole - Yankee Beef Pot Roast

GELFENBIEN COMMONS Lunch

Pulled Pork Sandwiches - Rhode Island Clam Cakes - Omelet Bar - English Pub Fish - Turkey Salad - Lite Pasta Primavera

Dinner

Grilled Turkey Cutlet - Vegan Cutlet Parmesan Husky Delight - Tuna Macaroni Salad

NOSH Lunch

Dr. Praeger’s Burgers - Hamburgers Beef Hot Dogs - Chicken Barley Soup

Dinner

Hummus & Wheat Pita - Roast Turkey Vegan Stir Fry

HALAL Lunch

Coleslaw - English Pub Fish

Dinner

Chef’s Choice


September 1, September 29 October 27, November 24 WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE

Brunch

Scrambled Egg Whites - Bacon - Buttermilk Pancakes - Egg & Cheese Biscuit - Mini Potato Pancakes - Sausage Patties - Scrambled Eggs Ziti in Meat Sauce

SATURDAY NORTH

Brunch

Grilled Chicken Cutlet - Cheese Blintzes Omelet Bar - Ham & Potato Frittata - French Toast Sticks - Assorted Eggs - Buttermilk Pancakes

Dinner

Grilled Chicken Cutlet - Lasagna Roll Ups Cream Cheese Poppers - Fried Chicken Drumsticks - Broccoli Quesadillas

NORTHWEST

Dinner

Brunch

McMAHON - Global Cuisine

Dinner

Pineapple Ginger Chicken - Fried Chicken Kraft Macaroni & Cheese - Beef Tacos w/Corn or Flour Tortillas - Roasted Vegetable Fajita

Brunch

Shirred Eggs w/Brioche - Waffles - Omelet Bar Chicken Cacciatore - Gnocchi w/Herbs & Olive Oil Crab Cakes - Asparagus, Mushroom & Ricotta Pita

Dinner

Pizza: Apple & Cheddar w/Caramelized Onion & Walnut - Risotto Bar - Turkey Kebabs - Israeli Salad Wrap - Pho

PUTNAM Brunch

Beef Noodle Casserole - Broccoli Quiche French Toast Stix - Bacon - Scrambled Eggs

Dinner

Assorted Eggs - Cheese Omelet - Grilled Cheese Greek Vanilla Yogurt - Broccoli & Cheese Chicken - French Toast - Fried Hash Brown Patties - Quiche Lorraine Grilled Chicken Cutlet - Chicken & Rice Soup Signature Burgers - Chalulateca Beans - Chicken Quesadillas - Cream Cheese Poppers - El Nacho Grande w/Chili - Veggie Nachos Supremo - NW Classic Shrimp Scampi

GELFENBIEN COMMONS Brunch

Turkey Fillet w/Cranberry Relish - Bacon & Potato Frittata - American Cheese Omelet Bacon Ranch Chicken Pasta Salad

Dinner

Best Baked Cod - Grilled Chicken Breast Vegetable Chili - Nachos & Cheese

NOSH

Dill Salmon - Tofu Parmesan - Boneless Chicken Romano - Pasta Sautee Bar

Brunch

BUCKLEY

Dinner

Cheesy Scrambled Eggs - Cheese Blintzes Omelet Bar - Buttermilk Pancakes - French Toast Ham & Potato Breakfast Bake - Bagel Bar

HALAL

Brunch

Dinner

Meat Ravioli - Jack Daniel’s BBQ Pork - Vegan Tortellini w/Tomato Pesto - Chicken Tikka Masala

Egg Salad - Kosher Deli Corned Beef CLOSED

Brunch CLOSED

Dinner CLOSED

Please note: menu items may change depending on availability

25


SUNDAY WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Brunch

Scrambled Egg Whites - Belgian Waffle Sticks Fried Eggs - Broccoli Fettuccini Alfredo - Cheesy Scrambled Eggs - Chocolate Chip Pancakes - Ham & Cheddar Strata - Turkey Sausage Links

Dinner

Penne Alla Napolentana - Baby Jo Jo’s Grilled Turkey Burger - Herb Baked Chicken Boneless Breaded Pork Chops

McMAHON - Global Cuisine Brunch

Pizza: Asparagus, Bacon & Egg Waffles - Omelet Bar - Cod w/Lemon Butter Cuban Pork Loin - Sanduiche-de-Chola

Dinner

Pizza: Curried Cauliflower w/Chick Peas & Feta Chinese Trinidadian Stir Fried Shrimp w/Rum Asado Chicken - Beef Bulgogi - Asian Style Flank Steak - Korean Fried Chicken - Spice Rubbed Burger Bun-Cha-Vietnamese Noodle Salad - Curried Chicken

PUTNAM Brunch

Open Faced Tuna Melt - Apple Stuffed French Toast - Chili con Carne - Corned Beef Hash Sausage & Cheese Biscuit - Pancakes - Sausage Patties - Scrambled Eggs

Dinner

BBQ Rotisserie Turkey - Vegetable Strudel Squares - Baked Ziti - Sesame Chicken & Vegetables

BUCKLEY

Brunch

Cheesy Scrambled Eggs - Omelet Bar - Radiatore Buttermilk Pancakes - Chocolate Chip Pancakes Baked Tater Tots - Breakfast Ham

Dinner

Chicken Fajitas - Vegan Chicken Fajitas - Taco Bar Beef Tacos w/Corn or Flour Tortillas - Tilapia w/Chili & Lime Butter - Chipotle Beef & Bean Enchilada - Veggie Nachos Supremo 26

Please note: menu items may change depending on availability

September 2, September 30 October 28, November 25 NORTH Brunch

Grilled Chicken Cutlet - Sunday Mornin’ Bagel Bar Omelet Bar - Bacon, Tomato & Cheese on a Croissant - Assorted Eggs - French Toast - Assorted Pancakes

Dinner

Cheese Ravioli - Crispy Alaskan Pollock - Grilled Chicken Cutlet - Turkey, Bacon & Swiss Panini Veggie Muffuletta - Swedish Meatballs

NORTHWEST Brunch

Caesar Chicken Wrap - Cheese Omelet Assorted Eggs - Fried Eggs - Greek Vanilla Yogurt - Breakfast Potatoes - Buttermilk Pancakes - Sausage Patties - Broccoli, Ham, & Cheese Bake

Dinner

Cheese Ravioli - French Onion Soup - English Pub Fish - Signature Burgers - The Londoner Herb Roasted Chicken - Hong Kong Pork Sweet & Sour Tofu w/Vegetables

GELFENBIEN COMMONS

Brunch

Pineapple Ginger Chicken - Towers House Quiche - American Cheese Omelet - Antipasto Salad

Dinner

Stuffed Shells Florentine - Turkey Foccaccia Corned Beef w/Cabbage - Antipasto Salad

NOSH Brunch

Oatmeal - Eggwhite Omelet Bar Breakfast Burrito (CLOSED 9/30 Succot)

Dinner

Sloppy Joes - Mushroom Barley Soup Cucumber Tomato Salad (CLOSED 9/30 Succot)

HALAL Brunch CLOSED

Dinner CLOSED


Christine Vagell Debra March Christine Vagell Debra March Denise Cote Kara Bellows Denise Cote Kara Bellows Lisa Charbonneau Heather Sardi Lisa Charbonneau Heather Sardi Gail Davis Lucinda Simms Gail Davis Lucinda Simms Patricia Delmastro Bonnie Howlett Patricia Delmastro Bonnie Howlett Becky Pluta Rachael Bombria Becky Pluta Rachael Bombria Lori Howlett-Bill Amanda Sandt Lori Howlett-Bill Amanda Sandt Michelle Perez Marietta Caye Michelle Perez Marietta Caye Diane Gagnon Theresa Leisinger Diane Gagnon Theresa Leisinger Katie Dumas Jennipher Goloski Katie Dumas Jennipher Goloski Amy Gronus Stephanie Hernborg Amy Gronus Stephanie Hernborg Madelyn Schaefer Rosemary Alvardo Madelyn Schaefer Rosemary Alvardo Katherine Sauer Megan LaFreniere Katherine Sauer Megan LaFreniere DINING SERVICES Christine Heins Nitya Deb- OF Poudel Christine Heins Nitya Deb Poudel Melissa Grindal Sarahand Catania Grindal Sarah to Catania It is with great pride appreciation thatMelissa we dedicate this issue of UCuisine Summer Hundley Sarah Sarah Lopez all of our women chefsLopez and chef assistants.Summer AlthoughHundley we are unable to feature all Kelly Leigh Haggarty Kellyeach Leigh Haggarty of their photosAshley on theseHossack few pages, we thank and every woman inAshley DiningHossack Jennifer LyderServices for allOmayra Quiles your years of hard work, dedication and care that you put into Quiles Jennifer Lyder Omayra community. Ann Marie Meres Hannahserving Lee the UConn Ann Marie Meres Hannah Lee Sandra Sandberg Susan Chang Sandra Sandberg Susan Chang Crystal Fogg Laura Cemino Crystal Fogg Laura Cemino Donna Kay Michelle Manuel Donna Kay Michelle Manuel Denise Cote CHEFS Marisol Velez Varga Marisol Velez Varga Patricia Cameron Nancy Schweitzer Patricia Cameron Nancy Schweitzer Christina Brault Beth Field Christina Brault Beth Field Dorothy Hamerstrom Patsy Potvin Dorothy Hamerstrom Patsy Potvin Cheryl Bertocchi Malinda Watson Cheryl Bertocchi Malinda Watson Karen Demers Margaret Comeau Karen Demers Margaret Comeau Linda Dumphy McClure Diana Evans Linda Dumphy McClure Diana Evans Kathryn Demers Lisa Catania Kathryn Demers Lisa Catania Christine Vagell Debra March Kelly Haggarty Christine Vagell Summer Hundley Debra Jennifer LyderMarch Northwest Kara Bellows Union Street MarketCote Chuck & Augie’s Denise Cote Denise Kara Bellows Lisa Charbonneau Heather SardiFAV FOODLisa CharbonneauFAV FOOD Heather Sardi TO MAKE TO MAKE FAV FOOD TO MAKE My tiramisu recipe. I enjoy My favoriteLucinda preparations it was Simms Gail Davis Fried chicken becauseLucinda Gail Davis Simms preparing this because it was are less recipe driven and always something I looked Patricia Delmastro Howlett Patricia Delmastro more about Bonnie Howlett a recipe that took me months the experiforward to as a kid.Bonnie My Becky Plutamother has southernRachael Bombria to perfect. I have a lotPluta of ence and connecting roots Becky Rachaelwith Bombria love for this dessert. Making people. Memorable meals so now that I’m older, we Lori Howlett-Bill Amanda Sandt Lori Howlett-Bill Amanda Sandt something from scratch and are an emotional snapshot. compete for whose chicken Michelle Perezis better - and I win! Marietta Caye Perez Marietta Caye having it comeMichelle out just right is a huge accomplishment. Diane Gagnon Theresa Leisinger Diane Gagnon Theresa Leisinger Every time I make it and am Katie Dumas Jennipher Goloski Dumas Jennipher Goloski able to share itKatie with others Amy Gronus puts a smile on my Gronus face. Stephanie Hernborg Amy Stephanie Hernborg Madelyn Schaefer Rosemary Alvardo Madelyn Schaefer Rosemary Alvardo Katherine Sauer Megan LaFreniere Katherine Sauer Megan LaFreniere Sandy SandbergChristine Heins Christine Heins Nitya Deb Poudel Nitya Deb Poudel Bakery Melissa Grindal Sarah Catania Melissa Grindal Sarah Catania Summer Hundley Sarah Lopez Summer Hundley Sarah Lopez FAV FOOD TO MAKE Bars. Leigh Haggarty Kelly Leigh Haggarty Ashley Scandanavian Hossack AlmondKelly Ashley Hossack They are a nice light cookie and Jennifer Lyder Omayrathey Quiles Lisa Charbonneau Omayra Quiles are one of the firstJennifer cookies Lyder Northwest Ann Marie Meres HannahI learned Lee how to make.Ann Marie Meres Hannah Lee Sandra Sandberg Susan Chang Sandra Sandberg Susan Chang Crystal Fogg Laura Cemino Laura Cemino 27 Crystal Fogg Donna Kay Michelle Manuel

Chefs THE

Chefs


Christine Vagell Denise Cote Lisa Charbonneau Gail Davis Patricia Delmastro Becky Pluta Lori Howlett-Bill Michelle Perez Diane Gagnon Katie Dumas Amy Gronus Madelyn Schaefer Katherine Sauer Christine Heins Susan Chang Melissa Grindal Putnam Summer Hundley Kelly Leigh Haggarty Jennifer Lyder Ann Marie Meres Sandra Sandberg Crystal Fogg Donna Kay Denise Cote Patricia Cameron Christina Brault Dorothy Hamerstrom Megan LaFreniere Bakery Cheryl Bertocchi Karen Demers Linda Dumphy McClure Kathryn Demers Christine Vagell Denise Cote Lisa Charbonneau Gail Davis Patricia Delmastro Becky Pluta Lori Howlett-Bill Bonnie Howlett Michelle Perez McMahon Diane Gagnon Katie Dumas Amy Gronus Madelyn Schaefer Katherine Sauer Christine Heins Melissa Grindal Summer Hundley Kelly Leigh Haggarty Jennifer Lyder Johnston Ann MarieDonna Meres Gelfenbien Sandra Sandberg Crystal Fogg Donna Kay

Debra March Christine Vagell Debra March Kara Bellows Denise Cote Kara Bellows Heather Sardi Lisa Charbonneau Heather Sardi Lucinda Simms Gail Davis Lucinda Simms Bonnie Howlett Patricia Delmastro Bonnie Howlett Rachael Bombria Becky Pluta Rachael Bombria Amanda Sandt Lori Howlett-Bill Amanda Sandt Marietta Caye Michelle Perez Marietta Caye Theresa Leisinger Diane Gagnon Theresa Leisinger Jennipher Goloski Katie Dumas Jennipher Goloski Stephanie Hernborg Amy Gronus Stephanie Hernborg Rosemary Alvardo Madelyn Schaefer Rosemary Alvardo Megan LaFreniere Katherine Sauer Megan LaFreniere Nitya Deb Poudel Christine Heins Nitya Donna KayDeb Poudel Ann Marie Meres Bakery Sarah CataniaChuck & Augie’s Melissa Grindal Sarah Catania Sarah Lopez Summer HundleyFAV FOODSarah Lopez TO MAKE FAV FOOD TO MAKE Ashley Hossack Ginger Snap Cookies. Kelly Leigh Haggarty Ashley Hossack I love to prepare anything are a favorite cookie with fresh garden Omayra Quiles Jennifer Lyder They Omayra Quiles in my home, a delicate It reminds Hannah Leevegetables. crunchyHannah delight! Lee me of cooking Ann with Marie Meres Susan Chang my Nanny Bell. Sandra Sandberg Susan Chang Laura Cemino Crystal Fogg Laura Cemino Michelle Manuel Donna Kay Michelle Manuel CHEFS Marisol Velez Varga Marisol Velez Varga Nancy Schweitzer Patricia Cameron Nancy Schweitzer Beth Field Christina Brault Beth Field Patsy Potvin Dorothy Hamerstrom Patsy Potvin Malinda Watson Cheryl Bertocchi Malinda Watson Margaret Comeau Karen Demers Margaret Comeau Diana Evans Linda Dumphy McClure Diana Evans Lisa Catania Kathryn Demers Lisa Catania Debra March Christine Vagell Debra March Kara Bellows Denise Cote BeckyKara PlutaBellows Karen Demers Heather Sardi Putnam Lisa Charbonneau Heather Sardi Putnam Lucinda Simms Gail Davis Lucinda Simms FAV FOOD TO MAKE FAV FOOD TO MAKE Bonnie Howlett Patricia Delmastro Bonnie My favorite: SwedishHowlett Believe it ot not, this is a Rachael Bombria Meatballs. Rachael Bombria difficult question Becky for me Pluta since I have so many favorAmanda Sandt Lori Howlett-Bill Amanda Sandt ites, which over the years Marietta Caye Michelle Perez Marietta Caye have become associated Theresa Leisinger Diane Gagnon Theresa Leisinger with special events people. I haveKatie to say Dumas Jennipher and Goloski Jennipher Goloski though, it’s the Pavlova, Stephanienamed Hernborg Amy Gronus Stephanie Hernborg after a great Russian Rosemaryballerina. Alvardo Madelyn Rosemary Alvardo Basically, it’s a me- Schaefer ringue shaped in a circle and Megan LaFreniere Katherine Sauer Megan LaFreniere at a low temperature. Nitya Debbaked Poudel Christine Heins Nitya Deb Poudel Once cooled, it is filled with Sarah Catania Sarah Catania fresh berries of one’sMelissa choice Grindal and optional decadent top- Hundley Sarah Lopez Summer Sarah Lopez pings. It’s definitely a WOW Ashley Hossack Kelly Leigh Haggarty Ashley Hossack factor at the table, is relatively Omayra Quiles Lyder Omayra Quiles low in calories andJennifer tastes LucindaHannah Simms Lee well! Marie Meres Hannah Leepretty yummy asAnn Gelfenbien Susan Chang Sandra Sandberg Susan Chang Laura Cemino Laura Cemino 28 Crystal Fogg Michelle Manuel

Chefs


Christine Vagell Debra March Christine Vagell Debra March Denise Cote Kara Bellows Denise Cote Kara Bellows Lisa Charbonneau Heather Sardi Lisa Charbonneau Heather Sardi Gail Davis Lucinda Simms Gail Davis Lucinda Simms Patricia Delmastro Bonnie Howlett Patricia Delmastro Bonnie Howlett Becky Pluta Rachael Bombria Becky Pluta Rachael Bombria Lori Howlett-Bill Amanda Sandt Lori Howlett-Bill Amanda Sandt Michelle Perez Marietta Caye Michelle Perez Marietta Caye Diane Gagnon Theresa Leisinger Diane Gagnon Theresa Leisinger Katie Dumas Jennipher Goloski Katie Dumas Jennipher Goloski Amy Gronus Stephanie Hernborg Amy Gronus Stephanie Hernborg Madelyn Schaefer Rosemary Alvardo Madelyn Schaefer Rosemary Alvardo Katherine Sauer Megan LaFreniere Katherine Sauer Megan LaFreniere Christine Heins Nitya Deb Poudel Christine Heins Nitya Deb Poudel Gail Davis Cheryl Bertocchi Crystal Fogg Melissa Grindal Bakery Sarah Catania Melissa Grindal Sarah Catania Gelfenbien Putnam Summer Hundley Sarah Lopez Summer Hundley Sarah Lopez FOOD TO MAKE FAV FOOD TO MAKE FAV FOOD TO MAKE Kelly LeighFAV Haggarty Ashley Hossack Leigh Haggarty Ashley Hossack Cheesecake. There are so I don’t have aKelly favorite, Cheeseburger chowder Jennifer Lyder Omayra Quiles Omayra many different variations. I enjoy makingJennifer so many Lyder and pot roast are my Quiles Ann MarieThe Meres possibilities are endless. different foods. Hannah Lee favorites. Ann Marie Meres Hannah Lee Sandra Sandberg Susan Chang Sandra Sandberg Susan Chang Crystal Fogg Laura Cemino Crystal Fogg Laura Cemino Donna Kay Michelle Manuel Donna Kay Michelle Manuel Denise Cote CHEFS Marisol Velez Varga Marisol Velez Varga Patricia Cameron Nancy Schweitzer Patricia Cameron Nancy Schweitzer Christina Brault Beth Field Christina Brault Beth Field Dorothy Hamerstrom Patsy Potvin Dorothy Hamerstrom Patsy Potvin Cheryl Bertocchi Malinda Watson Cheryl Bertocchi Malinda Watson Karen Demers Margaret Comeau Karen Demers Margaret Comeau Linda Dumphy McClure Diana Evans Linda Dumphy McClure Diana Evans Kathryn Demers Lisa Catania Kathryn Demers Lisa Catania Christine Vagell Debra March Patricia Delmastro Christine Vagell Debra March Christine Heins Denise Cote Kara Bellows Denise Cote Kara Bellows Putnam Union Street Market Lisa Charbonneau Heather Sardi Lisa Charbonneau Heather Sardi FAV FOOD TO MAKE FAV FOOD TO MAKE Gail Davis Lucinda Simms Gail Davis Lucinda Simms I really enjoy making my Lasagna. I’ve been making Patricia Delmastro Bonnie Howlett Patricia Howlett artichoke crabBonnie dip because it for 10 years now. I can doDelmastro it is a real party pleaser. It’s Becky Pluta Rachael Bombria Rachael Bombria it with my eyesBecky closed!Pluta easy recipe Lori Howlett-Bill Lori Howlett-Bill a quick andAmanda Sandt Omayra QuilesAmanda Sandt that is delicious and has Michelle Perez McMahon Marietta Caye Michelle Perez Marietta Caye gotten rave reviews. Diane Gagnon Theresa Leisinger Diane Gagnon Theresa Leisinger Katie Dumas Jennipher Goloski Katie Dumas Jennipher Goloski Amy Gronus Stephanie Hernborg Amy Gronus Stephanie Hernborg Madelyn Schaefer Rosemary Alvardo Madelyn Schaefer Rosemary Alvardo Katherine Sauer Megan LaFreniere Katherine Sauer Megan LaFreniere Christine Heins Nitya Deb Poudel Christine Heins Nitya Deb Poudel Melissa Grindal Sarah Catania Melissa Grindal Sarah Catania Summer Hundley Sarah Lopez Summer Hundley Sarah Lopez Kelly Leigh Haggarty Ashley Hossack Kelly Leigh Haggarty Ashley Hossack Jennifer Lyder Pam Bass Omayra QuilesMelissa Grindal Jennifer Lyder HeatherOmayra Sardi Quiles Gelfenbien Ann Marie Meres Burton Hannah Lee Union StreetAnn Market Marie Meres Hannah Lee Sandra Sandberg Susan Chang Sandra Sandberg Susan Chang Crystal Fogg Laura Cemino Laura Cemino 29 Crystal Fogg Donna Kay Michelle Manuel

Chefs


Christine Vagell Debra March Christine Vagell Debra March Denise Cote Kara Bellows Denise Cote Kara Bellows Lisa Charbonneau Heather Sardi Lisa Charbonneau Heather Sardi Gail Davis Lucinda Simms Gail Davis Lucinda Simms Patricia Delmastro Bonnie Howlett Patricia Delmastro Bonnie Howlett Becky Pluta Rachael Bombria Becky Pluta Rachael Bombria Lori Howlett-Bill Amanda Sandt Lori Howlett-Bill Amanda Sandt Michelle Perez Marietta Caye Michelle Perez Marietta Caye Diane Gagnon Theresa Leisinger Diane Gagnon Theresa Leisinger Katie Dumas Jennipher Goloski Katie Dumas Jennipher Goloski Amy Gronus Stephanie Hernborg Amy Gronus Stephanie Hernborg Madelyn Schaefer Rosemary Alvardo Madelyn Schaefer Rosemary Alvardo Katherine Sauer Megan LaFreniere Katherine Sauer Megan LaFreniere Christine Heins Nitya Deb Poudel Christine Heins Nitya Deb Poudel Melissa Grindal Sarah Catania Melissa Grindal Sarah Catania Dorothy Hammerstrom Summer Hundley Sarah Lopez Summer Hundley Sarah Lopez Catering Kelly Leigh Haggarty Ashley Hossack Kelly Leigh Haggarty Ashley Hossack Jennifer Lyder Omayra Quiles Jennifer Lyder Omayra Quiles Ann Marie Meres Hannah Lee Ann Marie Meres Hannah Lee Sandra Sandberg Amy Gronus Susan Chang Sandra Sandberg Susan Chang Gelfenbien Crystal Fogg Laura Cemino Crystal Fogg Laura Cemino Donna Kay Michelle Manuel Donna Kay Michelle Manuel Denise Cote Marisol Velez Varga CHEFS Marisol Velez Varga Diane Gagnon Patricia Cameron Nancy Schweitzer Northwest Patricia Cameron Nancy Schweitzer Christina Brault Beth Field Christina Brault Beth Field Dorothy Hamerstrom Patsy Potvin Dorothy Hamerstrom Patsy Potvin Cheryl Bertocchi Malinda Watson Cheryl Bertocchi Malinda Watson Karen Demers Margaret Comeau Karen Demers Margaret Comeau CataniaDiana Evans Linda Dumphy Lisa McClure Linda Dumphy McClure Diana Evans Kathryn Demers Gelfenbien Lisa Catania Kathryn Demers Lisa Catania Christine Vagell Debra March Christine Vagell Debra March Denise Cote Kara Bellows Denise Cote Kara Bellows Lisa Charbonneau Heather Sardi Lisa Charbonneau Heather Sardi Gail Davis Lucinda Simms Gail Davis Lucinda Simms Patricia Delmastro Bonnie Howlett Patricia Delmastro Bonnie Howlett Becky Pluta Becky Pluta Rachael Bombria MichelleRachael Perez Bombria Lori Howlett-Bill Amanda Sandt Northwest Lori Howlett-Bill Amanda Sandt Michelle Perez Marietta Caye Michelle Perez Marietta Caye Diane Gagnon Theresa Leisinger Diane Gagnon Theresa Leisinger Katie Dumas Jennipher Goloski Katie Dumas Jennipher Goloski Amy Gronus Stephanie Hernborg Amy Gronus Stephanie Hernborg Madelyn Schaefer Rosemary Alvardo Madelyn Schaefer Rosemary Alvardo Katherine Sauer Megan LaFreniere Katherine Sauer Megan LaFreniere Christine Heins Nitya Deb Poudel Christine Heins Nitya Deb Poudel Melissa Grindal Sarah Catania Melissa Grindal Sarah Catania Summer Hundley Sarah Lopez Summer Hundley Sarah Lopez Kelly Leigh Haggarty Ashley Hossack Kelly Leigh Haggarty Ashley Hossack Jennifer Lyder Omayra Quiles Jennifer Lyder Omayra Quiles Ann Marie Meres Hannah Lee Ann Marie Meres Hannah Lee Sandra Sandberg Susan Chang Sandra Sandberg Susan Chang Crystal Fogg Laura Cemino Laura Cemino 30 Crystal Fogg Donna Kay Michelle Manuel

A Toast to the Women Chefsof Dining Services!

Chefs


September 3, October 1 October 29, November 26 WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Fajita Chicken Sandwich - American Chop Suey Fried Chicken Tenders - Sesame Nuggets - Shrimp Fried Noodles - Thai Chicken Curry - Penne & Veggies in Wine Sauce

Dinner

Lemon Butter Cod - Brazil Meat Pie - Grilled Honey Dijon Chicken - Arroz a’ Brasileira Cerrado Chicken - Pesto Penne Primavera

McMAHON - Global Cuisine Lunch

Pizza: Squash w/Ricotta & Pickled Red Onion Pasta Bar - Puglia - Souvlaki Pork - Sausages w/French Green Lentils - White Bean & Tuna Salad Pita - Fried Tofu w/Almonds

Dinner

Pizza: Chicken Divan Vegan Tort w/Pepperonata - Curry Laksa - Pork Ssam - Black Olive Chicken - Asian BBQ Tacos Chimichurri Burgers - Char Siew Chicken Wings Chivito - Jap-Chae

PUTNAM Lunch

Baked Potatoes - Roasted Salmon w/Tarragon Sauce - Roasted Vegetable Pasta - Baked Chicken Fillet Sandwich - BYO Quesadilla Bar

Dinner

Fireside Skillet Tips - Sweet & Sour Tofu - Baked Glazed Ham - Blazin’ Red Fish - Sweet & Sour Chicken

BUCKLEY Lunch

Jack Daniel’s Grilled Chicken - Syrian Falafel Fish Taco w/Chipotle Cream - Beefy Macaroni & Cheese - Mexican Bean Salad

Dinner

Chicken Scampi - Fried Fillet of Sole - Eggplant Parmesan - Montreal Pork Loin - Cheese Tortellini

MONDAY NORTH Lunch

Grilled Chicken Cutlet - Baked Sweet Potatoes Philly Cheese Steak Grinders - Vegan Cutlet Parmesan - Chili con Carne - Fried Chicken Tenders

Dinner

Grilled Chicken Cutlet - Grilled Salmon Steaks Chicken Saltimboca - Cider Braised Pot Roast Linguini w/Roasted Tomatoes - Grilled Caesar Chicken

NORTHWEST Lunch

Chicken Florentine - Grilled Ham & Swiss on Rye Wedge Fries w/Skin - Baked Sweet Potato Steak Sandwich - Pasta w/Sundried Tomatoes

Dinner

Grilled Havana Chicken w/Avocado - Bacon, Potato & Cheddar Soup - Vegetable Barley Soup Kicked up Cuban Panini - Signature Burgers Arroz con Pollo - Eggplant Parmesan Pasta

GELFENBIEN COMMONS

Lunch

Tomato Basil Bruschetta - Cheese Lasagna Sausage & Peppers - Fusion Quesadilla Bar White Bean & Chicken Chili - Turkey Panini

Dinner

Penne w/Garlic & Herbs - London Broil Fusion Quesadilla Bar - Seafood Salad - Halal Indian Butter Chicken

NOSH Lunch

Vegetarian Chop Suey - Nacho Casserole Vegetable Soup (CLOSED 10/1 Succot)

Dinner

Chicken Schwarma - Falafel - Roasted Gar;ic Hummus - Israeli Salad (CLOSED 10/1 Succot)

HALAL

Lunch

White Bean & Chicken Chili - Corn Bread White Rice

Dinner

Halal Indian Butter Chicken - Basmati Rice

Please note: menu items may change depending on availability

31


TUESDAY WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Grilled Parmesan Chicken - Chicken Parmesan Sandwich - English Pub Fish - Penne Carbonara Szechuan Beef & Broccoli - Szechuan Vegetable Stir Fry - Rotini Gardinara

September 4, October 2 October 30, November 27 NORTH

Lunch

Grilled Chicken Cutlet - Vegan Pepper Steak Stir Fry - Chicken Noodle Casserole - French Dip Sandwich - Penne a la Napolentana

Dinner

Santa Fe Chicken - Grilled Chicken Cutlet Cheese Lasagna - Honey Lime Basted Pork Loin Spice Rubbed Steak - Cheese Lasagna - Wrap & Roll Bar

NORTHWEST

Dinner

Lunch

McMAHON - Global Cuisine

Dinner

Seasoned Bowties - Fireside Skillet Tips Tater Crusted Hoki - Chicken Quesadillas

Lunch

Pizza: Radicchio & Red Onion Vegan Chicken Parmesan - Sauteed Shrimp & Clams in a Grenn Chili Brodetto - Cevapi - Tostada Salad - Turkey Jack Panini - Cinnamon Spiced Chicken

Dinner

Pizza: Roasted Beet Bruscetta Vegan Ravioli - Slow Roasted Pork - Lemon/Rosemary Roasted Chicken - Shrimp Pooris - Chicken Gyros - Fish Tempura w/Sweet Potatoes - Bosna Saudi Kabsa

PUTNAM Lunch

Carved Turkey - Vegetable Lo Mein - Baked Cajun Pollock - Chicken Hoagie - Tortellini w/Basil Pesto

Dinner

Chicken Piccata - Brisket of Beef - Seasoned Cod Broccoli Tempura - Nachos w/Cheese - Mexican Vegetable Stir Fry

BUCKLEY Lunch

Tilapia w/Fresh Tomata Salsa - Baked Chicken Fillet Sandwich - Baked Whole Wheat Penne w/Rice - Meatball Grinders

Dinner

Grilled Turkey Cutlets - BBQ Kansas City Pork Spare Ribs - Fettuccini Alfredo - Vegan Tofu w/Peanut Sauce

Lemon Butter Cod - Grilled Reuben - XTreme Black Pepper Fries - Focaccia Bruschetta Lemon Zested Rice - Pesto Chicken Salad Wrap Plate - Pasta Your Way Morrocan Vegetable Tagine - Chicken Stew Vegetable Elbow Soup - Grilled Chicken w/Sundried Tomatoes - Chicken Cacciatore Lamb Flatbread - Moroccan Couscous Parmesan & Butter Shells - Ziti in Meat Sauce

GELFENBIEN COMMONS Lunch

Roasted Tomatoes & Pasta Toss - Eggplant Parmesan - French Dip - Waffles - Omelet Bar

Dinner

Sugar & Spice Salmon - Fried Chicken Omelet Bar - Flank Steak

NOSH Lunch

Shells w/Broccoli Alfredo - Sesame Nuggets - Cream of Tomato Soup (CLOSED 10/2 Succot)

Dinner

Yankee Pot Roast - Chicken Vegetable Soup (CLOSED 10/2 Succot)

HALAL Lunch

Beef Pastitsio

Dinner

Flank Steak w/Potatoes - Mashed Potatoes Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley

32

Please note: menu items may change depending on availability


September 5, October 3 October 31, November 28

WEDNESDAY

WHITNEY

NORTH

For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

BBQ Tempeh & Peppers - Grilled Chicken Cutlet Chicken Cordon Bleu Sandwich - Drunken Brats Fried Chicken Fillet Sandwich - Salmon Cake w/Tarragon Sauce - Fajita Bar

SOUTH MARKETPLACE Lunch

Hot Open Face Turkey Sandwich - Macaroni & Cheese - Stove Top Stuffing - Seared Tofu w/Vegetables - Velvet Chicken in Ginger Sauce Chili con Carne

Lunch

Dinner

Grilled Chicken Cutlet - Honey Lime Grouper Chicken Fricassee w/Dumplings - Slow Cooked BBQ Beef Brisket - Tortellini Saute Bar - Red Beans & Rice

NORTHWEST

Dinner

Lunch

Raspberry Balsamic Chicken - Cheesy Chicken Casserole - Fried Mushrooms - Bulgogi - Korean Noodles - Apple Barley Pilaf

Pier 17 Breaded Alaskan Pollock - Harvest Vegetable Stir Fry - Smoked Turkey Wrap w/Chipotle - Sweet & Sour Chicken - Vegetable Egg Rolls - Penne w/Broccoli & Bacon

McMAHON - Global Cuisine

Dinner

Lunch

Pizza: Kimchi Vegan Pot Pie - Roast Beef w/Bordelaise - Roast Chicken - Alambre Mexicano - Chipotle Chicken Wrap - Tom Yung Goong

Dinner

Pizza: Sofrito w/Potato & Chorizo Roman Style Fettuccine - Egyptian Style Roast Chicken - Texas Style Beef - Sofrito Chicken Tilapia w/Salsa - Vegan Jambalaya - Grilled Chorizo on Baguette - Roasted Portabella Mushroom Wrap - Spiced Braised Pollock

PUTNAM Lunch

Balsamic Chicken - Vegetarian Sloppy Joe - Fuji Eggplant Stir Fry - Sloppy Joes - Pulled Pork Sandwich

Dinner

Dill Salmon - Beef Shish Kabob Casserole Rotisserie Chicken - Springtime Vegetable Pasta

BUCKLEY

Lunch

Stir Fry Bar - Steak Sandwich - Sweet & Sour Shrimp - Seafood Salad - Asian Vegetable & Pasta Salad - Vegetable Spring Rolls

Dinner

Dill Salmon - Boneless Chicken Romano - Vegan Ravioli Caprese - Sicilian Braised Beef

Mesquite Grilled Chicken - Chicken Ole Soup Tomato Soup - Southern Style Fries - Southern Style Panga - Tex Mex Steak Plate - Shrimp Scampi w/Pasta

GELFENBIEN COMMONS Lunch

Mexican Rice Stuffed Peppers - Baked Chicken Fillet - Thai Chicken Pita - Ham, Genoa & Pepperoni Panini

Dinner

Stuffed Portabella Mushrooms - Roast Pork (Pernil) - Meatballs w/Marinara & Pasta

NOSH Lunch

Grilled Cheese & Tomato - Potato Casserole Minestrone Soup

Dinner

Turkey a la King - Beef Vegetable Soup Rice Pilaf

HALAL Lunch

Thai Chicken Pita - White Rice

Dinner

Meatballs w/Marinara & Pasta

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buck Every Wednesday: Special Desserts During Lunch @ Northwest October 3: October Fest Luncheon @ Whitney Cowboy Dinner @ Gelfenbien Commons October 31: Zombie Apocalypse @ South Halloween @ North HalloweenSpecial HarvestDesserts Luncheon @ Putnam Every Wednesday: During Lunch @ Northwest Halloween Goodies at Lunch & Dinner @ Northwest Please note: menu items may change depending on availability

33


THURSDAY WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Eggplant Parmesan Pasta - Broccoli & Cheese Rice Steak Sandwich - General Tso’s Chicken - Summer Garden Stir Fry - Baked Cajun Pollock

Dinner

Dill Salmon - Stove Top Stuffing - Swedish Meatballs - Vegetable Strudel - Broccoli Tempura Fuji Eggplant Stir Fry - Teriyaki Chicken Bites

McMAHON - Global Cuisine Lunch

Pizza: Eggplant Rollatini Rigatoni w/5 Lillies - Chicken Tikka - Tuscan Grilled Flank Steak - Turkey Sourdough Panini - Cellophane Noodles w/Shrimp & Black Pepper

Dinner

Pizza: White Clam w/Herbs & Arugula Moroccan Spiced Chicken - Roast Beef w/Pepperron Sauce - Stuffed Poblano Peppers - Roasted Vegetable Panini - Sesame Fried Chicken Tori Kara Age Late Night: Elvis Sandwich - Soft Breakfast Tacos Candied Bacon BLT

PUTNAM Lunch

Grilled Turkey Cutlet - Stir Fry w/Chinese Noodles Baked Hot Wings - Carved Steak

Dinner

Roasted Turkey - Cavatappi Rose w/Sausage Vegetable Tofu Pad Thai - General Tso’s Chicken

BUCKLEY Lunch

Spinach & Pasta Saute - Kellie Dogs w/Roll Assorted Wings - Tuna Salad - Cilantro Pesto Pasta Salad - Patty Melt on Rye

Dinner

Baked Fillet of Sole - Fireside Skillet Tips - BBQ Pork Chops - Vegan Chicken Pot Pie

September 6, October 4 November 1, November 29 NORTH Lunch

Hot Open Face Turkey Sandwich - Vegan Tofu Patty - Beef, Bacon & Arugula Club - Broccoli Quiche - Quiche Lorraine - Ale Battered Striped Panga - Fried Clam Strips - Fried Scallops - Zesty Pesto Chicken & Bowties

Dinner

Grilled Chicken Cutlet - Pan Seared Tuna Steak w/Lime - Vegan Mongolian Stir Fry - Grilled Ham & Apple Panini - Roasted Garlic Chicken Sauteed Pork Cutlet - Crepes Crepes Crepes

NORTHWEST Lunch

Grilled Chicken Fresco - Grilled Pepperoni & Provolone - Eggplant Parmesan Grinder Meatball Grinder - Vegan Ravioli Caprese

Dinner

Black Bean & Salsa Burger - Roasted Salmon w/Tarragon Sauce - Cheddar Broccoli Soup Chicken Orzo Soup - Grilled Hot Dogs w/Coney Island Hot Dog Sauce - Grilled Turkey Burger Spicy Cross Trax Fries - Chicken Francaise

GELFENBIEN COMMONS Lunch

Cajun Turkey Fillet - Macaroni & Cheese Beef w/Basil - Chicken Panini on Sour Dough

Dinner

Pier 17 Breaded Alaskan Pollock - Steak Toscano Jerk Chicken - Shrimp Salad

NOSH Lunch

Kosher Hot Pastrami Sandwich - Vegetable Lentil Soup

Dinner

Baked Cod - Mushroom Barley Soup

HALAL Lunch

Beef w/Basil - White Rice

Dinner

Jerk Chicken - Roasted Potato Medley Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley November 29: Holiday Feast Dinner @ Buckley

34

Please note: menu items may change depending on availability


FRIDAY

September 7, October 5 November 2, November 30 WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Tortellini Primavera - Hot & Spicy Chicken Wings Rotisserie Chicken Wings - Teriyaki Chicken Wings Honey Pork Stir Fry - Breaded Fish Squares

Dinner

Cajun Grilled Turkey Cutlet - Fantail Shrimp Southern Style Meatloaf - Beefy Macaroni & Cheese - Mac & Cheese w/Chicken

McMAHON - Global Cuisine Lunch

Pizza: Macaroni & Cheese Chicken w/Warm Vin - Beef w/Thai Chili Dipping Sauce - Chicken Scalloppini Couscous w/Feta - Bobotie

Dinner

Pizza: Lemongrass Pork w/Bean Sprouts Pasta Bar - Roast Chicken w/Salsa Verde Kashmiri Style Chicken

PUTNAM Lunch

Louisiana Chicken Wrap - Crab Cakes Pasta w/Broccoli - Steak Chili - Omelet Bar

Dinner

Buffalo Grilled Chicken - Penne with Garlic & Herbs - Penne & Sausage Abruzzi - Pancake Bar Tater Crusted Hoki

BUCKLEY Lunch

NORTH Lunch

Grilled Chicken Cutlet - Shrimp & Summer Vegetable Toss - Chicken Monterey Sandwich El Nacho Grande w/Chili con Queso - Italian Caprese Panini - Omelet Bar

Dinner

Creole Cod - Grilled Chicken Cutlet - Buffalo Strips - Burrito Bar - Macaroni & Cheese - Stuffed Shells

NORTHWEST Lunch

Lakeside Tilapia - Seafood Salad - Egg White Omelet - Omelet Bar - Pork Sausage Links Ruby Fruit Salad - Coleslaw - Pulled Pork Sandwich - Red Beans & Rice - Vegan Chicken Fajitas - Southwestern Chicken Wrap

Dinner

Raspberry Balsamic Chicken - Charlie’s Clam Chowder - Vegetable Rice Soup - “BLT” Panini Fried Clam Strips - Southern Style Meatloaf Assorted Mac & Cheese

GELFENBIEN COMMONS Lunch

Baked Fish Sandwich - Chorizo Sausage & Potatoes - Very Veggie Quesadillas - Sesame Nuggets

Dinner

Jamaican Beef Patties - Assorted Chicken Wings Grilled Portabella w/Balsamic Vinaigrette - Shells

NOSH Lunch

Herb Baked Chicken - Beef Vegetable Soup White Rice

Dinner

Gefilte Fish - Roasted Chicken - Vegan Stir Fry

HALAL

Crispy Alaskan Pollock - American Chop Suey Assorted Quesadillas - Egg Salad

Lunch

Dinner

Dinner

Tofu Cutlet - Italian Grilled Chicken - Shrimp & Shells Alfredo - Broccoli Stromboli

Sesame Nuggets Chef’s Choice

Please note: menu items may change depending on availability

35


SATURDAY WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE

Brunch

Assorted Scrambled Eggs - Bacon, Potato & Cheese Melt - French Toast - Oatmeal - Pork Sausage Links - Ham & Cheddar Strata

Dinner

Penne w/Broccoli & Bacon - Black & Bleu Cube Steak - Fichman Chicken - Chicken Fajitas Nacho Cheese Sauce - Grilled Portabella w/Balsamic

McMAHON - Global Cuisine

Brunch

Pizza: Potato, Bacon & Oregano Waffles - Omelet Bar - Tilapia w/Chili Lime Butter - French Dip Sandwich - Smorrebrod

Dinner

Pizza: White Bean/Herbed Tomato Sauce Shepherd’s Style Rigatoni - Provencal Turkey Caramelized Soy & Lemongrass Chicken Chicken Souvlaki - Kung Pao Chicken

PUTNAM Brunch

Broccoli Mac & Cheese - Bacon - Sausage Patties Raspberry Stuffed French Toast - Eggs Buttermilk Pancakes

Dinner

Grilled Lemon Garlic Chicken - Baked Marinated Tofu - Grilled Pork Chops - Pasta Sautee Bar

BUCKLEY Brunch

Cheesy Scrambled Eggs - Hard Boiled Eggs Omelet Bar - French Toast - Buttermilk Pancakes Strawberry Pancakes - Bagel Bar - Ham & Cheddar Strata - Crab Cakes

Dinner

Vegan Tortellini Primavera - Italian Chicken Tenders - Honey Pork Stir Fry

32 36

Please note: menu items may change depending on availability

September 8, October 6 November 3, December 1 NORTH

Brunch

Grilled Chicken Cutlet - Country Fried Steak Omelet Bar - Assorted Eggs - Mornin’ Quesadilla Blueberry Stuffed French Toast

Dinner

Grilled Chicken Cutlet - Sesame Ginger Salmon Chicken Piccata - Broccoli Stromboli - Ham & Pepperoni Stromboli - Make Your Own 4 Minute Pizza

NORTHWEST Brunch

Egg White Omelet - Cheese Omelet - Fried Eggs Greek Vanilla Yogurt - Cheesy Scrambled Eggs Country Fried Steak - French Toast - Fried Potato Smiles - Hard Boiled Eggs - Scrambled Eggs

Dinner

Chicken & Broccoli Penne - Turkey Vegetable Soup Boca Burgers - Hot Burger Accompaniments Caribbean Jerk Chicken - Jamaican Beef Patties Shrimp Quesadilla

GELFENBIEN COMMONS Brunch

BBQ Chicken Sandwich - Waffles Made to Order American Cheese Omelet - Towers House Quiche - Strawberry Cream Cheese French Toast

Dinner

Baked Virginia Ham - Macaroni & Cheese - Cobb Salad

NOSH Brunch

Macaroni Salad - Egg Salad Kosher Deli Salami

Dinner CLOSED

HALAL Brunch CLOSED

Dinner CLOSED


September 9, October 7 November 4, December 2 WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Brunch

Chicken & Broccoli Penne - Bacon - Cheesy Scrambled Eggs - Chocolate Chip Pancakes Fried Tater Tots - Mushroom & Scallion Quiche Scrambled Eggs - Breakfast Ham - Cheese Tortellini

Dinner

Baked Parmesean Ranch Chicken - Roast Beef Vegetarian Moussaka - Couscous w/Roasted Garlic

McMAHON - Global Cuisine Brunch

Pizza: Khachapuri Waffles - Omelet Bar - Salmon w/Dill Butter Roast Beef - Mollete

Dinner

Pizza: Buef Parmentier Vegan Stuffed Mushrooms - Calabria Style Chicken - Tutu mans Teriyaki Chicken - Grilled Chorizo Burrito - Malaysian Enchilada - Tostones con Camarones Guisados - Sicilian Fennel Salad Rendang Ayam

SUNDAY NORTH Brunch

Grilled Chicken Cutlet - Grilled Sausage & Peppers - Sunday Mornin’ Bagel Bar - Omelet Bar - Pumpkin Pancakes - Assorted Eggs - French Dipped Waffles

Dinner

Grilled Chicken Cutlet - Baked Ziti - Meatloaf Hot Ham & Cheese Grinder - Grilled Vegetable Paninii

NORTHWEST Brunch

Belgian Waffle Sticks - Cheese Omelet Egg White Omelet - Fried Eggs - Greek Vanilla Yogurt - Buttermilk Pancakes - Cheesy Scrambled Eggs - Chorizo Sausage & Potatoes Blueberry Stuffed French Toast

Dinner

Grilled Chicken Cutlet - Buffalo Strips Roast Beef - Tofu General Tso - Baked Ziti

GELFENBIEN COMMONS Brunch

Smoked Turkey & Vegetable Pita - American Cheese Omelet - Buttermilk Pancakes - Waffles Made to Order - Bacon & Potato Frittata

Dinner

Orange Chicken Stir Fry - Salisbury Steak w/Onion Gravy - Fusion Soup Boules

PUTNAM

NOSH

Belgian Waffle Sticks - Bacon - Buttermilk Pancakes - Pork Sausage Links - Quiche Lorraine Eggs

Breakfast Potatoes - Blueberry Pancake Banana Oatmeal - Quiche

Brunch

Dinner

Grilled Chicken Cutlet - Meatloaf - Stuffed Shells - Stromboli Bar - BYO Quesadilla Bar

BUCKLEY

Brunch

Buttermilk Pancakes - Belgian Waffle Sticks Breakfast Ham - Potato & Cheese Pancakes Blueberry Stuffed French Toast - Omelet Bar Cheesy Scrambled Eggs

Brunch

(CLOSED 10/7 Simchat Torah)

Dinner

Baked Ziti - English Muffin Pizza Cream of Broccoli Soup (CLOSED 10/7 Simchat Torah)

HALAL Brunch CLOSED

Dinner CLOSED

Dinner

Grilled Parmesan Chicken - Meat Lasagna Cheese Lasagna - Tofu Parmesan

Please note: menu items may change depending on availability

37


MONDAY WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Rotini w/Crab & Artichokes - Macaroni & Cheese Pesto Baked Pollock - Southwestern Chicken Wrap Cantonese Garlic Beef - Vegan Sweet & Sour Tempeh - Grilled Turkey Burger

September 10, October 8 November 5, December 3 NORTH

Lunch

Grilled Chicken Cutlet - Pier 17 Breaded Alaskan Pollock - Vegan Pepper Steak Stir Fry - Chipotle Ranch Grilled Chicken - Grilled Pastrami & Swiss Sweet & Sour Shrimp - Tortellini Rose w/Sausage

Dinner

Grilled Chicken Cutlet - Poached Pacific Cod Honey Lime Sweet Potato - Beef Tender Picadillo Latin Spiced Roast Chicken - Spinach & Artichoke Dip - Bruschetta Bar

Dinner

NORTHWEST

McMAHON - Global Cuisine

Summer Vegetable Penne - Pacific Grove Artichoke & Turkey - Chicken Monterey Sandwich - Fish Taco w/Chipotle Cream Lentil Taco in a Hard Shell - Potato Shell Taco Pie

Ginger Chicken - Herb Grilled Tofu - Pineapple Stuffing - Polynesian Shrimp - Polynesian Stir Fry Sweet & Sour Chicken - Sizzlin Shrimp & Pasta

Lunch

Pizza: Spinach w/Chick Pea & Cumin Sole a la Grenobloise - Sofrito Chicken - Bulgogi Tacos - New Enagland Farmhouse Pita - Jin Zhan Mi Dou Niu Liu Li

Dinner

Pizza: Pastilla Koshary - Roast Beef w/Salsa Verde - Grilled Grouper Fish Tacos - Grilled Portabella Burger Cemita Poblana - Scallion Scallion Cakes - Lomito Completo - White Beans in Herbed Tomato Sauce

PUTNAM Lunch

Risotto Stuffed Tomatoes - Tilapia w/Salsa Fried Chicken Tenders - BYO Burger Bar

Dinner

Chicken & Broccoli Penne - Ale Battered Striped Panga - Rosemary Apple Pork Loin - Lentil Shepard’s Pie - Spicy Orange Beef

BUCKLEY Lunch

New Orleans Cod - Dr. Praeger’s Burger - Ham Salad Fried Chicken Nuggets - Broccoli Mac & Cheese

Dinner

Seafood Paella - Summer Vegetable Penne Grilled Chicken w/Chimichurri - Polynesian Pork October 8: Canadian Thanksgiving @ Putnam

Lunch

Dinner

Meat Ravioli - Beef Stew - Vegetarian Lentil Soup - Ranch Chicken Melt - Bangkok Pork Spare Ribs - Coconut Shrimp - Grilled Chicken Satay - Karosi’s Egg Knot Rolls - Vegetable Pad Thai - Six Cheese Ravioli - Vegan Ravioli

GELFENBIEN COMMONS Lunch

Lite ‘n Crunchy Baked Fish - General Tso’s Chicken - Fusion Quesadilla Bar - Mongolian Beef - Turkey Panini

Dinner

Sweet & Sour Tofu - Chicken Parmesan - Seafood Salad - Fusion Quesadilla Bar - Kashmiri Chicken Curry

NOSH Lunch

Vegan Cutlet - French Onion Soup Couscous & Veggies - Pasta w/Marinara (CLOSED 10/8 Simchat Torah)

Dinner

Beef Chili - Chicken Noodle Soup Pasta w/Marinara (CLOSED 10/8 Simchat Torah)

HALAL Lunch

Mongolian Beef - Basmati Rice

Dinner

Kashmiri Chicken Curry - Basmati Rice 38

Please note: menu items may change depending on availability


September 11, October 9 November 6, December 4

TUESDAY NORTH

WHITNEY

Lunch

For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

Dinner

Greek Chicken w/Bowties - Grilled Chicken Cutlet - Ale Battered Striped Panga - Eggplant Caponata Grilled Pepperoni & Provolone Gyros - Stir Fry Bar

SOUTH MARKETPLACE

Grilled Chicken Cutlet - Sole w/Roasted Tomato & Penne - Pork Milanese - Sauteed Beef Tips Fusion Quesadilla Bar - Tofu Marsala

Grilled Italian Chicken - Beef Tacos w/Corn or Flour Tortilla - Homestyle Chicken Pot Pie Vegetarian Beef Quesadilla

NORTHWEST

Dinner

Rice Noodles w/Shrimp & Peas - George’s Grilled Cheese - Baked Chicken Fillet Sandwich Vietnamese Pho & Noodle Bar

Lunch

Lemony Chicken w/Artichokes - Parsley Noodles - Drunken Brats - Viennese Whole Wheat Penne - Beef Stroganoff

McMAHON - Global Cuisine

Lunch

Pizza: Pear Gorgonzola Teres Steak w/Shallot Sauce - Tandoori Spiced Pork Satays - Grilled Salmon - Roast Beef - Chicken Adobo

Dinner

Pizza: Margherita Stone Shrimp & Clam w/Spicy Garlic - Frango de Churrasco - Grilled Flank Steak - Chicken Enchiladas - Burger w/Bulgogi Sauce - Chickpea Masala Sandwich - Beef Udon

PUTNAM Lunch

Baked Couscous w/Spinach - Carved Turkey Garlic Shrimp w/Rice - Baked & Fried Chicken Nuggets

Dinner

Roasted Tomatoes & Pasta Toss - Chicken Divan BBQ Kansas City Pork Spare Ribs - Meatballs Imperial Vegetable Stir Fry

BUCKLEY

Lunch

Chicken Souvlaki - Grilled Hot Dogs - Fried Clam Strips - Vegetarian Moussaka - Greek Egg Lemon Soup - Seafood Salad - White Bean & Tomato Salad

Dinner

Vegan Cutlet Parmesan - Italian Style Flank Steak Chicken Tetrazini - Mushroom Risotto

Lunch

Dinner

Pasta Fagioli - Split Pea Soup w/Ham - Black Bean & Salsa Burger - Baked Cracker Crumb Cod BBQ Baked Beans - Brisket of Beef - Memphis Style BBQ Chicken Thighs - Shrimp & Shells Alfredo

GELFENBIEN COMMONS

Lunch

Chicken Fajitas - Turkey Tacos - Refried Beans Sausage Patties - Waffles Made to Order Omelet Bar - Chicken Tikka Masala - Buffalo Chicken Wrap Panini

Dinner

Tortellini w/Tomato Pesto - Roast Beef Omelet Bar - Bombay Beef Curryer

NOSH

Lunch

Tortilla Chips & Cheese Sauce - Hummus Vegetable Wrap - Cream of Broccoli Soup (CLOSED 10/9 Simchat Torah)

Dinner

Yemen Chicken - Vegetable Rice Soup (CLOSED 10/9 Simchat Torah)

HALAL Lunch

Chicken Tikka Masala - White Rice

Dinner

Bombay Beef Curry - White Rice Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley November 6: Election Day Lunch @ Buckley December 4: Night of Adventure @ North Holiday Dinner @ Northwest Please note: menu items may change depending on availability

39


WEDNESDAY

September 12, October 10 November 7, December 5

WHITNEY

NORTH

For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Lemon Tilapia - French Dip Sandwich - Chicken Korma - Garlic Naan - Broccoli, Ham, & Cheese Bake - Shrimp Biryani - Vegetable & Tofu Jalfrezi

Dinner

Lemon & Tarragon Sole - Boneless Chicken Romano - Ziti in Meat Sauce - Wrap Bar - Pasta Puttanesca

McMAHON - Global Cuisine Lunch

Pizza: Roasted Eggplant w/Chickpea Greek Chicken Salad - Bengal Style Fish - Banh Mi Green Curry Chicken

Dinner

Pizza: Chorizo w/Black Bean Maltagliati - Roasted Chicken w/North African Spices - Chili Lime Rubbed Flank Steak - Italian Panino - Sesame oil Chicken Ma You Ji Late Night: Shredded Beef - Chicken Wings w/Momofuku Octo Vinaigrette - Vietnamese Sliders Grilled Tofu

PUTNAM Lunch

Lunch

Caesar Shrimp Pita - Grilled Chicken Cutlet Pad Thai Chicken - Springtime Vegetable Pasta Pecan Basmati Rice - Pepper Steak Stir Fry Sesame Nuggets - Baked Chicken Nuggets Fried Chicken Nuggets

Dinner

Grilled Chicken Cutlet - Boneless Chicken Romano - Grilled Tuna Steak w/Sriracha Roast Pork - Tortellini & Pasta Sautee Bar

NORTHWEST Lunch

Chicken Souvlaki - Cheeseburgers - Grilled Cheese - Grilled Hot Dogs - Greek Rice Pilaf Gyros - Vegetarian Mezze Plate - Baked Shells in Cheese Sauce

Dinner

Chicken Rustica - Chicken Soup w/Tortellini Tomato Soup - Char Grilled Pork Chops Garlic Fries - Siciliani Panini - Caesar Salad w/Toppers - Spinach & Artichoke Dip - Vegan Tortellini Primavera

GELFENBIEN COMMONS

Lunch

Spicy Beef Pita - Cheese Ravioli - Grilled Bratwurst - Pasta Saute w/Alfredo - Ham, Genoa & Pepperoni Panini - Spicy Beef Pita

Dinner

Cranberry/Orange Glazed Chicken - Roast Pork Loin - Cheese Manicotti - Jamaican Rice & Beans Jamaican Beef Patties

Chicken Fajitas - Rotini Vegetable Saute Beef Taco Bar - Pulled Pork Sandwiches

NOSH

Dinner

Portabella & Mozzarella Panini - Vegetable Soup - Kasha Chili - Salad

Vegetable Chow Mein - Rotisserie Chicken Shepherd’s Pie - Pork Cutlet Piccata

BUCKLEY Lunch

Eggplant Parmesan Pasta - Shrimp Jambalaya Cajun Catfish - Steak Chili - Chicken & Sausage Gumbo

Dinner

Lemon & Tarragon Sole - Chicken Parmesan Stuffed Shells - Pork Cutlet Piccata November 7: “Happy Thanksvegan” @ Whitney December 5: The Famous WinterFeast @ Whitney

40

Please note: menu items may change depending on availability

Lunch

Dinner

Italian Sausage - Minestrone Soup Pasta w/Marinara

HALAL Lunch

Spicy Beef Pita - Macaroni Salad

Dinner

Jamaican Beef Patties - Jamaican Rice & Beans Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley Every Wednesday: Special Desserts During Lunch @ Northwest November 7: 1950’s Theme Dinner Night @ Gelfenbien Commons


September 13, October 11 November 8, December 6

THURSDAY

WHITNEY

NORTH

For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

Grilled Chicken Cutlet - Seafood Stir Fry Chicken Parmesan Sandwich - Eggplant Parmesan Grinders - Fried Egg Sandwich Bar Meatball Grinders - Chicken & Broccoli Alfredo

SOUTH MARKETPLACE

Lunch

Roasted Tomatoes & Pasta Toss - Pulled Pork Sandwich - Fish Sticks - Chicken Tacos - Tofu Parmesan - Yellow Rice w/Pinto Beans

Dinner

Sesame Noodles - Bourbon St. Shrimp & Pasta Grilled Muffuletta - Mongolian Beef - Seared Tofu w/Vegetables - Crab Cakes

McMAHON - Global Cuisine

Lunch

Dinner

Grilled Chicken Cutlet - Vegan Steak Tacos Chicken Quesadillas - Steak Tacos - Fish Tacos w/Chipotle Cream - Crepes Crepes Crepes

NORTHWEST Lunch

Vegan Ravioli w/Summer Vegetables - Grilled Three Cheese - XTreme Black Pepper Fries Kentucky Hot Brown Sandwich - Sloppy Joes on a Bun - Southern Style Panga - Strawberry Spinach Salad

Lunch

Dinner

Dinner

GELFENBIEN COMMONS

Pizza: Macaroni Gratin Vegan Wheat Penne w/Tomato Pesto - Salmon a la Nage - Miso Basted Beef - Cornmeal Crusted Chicken - Pimento Cheese Sandwich - Machbuss Rubian Shrimp & Rice Pilaf Pizza: Tuscan Tomato - North African Beef Stew pasta bar - Porchetta - Yalitori Chicken - Cuban Sandwich - Soba Noodles in Sweet Soy Broth Late Night: BBQ Chciekn Quesdaillas - Harissa Chicken - Pljeskavica

PUTNAM Lunch

Shrimp Jambalaya - Chicken Caesar Wrap Szechuan Tofu Stir Fry - Carved Steak

Dinner

Grilled Turkey Cutlet - Cream of Asparagus Soup - French Onion Soup - Beef Burgundy Buttered Noodles - Chicken Paprikash Cider Braised Brats

Lunch

Shrimp Pilaf - Broccoli Stromboli - Ham & Pepperoni Stromboli - White Bean & Chicken Chili - Chicken Panini on Sour Dough

Dinner

Rotisserie Turkey Breast - Black Bean & Apple Salad - Turkish Meatballs - Shrimp Salad

NOSH Lunch

Chicken Marsala - Mushroom Barley Soup

Vegan Cutlet Parmesan - Chicken Parmesan Grilled Sausage & Peppers - Meat Lasagna Wok Fired Chicken Caesar Salad

Dinner

BUCKLEY

HALAL

Vegetarian Tacos - Chicken Monterey Sandwich Beef Tacos w/Flour or Corn Tortillas - Three Cheese Enchiladas - Taco Bar - Black Forest Turkey Sandwich

White Bean & Chicken Chili - Cornbread

Lunch

Dinner

Vegan Ravioli & Marinara Sauce - Sole Almondine Grilled Beef & Mushroom - Fried Chicken

Vegan Stir Fry - Vegetable Pizza - Potato & Leek Soup - Orzo Salad

Lunch

Dinner

Turkish Meatballs - White Rice Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley December 6: A Simpson’s Christmas Dinner @ Putnam

Please note: menu items may change depending on availability

41


FRIDAY WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Pier 17 Breaded Alaskan Pollock - Fried Chicken Belgian Waffle Sticks - Penne & Sausage Abruzzi Pad Thai Chicken - Lite Pasta Primavera Buddha’s Delight

Dinner

BBQ Chicken Drumsticks - Shrimp Delight Seasoned Cod - Mac & Cheese - Smoked Turkey & Pepper Tuscany - Beef Fried Rice

McMAHON - Global Cuisine

Lunch

Pizza: Clam, Bacon & Leek w/Bechamel Butternut Rissoto - Chicken Tandori - Chili & Roasted Garlic Chicken - Brie & Pear Pita Korean Mandu

Dinner

Pizza: Pork Belly w/Harissa, Shitake, Scallion & Pickled Cucumber Poached Tilapia - Arroz rojo con Pollo - Grilled Beef Salad - Italian Beef Sandwich - Tori Kara Age

PUTNAM

Lunch

September 14, October 12 November 9, December 7 NORTH Lunch

Grilled Chicken Cutlet - Grilled Salmon Steaks Tex Mex Shells - The Grilled Anthony - BBQ Beef Sandwich - Fried Chicken Tenders - Omelet Bar

Dinner

Baked Scrod w/Lemon - Grilled Chicken Cutlet Baked Chinese Chicken Wings - Buffalo Wings Cheese Calzones - Ranch Chicken Wings

NORTHWEST Lunch

Baked Ham w/Pineapple - Seafood Salad - Egg White Omelet w/Cheese & Vegetables - Fried Tater Tots - Omelet Bar - Baked Whole Wheat Penne - Chicken Parmesan Grinder - English Pub Fish - Vegan Beans & Greens Burrito

Dinner

Grilled Tilapia - Boston Style Chowda’ - Vegetable Barley Soup - Cubano Sandwich w/Mojo Grilled Chourizo Sausage - Gaucho-Grilled Steak Honey Chipotle Crispy Chicken - Arroz Amarillo Nacho Bar - Refried Beans

GELFENBIEN COMMONS Lunch

Beef & Black Bean Chili - Fish Sticks Omelet Bar - Waffles Made to Order - Turkey Salad - English Pub Fish

Dinner

Baked Scrod w/Lemon - Mexican Lasagna Vegetable Quiche - Tuna Mac Salad

Fajita Chicken Sandwich - Vegan Mongolian Stir Fry Italian Baked Cod - Omelet Bar - Mac & Cheese

NOSH

Dinner

Lukashen Kugel - Real Beef Shepherd’s Pie Vegetable Soup

Penne Alla Napolentana - Boneless Chicken Romano - Pesto Baked Pollock - Pancake Bar

BUCKLEY Lunch

Risotto Stuffed Tomatoes - Blazin’ Red Fish Ham & Cheese Quiche - Veggie Muffuletta

Dinner

Sweet & Sour Tofu - Baked Cracker Crumb Fish Chicken Bahama - Pork Milanese

42

Please note: menu items may change depending on availability

Lunch

Dinner

Tuna Salad - Baked Meatloaf - Vegan Stri Fry

HALAL Lunch

English Pub Fish - Coleslaw

Dinner

Chef’s Choice


September 15, October 13 November 10, December 8 WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition

SOUTH MARKETPLACE Brunch

Scrambled Egg Whites - American Cheese Omelet Breakfast Ham - French Toast Stix - American Chop Suey - Sausage Breakfast Bake

Dinner

Steamed Turkey Potstickers - Italian Chicken Tenders - Ham & Pepperoni Stromboli - Boneless Chinese BBQ Pork - Garlic Parmesan Baked Cod Baked Ziti - Sweet & Sour Tofu w/Vegetables

McMAHON - Global Cuisine

Brunch

Pizza: Roast Pork w/Papaya Waffles - Pancakes - Omelet Bar - Baked Gnocchi w/Shredded Beef Ragout - Beignet - Boston Baked Bean Sandwiches

Dinner

Pizza: Shrimp & Clam w/Tomato Sauce Braised Beef - Kaula pork Loin - Plum Sauce Chicken

PUTNAM Brunch

Ham & Cheese Quiche - Husky Delight Pork Sausage Links - Breakfast Ham Scrambled Eggs - Buttermilk Pancakes

Dinner

Creole Cod - Eggplant Lombardi - Pasta Sautee Bar - Italian Beef Noodle Casserole

BUCKLEY Brunch

Cheesy Scrambled Eggs - Omelet Bar - French Toast Pork Sausage Links - Peach Stuffed French Toast Penne w/Broccoli & Bacon

Dinner

Vegan Baked Ziti -Shepherd’s Pie - Buffalo Wings Assorted Chicken Wings

SATURDAY NORTH

Brunch

Fried Clam Strips - Omelet Bar - Broccoli Quiche Cheesy Scrambled Eggs - French Toast Pancakes

Dinner

Fried Chicken Drumsticks - Nacho Bar - Roasted Tomatoes & Pasta Toss - Cheeseburger Grinders Foot Long Hot Dogs - Mac & Cheese - Honey BBQ Pork Chops - Make Your Own 4 Minute Pizza

NORTHWEST

Brunch

Egg White Omelet - Cheese Omelet - French Fries - Assorted Eggs - Greek Vanilla Yogurt Bacon - Belgian Waffle Sticks - Corned Beef Hash Chocolate Chip Pancakes - Mini Potato Pancakes

Dinner

Grilled Caesar Chicken - Turkey Rice Soup Grilled Sausage & Peppers - Signature Burgers Cheese Calzone - Florentine Fish - Meditteranean Orzo Pilaf - Italian Meatball Marinara

GELFENBIEN COMMONS Brunch

Chicken & Vegetable Pasta - Scrambled Eggs Bacon & Potato Frittata - American Cheese Omelet - Bacon Ranch Chicken Pasta Salad

Dinner

Grilled Chicken Breast - Sloppy Joes - Cheese Ravioli - Tuna Salad - Mediterranean Chickenn Pasta Salad

NOSH Brunch

Macaroni Salad - Kosher Deli Bologa

Dinner CLOSED

HALAL Brunch CLOSED

Dinner CLOSED

September 15: CT Farm to Chef Week @ Whitney

Every Saturday: Bagel Bar During Brunch @ Northwest Please note: menu items may change depending on availability

43


SUNDAY WHITNEY

September 16, October 14 November 11, December 9 NORTH Brunch

Sunday Mornin’ Bagel Bar - Omelet Bar - Cheesy Scrambled Eggs - French Toast - Pancakes For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

Dinner

SOUTH MARKETPLACE

Grilled Chicken Bella - Grilled Chicken Cutlet Roasted Veggie Lasagna - Rosemary Apple Pork Loin - Grilled Muffuletta - Turkey Artichoke Panini

Assorted Scrambled Eggs - Buttermilk Pancakes Cheese Manicotti - Egg & Cheese Biscuit - Green Chili Cheese Quiche - Sausage Patties

NORTHWEST

Dinner

Chicken Marinara - Baked Cracker Crumb Fish Baked Glazed Ham - Garlic Shrimp w/Rice Linguini w/Roasted Tomatoes - Szechuan Vegetable Stir Fry

Grilled Tofu w/Cranberry Apricot - Cheese Omelet - Egg White Omelet - Fried Eggs - Greek Vanilla Yogurt - Buttermilk Pancakes - Canadian Bacon - Cheesy Scrambled Eggs - French Toast Stix - Lyonnaise Potatoes - Scrambled Eggs Strawberry Topping - Turkey Sausage Links

McMAHON - Global Cuisine

Dinner

Brunch

Brunch

Pizza: Middle Eastern Chicken Waffles - Pancakes - Omelet Bar - Tortellini Della Pangrattato - Montreal Chicken - Mallorcas

Dinner

Pizza: Italian Cold Cut, Black Olive & Arugula Pasta bar - Korean Chili Paste Spicy Chicken Frikadeller - Harissa Cghicekn Wrap - Spiced Chicken & Chickpea Stew Late Night Grill: Asian Style Flank Steak - Korean Fried Chicken

PUTNAM Brunch

Brunch

Chicken Teriyaki - Chicken Vegetable Soup Tomato Soup - All American Grilled Cheese Signature Burgers - XTreme Black Pepper Fries Sweet & Sour Shrimp - Tuscan Pork Loin Macaroni & Cheese

GELFENBIEN COMMONS Brunch

Baked Ham w/Pineapple - Towers House Quiche American Cheese Omelet - Waffles Made to Order - Sausage Patties - Antipasto Salad

Dinner

Vegetable Chow Mein - Fried Vegetable Pot Stickers - Vegetable Egg Rolls - Beef & Broccoli Stir Fry - Egg Salad - Fusion Appetizer bar

American Chop Suey - Scrambled Eggs - Bacon Banana Stuffed French Toast - Sausage Patties Buttermilk Pancakes

NOSH

Dinner

Pamcakes - Breakfast Potatoes - Scrambled Eggs w/Cheese - Oatmeal

Vegan Swiss Steak - Baked Cracker Crumb Cod Country Fried Steak - Hunan Beef - Zesty Pesto Chicken & Bowtie

BUCKLEY Brunch

Assorted Scrambled Eggs - Hard Boiled Eggs Omelet Bar - French Toast - Assorted Fruit Pancakes

Dinner

Pier 17 Breaded Alaskan Pollock - Chicken Jambalaya - Vegan Buffalo Tofu - French Quarter Steak

44

Please note: menu items may change depending on availability

Brunch Dinner

Penne w/Alfredo Sauce - Cheezy French Bread - French Onion Soup (CLOSED 9/16 Rosh Hashana. Meals available at Hillel House)

HALAL Brunch CLOSED

Dinner CLOSED

September 16: CT Farm to Chef Week @ Whitney December 9: Midnight Breakfast in the Student Union


September 17, October 15 November 12, December 10 WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Chicken & Vegetable Pasta - Crispy Buffalo Strips Corn Dogs - Shrimp Pilaf - General Tso’s Tofu Spring Vegetable Lo Mein - Teriyaki Pork Stir Fry - Breaded Fish Squares

Dinner

Grilled Chicken Breast - Chicken Divan - Sole Almondine - Chinese Hot & Sour Soup - Hunan Beef - Pork Fried Rice - Seasoned Bowties

McMAHON - Global Cuisine Lunch

Pizza: Beef w/Cabbage & Horseradish Sancocho - Chicken Satay - Fried Calamari Caprese Panini - Chinese Style Barbecue Pork

Dinner

MONDAY NORTH Lunch

Cheese Ravioli - Grilled Chicken Cutlet Southwest Vegetable Wrap - Beer Battered Fish Wedges - Chicken Monterey Sandwich - Grilled Bratwurst - Kapusta & Noodles

Dinner

Grilled Chicken Cutlet - Pineapple Ginger Chicken Oven Fried Pollock - Kalbi Beef - Vegetable Samosa - Tempeh Broccoli Stir Fry - Spicy Tofu Vindaloo - Penne & Sausage Abruzzi

NORTHWEST

Lunch

Lemon Pepper Chicken - All American Grilled Cheese - Garden Blend Rice - Popcorn Chicken Bowl - Tater Crusted Hoki - Vegan Baked Ziti Vegan Cutlet Parmesan

Dinner

Sized Right Salmon Plate - Cheddar Broccoli Soup - Chicken & Rice Soup - Dr. Praeger’s Burger Roast Beef Panini - Roasted Garlic Chicken Stuffed Shells

Pizza: Italian 3 Cheese Roasted Vegetable Ravioli - Korean Braised Beef Salmon & Green Asparagus Kushiyaki - Filipino Chicken Barbecue - Nicoise Tuna Sandwich Murg Makhanwala Butter Chicken Late Night: Chinese BBQ Tacos - Chimichurri Burgers

GELFENBIEN COMMONS

PUTNAM

Yankee Pot Roast - Macaroni & Cheese Egyptian Beef & Potatoes - Fusion Quesadilla Bar

Lunch

Baked Potatoes - Morroccan Salmon Roasted Vegetable Pasta - Baked Chicken Fillet Sandwich

Dinner

Fireside Skillet Tips - Sweet & Sour Tofu Baked Glazed Ham - Blazin’ Red Fish Sweet & Sour Chicken

BUCKLEY Lunch

Lemon Pepper Chicken - Fettuccini Alfredo Italian Tofu Patty - Siciliani Panini - Egg Salad Italian Pasta Salad - Rice & Orzo Pilaf

Dinner

Grilled Savannah Chicken - Baked Pork Chops South Style Panga - Bowtie Pasta w/Mushrooms

Lunch

Buffalo Grilled Chicken - Fried Clam Strips Vegan Cutlet - Fusion Quesadilla Bar - Greek Salad w/Feta - Kung Pao Chicken - Turkey Panini

Dinner

NOSH Lunch

Sesame Nuggets - Macaroni & Cheese Vegetable Lentil Soup (CLOSED 9/17 Rosh Hashana. Meals available at Hillel House)

Dinner

Chicken Cacciatore - Vegetable Rice Soup parsley Noodles (CLOSED 9/17 Rosh Hashana. Meals available at Hillel House)

HALAL

Lunch

Kung Pao Chicken - White Rice

Dinner

Egyptian Beef & Potatoes - Buttermilk Biscuits

September 17: CT Farm to Chef Week @ Whitney Please note: menu items may change depending on availability

45


TUESDAY WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Penne w/Chicken & Broccoli - Ale Battered Striped Panga - Meatball Grinders - Sausage & Pepper Grinders - Fettuccini Alfredo - Ravioli w/Sundried Mushrooms - Tortellini w/Basil Pesto

Dinner

Penne w/Garlic & Herbs - Eggplant Parmesan Shrimp & Vegetable Romano - Hong Kong Pork Chicken Marsala

September 18, October 16 November 13, December 11 NORTH

Lunch

Grilled Chicken Cutlet - Penne w/Tomato Pesto Beef Brisket & Caramelized Onions - Grilled Sausage & Peppers - Stir Fry Bar - Ranch Chicken Melt - Blazin’ Red Fish

Dinner

Roast Turkey - Grilled Chicken Cutlet - Harvest Vegetable Stir Fry - Portabella & Mozzarella Panini Salmon w/Leeks & Red Peppers - Wrap & Roll Bar

NORTHWEST Lunch

Tuscany Steak Salad - Boca Burgers - Tomato Basil Panini on Oat Bread - Baked Rotisserie Chicken Wings - Buffalo Wings - Orange Ginger Wings - Pasta Your Way

Dinner

McMAHON - Global Cuisine

Lunch

Pizza: Ceci Bruschetta Fettucine w/Bacon & Parsnip - Kafta Lebanese Beef Kabobs - Grilled Salmon - Chicken Shaw Arma Vietnamese Pork Spring Roll

Dinner

Pizza: Apple, Capicola & Gorgonzola Sole Meuniere - Flafel Stuffed Eggplant - Grilled Chicken w/Piri Piri Sauce - Roti John - Pad Thai Late Night: Chicken Gyros - Arrachera al Carbon

PUTNAM Lunch

Chicken Etouffee - Vegetable Lo Mein Carved Turkey - Fried Clam Strips - Six Cheese Ravioli

Dinner

Grilled Parmesan Chicken - Beef Brisket Garlic Parmesan Baked Cod - Broccoli Tempura Mexican Vegetable Stir Fry - Nacho Bar BYO Quesadilla Bar - Nacho Bar

BUCKLEY Lunch

Vegetable Chili - Chicken & Broccoli Penne Pulled Pork For Sandwich - Oven Fried Pollock

Dinner

Chipotle Turkey - Six Cheese Ravioli Fantail Shrimp - Vegetable & Cheese Stuffed Shrimp 46

Please note: menu items may change depending on availability

Chicken Fajitas - Chicken Minestrone Soup Vegetable Chili - Grilled Turkey Burger - Frijoles Pintos con Queso - Spanish Rice - Tilapia w/Chili Lime Butter - Vegan Steak Fajita - Cavatappi

GELFENBIEN COMMONS Lunch

Cheese Ravioli - Meatball Grinders Sausage Grinders - Egg White Omelet Omelet Bar - Waffles Made to Order - Halal Hamburgers - Buffalo Chicken Wrap Panini

Dinner

Lemon Tilapia - Chicken Marsala - Vegan Sweet & Sour Tempeh - Omelet Bar - Waffles Made to Order - Roasted Rotisserie Chicken

NOSH Lunch

Broccoli Quesadillas - Crustless Quiche Cream of Tomato Soup (CLOSED 9/18 Rosh Hashana. Meals available at Hillel House)

Dinner

Chicken Stir Fry - Vegetable Stir Fry Chicken Vegetable Soup - White Rice (CLOSED 9/18 Rosh Hashana. Meals available at Hillel House)

HALAL Lunch

Halal Hamburgers - Potato Salad

Dinner

Roasted Rotisserie Chicken Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley September 18: CT Farm to Chef Week @ Whitney


September 19, October 17 November 14, December 12 WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Grilled Lemon Garlic Chicken - Baked Chicken Fillet Sandwich - Rotini w/Creamy Tomato Pesto - Falafel w/Tahini - Gyros - Vegetable Chili

Dinner

Rotisserie Turkey Breast - Ham & Cheese Pasta Bake - General Tso’s Chicken - Mushroom Lover’s Stir Fry - Florentine Fish - Genovese Whole Wheat Pasta - Rajin’ Cajun Chicken Sandwich

McMAHON - Global Cuisine Lunch

Pizza: Not So Hawaiian Pizza Seared Tofu - Pork w/Mole Negro Sauce - Fish Pakoras - Torta Ahogada - Turkey Lettuce Wraps

Dinner

Pizza: Rosemary Chicken w/Asparagus Crispy Tilapia - Harissa Marinated Beef - Baked Gnocchi - Sabich Sandwich - Char Siew Chicken Late Night: Chicken Curry Wings - Tilapia w/Tomato Salsa

PUTNAM Lunch

Broccoli Stir Fry w/Ginger - Buffalo Chicken Breast Vegetarian Sloppy Joe - Beef Sloppy Joe Pulled Pork Sandwich

Dinner

Beef Burgundy - Grilled Ginger Salmon Rotisserie Chicken - Springtime Vegetable Pasta

BUCKLEY Lunch

Grilled Hot Dogs - Sweet & Sour Chicken Salmon Burger - Egg Salad - Sesame Rice Salad Stir Fry Bar

Dinner

Navratan (9 Vegetable Curry) - Basil & Sesame Broiled Chicken - Beef Shish Kabob Casserole Cod w/Fresh Dill

WEDNESDAY NORTH

Lunch

Cavatappi w/Vegetables - Chicken Tacos - Grilled Chicken Cutlet - Beef Tacos w/Corn or Flour Tortillas - Fried Clam Strips - Vegetarian Beef Quesadillas Refried Beans

Dinner

Grilled Chicken Cutlet - BBQ Kansas City Pork Spare Ribs - Grilled Chicken w/Chimichurri Macaroni & Cheese - Pan Fried Catfish

NORTHWEST Lunch

Grilled Rosemary Garlic Chicken - Caesar Chicken Salad - Blazin’ Red Fish - Italian Monte Cristo Steak Sandwich - Sundried Tomato Infused Brown Rice - Sesame Noodles - Sesame Nuggets

Dinner

Chicken Caprese Pasta - Chicken Noodle Soup Tomato Basil Soup - All American Grilled Cheese Dr. Praeger’s Burger - Boneless Chinese BBQ Pork General Tso’s Chicken - Seitan & Vegetable Stir Fry

GELFENBIEN COMMONS Lunch

Black Bean Tostadas - Baked Chicken Nuggets Fried Chicken Nuggets - Pasta Saute w/Alfredo Beef Chili - Ham, Genoa & Pepperoni Panini

Dinner

Mexican Rice Stuffed Peppers - Grilled Pork Chops - Pasta Saute w/Alfredo Sauce Baked Meatloaf

NOSH Lunch

Pareve Chili - Salad - Cornbread Tennessee Cheese Puffs

Dinner

Vegetarian Jambalaya - Turkey Tettrazini

HALAL Lunch

Beef Chili - Rice - Cornbread

Dinner

Baked Meatloaf - Mashed Potatoes Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley April 4: Baseball Opening DinnerDuring @ Gelfenbien Every Wednesday: SpecialDay Desserts Lunch @ Every Wednesday: Special Desserts at Lunch @ Northwest Northwest September 19: Constitution Day @ North CT Farm to Chef Week @ Whitney Please note: menu items may change depending on availability 47


THURSDAY WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

September 20, October 18 November 15, December 13 NORTH

Lunch

Grilled Chicken Cutlet - Grilled Parmesan Chicken - Steak Sandwich - Southern Style Panga - Hot Dog Bar

Dinner

SOUTH MARKETPLACE

Grilled Tuna Teriyaki - Grilled Chicken Cutlet General Tso’s Chicken - Szechuan Tofu Stir Fry Bacon Wrapped Churrasquinhos - Crepes

Buffalo Chicken Breast - Fried Clam Strips Salisbury Steak w/Onion Gravy - Diep’s Chicken Stir Fry - Southeast Asian Beef & Noodles - Philly Turkey Cheese Hoagie - Veggie Humus Grinder

NORTHWEST

Lunch

Dinner

Tunisian Chicken - Cheese Lasagna - Orange Couscous - Mediterranean Orzo Pilaf - Seared Salmon w/Dill Butter

McMAHON - Global Cuisine Lunch

Lunch

Louisiana Chicken Wrap - Grilled Ham & Swiss on Rye - Cornbread - Crab Cakes - Mississippi Medley Shrimp & Andouille Jambalaya - Pasta Bean Bake

Dinner

Brown Butter Sole - Hearty Vegetable Bean Soup Turkey Noodle Soup - Aussie Cheese Fries - Black Bean & Salsa Burger - Bloomin’ Onion Burger Outback Chicken - Spice Rubbed Steak

Pizza: Spinach, Mushroom & Bacon Eggplant Bruschetta - Biryani Chicken - BBQ Lemongrass Beef - Choripan - Hong Shao Niu Mian Taiwanese Beef Noodle Soup

GELFENBIEN COMMONS

Dinner

Nachos w/Cheese - Meatloaf - Lite ‘n Crunchy Baked Fish - Beef Tzatziki Wrap - Chicken Panini

Pizza: Cannelloni al Forno Chicken Tikka Masala - Pork w/Red Chili Marinade Teriyaki Fish - Tramezzini - Char Kuey Teow Late Night: Risotto Cake - Elvis Sandwich

Lunch

Dinner

Chicken & Vegetable Stir Fry - Vegetable Strudel Squares - Cod w/Fresh Dill

PUTNAM

NOSH

Philly Turkey Cheese Hoagie - Stir Fry w/Chinese Noodles - Carved Steak - Grilled Italian Chicken

Dr. Praeger’s Burger - Turkey Rice Soup Baked Sweet Potato - Hamburgers

Dinner

Dinner

Lunch

Carved Turkey - Cavatappi Rose w/Sausage Vegetable Tofu Pad Thai - General Tso’s Chicken

BUCKLEY Lunch

Cod Veracruz - Spinach Riccota Pie - Italian Monte Cristo - Meatball Grinders - Chicken Parmesan Grinders

Lunch

Pasta Primavera - Vegetarian Pea Soup Bruschetta

HALAL Lunch

Beef Tzatziki Pita

Dinner

Cod w/Fresh Dill - Basmati Rice

Dinner

Vegan Swiss Steak - Seafood Stir Fry Chicken Saltimbocca - Jack Daniel’s Burger

48

Please note: menu items may change depending on availability

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley September 20: CT Farm to Chef Week @ Whitney


FRIDAY

September 21, October 19 November 16, December 14 WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Lunch

Shanghai Shrimp - Country Fried Steak - BBQ Chicken Sandwich - Mexican Rice Stuffed Peppers

Dinner

Arroz con Pollo - Fried Plantains - Roast Pork (Pernil) - Mexican Bean Lasagna - Sweet & Sour Pork - Shrimp Scampi & Pasta - Tortuga Blackened Shrimp & Pasta

McMAHON - Global Cuisine Lunch

Pizza: Mushroom & Caramelized Onion Ravioli w/Sauteed Asparagus - Churrasco Style Beef - Huli Huli Chicken - Muffulette Sandwich Soy Braised Chicken

Dinner

NORTH

Lunch

Sesame Nuggets - Grilled Chicken Cutlet Penne & Veggies in Wine Sauce - Baked Chicken Nuggets - Fried Chicken Nuggets - Pacific Crab Melt - Pulled Pork Sandwich - Omelet Bar

Dinner

Cod w/Fresh Dill - Grilled Chicken Athena Grilled Chicken Cutlet - Pork Cutlet Piccata Spanikopita - Eggplant Parmesan Pasta

NORTHWEST Lunch

Cod Veracruz - Seafood Salad - Bacon - Egg White Omelet w/Cheese & Vegetables - Fresh Fruit Salad - Fried Tater Tots - Omelet Bar Country Fried Steak - Ranch Baked Chicken Tenders - Southwest Vegetable Wrap

Dinner

Genovese Whole Wheat Pasta - Boston Style Chowda’ - Tomato Soup - Ale Battered Striped Panga - All American Grilled Cheese - Basmati Rice - Chicken Tikka Masala - Foot Long Hot Dogs - Kellie Dogs - Vegetable Korma - Penne Carbonara

Pizza: Turkish Spiced Beef w/Tomato Spaghetti alla Carbonara - Chili Rubbed Roast Turkey - Beef Yakitori - Manoushe - Green Curry Vegetables

GELFENBIEN COMMONS

PUTNAM

Dinner

Lunch

Veggie Nachos Supremo - Kung Pao Chicken Omelet Bar - Tortuga Blackened Shrimp & Pasta BYO Quesadilla Bar

Dinner

Sesame Ginger Salmon - Chicken Cordon Bleu Vegetarian Stuffed Peppers - Pancake Bar

BUCKLEY Lunch

Southwest Vegetable Wrap - Grilled Pastrami & Swiss - Baked Albanian Chicken Wings - Egg Salad Bacon & Potato Frittata

Dinner

Shrimp & Summer Vegetable Toss - Zucchini, Tomato & Cheese Pie - Sausage Calzone Roasted Garlic Chicken

Lunch

Fajita Chicken Sandwich - Crab Cakes - Omelet Bar - Waffles Made to Order - Teriyaki Chicken BBQ Chicken Drumsticks - Assorted Calzones Beef Stroganoff

NOSH Lunch

Chicken Wrap - Vegetable Soup - Fresh Fruit Salad - Macaroni Salad

Dinner

Gefilte Fish - Roasted Chicken - Vegan Stir Fry

HALAL Lunch

Teriyaki Chicken - White Rice

Dinner

Chef’s Choice September 21: CT Farm to Chef Week @ Whitney

Please note: menu items may change depending on availability

49


SATURDAY WHITNEY

September 22, October 20 November 17, December 15 NORTH

Brunch

Omelet Bar - Assorted Eggs - French Toast Pancakes - Grilled Chicken Cutlet For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Brunch

Buttermilk Pancakes - Nacho Cheeseburger Bake Corned Beef Hash - Banana Stuffed French Toast Broccoli Quiche - Scrambled Egg Whites

Dinner

Garlic Lime Chicken - Blazin’ Red Fish - Chipotle Beef & Bean Enchiladas - Southwestern Chicken & Pasta - Veggie Nachos Supremo - Vegetable Fajitas - Vegan Arroz con Pollo

McMAHON - Global Cuisine Brunch

Pizza: Roasted Beet & Leek Waffles - Stuffed French Toast - Beef Moussaka Omelet Bar - Crumpets - Francesinha

Dinner

Pizza: Sausage & Broccoli Seared Salmon - Chicken Vindaloo - Grilled Steak w/Sauce Vierge - Panes con Pavo - Ramen Noodle Bowl

PUTNAM Brunch

Dinner

Tortilla Crusted Tilapia - Grilled Chicken Cutlet Tofu Parmesan - Buffalo Chicken Grinders Rotisserie Style Chicken - Mozzarella Sticks Make Your Own 4 Minute Pizza

NORTHWEST

Brunch

Assorted Eggs - Cheese Omelet - Curly Fries Grilled Cheese - Grilled Hot Dog Greek - Vanilla Yogurt - Breakfast Ham - French Toast - Fried Potato Smiles - Turkey Cheese Croissant Melt

Dinner

Grilled Italian Chicken - Chicken Noodle Soup Beer Battered Onion Rings - Dr. Praeger’s Burger Signature Burgers - Chicken Divan - Swedish Meatballs - Mexican Bean Lasagna - Shrimp & Summer Vegetable Toss

GELFENBIEN COMMONS

Brunch

Herb Baked Chicken - Towers House Quiche American Cheese Omelet - Waffles Made to Order - Creamy Spinach Penne

Dinner

Pad Thai Chicken - Cheese Ravioli - Tomato Basil Bruschetta - Cobb Salad - Rotini

Rio Grande Chicken Burrito - Bacon - Franks & Beans - Blueberry Stuffed French Toast Buttermilk - Pancakes - Pork Sausage Links Scrambled Eggs

NOSH

Dinner

Dinner

Vegetable Fajitas - Beef Tacos Bar Pasta Sautee Bar

Brunch

Egg Salad - Kosher Deli Bologna CLOSED

HALAL

BUCKLEY

Brunch

Omelet Bar - Cheesy Scrambled Eggs - Vegetable Strudel - Sausage Breakfast Bake - French Toast Stix - Buttermilk Pancakes - Peach Pancakes

Dinner

Brunch

Dinner

Vegan Ravioli w/Marinara Sauce - Sole Almondine BBQ Pork Baby Back Ribs - Fusilli

50

Please note: menu items may change depending on availability

CLOSED

CLOSED

September 22: CT Farm to Chef Week @ Whitney


September 23, October 21 November 18, December 16 WHITNEY For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

SOUTH MARKETPLACE Brunch

Scrambled Egg Whites - Blueberry Stuffed French Toast - French Dipped Waffles - Ham & Potato Frittata - Pasta Primavera - Pork Sausage Links

Dinner

SUNDAY NORTH Brunch

Sunday Mornin’ Bagel Bar Omelet Bar - Egg & Cheese Muffin - Assorted Eggs - Pancakes Omelet Bar

Dinner

Roast Beef Panini - Hot Turkey & Cheese Grinder Roasted Butternut & Sage Lasagna - Stuffed Shells Florentine - Grilled Chicken Cutlet

NORTHWEST Brunch

Baked Ham w/Pineapple - Paprika Baked Chicken South African Chakalaka - Vegetable Egg Rolls Kraft Mac & Cheese

Penne w/Garlic & Herbs - Cheese Omelet - Egg White Omelet - Fried Eggs - Greek Vanilla Yogurt Grilled Cheese - Hamburgers - Wedge Fries w/Skin - Bacon - Buttermilk Pancakes - Cheesy Scrambled Eggs - Egg & Cheese Muffin

McMAHON - Global Cuisine

Dinner

Brunch

Pizza: Garden Vegetable w/Herbs Waffles - Omelet Bar - Roast Turkey - Bauru Miso Soup

Dinner

Pizza: Sausage w/Pepperonata Pasta Puttanesca - Jerked Pork Loin - Korean BBQ Chicken - Chicken & Apricot Panini - Lemon & Rosemary Chicken Late Night: Malaysian Enchiladas - Danish Pork Burgers

PUTNAM Brunch

Buttermilk - Pancakes - Corned Beef Hash French Toast Stix - Sausage Patties - Scrambled Eggs - Tomato & Bacon Quiche - Sausage, Egg & Cheese Biscuit

Dinner

Chicken Lo Mein - Szechuan Vegetable Stir Fry Roast Beef - Seasoned Baked Pollock

BUCKLEY Brunch

Breakfast Potatoes - Scrambled Egg Whites Omelet Bar - Chocolate Chip Pancakes - Cheesy Scrambled Eggs - Sausage & Cheese Biscuit Pacific Crab Melt

Garlic Shrimp w/Rice - Chicken Vegetable Soup Tomato Soup - Black Bean & Salsa Burger Hamburgers - XTreme Black Pepper Fries Baked Glazed Ham - Fried Chicken Tenders Meatball Grinders - Tortellini w/Basil Pesto

GELFENBIEN COMMONS Brunch

Broccoli Stir Fry w/Ginger - Bacon & Potato Frittata - American Cheese Omelet - Wild Rice w/Apricots

Dinner

Shrimp Jambalaya - Brisket of Beef - Stir Fry w/Chinese Noodles - Fusion Risotto Bar

NOSH Brunch

Plain Pancakes - Scrambled Eggs w/Cheese - Oatmeal - Breakfast Potatoes

Dinner

Baked Tilapia - Ratatouilee Pasta Bake Potato & Leek Soup

HALAL

Brunch CLOSED

Dinner CLOSED

Dinner

Cajun Style Pasta - Vegan Tofu Patty - Herb Crusted Salmon - Herb Baked Chicken

Please note: menu items may change depending on availability

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Friday, August 24th - Sunday, August 26th Friday, August 24th

Lunch begins at 11:30am. The following units are open from 11:30am 1:30pm: South, Putnam, Northwest and Gelfenbien Commons. Union Street Market Food Court in the Student Union will also be open as well as Chuck & Augie’s Restaurant. Attend the Dining Services BBQ for freshmen and their families immediately following convocation on Fairfield Way.

Saturday, August 25th

South is serving Breakfast from 7:00am - 10:30am Brunch served at all units from10:30am - 2:00pm (Whitney, Buckley, South, McMahon, Putnam, Northwest, North and Gelfenbien Commons) Dinner served at all units from 4:15pm - 7:15pm

Sunday, August 26th

Breakfast served at all units from 9:00am - 10:30am Brunch served at all units from 10:30am - 2:00pm Dinner served at all units from 4:15pm - 7:15pm

Monday, August 27th

Classes begin, all dining units begin normal hours of operation.

Labor Day Weekend Saturday & Sunday, September 1st & 2nd

All dining units open for regular weekend hours of operation.

Labor Day Monday, September 3rd (no classes)

Breakfast served at South only at the following times: Hot Breakfast: 8:00am - 10:00am Cold Breakfast: 10:00am - 10:30am Brunch served from 10:30am - 2:00pm at all dining units. Dinner served from 4:15pm - 7:15pm at all dining units.

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Family Weekend Saturday, September 22nd - Sunday, September 23rd

South will be serving breakfast at 8:00am before regular brunch hours. Parents are invited to join their student for breakfast.

Columbus Day Monday, October 8th

Classes are in session. All dining units open for normal hours of operation.

Thanksgiving Break Saturday, November 17th - Sunday, November 25th Friday, November 16th

South, Putnam and Gelfenbien close at 7:15pm. All other units close after lunch. (Semester meal plans shut down after Friday dinner.) One unit will be in operation during the break. If you have an Ultimate, Value or Custom Meal Plan and you plan on staying on campus during the break, you may sign up in advance for gratis meals. These gratis meals are not part of the meal plan and are limited to one breakfast, one lunch and one dinner per day. Points and flex passes are NOT valid during this period. Please sign up on-line.

Sunday, November 25th

Brunch served from 10:30am - 2:00pm at Putnam, Northwest & South. (Meal Plan begins with brunch.) Dinner served at 4:15pm - 7:15pm at all units.

Pre-Finals Weekend Saturday, December 8th - Sunday, December 9th

All units open for normal hours of operation.

Sunday, December 9th - Midnight Breakfast Student Union 10:30pm - 12:30am Finals Weekend Saturday, December 15th

All units open for breakfast & lunch. South, Putnam and Gelfenbien open for dinner.

Commencement Meal Options Sunday, December 16th

Service only at Putnam Dining unit. Hot breakfast: 7:00am - 10:00am Cold Breakfast: 10:00am - 10:30am Brunch: 10:30am - 2:00pm Between meals menu: 2:00pm - 4:15pm Dinner: 4:15pm - 7:15pm (Meal plan ends with dinner)

53


FREQUENTLY ASKED QUESTIONS 6. Can I use my points or flex passes at non-Dining Services locations?

1. Am I required to purchase a meal plan?

No. Points and flex passes can only be used for food purchases at Dining Services’ locations. It should be noted that the chain restaurants in the Student Union (Panda Express and Wendy’s) are not operated by Dining Services and are, therefore, not part of the meal plan.

All resident students living in undergraduate and graduate housing are required to have a meal plan. (Students living in on-campus apartments are not required to have a meal plan.) There are three available resident meal plans to choose from (see explanations on page 17). To sign up for your meal plan you will need to call or visit the Dining Services main office in Bishop Center. At this time, we do not offer online sign up for meal plans.

Flex passes may be used as a guest pass or to purchase a value meal in one of the Grab & Go’s

2. How can I pay for my meal plan?

You may pay for your meal plan several ways: If you are paying in person at the Dining Services office: We accept checks or cash. We do not accept credit cards at the main office. If paying with a credit card you must pay on-line at the Bursar’s website. If you choose the option of adding your meal plan purchase to your fee bill at time of sign-up (this is done at the Dining Services main office), your payment will be due within ten days to the Bursar’s office. You may pay the Bursar’s office in person (first floor of the Wilbur Cross building) or pay on-line at: www.bursar.uconn.edu. By mail: checks only.

7. The meal plan I chose didn’t come with points. What can I do?

If you choose a plan that does not include points, you may purchase a separate Declining Balance Account (cash points account). Like points that come with a meal plan, these points can be used at all dining units and at retail operations. Unlike the Ultimate or Value Plans’ points, however, these points do roll-over from semester to semester and can be refunded should you leave the University. There is no minimum required purchase for cash points. Points may be purchased voluntarily at $1.00 per point.

3. What is the best meal plan for me?

All three meal plans are very comparable in price and offer unlimited access to the dining units. The best meal plan for you really depends on your eating habits. If you are going to swipe in visiting guests for meals, you’re going to want to have enough flex passes to allow entry. If you are the type of person who likes to eat on the run, you’re going to want to make sure you have some points on your account.

8. How do Points differ from Husky Bucks?

Points can only be used for food purchases at Dining Services locations. Husky Bucks, on the other hand, may be used to purchase food and other items at locations on and off campus. If you have a Community Meal Plan and Husky Bucks, you get a 5% discount at the UC Cafes and Union Street Market. For more information on Husky Bucks, visit the One Card Office’s website: www.onecard.uconn.edu

4. What is a flex pass?

Flex passes come with each of the three resident meal plans and can be used in two ways: as a guest pass or to purchase a value meal. For example, if you are going to have friends or family visiting, they can be admitted into the dining units using your flex passes (one flex pass = one meal). Flex passes can also be used in the Grab ‘n Go’s to obtain a value meal. Flex passes cannot be used at Dining Services’ retail operations: UC Cafés, Union Street Market, The Blue Cow, Chuck & Augie’s Restaurant and the convenience store.

9. What if I run out of points or flex passes and there is still time left in the semester?

You can add points to your resident meal plan account. There is no minimum purchase for additional points. (1 point = 1 dollar). Points may be added to your account any time by visiting the Dining Services office or by phone. Points roll over from semester to semester. You may also put these charges on your student fee bill and pay the Bursar in 10 days.

5. What are points and how are they used?

10. What happens if I have leftover points or flex passes on my resident meal plan at the end of the semester?

Points come with the Ultimate and Value Meal Plan options (spending power: one point = one dollar). Points may be used for purchases at our Retail Operations (UC Café coffee shops, Café Co-op, Chuck & Augie’s Restaurant after 3:00pm, and Union Street Market. They may not be used in the C-Store in the Student Union). Points may be used to purchase guest meals in the dining units. You may also use them to purchase items from our bakery such as cookies and cakes for special occasions.

If you don’t use them, unfortunately you lose them. Your Ultimate, Value and Custom meal plans expire the last day of the semester.

54


FREQUENTLY ASKED QUESTIONS 14. What if I can’t get to a dining facility for a certain meal?

11. Why am I only allowed one beverage, pastry, fruit or ice cream as a take-out from the dining unit?

If you are unable to get to the dining units due to a class, lab, internship, job or other commitment, you may get a bag meal to take with you. You must come to the Dining Services office to pick up a “Bag Meal Request Form.” Upon completion of the form requirements, return the Request Form to the manager of the dining facility where you plan to eat. Bag lunches may be picked up during the breakfast meal period and bag dinners may be picked up during the breakfast or lunch meal periods. If students need special meal services due to scheduled field trips or off-campus internships, they should see the Dining Unit Manager during the first week of classes.

All residence dining units are all-you-care-to-eat facilities. Allowing the items listed above as takeout is a way to meet your need for an easy to carry snack and still control costs. Uncontrolled take-out would lead to a much more expensive meal plan as well as food safety issues. If you are taking out a beverage, it must be in an Eco-Husky mug or other similar-sized reusable container. “Go Green” by using recyclable mugs instead of paper.

12. Do I need my ID card to get into a dining unit?

Yes. All students are issued a University ID card at the One Card Office. This card is an identification card as well as a meal card, a debit card (Husky Bucks), a library card, a residence hall access card, and an access card to events and facilities on campus. It is very important to keep with you at all times. Please note that your ID belongs to you. If someone else uses your ID, it will be confiscated.

15. Can I bring my backpack into the dining unit now?

Yes! The Department of Dining Services does allow backpacks and laptops within the dining area. However, you may choose to check your laptop bags and/or valuables with the validine operator. Fill out a baggage ID tag for each item that you will be storing while you are in the dining room. Keep the receipt(s) that you are given. Upon returning to collect your things, you must show your photo ID before receiving them. You will not be allowed to pick up anyone else’s items except your own. You may also utilize lockers if they are available in your area. If you do not have your own lock, one can be provided for you to use. Dining Services shares no liability in the storage of laptop computers, knapsacks, and other bags with valuables. Store them at their own risk.

13. What do I do if I lose my ID card?

You must have an ID card to gain entrance to a dining unit. If you have lost your ID card and would like to utilize your meal plan, call the One Card office (located on the 2nd floor of Wilbur Cross) at 486-3129 to have it deactivated. (Or you may go on-line to deactivate.) You will need a replacement card before eating your next meal. Replacement IDs cost $15.

As a guest while dining in our facilities, and for the benefit of others that dine after you, we expect that you recognize and adhere to the following regulations: Please return your dinner and tableware to the dish drop areas. Be respectful of those that provide you services. They work hard to provide you with a pleasant dining experience. Recycle newspapers. Do not leave them on the table after you depart. Take all you care to eat but be conscious of waste. You may take one piece of fruit, one pastry, one beverage, or one ice cream as you leave the dining unit. Please do not remove dining utensils, salt and pepper shakers, etc. from the dining units. If you drop tableware or food on the floor, please pick it up or ask a member of our staff to clean the spill. Be respectful of your surroundings. Others would like to enjoy the same dining experience. 55


56


ABLE: OPPORTUN ITIES ARE AVAIL WORK FOR DINING SERVICES! • UC Cafés • Catering ores Union Street Market • C-St s ie’s • Resident Dining Unit Aug & Café Co-op • Chuck

units Contact any of our dining speak to a or retail ops today and

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www. dining .uconn .edu

RESIDENT DINING UNITS & RETAIL OPERATIONS MAP W S

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McMahon Dining Unit

Hill Top

Visitors Center

UCONN CO -

OP

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Putnam Dining Unit Gampel

Co-Op

Jorgensen

South Dining Unit Homer Babbidge

Rou

Chemistry

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95

Buckley Dining Unit

Northwest Dining Unit

Student Union Math and Science Bldg

North Dining Unit

Wilbur Cross Mirror Lake

Swan Lake

Shippee

Route

Bishop Center

Gelfenbien Commons

Family Studies CLAS 195

Gelfenbien

Whitney Dining Unit

Route 195

Café Co-op South Grab & Go Bookworm’s Café Lu’s Café

Putnam Exchange Grab & Go Union Street Market (Food Court) Union Central Exchange C-Store Chuck & Augie’s Restaurant

57

Wilbur’s Café Westside Wraps Up & Atom Café Chem Café

Off the Eaten Path Grab & Go Jitters Coffee Shop The Blue Cow Dining Services Office


hristine Vagell Debra March enise Cote Kara Bellows sa Charbonneau Heather Sardi ail Davis Lucinda Simms atricia Delmastro Bonnie Howlett ecky Pluta Rachael Bombria ori Howlett-Bill Amanda Sandt University of Connecticut ichelle Perez Marietta Caye Department of Dining Services iane Gagnon Theresa One Bishop Leisinger Circle, U-4071 atie Dumas Jennipher Goloski Storrs, CT 06269-4071 my Gronus Stephanie Hernborg 860-486-3128 adelyn Schaefer Rosemary Alvardo www.dining.uconn.edu atherine Sauer Megan LaFreniere hristine Heins Nitya Deb Office Poudel Hours MondaySarah - Friday:Catania 8:00am - 5:00pm elissa Grindal (Telephone access from 5:00pm - 7:15pm Monday - Friday) ummer Hundley Sarah Lopez elly Leigh Haggarty Hossack Find daily menuAshley nutritional information at: ennifer Lyder www.dining.uconn.edu/nutrition Omayra Quiles nn Marie Meres Hannah Lee NEW...MOBILE APP AVAILABLE! www.dining.uconn.edu/nutrition/m andra Sandberg Susan Chang rystal Fogg Laura Cemino onna Kay Michelle Manuel athryn Demers Marisol Velez Varga atricia Cameron Nancy Schweitzer hristina Brault Beth Field orothy Hamerstrom Patsy Potvin heryl Bertocchi Friend usWatson and follow us Malinda on Facebook aren Demers Margaret Comeau nda Dumphy McClure Diana Evansfollow us on athryn Demers Lisa Catania hristine Vagell Debra MarchdiningatUConn follow us on enise Cote Kara Bellows diningatUConn sa Charbonneau Heather Sardi ail Davis Lucinda Simms atricia Delmastro Bonnie Howlett ecky Pluta Rachael Bombria ori Howlett-Bill Amanda Sandt ichelle Perez Marietta Caye iane Gagnon Theresa Leisinger atie Dumas Jennipher Goloski my Gronus Stephanie Hernborg adelyn Schaefer Rosemary Alvardo atherine Sauer Megan LaFreniere hristine Heins Nitya Deb Poudel elissa Grindal Sarah Catania ummer Hundley Sarah Lopez elly Leigh Haggarty Ashley Hossack ennifer Lyder Omayra Quiles nn Marie Meres Hannah Lee andra Sandberg Susan Chang rystal Fogg Laura Cemino onna Kay Michelle Manuel Like us on

Christine Vagell Denise Cote Lisa Charbonneau Gail Davis Patricia Delmastro Becky Pluta Lori Howlett-Bill Michelle Perez Diane Gagnon Katie Dumas Amy Gronus Madelyn Schaefer Katherine Sauer Christine Heins Dining Units Melissa Grindal Buckley Summer Hundley Gelfenbien Commons KellyMcMahon Leigh Haggarty Jennifer NorthLyder Northwest Ann Marie Meres Putnam Sandra Sandberg South Crystal Fogg Whitney Donna Kay

Debra March Kara Bellows Heather Sardi Lucinda Simms Bonnie Howlett Rachael Bombria Amanda Sandt Marietta Caye Theresa Leisinger Jennipher Goloski Stephanie Hernborg Rosemary Alvardo Megan LaFreniere Nitya Deb Poudel Sarah Catania 486-4200 Sarah Lopez 486-0703 Ashley Hossack 486-2601 486-3011 Omayra Quiles 486-2067 Hannah Lee 486-4201 Susan Chang 486-6654 Laura Cemino 486-3004 Michelle Manuel Marisol Velez Varga Retail Operations 486-5233 Bookworms Patricia Cameron Nancy Schweitzer 486-0623 Cafe Co-op Christina Brault Beth Field 486-0813 Chem Cafe Dorothy Hamerstrom Patsy Potvin 486-5633 Chuck & Augie’s Cheryl Bertocchi Malinda Watson 486-0703 Jitters 486-6794 Cafe KarenLu’s Demers Margaret Comeau Moveable Feasts Linda McClure 486-5053 Diana Evans follow usDumphy on 486-5633 The Blue Cow Kathryn Demers Lisa Catania 486-8832 Union Street Cafe TheBlueCowUConn Christine Vagell Debra March 486-4206 Union Street Market follow us on 486-1590 Up Cote & Atom Cafe Denise Kara Bellows TheBlueCowUConn 486-5127 Wilbur’s Lisa Charbonneau Heather Sardi Gail Davis Lucinda Simms Convenience Store Patricia Delmastro Bonnie Howlett Union Central Exchange 486-8415 Becky Pluta Rachael Bombria Lori Howlett-Bill Amanda Sandt Grab & Go’s 486-5513 Putnam Exchange Michelle Perez Marietta Caye 486-6654 South Grab & Go Diane Gagnon Theresa Leisinger 486-0703 Off The Eaten Path KatieWest Dumas Jennipher Goloski 486-2067 Side Wraps Amy Gronus Stephanie Hernborg Madelyn Rosemary Alvardo OtherSchaefer Divisions 486-2087 Bakery Sauer Katherine Megan LaFreniere 486-2040 Commissary Christine Heins Nitya Deb Poudel 486-5053 University Catering Melissa Grindal Sarah Catania Summer Hundley Sarah Lopez Kelly Leigh Haggarty Ashley Hossack Jennifer Lyder Omayra Quiles Ann Marie Meres Hannah Lee Sandra Sandberg Susan Chang Crystal Fogg Laura Cemino Donna Kay Michelle Manuel

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UCuisine Fall 2012  

Your Guide to UConn's Department of Dining Services Menus, Meal Plans and Much More

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