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The dorm menu reflects both the preferences and tastes students bring from their home countries and menu items that expose students to different food traditions. Every effort is made to purchase local ingredients – produce, meat, fish, dairy, and grains – as freshness, health, and taste are a priority. Dorm Chefs design menus, purchase locally and prepare both lunch and dinner Monday – Friday. Residential advisors prepare breakfast on school days, and brunch and dinner on the weekends. Residential students are encouraged to help prepare meals and develop the menu – especially on weekends. Snacks are available in the student pantry at all times. While every effort is made to prepare meals that students like, the primary goal of our program is to meet their needs first, and their wants second. What this means in practice is students are exposed to different foods with an emphasis on health. Lunches are served cafeteria-style by the chefs. Dinner is served family-style with students and residential counselors sitting down together in the dining room.

A Typical Week’s Meals:

  • Weekend Brunch: Korean Fried Chicken and Waffles, Chicken Avocado Soup
  • Breakfast: Banana Bread and Scrambled Eggs, Breakfast Pizza, Stir-Fried Rice and Dumplings, Fried Egg Sandwiches, Breakfast Burritos
  • Lunch: Chicken Satay and Tom Yum Soup, Korean Barbeque, Greek Chicken and Tzatziki, Vietnamese Beef Stew, Salmon Teriyaki with Rice
  • Dinner: Stuffed Green Peppers and Rice, Hamburgers and Fries, Meatloaf and Mashed Potatoes, Sesame Steak Stir Fry, Slow Roasted Pork Shoulder and Roasted Vegetables, Taco Bar, Mapo Tofu and Sauteed Spinach