The Menu

This is the Committee of 100 Dining Hall menu. You can also visit the the Rusty Bucket menu.

    12:00-12:30 (Serving closes promptly) Supper 5:00-5:30
Sunday
June 28
 
  • CLOSED
  • CLOSED
  Breakfast 7:00-7:30 Light Breakfast 7:30-8:45 Hot Breakfast  12:00-12:30 Supper 5:00-6:00
Monday
June 29
  • CLOSED
  • CLOSED for repairs
  • CLOSED
  Breakfast 7:00-7:30 Light Breakfast 7:30-8:45 Hot Breakfast  12:30-1:00 Supper 5:00-6:00
Tuesday
June 23
  • CLOSED
  • CLOSED for repairs
  • CLOSED
  Breakfast 7:00-7:30 Light Breakfast 7:30-8:45 Hot Breakfast   12:30-1:00 Supper 5:00-6:00
Wednesday
June 24
  • CLOSED
  • CLOSED for repairs
  • CLOSED
  Breakfast 7:00-7:30 Light Breakfast 7:30-9:00 Hot Breakfast   12:30-1:00

Supper 5:00-6:00

Thursday
June 25
  • CLOSED
  • CLOSED for repairs
  • CLOSED
  Breakfast 7:00-7:30 Light Breakfast 7:30-8:45 Hot Breakfast 12:30-1:00 Supper 5:00-5:30
Friday
June 26
  • CLOSED
  • CLOSED for repairs
  • CLOSED
     Lunch 1:00-1:30 Supper 5:30-6:00
Sabbath
June 27
 
  • CLOSED
  • CLOSED

This menu does not indicate all that we serve at each meal. Breakfast includes: a variety of pastries and sweet bread, cold cereal, fresh and canned fruits, and lots more! Lunch and Supper meals include: sandwich bar (with a large variety of breads), salad bar, fresh fruits, desserts. All meals include a juice and soda beverage bar as well as flavored water, a variety of milk and milk substitutes.

The menu is written and all recipes are designed for variety and some Americanized ethinic infusion. While some foods are recognizable authentic others are 'Americanized' for our general clientele. The menu is designed somewhat to allow that lunch is the main meal of the day and that supper (dinner) is lighter fare. There are several reasons for this which include our SDA health message (that we should not be eating heavily in the evening and for the fact that most students as well as faculty and staff are here at lunch time. In addtion, the menu is written specifically for a lacto-ove vegetarian diet meaning that we use dairy and eggs but no meat, poultry, or fish products. The variety of recipes and preparation methods are designed to keep the menu from being 'memorized' and boring. For example, our 'Greek' lunch may only come around once every 5 or 10 weeks. Other menu items appear with even less frequency thus adding to the variety of food offered.

Our chef is on a constant search for new menu items and recipes. If you have recipes or ideas you would like to share please email us at foodservice@swau.edu

Disclaimer: All items are subject change or substitution without notice.