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UCONN Dining Services
This Week's Menus
Whitney Dining Hall

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» Tuesday, November 29
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Legend
=Contains Nuts
=Vegetarian
=Vegan
=Gluten Friendly: Items prepared without gluten ingredients.
=Less Sodium: These menu items contain less than 500mg of sodium per serving.
=Spa Line
=Smart Check: An entrée that is <35% kcal from fat, <10% kcal from sat fat kcal, < 700mg sodium, >9.5gm protein or contains salmon, nuts/seeds, or avocados. Or a veg entree that has >3g of fiber.
=A vegetarian or vegan entree offfered at lunch or dinner that does not contain onions or garlic.
Menus for Wednesday, November 30, 2022
Whitney serves an innovative seasonal menu featuring local and sustainable foods.

Click the buttons for complete menu and interactive nutritive analysis:
Breakfast
Click for Nutritive Analysis  
-- BREAKFAST ENTREES --
Cage Free Boiled Eggs 
 
 
 
 
Allergens: Eggs
French Toast 
 
 
 
 
Allergens: Milk, Eggs, Wheat, Soybeans
Mini Potato Pancakes 
 
 
 
 
A 4oz portion is approximately 6 pieces. Although this product is labeled Vegetarian/Vegan, it may have been fried in a fryer used for meat products.
Allergens: Soybeans, Gluten
Pork Sausage Links 
 
 
 
Rustic French Toast Bar 
 
 
 
Scrambled Eggs 
 
 
 
 
Allergens: Eggs
Scrambled Eggs with American Cheese 
 
 
 
 
Allergens: Milk, Eggs, Soybeans
Vegan French Toast 
 
 
 
 
Allergens: Wheat, Soybeans
-- OPTIONS --
Oatmeal Hot Cereal 
 
 
 
 
Allergens: Gluten
-- DESSERTS --
Assorted Scones 1.8 oz. 
 
 
 
 
Allergens: Milk, Eggs, Wheat, Soybeans, The UConn bakery uses coconut (a tree nut).
Lunch
Click for Nutritive Analysis  
-- APPETIZERS --
Grilled Chicken Satay w/ Sunflower Butter Sauce 
 
 
 
 
Allergens: Soybeans
-- ENTREES --
Crab Cakes with Remoulade 
 
 
 
 
Crab imitation mixed with a mirepoix of vegetables sauteed and finished with a light breading and seared to a crisp perfection
Allergens: Eggs, Fish, Crustacean Shellfish, Wheat, Soybeans
Loaded NY Vegan Buffalo Wrap 
 
 
 
 
Allergens: Wheat, Soybeans
Omelet Bar 
 
 
 
 
Nutrition and allergens vary based on selections.
Vegetable Lo Mein With Tofu 
 
 
 
 
Allergens: Wheat, Soybeans, Gluten, Sesame
-- SOUPS --
Sausage & Lentil Soup 
 
 
 
-- SIDES --
Asian Sauteed Spinach w/ Red Pepper 
 
 
 
 
Allergens: Sesame
Caribbean Sweet Potato Fries 
 
 
 
 
Although this product is labeled Vegetarian/Vegan, it may have been fried in a fryer used for meat products.
Allergens: Soybeans, Gluten
-- DESSERTS --
Blueberry Crisp 
 
 
 
 
Allergens: Wheat, Soybeans, Gluten, The UConn bakery uses coconut (a tree nut).
Red Velvet Cookie 
 
 
 
 
Allergens: Milk, Eggs, Wheat, Soybeans, The UConn bakery uses coconut (a tree nut).
Dinner
Click for Nutritive Analysis  
-- SMART CHECK ENTREES --
Mideastern Lentil Burgers 
 
 
 
 
Allergens: Milk, Eggs, Wheat
-- ENTREES --
Grilled Pork Chops 
 
 
 
Scrod w/ Roasted Tomato & Fennel 
 
 
 
 
Continuing our goal to promote sustainability, Dining Services is sourcing fresh fish.
Allergens: Fish
-- SIDES --
Chipotle Cheddar Mashed Potatoes 
 
 
 
 
Allergens: Milk
Cranberry Apricot Chutney 
 
 
 
Roasted Brussel Sprouts With Balsamic 
 
 
 
-- DESSERTS --
Chocolate Whoopie Pies 
 
 
 
 
Allergens: Milk, Eggs, Wheat, Soybeans, The UConn bakery uses coconut (a tree nut).
Menu choices are subject to availability.

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