UCONN Dining Services
This Week's Menus
Whitney Dining Hall

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=Contains Nuts
=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 Saturday, March 25, 2023
Whitney serves an innovative seasonal menu featuring local and sustainable foods.

Click the buttons for complete menu and interactive nutritive analysis:
Click for Nutritive Analysis  
Applewood Bacon 
Cage Free Boiled Eggs 
Allergens: Eggs
Country Style Hash Browns 
French Toast 
Allergens: Milk, Eggs, Wheat, Soybeans
Omelet Bar 
Nutrition and allergens vary based on selections.
Scrambled Eggs 
Allergens: Eggs
Scrambled Eggs with American Cheese 
Allergens: Milk, Eggs, Soybeans
Vegan French Toast 
Allergens: Wheat, Soybeans
Cheese Ravioli with Sauce 
Allergens: Milk, Eggs, Wheat
Zesty Fried Chicken Tenders 
Allergens: Wheat, Gluten
-- SOUPS --
Cream of Broccoli Soup 
Allergens: Milk, Wheat
Blueberry Muffin 
Allergens: Milk, Eggs, Wheat, Soybeans, The UConn bakery uses coconut (a tree nut).
Double Chocolate Chip Cookie 
Allergens: Milk, Eggs, Wheat, Soybeans, The UConn bakery uses coconut (a tree nut).
Click for Nutritive Analysis  
Chicken Fajitas 
The chicken fajita mixture is gluten free if eaten without a tortilla.
Allergens: Wheat, Soybeans
Chimichurri Basted Scrod 
Continuing our goal to promote sustainability, Dining Services is sourcing fresh fish.
Allergens: Fish
Plant-based Steak Fajita 
Nutrition is based on 4oz of filling and one tortilla.

Allergens: Wheat, Soybeans
-- SIDES --
Mexican Fiesta Rice 
Summer Salsa 
Fruit of the Forest Pie 
Allergens: Wheat, Soybeans, The UConn bakery uses coconut (a tree nut).
Menu choices are subject to availability.

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