UCONN Dining Services
This Week's Menus
Whitney Dining Hall
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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.
=A vegetarian or vegan entree offfered at lunch or dinner that does not contain onions or garlic.
Menus for Tuesday, May 6, 2025
Click the buttons for complete menu and interactive nutritive analysis:
Breakfast
-- BREAKFAST ENTREES --
Cage Free Boiled Eggs
Allergens: Eggs
French Toast
Allergens: Milk, Eggs, Wheat, Soybeans, Soy Lecithin
Mini Potato Pancakes
A 4oz portion is approximately 6 pieces.
Allergens: Soybeans, Gluten
Pork Sausage Patties
Scrambled Eggs
Consuming raw or undercooked meats, seafood, or eggs may increase your risk of foodborne illness.
Allergens: Eggs
Vegan French Toast
Allergens: Wheat, Soybeans, Gluten, Soy Lecithin
-- ACTION --
Omelet Bar
Nutrition and allergens vary based on selections.
-- OPTIONS --
Oatmeal Hot Cereal
Allergens: Gluten
-- DESSERTS --
Corn Muffin
Allergens: Milk, Eggs, Wheat, Soybeans, Our bakery uses coconut (a tree nut).
Lunch
-- ENTREES --
Manager's Choice
-- DESSERTS --
M & M Cookies
Allergens: Milk, Eggs, Wheat, Soybeans, Our bakery uses coconut (a tree nut)., Soy Lecithin
Strawberry Blondie
Allergens: Milk, Eggs, Wheat, Soybeans, Our bakery uses coconut (a tree nut)., Soy Lecithin
Dinner
-- ENTREES --
Baked Fish of the Day
Continuing our goal to promote sustainability, Dining Services is sourcing fresh fish.
Allergens: Fish, Coconut
Bulgogi Beef
Contains Alcohol.
Allergens: Soybeans, Sesame
Curry Tofu
Allergens: Soybeans, Coconut
Grilled Teriyaki Chicken
Allergens: Wheat, Soybeans
Manager's Choice
-- SIDES --
Sauteed Vegetable Medley
-- ACTION --
Donut Bar
Nutrition and allergens very based upon selections.
-- DESSERTS --
Apple Pie
Allergens: Milk, Wheat, Soybeans, Our bakery uses coconut (a tree nut).
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