Dining Updates Fall 2021

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CAS Dining

Fall Menu Updates & Improvements

Every week, as we continue to adapt our menu and services to provide better offerings based on your feedback, we'll continue to communicate these changes. We hope our efforts indicate that we are both hearing suggestions/concerns and making improvements in good faith. Thank you to all who provided feedback. We will continue to keep our customers informed through measures such as this website, weekly updates to students, and frequent updates in social media, online menus, and digital signage. Below is a list of menu improvements as they occur and will be ongoing. Please continue to reach out directly to cas@geneseo.edu and provide us with your feedback. We do value your input!

  • CAS offered a final dish in collaboration with the students of the Foundation in Social Identities class. We served Yaki Udon Noodles with pork and vegetables at both MJ (lunch/dinner) and RJ (dinner). The dish was composed of thick noodles made from wheat flour, used in Japanese culture. If you have more suggestions for cultural foods you would like to see on campus, we encourage you to reach out to CAS.
  • We held final celebrations at Red Jacket. Monday, December 13, the 21st annual MidKnight Breakfast was held at Red Jacket! As always the event was a hit with faculty and staff serving breakfast dishes and mingling with students to celebrate the end of the semester. There was music, entertainment, food and good company! Thanks to all who stopped by.We also wanted to do something special and fun for study day, so we added some Twisted Mocktails to our menu at Twisted fork in RJ. We featured the RJ Margarita, South Side Sunrise, and Piñita Colada.
  • CAS provided 18 dozen cut-out cookies for De-Stress Fest, which took place at the College Bookstore. Students were invited to enjoy a hot cup of cocoa, decorate a cut-out cookie and recharge in between studying for finals.
  • This spring, you can plan to have daily access to retail snacks and retail grab-and-go items downstairs at Market North in Letchworth. Upstairs will reopen for dinner service starting from 4:00 PM to 9:00 PM daily. In order to reopen Letchworth, we will need to adjust the operating hours for MJ, which will be open weekdays from 7:30 AM to 4:00 PM and closed on weekends. Breakfast, brunch, and dinner service will be available at Letchworth on weekends. We will continue to share more details as they become available.
  • Join us for MidKnight Breakfast on Monday (12/3). Join us at Red Jacket from 9:00pm-11:00pm for the 21st annual MidKnight Breakfast! There will be food, fun and giveaways!
    Please note that RJ service will be closed from 8:00pm-9:00pm as we prepare for the MidKnight Breakfast festivities. Service will resume at 9:00pm.
  • Soft Serve Pretzels Move to Tuesday (12/14) Mid Afternoon. MidKnight breakfast will take over our Monday late-night menu, so we will temporarily serve our Soft Pretzels on Tuesday, mid afternoon (2:30pm - 4:00pm) at Red Jacket. We know how much you like these!
  • Foundations in Social Identities Class Collaborates with CAS to Bring More Cultural Foods to Campus! Last week, the students of the Foundation in Social Identities class began working with CAS to bring some cultural foods to campus. This week, you may have tried our Chicken Makhani. This full-flavored, curry dish originated in Northern India. Next week you can try Yaki Udon Noodles served with pork and vegetables at both MJ (lunch/dinner) and RJ (dinner). This dish is composed of thick noodles made from wheat flour, and used in Japanese culture. It can be prepared in a variety of ways. If you have suggestions for cultural foods you would like to see on campus, we encourage you to reach out to CAS at cas@geneseo.edu.
  • This week at Mary Jemison, we featured our Chicken Bacon Ranch Sub prepared on our ciabatta sub roll with chicken tenders, bacon, American cheese and ranch dressing at the deli. We also added Buffalo chicken salad made with Franks hot sauce, Sriracha, mayo, and celery served any way you like it!
  • This past Tuesday at Red Jacket we hosted our final Chef Lottery dinner at Twisted Fork. It was our third and final dinner for the semester. The four course meal consisted of a freshly baked tomato and olive focaccia with garlic and herb dipping oil, a burrata and grilled fig salad, braised lamb chop over celery root puree, and limoncello gelato flutes. The menu was created by Chef Marissa DioGuardi and prepared by Chef Matt Kershner. Tuesday night at Twisted Fork, come celebrate the end of the semester with a variety of fun, non-alcoholic drinks, including the RJ Margarita, South Side Sunrise, and Piñita Colada
  • Plans to Reopen Letchworth Dining Complex Evolve. Last week, we mentioned how excited we are to share our news about reopening Letchworth. As we mentioned, changes will occur in phases. We will start by reopening upstairs for dinner service, which will include Chef’s Table, Roma, Nabali, Clean Eats, Arugula, and Streusel. In order to reopen Letchworth we will need to adjust the operating hours for MJ. We will be closing MJ at 4:00 PM (M-F) and opening Letchworth at 4:00 PM daily. Letchworth will also be open for breakfast, lunch, and dinner service on weekends. Retail and retail grab & go will be offered downstairs. We will continue to share more details as they become available.
  • This week, in collaboration with Foundations in Social Identities Class CAS served Jerk Chicken. This spicy dish originated with the Taino, an indigenous group from the Caribbean, and is commonly associated with Jamaican and Caribbean cultures. Next week you can try Chicken Makhani at both MJ (lunch/dinner) and RJ (dinner). These dishes will be located at the grills. If you have suggestions for cultural foods you would like to see on campus, we encourage you to reach out to CAS.
  • This week at MJ, The flavor of the month at Mary's is our special Coco Nog smoothie. It's made with hot cocoa mix, coconut milk, banana, vanilla yogurt, nutmeg, cinnamon and pancake syrup with whipped topping. Next week you can try our Chicken Bacon Ranch Sub prepared on our ciabatta sub roll with crispy chicken tenders, bacon, American cheese, and ranch dressing at the deli.
  • This week at RJ, we featured a maple-glazed, seared Atlantic salmon dish with butternut squash and brown butter purée, alongside crispy roasted brussels sprouts. Next Tuesday's lunch at American Grill will include pastrami and roast beef sliders with hot pastrami, Swiss cheese, mustard and onion or roast beef and provolone cheese on a dinner roll. Also on Tuesday at Twisted Fork we host our third and final Chef Lottery dinner for the semester. Winners will be emailed directly with the menu and need to RSVP. 
  • Looking forward we have some exciting news to share! We are pleased to announce that we’ve been working diligently to recruit new staff members for positions that will allow us to partially reopen our Letchworth dining complex come spring semester. Please stay tuned, more details are coming soon!
  • Do you love to cook, or maybe want to learn some new recipes? Take a look at some of our Chef's favorite dishes on our recipe blog.
  • As concerns about COVID continue, here is what we are doing. Along with the hand sanitizing stations located at each entrance and throughout the buildings, we are adding counter pump bottles at each station and at the registers. Individuals can sanitize prior to entering food service lines. In addition to sanitation, there are hand washing stations at MJ and RJ. Gloves will be available by request. We have timers set for continual replacement of serving utensils, and we will also be placing napkin dispensers nearby serving areas to reduce direct contact.
  • For the next few weeks, the students of the Foundations in Social Identities class are partnering with CAS to bring some cultural foods to campus. We believe that it is important to students and staff of all cultural backgrounds to feel welcome and appreciated here at Geneseo.This week, we served Jerk Chicken. This spicy dish originated with the Taino, an indigenous group from the Caribbean, and is commonly associated with Jamaican and Caribbean cultures. Next week you can try Chicken Makhani at both MJ (lunch/dinner) and RJ (dinner). These dishes will be located at the grills. If you have suggestions for cultural foods you would like to see on campus, we encourage you to reach out to CAS.
  • CAS features a new flavored smoothie every month and this month at Mary's is our special Coco Nog smoothie. It's made with hot cocoa mix, coconut milk, banana, vanilla yogurt, nutmeg, cinnamon and pancake syrup with whipped topping. Next week you can try our Chicken Bacon Ranch Sub prepared on our ciabatta sub roll with crispy chicken tenders, bacon, American cheese, and ranch dressing at the deli.
  • For those who crave a delicious fresh seafood meal, this week we featured a maple-glazed, seared Atlantic salmon dish with butternut squash and brown butter purée, alongside crispy roasted brussels sprouts.
  • Next Tuesday's lunch at American Grill will include pastrami and roast beef sliders with hot pastrami, Swiss cheese, mustard and onion or roast beef and provolone cheese on a dinner roll.
  • Enjoy some of our chef's favorite recipes from this semester. Do you love to cook, or maybe want to learn some new recipes? Take a look at some of our Chef's favorite dishes on our recipe blog.
  • We understand the concerns with COVID headlining the news, and here is what we are doing...Along with the hand sanitizing stations located at each entrance and throughout the buildings, we will add counter pump bottles at each station and at the registers. Individuals can sanitize prior to entering food service lines. In addition to sanitation, there are hand washing stations within each dining unit. Gloves will be available by request. We have timers set for continual replacement of serving utensils, and we will also be placing napkin dispensers nearby serving areas to reduce direct contact.
  • Our online menu has been undergoing some improvements to add greater visibility to our vegan/vegetarian menus and items that meet special dietary needs. Many more of these items are called out and there is a filter and search capability to help find these items.
  • It’s never too early to be thankful, so this week at MJ’s Grill we were happy to serve up a special Thanksgiving waffle with a choice of a cornbread or a plain waffle topped with roasted turkey, mashed potatoes and turkey gravy or a cranberry maple syrup. We also paid tribute to Mickey Mouse’s 92nd Birthday with some Mickey Mouse Ice Cream Sandwiches. If you haven’t already, before you leave, don’t forget to try our noodle/broth bowls at Lotus. These are gluten-friendly, dairy-free and customizable with your choice of protein (including vegan/vegetarian options) and fresh veggies. For other customizable options, check out Asada. Build your own burrito, bowl, or nachos at this station. Vegan protein and cheese options are also available. After break, you can look forward to our new Coco Nog smoothie at Mary's, made with coconut milk, banana, vanilla yogurt, nutmeg, cinnamon and pancake syrup with whipped topping.
  • As promised, at RJ we added more options to our late night offerings. Choose from a turkey club, salami, ham and swiss, veggie, or chicken caesar wrap available at the salad counter. You’ll find more greens, vegan proteins (hummus, tofu, falafel), and vegan cheese and dressings at the salad bar. We kicked off another early Thanksgiving with a full spread, including roast turkey with homemade turkey gravy, mashed potatoes, cornbread stuffing, cranberry sauce, green bean casserole, and candied yams. We had an awesome turnout with over 760 attendees! Next week you can try our delicious meatloaf lunch special before heading home for the holiday. It's served with loaded mashed potatoes and buttery, garlic green beans! We hope you don't fill up too much over the break because when you get back we have a chef's seafood dinner special prepared at RJ on Tuesday, November 30—hope to see you there!
  • Have you tried our smart vending machines in the MacVittie College Union? These machines feature local, ready-to-eat meals, desserts including cheese cakes from Cheesy Eddies, and specialty items from Donna Marie's Gluten Free Bakery. 
  • We hope you had a chance to travel through the ages at Dorm Rooms Through the Decades gallery opening for the Tom Matthews Collection this week. The event was presented by the students of MUSC 100: Making Music History at SUNY Geneseo. The theme showcased musical posters throughout various decades in a residence hall setting for each period. CAS catered the event with treats inspired by those decades, including a cheese log spread (70s), veggie platter (80s), Hot Pockets (90s), Cupcakes (2000s), and chocolate drizzled bacon (2010s). If you missed the event, the gallery will be open later in the semester (TBD).
  •  needs. Many more of these items are called out and there is a filter and search capability to help find these items.
  • This week at MJ, We brought back the ciabatta sub roll and featured a pulled pork sub special at Mary’s deli all week. Next Thursday, stop by the Grill to enjoy a special Thanksgiving waffle with a choice of a cornbread waffle or a plain waffle topped with roasted turkey, mashed potatoes and a choice of turkey gravy or a cranberry maple syrup! Also, we have a special treat to celebrate Mickey Mouse’s 92nd Birthday—Come down to MJ on Thursday to grab a Mickey Mouse Ice Cream Bar (while supplies last!)
  • Last week at RJ, we expanded dinner hours to 9:00 pm. This means that our Clean Eats and Roots (vegan) stations are open later. In the upcoming weeks we will be notifying you about updates to our late night menu. This week at RJ, in honor of Veterans day, we will be serving recipes from the Armed Forces Cook Book. Next week, celebrate an early Thanksgiving with a full spread, including roast turkey with homemade turkey gravy, mashed potatoes, cornbread stuffing, cranberry sauce, green bean casserole, and candied yams. Served for dinner at American Grill.
  • This semester we launched a new online menu with a search and filter capability. We are working to improve the user experience and add more of our build-your-own items like salad bar, soup, sandwich, smoothie, and deli options. It is now possible to search dates forward and backward. We are on a two-week rotation with different menus appearing on certain days of the week while other items are offered daily for mix and match meals.
  • Starting this week and available all month at Mary's Smoothies, we are serving our seasonal pumpkin pie smoothie.
  • We received customer feedback about adding a breakfast on Sundays, so we are adding a continental breakfast starting on Sunday, November 7th at MJ from 9:00 am - 11:00 am.
  • Are you looking for vegan/vegetarian options?
    You can find vegan and vegetarian options at most stations marked as “VT” or “VG'' using our allergen symbols. We also have healthy, allergen-free, and vegan/vegetarian stations. At MJ, Lotus is our dedicated gluten-friendly and dairy-free station with vegan and vegetarian proteins. We offer pre-packaged Clean Eats (allergen-free) meals in our dedicated cooler along with Kosher meals in lower MJ. Asada has a build-your-own burrito/nacho option with vegan/vegetarian proteins, like our seasoned tempeh and vegan cheese. Both the Deli and Salad bar have build-your-own salad options with vegan/vegetarian proteins available. At RJ, there is a Clean Eats (allergen-free) station, and our vegan station called Roots. Pre-packaged Kosher meals are available in the cooler by request. Our team is working to enhance our search feature so that more of these allergen-free and build-your-own options appear in our online menu.
  • At Mary Jemison, we received customer feedback about adding a breakfast on Sundays, so starting this Sunday and going forward, we are adding a continental breakfast at MJ from 9:00 am - 11:00 am.This week our seasonal pumpkin pie smoothie became available at Mary’s. It's here all month, so come try it!Our sub roll is back at Mary's Deli! Starting next week at the Deli, we are serving our BBQ pulled pork sub special with cheddar cheese and crispy onions. It's available all week.
  • At Red Jacket, Coming soon, we are making some updates to our late night menu offerings. Starting on Monday, we are extending our dinner hours at RJ to 9:00 pm. This means that our Clean Eats and Roots stations will be open later. A list of the meal periods can be viewed on our operations page. It specifies which stations are available during standard meal periods (breakfast, lunch, dinner) vs. mid-meals.
  • This week was our second Chef’s Lottery dinner at RJ. Students enjoyed a multi-course meal prepared by our sushi chef, Chris Mejia. There will be a third drawing, so visit Red Jacket and enter your name and email at the register for a chance to win! The dinner will take place on Tuesday, December 7. Next week we celebrate our Veterans with a special meal chosen and prepared by one of our own veteran cooks, Frank Craig. The recipe is strait from the Armed Forces cook book. Visit American Grill from 5:00 pm - 8:00 pm to try our baked chicken and noodles.
  • RTS Dining Services Bus Shuttle
    Starting Monday November 8th, the local bus routes will be adjusted for a direct route between north campus (cross walk at Genesee) and south campus (Red Jacket Dining), with a stop each way at MacVittie College Union. Monday through Friday, 5:20 pm – 7:00 pm will be the dinner route. The Express Shopper route resumes 7:00 pm – 8:00 pm, and goes back to the dinner route from 8:45 pm – 9:15 pm. At 9:25 pm the schedule reverts back to the full set of local stops. On weekends a brunch route would be in place from 10:00 am – 11:50 am, with the regular local route starting at 1:00 pm. A dinner route will be in place from 5:15 pm – 7:45 pm. The regular local service would resume at 7:50 pm. View schedule.
  • This week at MJ, we heard from students that you liked our gluten-friendly chicken tenders at Lotus, so you’ll be happy to know that we are bringing them back! Last week we started offering another vegan plant-based alternative, seasoned Tempeh, which will be available at Asada. We are also bringing back the sub at Mary’s Deli, and our new smoothie of the month special will be a seasonal pumpkin pie.
  • Don't forget to visit RJ for breakfast if you are in the mood for a tasty omelette! This week was Dumpling week at American Grill, and every day we featured a different dumpling starting with a potato & cheese pierogi, a variety of Asian dumplings, fried ravioli (with vodka sauce!), caramel apple dumplings, and Papas Rellenas. If you are looking for allergen-friendly dishes, try one of our delicious Indian stews at Clean Eats in Red Jacket! Daal Makhani and Chana Masala are part of our rotation, so if you haven’t already, stop by for lunch this Monday. If you enjoy late night, don’t forget that we have chicken sandwiches, burgers, veggie burgers, and our salad bar along with a variety of rotating menu items. On Wednesdays stop by and try our South Side Street Plate (Vegan option available).
  • Our second Chef’s Lottery dinner takes place on Tuesday, November 2. Winners were emailed directly with the menu and need to RSVP. There will still be a third chance to win, so visit RJ and keep entering your name and email when swiping in at the register!
  • This week CAS participated in Campus Crunch Day in the MacVittie College Union. The event was hosted by the sustainability committee. We shared information about CAS sustainability efforts, and our vendor partner, American Fruit and Vegetable, donated 300 red NYS apples for all to enjoy.
  • We had a student request to add some dairy-free coffee options to our vending machines. Now available in the MacVittie College Union, are two new dairy-free flavors. La Colombe Oatmilk Draft Latte in pumpkin spice and vanilla.
  • Plans are in place with RTS for a dinner and brunch shuttle. The shuttle will run weeknights between dinner hours and some late night hours. On weekends it will run during brunch and dinner. Bus schedules are coming and will be announced early next week. Please stay tuned.
  •  CAS has a number of sustainability initiatives in place, however it takes a team and individual thoughtfulness to help make our efforts successful. We thank you for your efforts to help us! Just a friendly reminder, we are going through a large number of face masks. We encourage you to consider a reusable face mask to help cut back on waste. We are noticing a large number of missing silverware (MJ) and glassware (RJ). If you happened to "borrow" any of these items, we would greatly appreciate their return. Please do your part to help us reduce our need for single-use plastic!
  • Thanksgiving is just around the corner. We want to let you know that if you are staying on campus over the holiday, then we have you covered. Food will be available over the break. More details to come.
  • This week at MJ, based on customer feedback we changed our Lotus noodle bowl containers to improve the customer experience. At Lotus, we also introduced a wider selection of fresh vegetable options with a house-made broth. We are still working on some updates at The Grill coming over the next several weeks.
  • Next week at Red Jacket (RJ), we are featuring a different dumpling special each all week long at American Grill. It’s also Poke Bowl week again at Twisted Fork!
  • This week at RJ, we featured a complete vegan meal designed by our RJ chef featuring black caviar lentils with roasted cauliflower over a pea and mint purée with crispy fried carrots, and drizzled with truffle oil. We also featured a California roll sushi bowl special at Twisted Fork. Our second Chef’s Lottery dinner drawing took place this week and our winners will be emailed directly from our dining manager with the menu. There will still be a third chance to win, so visit RJ and keep entering your name and email when swiping in at the register!
  • October is sustainability month! On October 29, CAS will participate in Campus Crunch Day hosted by the sustainability committee in MacVittie College Union. Stop by our table to learn more about our sustainability initiatives, local vendors, and produce suppliers. Our vendor, American Fruit and Vegetable, is donating 300 red NYS apples. Come and join us!
  • Next week, we are introducing new and improved smoothie recipes. We tested these over the past couple of weeks and are very excited about the results!
  • We have a 30-minute policy on changing our serving utensils. This week, we added timers to all self-serve stations so that students can tell how recently these were changed.
  • This week at MJ menu updates were made to Asada. We’re bringing back favorites like the burrito bowl, street tacos, and nachos grande. Different entrees are on rotation during dinner service. We received feedback on our recently updated noodle bowls at Lotus, and we are making some adjustments to our offerings along with testing some alternative container options. The Grill will have some updates coming over the next several weeks.
  • MJ provides a variety of novelty ice cream treats every Thursday
  • This week, MJ held a special tabling event to raise mental health awareness on Sunday (World Mental Health Day). The event included Health Guard representatives with informational pamphlets, and a variety of specially-made, brain-food-inspired snacks. Coca-Cola joined us onsite for a pop-up event with free samples and giveaways.
  • This week at Red Jacket (RJ), we featured our twist on an American classic, the tuna melt at American Grill. 
  • In addition to the hand sanitizer stations, we are making hand-washing stations more readily available to students eating at each dining complex. There will be signs posted to notify students of these locations. We have a 30-minute policy on changing our serving utensils and we will be adding timers so that students will be able to tell how recently utensils were changed.
  • This Friday, there will be new menu offerings on rotation at the MJ Pasta station, like gnocchi, penne, broccoli alfredo, stuffed shells, manicotti and meatball manicotti, to name a few. More updates are coming soon at Asada (coming Oct. 13th), and The Grill over the next several weeks.
  • Specials this week at MJ included a special Italian Grinder Sub at Mary’s Deli that was available all week, along with our monthly Caramel Apple Pie smoothie.
  • Sunday, 10/10 during brunch (11:00 am - 2:00 pm) CAS will host a tabling of “brain food” snacks and samples with the Health Guards representatives on site in support and recognition of World Mental Health Day.
  • Next Wednesday, 10/14 there will be a sampling of the new Coca-Cola® Zero Sugar (11:00 am - 2:00 pm). Stop by upper Mary Jemison to try the refreshing flavor of an ice-cold Coca-Cola Zero Sugar!
  • Located in the College Union vending area, you can now find a novelty ice cream and frozen snack vending machine.
  • Starting this week, Numi Teas will be available for retail sale upstairs at MJ.
  • CAS issued refunds to students who had Unlimited Meal Plans for all qualifying purchases from Mary’s (deli, smoothies, yogurt parfaits, overnight oats) between 8/30 and 9/20 for those items that are now included in the Unlimited Meal Plans. Refunds were posted 9/28 at approximately 8:55 pm. Students can view their refunds by logging into the Online Card Office and reviewing transactions for that evening. Here’s an example of how this will appear in the Online Card Office: 9/28/2021 8:56 PM Mary Jemison BBTS_1 Credit 22.39 USD
  • At Mary Jemison (MJ) we updated our menu at Lotus and we are now serving Rice Bowls and Noodle Bowls daily. These will be ‘build your own’ with rice or noodles, steamed mixed vegetables, choose your protein and sauce. Be on the lookout for more menu updates at Asada (coming Oct. 13th), Pasta, and The Grill over the next several weeks.
  • At MJ, you can find a new toppings bar display at the grill with lettuce, tomatoes, cheese, pickles, and onion.
  • Now available for lunch at the Clean Eats station (RJ) there are a variety of new menu items on rotation, like: Indian dishes and stews, taco salads, lentil pasta, quinoa grain bowls, and more. Check the online menu for daily options.
  • Specials at RJ this week included a Tandoori Chicken bowl on Monday and a katsu lunch served all week. Coming next week there will be custom chopped salads (made to order), our first Chef’s Lottery Dinner (Oct. 5) at Twisted Fork
  • Specials this week at MJ included a National Breakfast Day served along with other daily menu items. Starting Friday, we’re serving a Caramel Apple Pie Smoothie special through the month of October, and next week will be a special Italian Grinder Sub at Mary’s Deli.
  • Don’t forget about our new SUNY Geneseo 150th anniversary Starbucks drink created by Starbucks barista, Maggie Hewitt '22. The drink combines raspberry and vanilla shaken with an anniversary blend espresso and a splash of oat milk topped with a strawberry sweet cream cold foam.
  • In addition to smoothies, we are offering yogurt parfaits and overnight oats from Mary’s as part of the unlimited dining plan
  • Watch for updates to Mary Jemison’s menu over the next several weeks at Lotus, Asada and The Grill. Starting Friday October 1st, Mary Jemison (MJ) will be Serving Rice Bowls and Noodle Bowls at Lotus daily. These will be ‘build your own’ with rice or noodles, steamed mixed vegetables, choose your protein and sauce.
  • New menu items coming to Pasta, starting on October 8th
  • Pre-packaged Clean Eats and Kosher meals are available at MJ in the cooler
  • We are updating the the Clean Eats menu at Red Jacket starting this week
  • Red Jacket (RJ) featured a “Freshman Sangria” mocktail and a Bagel & Lox special at American Grill. Coming this week there will be a Tandoori Chicken bowl 
  • MJ featured a National Breakfast Day along with a variety of other menu items. Starting Friday, we will serve a Caramel Apple Pie Smoothie special through the month of October
  • RJ  is featuring custom chopped salads, a special chef lottery night every month, along with other monthly specials
  • Starting Saturday, 9/18: A continental breakfast is available in Mary Jemison (MJ) every Saturday, starting at 9AM, including: bagels, toast (gluten-friendly options available), yogurt bar with fresh fruit and toppings, whole fruit, milk and cereal, or hot oatmeal with toppings.
  • Coffee has been added to Mary’s in MJ as a retail offering in addition to being available for unlimited diners
  • Additional offerings are available at Clean Eats in Red Jacket
  • Kosher/Clean eats meals have been moved to a readily accessible cooler in MJ for Grab & Go
  • New heat lamps and service vessels are being added to all stations at MJ
  • Gluten-friendly bagels and bread are available at breakfast at MJ
  • We are adding smoothies from Mary’s as part of the unlimited dining plan
  • We extended our hours at Mary Jemison to provide a full breakfast starting at 7:30 AM
  • Vegan options like tofu and hummus are added to salad bars as a daily option
  • Increased produce ordering in RJ to ensure that salad greens, dressings, and salad toppings remain in stock
  • Additional lunch items are available at Clean Eats in Red Jacket, with a weekly cycle of menu options
  • We are offering a rotational menu of poke, katsu, and ramen bowls at lunch daily as part of the unlimited dining plan at Twisted Fork in Red Jacket
  • We continue to improve our online menu to display the stations and better guide students to desired menu options and allergen-free alternatives
  • A new special of the month is available at Mary’s
  • We offer multiple items on wraps at Mary's. Double meats, double cheeses, and other combinations are available upon request
  • Pre-packaged Kosher meals became available as part of unlimited dining at Red Jacket and Mary Jemison
  • A salad bar was added to Mary Jemison unlimited dining for lunch and dinner
  • Mary’s Deli wraps and salads became part of unlimited dining options; please note at this time that smoothies are still part of the retail program
  • To-go containers are readily available at the cashier’s stands
  • Clean Eats entrées (food free from the top 8 allergens) are available at Mary Jemison within the unlimited dining area
  • We increased vegetable and side dish options at Mary Jemison stations (grains, plain steamed vegetables)
  • Whole fruit is available daily at Red Jacket and Mary Jemison
  • By popular demand, we added chicken fingers and fries at lunch and dinner at Mary Jemison
  • Menus were adjusted in Mary Jemison and Red Jacket to ensure availability of food during busy periods