The following listing contains everyday items found in most dining units. For our detailed four-week menu cycle during the semester, please look for the UCuisine menu booklet located in each dining unit. Our Nutrition Information page is always up-to-date with current menu information.
Assorted hot & cold cereals, bagels & toast, waffles, assorted eggs, donuts and fresh pastry.
The following items are rotated on a regular basis: a variety of pancakes, french dipped waffles, french toast sticks, canadian bacon, corned beef hash, breakfast potatoes, french toast, bacon, sausage links, sausage patties, and breakfast ham.
Breakfast Toppings: Cream cheese, low-fat cream cheese, maple syrup, assorted yogurts, grape jelly, strawberry jelly, raspberry jam, honey & peanut butter.
Eggs, omelets, eggwhites to order, french fries, cheese pizza, pepperoni pizza & pasta with marinara sauce.
An extensive array of fresh fruits and vegetables are available on the salad bars each day in each dining unit. Build your salad, garnish your sandwiches, and season your side dishes just the way you like it. We use a variety of dressings including Ken's, Hidden Valley, Good Season's, Wish-Bone and our signature homemade bleu cheese dressing to top off your creations.
Turkey, ham, roast beef, American cheese, Swiss cheese, provolone cheese, muenster cheese, and assorted breads and rolls.
Fresh Fruit & Desserts
Apples, oranges, pears, bananas, seasonal fresh fruit, hard ice cream, and "Not Just Desserts" homemade bakery products.
- Juices: Orange juice, apple juice, grape juice, fruit punch
- Soda: Coke, Diet Coke, Sprite, orange soda, root beer
- Hot Beverages: Coffee, decaf coffee, hot chocolate, assorted teas
- Milk Varieties: 2% milk, skim milk, chocolate milk, soy milk, rice milk
- Additional Beverages: Iced tea (sweetened)
Food Allergy Disclaimer
The University of Connecticut Department of Dining Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production staff on the severity of food allergies. In addition, we label items with possible allergen-containing ingredients; however, there is always a risk of contamination. There is also a possibility that manufacturers of the commercial foods we use could change the formulation or substitute at any time, without notice. Customers concerned with food allergies need to be aware of this risk. Dining Services also operates its own bakery. Our bakery is not a “nut free” bakery. We cannot guarantee the absence of cross contamination with our baked goods. The University of Connecticut
Department of Dining Services will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at any University establishments. Students with food allergies are encouraged to contact Dining Services at 860-486-3128 for additional information and/or support.
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Summer 2013 Meal Plans & Pricing
Meal plan options information is available to view.
Trans fat free oil is now being used in our dining units. We have also switched to trans fat free French fries when available.