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Wakin’ Up Breakfast
Our breakfast menu includes a hot breakfast buffet with eggs, breakfast meats and potatoes, morning favorites like pancakes or French toast, and a daily special. In addition, the Morning Bakery station offers delicious freshly made breakfast pastries, muffins, loaf cakes and breads, and bagels with a variety of spreads. At the Waffle Bar, students can make their own fluffy waffle and top it with sauces and syrups, whipped cream and fruit. The Cereal Bar offers students a variety of cold cereals with dairy and non-dairy milks. Note that Waffle Bar and Cereal Bar will be available all day.

Chef's Table
CulinArt Chef’s Table features hearty hot entrées, accompanied by starch/grain and vegetable selections. Chef’s Table entrées alternate between comfort foods, more contemporary international fare, and healthful alternatives from our Eat Well recipe program. Our center-of-the-plate entrées are always made from scratch. A complete meal typically includes an entrée with two side dishes, but entrées and sides are also available a la carte. Our menu always features a vegetarian or vegan entrée option.

WokWork
WokWork is designed to follow the classic cooking techniques of Asia. It offers a customizable menu of proteins, bold, bright vegetables, traditional toppings, choice of noodles or rice, and house-made sauces.

City Grill
Our typical City Grill menu offers burgers, chicken sandwiches, tenders and fries, with daily specials such as quesadillas, cheesesteak sandwiches, grilled catch of the day, marinated and seasonal grilled vegetables. The station offers plant-forward and vegan options.

Pizza Villaggio
We offer fresh-baked gourmet and traditional pizza at Pizza Villaggio, with daily specials like stuffed pizza, stromboli and calzones. This station is rooted in eye appeal and presentation, with an abundant display of the colorful and varied offerings.

Kettle Soup
CulinArt’s signature soup program offers a variety of both hearty home-style soup selections as well as lighter contemporary alternatives, always made 100% from scratch. Offerings vary between broth-based soups and chowders, bisques and chilis.

Salad and Sandwich Bar
Students can build a healthful entrée or side salad from a variety of base greens, vegetables, grains, proteins and assorted toppings, or build a sandwich from a variety of meat, cheeses, breads and spreads. The station display is bright and colorful, 
offering the freshest premium ingredients, local and/or organic, whenever available. The station also features composed seasonal salad specials.

Sweet Shoppe
Our range of freshly baked desserts are a sweet treat with a variety of cookies, loaf cakes, layer cakes, cheesecake, pies, cupcakes, brownies, warm bread pudding and more.
 

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Continual dining from 7:30 a.m. – 7 p.m.
Breakfast: 7:30 a.m. – 9:30 a.m.
Lunch: 11:30 a.m. – 1:30 p.m.
Dinner: 4:30 p.m. – 7 p.m.

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Continual dining from 10 a.m. – 7 p.m.
Brunch: 10 a.m. – 1:30 p.m.
Dinner: 5 p.m. – 7 p.m.
 

Monday - Thursday: 7:30 a.m. – 5 p.m.
Friday: 10 a.m – 2 p.m.

CulinArt’s Eat Well menu program comprises of recipes that incorporate whole, naturally flavorful and nutritious foods prepared with healthful cooking methods. CulinArt uses spices and herbs so that you get more of what you need—necessary nutrients, fabulous flavor and pleasing presentation.

Our Eat Well menu program contains:

• Beneficial sources of fat.
• Less than 10% of calories from saturated fat and zero artificial trans fat.
• Less than 800mg of sodium per serving.
• Less than 8g of added sugar.
• At least 3g of dietary fiber per serving.

In addition, we are committed to sourcing local produce, cage-free eggs, certified humane beef, reduced antibiotic chicken and turkey, sustainable seafood and rBGH-Free milk and yogurt.

Yes, the Regional Dietitian for Northern California will visit �������� to conduct wellness tastings, educational sessions and other interactions designed to promote eating and living well. The Regional Dietitian is also available to discuss any concerns around allergens or special diets, and can help guide students through the menus and dining hall stations. 
 

CulinArt uses the following icon system on their menus, digital signage, and the Nutrislice app/website to identify the top 9 allergens and accommodate special diets:

CulinArt is committed to maintaining a nut-aware dining environment at ��������. We will not use nut or tree nut products in any of our prepared foods. We will clearly announce through signage and other means whether any dish may contain any of the other common allergens. Please note: Certain prepackaged snacks may contain nuts, just as you would find in stores and restaurants.

It is CulinArt’s top priority to ensure that each student’s dining experience at �������� is a safe and enjoyable one. CulinArt thinks through every detail of sourcing, preparing, labeling, and serving every component of your meal so that you do not have to. Through multifaceted mandatory training and certification programs and daily service meetings, our staff is equipped with the knowledge and skills that are required to thoughtfully prepare nourishing meals for all members of the �������� community.

CulinArt's Regional Dietitian, District Manager, and on-site team work hard to be a trusted part of the �������� community. If a student has multiple food allergies or those that are less common, it is best to contact our management staff in advance so that we can best be prepared to accommodate and keep the student safe.

Yes. All CulinArt managers must complete the FARE (Food Allergy Research and Education) Certified Food Allergies and Celiac Disease Training annually. Frontline associates must complete the Food Allergy Basics training annually. All CulinArt team members must participate in CulinArt’s enhanced, in-person, Allergy Aware Bootcamp training annually.

CulinArt’s menus can be viewed with Nutrislice, the leading digital food service platform. Menus can be viewed on the Nutrislice app or website from students’ laptops, tablets or phones. Nutrislice menus display top allergens, special diet icons, ingredients and nutritional data. Students can navigate the menus and apply filters for special diets and allergens, as well as rate food items. In addition, Nutrislice Spotlight will provide menu and allergen information on digital signs and food labels at the point of service. Stay tuned for more information on accessing Nutrislice menus in the next few weeks.

There will be a designated Ingredient Expert in Caleruega Dining Hall and Chilly’s Café who can help food-allergic students understand the menu, interpret our allergen and dietary icons and feel safe about what they can eat each day. 
 

CulinArt’s mission is to constantly evolve our culinary, social, and environmental practices. By preparing delicious, high-quality food that meets ever-changing needs, we offer mouthwatering dishes that are exceedingly nutritious while creating the least amount of negative impact to our planet. 

Our sustainable solutions include:

• Purchasing ingredients from local and regional sources as a first choice.
• Sourcing proteins from suppliers that promote the humane welfare of farm animals. Our shell eggs are Certified Humane Cage-Free and we source foods that are produced with minimal use of (or free from) chemicals and antibiotics.
• Striving to source “Best Choice” and “Good Alternative” rated seafood according to the Monterey Bay Aquarium’s Seafood Watch recommendations.
• Reducing food production waste through our “Waste Not” kitchen tracking program.
• Driving change from the inside out through a landmark commitment to reduce food waste 50% by 2030.

CulinArt will stage a variety of sustainability-focused promotions and education throughout the academic year. Our goal is to raise awareness and promote solutions that positively impact today’s students and generations to follow. We will also coordinate with and support University clubs and groups interested in these initiatives.

CulinArt utilizes Waste Not, a proprietary, tablet-based application, to track and measures food waste. This allows our team members to learn from data and implement waste reduction strategies. Combating food waste in our operations is critical, and Waste Not allows us the focus and appreciation to keep food waste reduction top of mind and leverage our scale to create meaningful change.

With the data we collect through Waste Not, we create educational materials and resources to train our associates and chefs on how they play a role in our ability to fight food waste, how to identify the food waste hotspots and develop site specific plans to educate our staff.

To bring the food waste reduction movement outside our kitchens and into the lives of students, we promote Stop Food Waste Day, the largest single day of action globally in the fight against food waste. We are dedicated to not only solving for food waste in our own operations but being a leader in inspiring change for our communities.

Yes, CulinArt often works with campus partners to donate leftover prepared foods to local charitable organizations.