For nutritional information on the menus served in the Commons Dining Hall click here.
Food allergies and special diets
There are nine food items that account for almost 90 percent of food allergic reactions: milk, eggs, nuts, tree nuts, fish, shellfish, soy, and wheat.
We work hard to identify all dishes that are prepared with these select items and in addition we advise diners with allergies to do following:
- Pay attention to entrée name. Dishes made with common allergens often have that allergen mentioned in the entrée name.
- Establish a relationship with the chef. Simple conversations with the chef in your daily visit to the dining halls can make your dining experience a lot easier. The chef can go over ingredients used in recipes and how the meal was prepared.
- Read labels! Our chefs will be happy to tour the kitchen with you so you may view labels of the foods you will be eating.
- When in doubt... If there is ever a question about an entrée, we recommend you avoid consuming it.