Dining Experience

Stacks

(Sandwiches)
Roast Turkey, Cranberry Pesto & Smoked Cheddar
Corn beef, Swiss & Slaw
Roasted Beets, Goat Cheese & Arugula

Grill

Hamburgers/Cheeseburgers
Grilled Cheese
Hot Dogs
Hand cut French Fries
Classic BLTs

Cucina

Daily artisanal pizzas
Bowtie Pasta w/ Roasted Peppers, Basil & Olive Oil
Fettuccini alfredo
Penne w/ Italian Sausage & Marinara
Shrimp Scampi

Vegetarian Kettle

(Soup)
Tomato & Rice
Potato & Leek
Black Bean & Pumpkin
Apple & Butternut Squash Soup
Cream of Cauliflower

Classics

BBQ Chicken Quarters
Macaroni and cheese
Spicy Kale & Beans with Couscous
Pan seared Georges Bank Sea Scallops
Scalloped Potatoes
Sugar Snap Peas & Fresh Mushrooms
Sautéed Moroccan Style Mussels
Vegetable & Black Bean Tacos
Roasted Mixed Vegetables
Wilted Spinach
Braised Lebanese Eggplant with Chickpeas
Gulf of Maine baked Haddock
Grilled Flank Steak w/ Mushroom Gravy
Sweet Potato Frittata
Polenta-Greens Cake with Black Eyed Pea Salsa

Kettle

(Soup)
Spicy Thai Chicken
Turkey Chili
Chicken & Brown Rice
Beef Noodle
Rhode Island Clam Chowder

Allergen Form

Food Allergens, Celiac Disease, and Special Dietary Needs at Roger Williams University

Our Commitment 

网赌的十大网站(Roger Williams University)优先考虑的是，所有学生都能在校园里与同龄人安全用餐. 我们认识到就餐是大学生活的重要组成部分，我们努力为所有学生提供一个安全的环境.

我们的目标是为学生提供工具，让他们在我们的咖啡馆里积极地管理他们的食物过敏或乳糜泻. 我们希望学生们准备好为他们的需求辩护，我们在这里帮助有过敏症的学生安全过渡到大学生活.

Each student with dietary needs can develop a plan with the University. Accessibility Services, Dining Services, and Health Services will collaborate with students who have food allergies, celiac disease, or other dietary conditions to provide appropriate accommodations.

Our Policy

Awareness - Guests are notified of the use of food allergens

We use foods from many different vendors and cook from scratch in our kitchens. The "major 9 allergens" are peanuts, tree nuts, fish, shellfish, soy, eggs, milk, sesame, and wheat. These ingredients are commonly used in our kitchens. In scratch-based cooking hundreds of ingredients can be combined in thousands of ways. For this reason, we seek to communicate with students regarding safe options for their needs.

Descriptive menu nomenclature

We menu our daily specials to include "major 9 allergens" as much as possible (i.e. fried rice with egg), 然而，我们并不总是能够捕获子成分或“在同一设施中加工”的陈述. 在这个系统中，与客人的个人沟通起着至关重要的作用，因为在大多数标识程序中，并不是所有的“主要8种过敏原”都能被合理地捕获.

Building relationships with guests - fostering individual communication

We feel strongly that due to product changes, menu flexibility, scratch cooking style, and other varying factors, it is never safe to assume food allergens can be adequately addressed through signage without direct communication with diners. Individual communication 当存在不可控制的交叉接触问题时，例如在共享设备或空气传播面粉的情况下，也允许我们讨论替代方案.

Direction questions to management, not servers

We do not allow our servers to answer food allergen questions. 所有关于食材的问题都由经过培训的经理或烹饪主管负责，他们可以帮助客人确定所讨论的食材的成分. 在日常会议上，服务员们都要学习菜单上常见的食材，以及如何避免交叉接触和应对食物过敏原问题.

Fostering individual communication

In addition to the steps noted above, at Roger Williams we work one-on-one with students so that the chefs, culinary leads, and managers get to know each student with a special need to develop a rapport. 餐饮代表将与每个需要特殊住宿的学生坐在一起，并检查他们的饮食形式. 与此同时，管理人员会查看他们喜欢的餐厅的菜单和工位，这样他们就可以问问题并与厨师见面, culinary leads, and managers. The student's needs will determine their specific accommodations.

Your Responsibilities

A three-step process allows a student to request accommodations related to food allergies, celiac disease, or other dietary conditions that require dietary accommodations. We recommend that students with food allergies, celiac disease, 或其他饮食状况联系餐饮服务部询问有关流程的问题，并讨论他们的个人需求.

1. Notify Student Accessibility Services (SAS) that you have a condition requiring accommodations. As an incoming student you'll also be required to list all allergies in your Health Services forms.
2. Contact Dining Services to fill out our Allergen Notification form.
3. After notifying Dining, a manager will be in contact to meet to discuss appropriate accommodations to meet your needs.

As Needed

• 要求用餐人员更换手套，使用新鲜的餐具或平底锅(在订餐台)，以减少交叉接触的风险.
• Request meals to be plated for you to avoid cross-contact.
• Use the gluten-free bread products and cereals, dairy/milk alternatives, and the dedicated gluten-free toaster and waffle-maker at the Upper Commons.
• Ask for wipes at the cashier's desk to sanitize your table to remove crumbs or other allergens.

If you observe a problem, or wish to discuss your allergy-related needs, please inform manager so they can investigate your concern.

Please know: If you do not make your dietary needs known to us we cannot assist you. If we do not hear from you, we believe you are successfully navigating on-campus dining.

Nine Major Allergens and Our Approach

• Peanuts
• Tree nuts 
• Fish
• Shellfish
• Soy
• Eggs
• Milk
• Wheat 
• Sesame

因为我们有开放式厨房，在我们的服务区域使用九种主要过敏原来准备食物，客人被要求向值班经理咨询所有食物成分的问题.

"Descriptive and responsible menu-item nomenclature" is part of our awareness program. 这意味着我们尽可能地描述或“命名”我们的菜单项目，以反映菜肴中代表或含有过敏原的成分或成分. In some cases, allergens are obvious ingredients or components of dishes, and is pretty simple to identify the allergen in the name of the item; for example: "Coconut Macaroons" or "Sauteed Bok Choy with sesame oil".

In other cases, the allergens are not so obvious because they are "sub-ingredients" of ingredients of a dish, such as color and flavor additives and spice blends present in commercial products. An example is soy sauce has the hidden ingredient wheat in it.

我们鼓励管理团队将制造商的包装/标签带给客人，让食物过敏的人自己查看成分信息. This allows at-risk individuals to make their own informed decisions about food choices. They are also trained on the importance of discussing preparation procedures (like deep fat frying), and the potential for cross-contact with allergens in the operation.

As described above, 通过个人沟通，学生可以与管理人员合作，确保提供安全的膳食选择. 学生们可以发短信或打电话给经理，让他们知道自己要来参加一个特定的晚宴，这样他们就可以采取适当的步骤.

For example, if a student has a specific food intolerance or allergy, and we know they are coming for dinner, we have the capability to make them a plate and set it aside in a warmer before we put the food out.

Dining Facilities and Meal Plans

Our Cafes

The Upper Commons is the University's main all-you-care-to-eat cafe. The cafe is open continuously between breakfast and dinner and offers classic comfort food, house made pizzas and pasta, a cook-to-order Mongolian wok, full deli, grill specials, and a bountiful salad bar. 

The Lower Commons is our main retail cafe featuring the Hawk's Deli, pizzas and calzones, grill favorites, salad bar, Grab & Go, and sushi

The Law School Cafe serves a full breakfast menu before transforming into a traditional taqueria restaurant for lunch.

The Hawk's Nest is located in the Rec Center serving made-to-order smoothies, coffee, Grab & Go, and house made pastries.

The Global Cafe serves Starbucks coffee and specializes in espresso drinks, but also features breakfast sandwiches and warm lunch sandwiches.

The Cafe Express is located in CAS and serves Grab & Go, coffee, soups, and snacks.

Our Stations at Upper Commons

The following are few of the options we already have in place.

• 专用的无麸质食品:我们有一个无麸质食品站，包括早餐, pizza, daily soups, and sweets
• Cucina总是根据要求提供无麸质面食，我们的熟食店总是提供无麸质面包
• Our house-made French fries are fried in a segregated fryer to avoid cross contact with gluten-containing foods
• Nut butters are provided apart from any main serving line to avoid cross contamination
• Our Global wok provides separate cooking pans for students with concern of cross contact
• We offer a dedicated dairy-free cooler for soy, almond, and rice milks
• 泰拉在午餐和晚餐提供素食特色菜，而你也可以在每餐时间找到素食和素食菜肴，包括烘焙食品
• Vegetarian entrees are offered at all stations during every service time

Circle of Responsibility

We believe in a holistic approach to wellness, in which purposeful menu offerings support the well-being of guests, enhance performance, and inspire connection and creativity. 我们的COR图标填充我们的菜单，让我们的客人可以在我们的咖啡馆做出明智的食物选择.

• Vegetarian
  • Contains no meat, fish, poultry, shellfish, or products derived from these sources but may contain dairy or eggs.
• Vegan
  • Contains absolutely no animal or dairy products.
• Made Without Gluten Containing Ingredients
  • Made without gluten-containing ingredients. 请与现场经理交谈，了解这些食物是如何在我们的开放式厨房中准备的，我们的开放式厨房也处理其他菜单上的麸质.
• Halal
  • Relating to meat prepared as prescribed by Muslim law.
• In Balance
  • Contains a balanced portion of whole grains, fresh fruits and vegetables, and lean protein, with a minimum amount of healthy fat.
• Seafood Watch
  • Contains seafood that meets the Monterey Bay Aquarium's Seafood Watch guidelines for commercial buyers.
• Farm To Fork
  • Contains seasonal, minimally processed ingredients from a local farm, ranch, or fishing boat.
• Locally Crafted
  • Contains products crafted by a small, locally owned food business using socially and/ or environmentally responsible practices.
• Humane
  • Contains humanely raised meat, poultry, or eggs. Must be certified by a creditable third-party animal welfare organization.

Made without gluten-containing ingredients (MWGCI)

To identify these options, look for items labeled "↓G". 这些菜单上的食物都是用不含麸质的食材制作的，并采取了措施来控制交叉接触的风险. 我们用这种方式(而不是“无麸质”)来标识菜单项目，因为我们所有的食物都是在开放式厨房里准备的, so our kitchens are not gluten-free environments. For most guests, the steps we take to control for cross-contact yield choices that they can safely eat. However, 以这种方式标注，让我们有机会提醒那些可能对少量麸质有反应的客人, such as what might occur with airborne flour. In these cases, we will work with guests individually on additional dining options.

Contacts

James Gubata - General Manager
401-254-3399
jgubata@hzjly.net

Jon Cambra - Executive Chef
401-254-3547
jcambra@hzjly.net

Derek Jolie - Executive Sous Chef
401-413-9469
djolie@hzjly.net

Don Fitting - Operation Manager
401-418-1282
dfitting@hzjly.net

Josh Hennessy - Upper Commons Manager
401-254-5372
jhennessy@hzjly.net

Joe Solmonese - Retail Manager
413-487-5636
jsolmonese@hzjly.net

Hani Gittens - Upper Commons Manager
561-584-1365
hgittens@hzjly.net

Allison Zzie - Catering Manager
845-826-4906
azzie@hzjly.net