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Today!Tuesday, Sep 30, 2014

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'53 Commons

7:30 am - 10:30 am   Breakfast
11:00 am - 3:00 pm   Lunch
5:00 pm - 8:30 pm     Dinner 

This Week in World View
Fried Rice

Collis Cafe

7:00 am - 8:00 pm
9:30 pm - 1:30 am

Lunch: Chicken & Spiced Apple Salad
Soups: Beef Stew; Sweet Potato Minestrone

Novack Cafe

7:30 am to 2:00 am

Soups: Chicken & Orzo; Tomato Garden Vegetable

Courtyard Cafe

11:00 am - 12:30 am

Lunch: Sloppy Joe Sandwich with Fries
Dinner: General Tso's Chicken with White Rice & Steamed Broccoli
Late Night: Corn Bread with Chili
Soup of the Day: Eggplant & Zucchini; Thai Chicken with Red Curry
Burger of the Week: Mushroom Swiss Burger

HomeFAQ >

Specialty Foods

53 Commons

'53 Commons has the largest offerings of specialty foods.  This building has a dedicated meat free kitchen that produces many vegetarian and vegan offerings, as well as a kosher kitchen and dedicated halal grills.  '53 Commons can also accommodate celiac orders, and has many gluten free offerings.  Other specialty offerings include:

  • Greek Yogurt from Green Mountain Creamery
  • Almond, Rice and Soy Milk
  • Milk from regional producers
  • Squeeze your own fresh orange juice
  • Gourmet Pizza by the slice



Collis CafeCollis Cafe produces as much as possible from scratch, with muffins, tea breads and cookies and other baked good baked fresh every day.  During construction, Collis Cafe will continue to offer the specialty products you have come to expect, ranging from smoothies, baked goods & house-made soups to sushi, Spindrift Soda, Green Mountain Creamery yogurt and Natalie's Juices.  Collis Cafe offers local produce in season, vegan specialties year round, and can help you choose gluten-free offerings upon request.


Courtyard Cafe

Courtyard Cafe offers specialty and vegan products

Black Bean & Veggie Burgers
Tacos, Burritos and Nachos
Grain Salads
Spindrift all natural sodas
Green Mountain Creamery Yogurts
Fresh fruits




Collis Market offers a wide variety of vegetarian, vegan, and all natural products.

Last Updated: 12/2/13