16632760-e800-4be1-a0ca-14d91f9b8873 2026-11-06 658c2f6e-6811-4063-b68f-252d725d79c3
Location
BIS-NY Dining Hall
BIS-NY Dining Hall
Date
Friday, November 6
October 26 - November 1
November 2 - 8
November 9 - 15
November 16 - 22
November 23 - 29
November 30 - December 6
Monday, October 26
Tuesday, October 27
Wednesday, October 28
Thursday, October 29
Friday, October 30
Saturday, October 31
Sunday, November 1
Monday, November 2
Tuesday, November 3
Wednesday, November 4
Thursday, November 5
Friday, November 6
Saturday, November 7
Sunday, November 8
Monday, November 9
Tuesday, November 10
Wednesday, November 11
Thursday, November 12
Friday, November 13
Saturday, November 14
Sunday, November 15
Monday, November 16
Tuesday, November 17
Wednesday, November 18
Thursday, November 19
Friday, November 20
Saturday, November 21
Sunday, November 22
Monday, November 23
Tuesday, November 24
Wednesday, November 25
Thursday, November 26
Friday, November 27
Saturday, November 28
Sunday, November 29
Monday, November 30
Tuesday, December 1
Wednesday, December 2
Thursday, December 3
Friday, December 4
Saturday, December 5
Sunday, December 6
Period
Lunch
Lunch
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Soupside
Daily Feature Entree
Daily Feature Vegetarian Entree
Greens
Soupside
Nutritional information
Tomato Basil Soup
8 Fl Oz per portion
Tomato Basil Soup
Daily Feature Entree
Nutritional information
Grilled Cheese
Each per portion
Grilled Cheese
Nutritional information
Ham and Cheese Panini
Each per portion
Ham and Cheese Panini
Daily Feature Vegetarian Entree
Nutritional information
Jerk Cauliflower
4 Oz per portion
Jerk Cauliflower
Greens
Nutritional information
Balsamic Beet Salad
1/2 Cup per portion
Balsamic Beet Salad
BeWellTo qualify as a BeWell menu offering, foods must meet/contain three out of the following five categories:
Contain a plant-based, whole food(s)
Contain a healthy fat(s)
Contain a lean protein or plant-based protein
Have limited added sugar
Contain a high fiber food or a probiotic food
Additionally, BeWell recipes will be trans-fat free, use minimally-processed ingredients, and be prepared to keep
sodium content to a minimum and portion control in check.
Nutrition content and allergens within foods may vary due to changes in product formulation, recipe substitutions, portion size, cross-contact in preparation, and other factors.
Guests with food allergies or specific dietary concerns should speak with management for individual assistance.
Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness.
Prices & availability subject to change without prior notice.
Guests with food allergies or specific dietary concerns should speak with management for individual assistance.
Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness.
Prices & availability subject to change without prior notice.
2,000 calories a day is used for general nutrition advice, but calorie needs vary.