Upper Commons

Stay Fresh

Working to Implement Systemic Changes to Protect Farmworkers

Learn about real changes being taken to fix the systems that govern farm work.

Five Concerns about the Climate Crisis from Farmworkers

Explore the main concerns of farmworkers in the face of the climate crisis.

Dispelling Common Misconceptions about Farmworkers

We’re busting myths about farmworkers to clarify the state of farm work in the United States.

Radish Greens Chimichurri

Don’t let perfectly good tender tops go to waste – transform them into a bright chimichurri sauce.

The Buzz: Food Upcycling

Is upcycling food just a trendy buzz or is it a legitimate way to reduce food waste? 

Surprisingly Edible Plant Parts

Upcycle these delicious (and nutritious!) often-tossed plant parts.

Celebrate National Nutrition Month® with Our Dietitian Dream Team

We’re celebrating 20+ years of serving up wellness at Bon Appétit!

Avocado-Pistachio Pesto “Zoodles”

Personalize the way you eat plants by enjoying this meal warm or cold!

Plant-Based Eating Your Way

It’s not all or nothing when it comes to adding plant-based meals – choose what works for you.

Homemade Flaxseed Crisps

Perfect crunchy snack to eat solo or with your favorite dip or spread.

5 Tips to Plan Nourishing Snacks

Plan ahead for nourishing snacks ahead of time with these top tips.

Turmeric, Potato, and Cauliflower Coconut Curry Soup

Warm up with this immune-supporting soup with just the right amount of spice.

The Buzz: Turmeric

Food as medicine could not be more true for the inflammation-busting spice turmeric. What does the science say?

7 Lesser-Known Spices You Need in Your Pantry

Try your hand at adding new spices to elevate the savor factor of your next meal.

Explore Plant-Based Recipes from the Food Heaven Dietitians

4 Plant-Based Recipes to Try This Month

Upper Commons

View/Print Weekly Menu

Serving Brunch Til 2:00 pm

Brunch Served from 8:30 am - 2:00 pm
Dinner 5:00 pm - 8:00 pm

Weekly Schedule

Breakfast Mon-Fri, 7:00 am - 10:30 am
Brunch Sat-Sun, 8:30 am - 2:00 pm
Lunch Mon-Fri, 11:00 am - 2:30 pm
Dinner Mon-Thu, 4:30 pm - 8:00 pm
Dinner Fri, 4:30 pm - 7:30 pm
Dinner Sat, 5:00 pm - 7:30 pm
Dinner Sun, 5:00 pm - 8:00 pm

An Overview of the Upper Commons

Classics – All the comforts of great home cooking
Our selections at the Classics station provides the hearty meal that everyone always wants to know is available. This station is just plain good old-fashioned
food done well.

Global – A celebration of culinary cultural diversity
Featuring fresh ingredients matched with timeless techniques and authentic flavors from the global village. Our offerings will be cooked-to-order with
precise kitchen skills and a bit of flashy entertainment. Global offers a sampling of dishes from around the world.

Cucina – Hot-from-the-oven pizza, daily pasta creations and more

Grill – Featuring our 100% fresh ground chuck
burgers and more
In addition to the popular standard items, The Grill will feature daily specials.

Stacks – A create-your-own deli bar
Everything you need to create authentic deli-style sandwiches are the mainstay for Stacks, offering a variety of meats, cheeses and spreads, in-house baked
breads and rolls, plus accompaniments.

Greens – Fresh and bountiful salad bar
Some have proclaimed the death of the salad bar; we couldn't disagree more! Greens will feature fresh, seasonal fruits and vegetables, made from
scratch specialty salads and dressings, in-house baked croutons and bagel chips and a whole lot more. Each day you will have the opportunity to create your own fresh, flavorful salad plate, always with the very best the season and our kitchen has to offer.

Also available at the Upper Commons
• Memorable bowls of soups made with the finest and freshest ingredients – from stock to garnish.
• Vegetarian dishes offering a variety of seasonal vegetables, beans, whole grains and more.
• Visit our dessert cart for the ultimate decadent experience.
• Locally roasted Solude coffees is the centerpiece of our beverage selection.
• A made-without-gluten-containing-ingredients station, featuring soup, pizza, dessert, and more.

For more information on dining at Roger Williams University, visit us at: http://dining.rwu.edu

An Overview of the Upper Commons

For more information on dining at Roger Williams University, visit us at: http://dining.rwu.edu

Brunch

Kettle

Classics

baked New England style with cracker crumbs, white wine, and butter

garnished with grape tomatoes and parsley

Queen's Greens spinach with olive oil, garlic, salt and pepper

oven roast with olive oil, garlic, salt and pepper

Cucina

prepared with Narragansett bay little necks, Georges Bank scallops, point Judith squid

olive oil and parsley

Horse Listeners Orchard

Vegetarian

lo mien noodles, carrots, peppers, scallions topped with toasted sesame seeds with a soy ginger dressing

prepared with marinara sauce, onions, peppers, mushrooms and herbs

Queen's Greens spinach with olive oil, garlic, salt and pepper

oven roast with olive oil and parsley

Terra

prepared with hummus, arugula, tomatoes, cucumber, red pepper and asparagus

prepared with sesame

Beverage

8 fl oz

35 cal.

8 fl oz

140 cal.

8 fl oz

130 cal.

8 fl oz

90 cal.

8 fl oz

130 cal.

8 fl oz

160 cal.

8 fl oz

190 cal.

12 fl oz

140 cal.

12 fl oz

150 cal.

12 fl oz

160 cal.

12 fl oz

140 cal.

12 fl oz

0 cal.

Global Stir Fry

1 each

70 cal.

50 cal.

15 cal.

5 cal.

10 cal.

5 cal.

30 cal.

100 cal.

110 cal.

100 cal.

35 cal.

30 cal.

50 cal.

190 cal.

110 cal.

90 cal.

Cereal

110 cal.

1/2 cup

190 cal.

100 cal.

170 cal.

140 cal.

Bread and Bagels

150 cal.

120 cal.

150 cal.

110 cal.

190 cal.

100 cal.

50 cal.

40 cal.

60 cal.

45 cal.

hazelnut chocolate spread

90 cal.

40 cal.

70 cal.

50 cal.

220 cal.

260 cal.

240 cal.

320 cal.

280 cal.

Salad Bar

50 cal.

40 cal.

110 cal.

50 cal.

40 cal.

Waffle Bar

300 cal.

70 cal.

Kettle

130 cal.

120 cal.

110 cal.

190 cal.

Dinner

Kettle

Classics

garnished with balsamic roasted mushrooms and scallions

topped with olive oil, grape tomatoes, lemon and parsley

oven roast with olive oil, garlic and salt

sautéed with olive oil, garlic and salt

Cucina

olive oil and parsley

Horse Listeners Orchard

Vegetarian

prepared with vegetables

sautéed with olive oil, garlic, salt and pepper

oven roast with olive oil and salt

Terra

prepared with hummus, arugula, tomatoes, cucumber, red pepper and asparagus

Beverage

8 fl oz

35 cal.

8 fl oz

140 cal.

8 fl oz

130 cal.

8 fl oz

90 cal.

8 fl oz

130 cal.

8 fl oz

160 cal.

8 fl oz

190 cal.

0 cal.

130 cal.

12 fl oz

140 cal.

12 fl oz

150 cal.

12 fl oz

160 cal.

12 fl oz

140 cal.

12 fl oz

0 cal.

25 cal.

110 cal.

Cucina

slices

190 cal.

slices

230 cal.

slices

200 cal.

25 cal.

without pine nuts

120 cal.

60 cal.

110 cal.

1/2 cup

160 cal.

1/2 cup

170 cal.

1/2 cup

190 cal.

1/2 cup

190 cal.

1/2 cup

190 cal.

0 cal.

Stacks - Panini

1 tablespoon

10 cal.

1 tablespoon

80 cal.

1 tablespoon

60 cal.

70 cal.

60 cal.

100 cal.

35 cal.

140 cal.

150 cal.

140 cal.

200 cal.

170 cal.

220 cal.

150 cal.

160 cal.

15 cal.

0 cal.

5 cal.

0 cal.

90 cal.

170 cal.

240 cal.

with just mayo
1/2 cup

180 cal.

with just mayo
1/2 cup

190 cal.

1 slice

50 cal.

1 slice

60 cal.

1 slice

50 cal.

Global Stir Fry

5 cal.

20 cal.

5 cal.

0 cal.

10 cal.

5 cal.

0 cal.

5 cal.

10 cal.

5 cal.

10 cal.

20 cal.

5 cal.

0 cal.

10 cal.

35 cal.

15 cal.

5 cal.

0 cal.

90 cal.

40 cal.

80 cal.

160 cal.

35 cal.

10 cal.

5 cal.

1 tablespoon

25 cal.

110 cal.

140 cal.

280 cal.

130 cal.

200 cal.

45 cal.

100 cal.

70 cal.

60 cal.

5 cal.

0 cal.

210 cal.

Salad Bar

170 cal.

80 cal.

180 cal.

110 cal.

15 cal.

110 cal.

0 cal.

120 cal.

140 cal.

90 cal.

150 cal.

60 cal.

45 cal.

60 cal.

40 cal.

20 cal.

25 cal.

35 cal.

30 cal.

50 cal.

30 cal.

40 cal.

20 cal.

1/4 cup

90 cal.

80 cal.

25 cal.

130 cal.

1/4 cup

15 cal.

10 cal.

1/4 cup

25 cal.

10 cal.

5 cal.

0 cal.

5 cal.

10 cal.

20 cal.

5 cal.

0 cal.

1/4 cup

30 cal.

1/4 cup

15 cal.

10 cal.

5 cal.

15 cal.

1/4 cup

50 cal.

10 cal.

5 cal.

10 cal.

5 cal.

10 cal.

1/4 cup

45 cal.

1/4 cup

60 cal.

1/4 cup

50 cal.

1/4 cup

50 cal.

1/4 cup

70 cal.

60 cal.

70 cal.

35 cal.

1/4 cup

60 cal.

50 cal.

40 cal.

110 cal.

50 cal.

40 cal.

1/4 cup

10 cal.

1/4 cup

20 cal.

1/4 cup

10 cal.

1/4 cup

15 cal.

1/4 cup

10 cal.

35 cal.

50 cal.

Waffle Bar

1/4 cup

15 cal.

1/4 cup

10 cal.

80 cal.

Condiments

1 tsp

0 cal.

1 tbsp

80 cal.

60 cal.

1 tbsp

15 cal.

10 cal.

0 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Farm to Fork

Seafood Watch

Eat Right — For You

Wellness

When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.

Our wellness commitments

Food Allergies

We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Food allergies & sensitivities

Sustainability

Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.

Our sustainability commitments

Allergies and Intolerances

What you need to know…

Be aware that we handle and prepare egg, milk, wheat, shellfish, fish, soy, peanut, tree nut products, and other potential allergens in our cafés and kitchens.

Follow the links below to find out more information:
Allergen Labeling in Bon Appétit cafés
Made-Without-Gluten options at RWU
Important Celiac Disease Information
Contact for quests with allergies or food-related diseases

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Tell Us What You Think

Common Questions

I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?

Can you tell me how many calories are in the foods in my café?

How will you handle my concerns about a food allergy?

See All FAQs

James Gubata

General Manager

Telephone (401) 254-3399
[email protected]

Meet the team

Dining with Bon Appétit at Roger Williams University

Food is a vital part of college life. A meal with friends doesn’t just nourish the body, it builds lasting relationships and feeds the soul. At the same time, campus dining can also be a source of anxiety: Will there be options for me? What if I don’t have time to sit down? Will the food even be good?

At Bon Appétit our passion is creating community through food. We make more than 200 million meals each year at college campuses, workplaces and cultural institutions that are not only delicious, they also embody core values – about from-scratch cooking, wellness, dignity, and sustainability – that we take very seriously

Click to learn more about our meal plans.