ingredients-for-cooking-pesto-sauce-P5EY

WHAT'S ON

THE MENU

Check back each week to see what will be offered.  Scroll down to see the entire week.

Today's Menu

theKitchen (Breakfast)

Sausage, Egg, Cheese English Muffin

(472.5 cal)

Pork Sausage Link

(260 cal)

Turkey Sausage Links

(34.8 cal)

Tater Tots

(210.9 cal)

Grits

(69.9 cal)

Turkey-Sausage Egg Cheese Bagel

(511.6 cal)

Scrambled Eggs

(194.5 cal)

Assorted Danish

(138 cal)

Fruit Yogurt Parfait

(186.8 cal)

Tropical Yogurt Parfait

(309.6 cal)

Mixed Fruit Cup

(81.9 cal)

theKitchen (Lunch)

Fried Fish with Tartar Sauce

(673.8 cal)

Grilled Pork Chop

(234.9 cal)

Baked Potatoes

(229 cal)

Fresh Roasted Beets

(72.5 cal)

The Sprout (Lunch)

Warm Quinoa and Corn Salad

(75.9 cal)

theKitchen (Dinner)

Cordon Bleu

(249.5 cal)

Italian Shredded Beef

(204.3 cal)

Lemon Couscous

(155.6 cal)

Spicy Green Beans

(55.8 cal)

The Sprout (Dinner)

Pasta Primavera

(309.3 cal)

Grill

Crispy Buffalo Chicken

(678.4 cal)

3/8" French Fries

(224.3 cal)

Garden Burger

(151.4 cal)

Sweet Street

Peach Crisp

(189.3 cal)

Cherry Gelatin with Whip Topping

(85.1 cal)

Vanilla Pudding

(184.1 cal)

Sugar Cookies

(122.7 cal)

Oatmeal Raisin Cookies

(116.1 cal)

Chocolate Chip Cookies

(127.1 cal)

Carnival Cookies

(121.8 cal)

Peanut Butter Cookies

(193.4 cal)

Hearthstone Oven

Cheese Pizza

(222.1 cal)

Veggie Pizza

(171.2 cal)

Chicken Bacon Ranch Pizza

(277.9 cal)

Fresh Works

Small Garden Salad

(40.2 cal)

Caesar Salad

(309.2 cal)

Cornbread Salad

(319.3 cal)

Baker’s Crust

Turkey Sandwich

(465.2 cal)

BBQ Chicken Ranch

(495.4 cal)

BLTA Wrap

(586.9 cal)

Southwest Vegetable Wrap

(592.7 cal)

#12


West Virginia State University

​Institute, WV 25112

wvstateu.edu

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