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Menu Items Allergens
Item name Vegan / Vegetarian Suggested Serving Calories Sat. Fat Total Carbs Sodium Coconut Eggs Fish Milk Peanuts Sesame Shellfish Soy Tree Nuts Wheat
Baked Breadstick Vegan Breadstick 210 2g 25g 360mg This allergen is present
Beef Bolognese Lasagna Rollete Rollete 390 5g 44g 1020mg This allergen is present This allergen is present
Beef-Chicken Meatballs 4 meatballs 260 7g 7g 800mg This allergen is present This allergen is present This allergen is present This allergen is present
Blistered Green Beans with Garlic Vegan 1/2 Cup 60 0g 9g 410mg
Garlic Breadstick Vegan Breadstick 160 1.5g 24g 250mg This allergen is present
Herb Pasta Vegan 12 fl oz 840 1g 157g 780mg This allergen is present
Herb Roasted Rainbow Carrots Vegan 1/2 Cup 50 0g 9g 410mg
Herbed Corn and Rice Pasta Vegan 12 fl oz 800 1g 172g 360mg
JackFruit Meatballs Vegan 4 meatballs 230 1.5g 13g 460mg This allergen is present
Kale Pesto Vegetarian 1/2 Cup 320 3g 4g 240mg This allergen is present
Lasagna Cheese Rollette Vegetarian Rollette 290 3.5g 42g 850mg This allergen is present This allergen is present
Marinara Sauce Vegan 1/2 Cup 60 0g 13g 430mg
Pasta Bar Patron 820 12g 98g 1420mg This allergen is present This allergen is present
Plant-Based Alfredo Vegan 3 fl. oz. 140 1g 4g 510mg
Plant-Based Alfredo Vegan 1/2 Cup 180 1g 6g 680mg
Plant-Based Mozzarella Cheese Vegan 2 Tbsp 45 1g 4g 140mg
Roasted Garlic Lemon Chicken Strips 4 oz 180 1g 3g 910mg This allergen is present
Shredded Mozzarella Cheese Vegetarian 2 Tbsp 80 3g 2g 190mg This allergen is present
Shredded Parmesan Vegetarian 2 Tbsp 45 2g 0g 180mg This allergen is present
Warmed Alfredo Sauce Vegetarian 1/2 Cup 250 11g 10g 400mg This allergen is present This allergen is present

Nutrition Advisory: Information on this sheet and from the University of Washington Housing & Food Services staff is approximate and is available for informational purposes only. Nutritional information is based on average values from vendors, the United States Department of Agriculture, and other nutrient databases. Variations in actual nutrient and allergen content may exist due to, by way of example only, seasonal variation, ingredient substitution, preparation method, and serving size.