Baker College Kitchen

OPEN FOR DINNER FRIDAY, SEPT. 29

SERVED DAILY

Breakfast

  • Plant-based Options: Plant-based egg scramble, tacos, rice, beans and plantains
  • Scrambled eggs, egg whites, bacon, sausage patties, grab-n-go tacos and sandwiches, biscuits and gravy
  • Yogurt and Fruit Bar with plain Greek yogurt and plant-based coconut yogurt
  • Warm oatmeal or grits, fresh muffins and pastries

Lunch + Dinner*

  • Self-serve deli sandwich station
  • Soup & Salad bar with scratch made soups, composed salads and fresh fruit
  • Grill station with chicken, French fries, vegetarian burgers, baked potatoes and rotating specials
  • Customizable salad station available at most locations
  • Sweets vary by location and may include anything from cookies and brownies to decadent cakes and pies

* Additional specials may be available at each Servery

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Food Allergens

Our kitchens are not food allergen free but we strive to maintain safe separation of ingredients when preparing our menu items. We label the Big 9 Food Allergens on our serving lines and/or posted menus. If you have a severe food allergy or a question about ingredients, please consult with the chef or manager on duty.

Special Dietary Needs

Halal meat entrees are available at Seibel Servery daily, North Servery serves Halal grilled chicken daily. Kosher meals may be requested and arranged.

Menu Subject to Change

Our goal is to provide an accurate listing of what is being served; due to seasonal availability, sourcing, shipping and other constraints, published menus are subject to change.

Plant Forward

Our plant-based journey has led us to "The Garden" which produces fresh fruits, vegetables, and herbs that are highlighted on menus throughout the semester. The Betty and Jacob Friedman Holistic Garden provides a location for the Rice community to participate and learn about sustainable urban agriculture.