Sharpe Refectory

Sharpe Refectory

SPECIAL HOURS

  • Café Closed  May 19 - Jun 22
  • Closed.

View/Print Weekly Menu

Weekly Schedule

  • Breakfast     Mon-Sun, 7:30 am - 11:00 am
  • Lunch     Mon-Sun, 11:00 am - 4:00 pm
  • Dinner     Mon-Sun, 4:00 pm - 7:30 pm

The Sharpe Refectory is the home kitchen for our meal plan participants. Located on Wriston Quad, the Refectory is arguably the social center of campus, serving over 1,500 students per meal in continuous all-you-care-to-eat, buffet-style dining. Choose from a variety of quality entrees and sides crafted from scratch-made recipes, locally grown produce, quality meats from our in-house Butcher Shop, and Pinterest-worthy desserts from our in-house Bakeshop.

Breakfast

Kettles

Comforts, entrees

sour cream, eggs, potatoes, eggplants and tomatoes with herbs and spices

Comforts, sides

with root vegetables, jalapeños and scallions
with sour cream and chives on the side

Greens

whole milk yogurt from Narragansett Creamery
from Narragansett Creamery
from Narragansett Creamery
your choice of melon, pineapple, grapes, and more

Sweets

Lunch

Kettles

pinto beans with celery, onions, peppers, tomatoes and corn with a kick of hot sauce

Comforts, entrees

onions and peppers sauteed in butter then cooked in a lobster stock with rice and shrimp
chicken with basil pesto, tomatoes and fresh mozzarella

Comforts, sides

Harvest

a creamy cheese sauce over vegetables and pasta

Harvest Accompaniments

contains sesame

Halal

beef, rice and vegetables in a shrimp and soy based red coconut curry

Greens

traditional salad bar choices with extras such as chopped eggs, bacon bits, roast corn, jerk tempeh, diced avocado, blue cheese crumbles, garbanzo bean salad, sriracha ranch chicken salad and pasta salad with a selection of dressings and crunchy toppings

Grill

Deli

grilled vegetables, roast tempeh, cucumbers, sliced tomatoes, lettuce, red onions, spinach pesto, sriracha mayo, dijon mustard, mayo, or salsa verde and pickled vegetables
turkey, pepperoni, ham, cheese, tuna salad and toppings

Pizza

Sweets

Allergen Aware Kitchen

veggies, rice noodles and roasted chicken in a veggie broth, topped with siracha for a spicy kick

Dinner

Kettles

pinto beans with celery, onions, peppers, tomatoes and corn with a kick of hot sauce

Comforts, entrees

beef and mushrooms braised in a housemade beef stock and burgundy wine
fresh catch of the day dipped in egg batter and fried until golden brown and served with a side of tartar sauce
mayonnaise and relish
choice of; lettuce, tomato, onion, and potato roll

Comforts, sides

Harvest

choice of; lettuce, tomato, onion, and potato roll

Harvest Accompaniments

contains sesame

Halal

Greens

traditional salad bar choices with extras such as chopped eggs, bacon bits, roast corn, jerk tempeh, diced avocado, blue cheese crumbles, garbanzo bean salad, sriracha ranch chicken salad and pasta salad with a selection of dressings and crunchy toppings

Grill

Deli

grilled vegetables, roast tempeh, cucumbers, sliced tomatoes, lettuce, red onions, spinach pesto, sriracha mayo, dijon mustard, mayo, or salsa verde and pickled vegetables
turkey, pepperoni, ham, cheese, tuna salad and toppings

Pizza

Sweets

Allergen Aware Kitchen

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A Note to Our Guests

Brown Dining Services, like many food service operators, has been impacted by the current challenges facing the food industry. Nationwide, the COVID-19 pandemic has impacted the food industry in many ways, such as increased labor shortages arising from new demands and restrictions on workers; changes in consumer expectations; closures of food-production facilities, and restricted food trade policies. These changes are resulting in considerable challenges to the food supply chain.

Because of food distribution issues, Dining Services is increasingly compelled to substitute the food products we typically purchase for those that are not part of our menu planning. This is happening at unpredictable times and forces substitutions with little notice, requiring us to make menu changes and adjustments as needed. The unavoidable consequence is that the food we serve will not always match what appears on the online menu tool and the ingredients listed there. We recognize this has an impact on you, our guests, and we appreciate your understanding as we navigate these unprecedented times.

If you have food allergies, we urge you to contact Dining Services. Please reach out to michelle_blais@brown.edu (Registered Dietitian). If you have any questions regarding an ingredient or recipe, please ask an onsite manager or make an alternative selection.

We remain committed to providing high quality food and service to our guests, and we thank you for your patience and understanding as we deal with these national issues.

cafebonappetit

MyMeal

MyMeal is an online tool designed to help students make educated food choices in Brown’s dining halls.  Students can view specific ingredients used in dishes, whether you are managing allergies or focusing on selecting more healthy options.

View the site!

Questions? Contact Brown Dining’s Dietitian

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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?

Contact info

Meet the team