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

Comforts, sides

contains wheat, gluten, milk, soy and egg ingredients
seasoned with garlic, lawrey's salt and topped with fresh shallots

Greens

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

Sweets

Lunch

Kettles

ground chicken and cannellini beans with garlic, onions, peppers and savory herbs and spices
contains dairy and gluten
house made vegetable stock with carrots, celery, onions, garlic, tomatoes, chickpeas and pasta

Comforts, entrees

Comforts, sides

Harvest

Harvest Accompaniments

contains sesame

Halal

Greens

traditional salad bar choices with extras such as pepperoncini peppers, watermelon chunks, roast corn, shredded chicken, marinated garbanzo beans, egg salad, pesto pasta salad, and potato salad with a selection of dressings and crunchy toppings

Grill

boneless chicken thigh seasoned with paprika, salt, pepper and garlic powder
a local favorite! a mix of pork and beef, dry milk and spices grilled to perfection
garlic, onions, jalapeno and red peppers, ground beef, kidney beans and ancho chilies with herbs and spices
made from scratch in house
plant based patty

Pizza

Sweets

Allergen Aware Kitchen

ground pork and steamed rice with garlic ginger vegetables

Dinner

Kettles

ground chicken and cannellini beans with garlic, onions, peppers and savory herbs and spices
contains dairy and gluten
house made vegetable stock with carrots, celery, onions, garlic, tomatoes, chickpeas and pasta

Comforts, entrees

Comforts, sides

Harvest

chopped spinach marinated with turmeric, cumin, cayenne

Harvest Accompaniments

contains sesame

Halal

Greens

traditional salad bar choices with extras such as pepperoncini peppers, watermelon chunks, roast corn, shredded chicken, marinated garbanzo beans, egg salad, pesto pasta salad, and potato salad with a selection of dressings and crunchy toppings

Grill

boneless chicken thigh seasoned with paprika, salt, pepper and garlic powder
a local favorite! a mix of pork and beef, dry milk and spices grilled to perfection
garlic, onions, jalapeno and red peppers, ground beef, kidney beans and ancho chilies with herbs and spices
made from scratch in house
plant based patty

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.

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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

Ask the Dietitian

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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?

Contact info

Meet the team