Sharpe Refectory

SPECIAL HOURS

Breakfast May 8-17, 7:00 am - 11:00 am
The MDR will be opening at 7 am during final exams.
Lunch May 9, 11:00 am - 2:30 pm
Lunch Service ending early for BBQ event preparation

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

corned beef brisket with potatoes, onions, green peppers and worcestershire sauce

Comforts, sides

contains wheat, gluten, milk, soy and egg ingredients

contains soy, egg and milk

cooked with butter, mustard and garlic powder

Greens

whole milk yogurt from Narragansett Creamery

from Narragansett Creamery

your choice of melon, pineapple, grapes, and more

Sweets

Lunch

Kettles

clams, potatoes, onions, tomatoes and celery in a butter broth

Comforts, entrees

contains wheat, soy and gluten

Comforts, sides

rice with lemon, olive oil, tumeric and cumin

Harvest

contains wheat, soy and gluten

rice with lemon, olive oil, tumeric and cumin

Harvest Accompaniments

contains sesame

Halal

chicken with soy sauce, peppers and fresh herbs and spices. top with your choice of onions and peppers

peppers, onions, tomatoes and spices

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

lettuce, tomatoes, cucumber dressing, tahini, hummus, tabbouleh and pita bread

Grill

boneless chicken thigh seasoned with paprika, salt, pepper and garlic powder

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

a local favorite! a mix of pork and beef, dry milk and spices grilled to perfection

a mix of black beans, barley, corn, soybeans and egg with a kick of chipotle

Pizza

Sweets

Allergen Aware Kitchen

mix of vegetables, spinach arugula pesto, and gluten free pasta

roasted chicken marinated in garlic, lemon juice, red pepper flakes, parsley and salt

Dinner

Kettles

clams, potatoes, onions, tomatoes and celery in a butter broth

Comforts, entrees

contains sesame and soy

contains alcohol, soy, fish and sesame

Comforts, sides

kale and mushrooms tossed in a chili lime fish sauce

Harvest

Harvest Accompaniments

contains sesame

Halal

bok choy and carrots tossed in soy sauce, sesame oil, and chili

soy sauce, garlic and sesame oil

Greens

Grill

boneless chicken thigh seasoned with paprika, salt, pepper and garlic powder

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

a local favorite! a mix of pork and beef, dry milk and spices grilled to perfection

a mix of black beans, barley, corn, soybeans and egg with a kick of chipotle

Pizza

Sweets

Allergen Aware Kitchen

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Halal

Farm to Fork

Seafood Watch

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.

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