Faculty, Staff and Graduate Student Dining Room in Tech Institute

Enjoy delicious hot and cold buffets in a linen-tabled, tranquil surrounding right within Tech.

The dining room is for faculty, staff, graduate students (with faculty advisor), and their guests.

Lunch is served Monday through Friday from 11:30 AM to 1:30 PM in the Jerome B. Cohen Commons, L482, 4th floor north, Tech Institute. The dining room is open fall, winter and spring quarters.

A menu board outside the front door and at the beginning of the buffet displays the menu for the current week. Choose either a Full or Lite Buffet lunch which includes one pass through the line and beverage. Enjoy dessert for a nominal additional charge.

New this year is an enhanced salad bar and special menu events featuring visiting chefs preparing made-to-order delicacies.

Come and enjoy a delicious meal with your colleagues and friends in a delightful setting. Or, if you're in a hurry, you can carry-out. Reservations for groups of 4 or more can be made with Jason Grocholski at j-grocholski@northwestern.edu

We look forward to serving the NU/McCormick community and being responsive to your requests. Please let us know your comments at any time.

Menus for the week of:

November 16 through November 20
November 23 through November 27

Reservations

Reservations will be accepted for parties of more than 4 people with a 24-hr prior notice and for large parties of 10 or more with a 48-hr notice. Please contact Jason Grocholski at via e-mail at j-grocholski@northwestern.edu or by calling ext. 1-5550.

Payment Options

The dining room features a card reader so you can use your NU Wildcard and/or use Munch Money. In addition, payments may be made in cash or by meal voucher. CUFS numbers are NOT accepted as a form of payment, nor are regular credit cards. Departments and individuals may pre-purchase meal vouchers. Please contact University Food Services to purchase vouchers.

Lunch Vouchers

Sodexho has new meal vouchers for the McCormick Faculty/Staff Dining Room (Cohen Commons). The meal vouchers will have a space for a total dining amount, not to exceed $9.50, the price of the full buffet. Departments can e-mail food@northwestern.edu to request the new meal vouchers. Please list the name of the department, the person responsible for the meal vouchers, and the CUFS account including the object code. Each order will take 5 business days to receive, process, and send back up to the Sodexho offices, located in the basement of Sargent Hall, for pick up.

Lunch Pricing

The Full and Lite buffet both include one pass through the line and a beverage and dessert.

Full Buffet	$9.50
Lite Buffet (Choice of any two: soup, salad, or sandwich)	$7.50
Add dessert to your meal	$.50

Menu for the week of November 16 through November 20

Monday: Cream of Mushroom Soup, Minestrone Soup (vegan), Chicken Patty Parmesan, Spaghetti Noodles, Marinara Sauce, Italian Cut Beans, Indian Potatoes Peas & Cauliflower, Basmati Rice, Italian green Bean Salad, Bulgar Wheat Salad, Tossed Green Salad with Tomatoes, Fresh Cut Fruit, Deli Tuna Salad, Assorted Rolls

Tuesday: Chef's Special

Wednesday: Old Fashioned Chicken Noodle Soup, Pumpkin Chowder (vegan), Ground Beef and Potato Pie, Brussels Sprouts, Penne Primavera with Vodka Sauce, Heavenly Hash with Apples Salad, Claremont Salad, Tossed Green Salad with Tomatoes, Fresh Cut Fruit, Deli Chicken Salad, Assorted Rolls

Thursday: Cheese Chowder Soup, Vegetarian Vegetable Soup (vegan), Rotisserie Jerk Style Chicken, Black Beans & Rice, Fried Plantains, Veggie Macaroni Casserole (vegan), Tomato and Red Onion Salad, Jicama Slaw with Asian Dressing Salad, Tossed Green Salad with Tomatoes, Fresh Cut Fruit, Turkey Salad, Assorted Rolls

Friday: Cream of Tomato Soup, Lentil Soup (vegan), Shrimp Jambalaya, French Fried Breaded Okra, Jalapeno Cornbread, Cheese Ravioli with Marinara Sauce, Garlic Bread, Three Bean Salad, Caesar Salad, Tossed Green Salad with Tomatoes, Fresh Cut Fruit, Deli Tuna Salad, Assorted Rolls

Menu for the week of November 23 through November 27

Monday: Bacon Corn Chowder, Navy Bean Soup (vegan), Salisbury Steak with Gravy, Mashed Potatoes, Mixed Vegetables, Bow Ties with Tomatoes Spinach and Feta, Creamy Cole Slaw Salad, Bulgar Wheat Salad, Tossed Green Salad with Tomatoes, Fresh Cut Fruit, Deli Tuna Salad, Assorted Rolls

Tuesday: Chef's Special

Wednesday: Closed

Thursday: Closed

Friday: Closed