Vanderbilt Dining is committed to helping our students with their dietary needs. Whether you have food allergies, health conditions, religious restrictions (including Kosher), or simply need guidance or assistance with your food selections, we can provide the resources to assist you. We have numerous resources to assist our student customers in selecting foods that fit their diet. Our dedicated certified chefs and staff dietitian are here to serve. We make every effort to accommodate our students.
Vanderbilt University is a residential campus, and part of the residential experience is the participation in VU Meal Plans. This commitment to residential meal plans is clearly expressed in the University’s residential requirement and no one is exempt from the meal plan.
Vanderbilt Dining is committed to offering students dietary choices that fit their needs. Vanderbilt Dining offers a wide variety of culinary choices; however, we realize that food allergies are a serious matter.
Students seeking dietary assistance in 2011-2012 academic year should submit the Dietary Accommodations Form with supporting medical documentation. It is important that the information given be as complete as possible. Students should explain their special needs in detail and explain what is required in the way dining to meet their special needs.
View our PowerPoint presentation for a quick overview of our Special Diets program.
Allergy Accommodations
If you have allergies to milk, eggs, peanuts, fish, shellfish, soy, wheat, tree nuts, dairy, gluten, or have been diagnosed with such conditions as celiac, lactose intolerance, diabetes, etc., we are equipped to help. E-mail julie.crider@vanderbilt.edu, and she will contact you.
Gluten-Free Menu items:
CHEF JAMES BISTRO:
- Baked Catfish Filet, balsamic roasted asparagus and steamed rice
- Southwest Puebla Chicken Stew, new potatoes and broccoli florets
- Grilled Flank Steak, Roasted vegetables and fingerling potatoes
- Seared Cod Filet w/red pepper coulis, turmeric infused rice and Vegetable medley
- Garlic Roasted Lamb, Yukon potatoes and molasses carrots
- Steak & Button Mushrooms, mashed potatoes and butternut squash
- Grilled Pork Loin, succotash and brown rice
- Roasted Turkey Breast, baked yams and green beans w/almonds
- Seared Herb salmon, golden lentils and braised red cabbage
- Cod Filet w/eggplant-tomato compote, grilled corn and broccoli
RAND DINING CENTER:
- Monday: Make Your Gluten Free Rice Wrap at Corner Deli
- Tuesday: Grilled Breast of Chicken, French Fries and tossed salad
- Wednesday: Tostado Supreme, with pork Carnitas, refried beans, Habanero corn, lettuce, tomato, sour cream, olives and guacamole. Spanish rice and Jicama slaw
- Thursday: Indian Stir-fry, curry or sauce Vindaloo, Basmati rice and Steamed Broccoli florets.
- Friday: Salad Tossed with gluten free dressing
THE COMMONS - CHEF'S TABLE
- BBQ Chicken Wings, Brown Rice, Sautéed Squash
- Chipotle Lime Chicken Breast, Baked Beans, Roasted Vegetables
- Salmon with Cauliflower Puree, Peas & Mushrooms, Brown Rice
- Rotisserie Chicken, Asparagus with Lemon, Baked Potato
- Sautéed Chicken Breast, Broccoli with pimentos, Lemon, and Olive Oil, Potato Wedges
- Horseradish Roast Potatoes, Sautéed Zucchini with Garlic and Pine Nuts
- Mashed Sweet Potatoes, Lima Beans with Pimentos, Garlic, and Black Pepper
- Grilled Red Snapper “Crucecita,” Brown Rice, Roasted Vegetables
- Caribbean Pork Shoulder Rotisserie, Black Beans with Cilantro Sour Cream, Sugar Snap Peas
- Roasted Cauliflower, Brown Rice
- BBQ Beef Brisket, Turnip Greens, Baked Potato
- Seared Salmon with Yellow Pepper Coulis, Brown Rice
- Grilled Pork Flat-iron Steak w Green Chilis and Avocado, Black Beans and Corn, Steamed Vegetables
- Sautéed Mahi Mahi with Grapefruit Basil Butter, Red Pepper Asiago Potatoes, Green Peppers, Eggplant & Shiitakes w Shallots, basil and lemon
- Smoked Pork Spare Ribs, Southern Green Beans, Black Beans and Brown Rice
- Rotisserie Roasted Tri Tip Steak, Baked Potato, Sesame Carrots
- Sautéed Chicken Breast, Sautéed Green Beans and Mushrooms
- Grilled Pork Chops, White Beans with Spinach, Steamed Vegetables
NECTAR - First floor Barnard:
GF Entrees at Nectar
- Bahama Rice Burger
- Amy’s Bistro Burger
- Organic Rice Divine Ice Cream
- Amy’s Tofu Scramble: Mexican
- Amy’s Tofu Scramble: Hash Browns and Veggies
- Amy’s Shepherd’s Pie
- Amy’s Garden Veggie Lasagna
- Amy’s Roasted Vegetable Pizza with Rice Crust
- Amy’s Rice Mac and Cheese
- Amy’s Indian: Mattar Paneer
- Amy’s Indian: Mattar Tofu
- Amy’s Mexican Tamale Pie
- Amy’s Bowls: Tortilla Casserole and Black Beans
- Amy’s Bowls: Brown Rice, Black-eyed Peas and Veggies
- Amy’s Bowls: Santa Fe Enchilada
- Amy’s Bowls: Baked Ziti
- Ian’s French Toast Sticks
- Cedar Lane Egg White Omelettes
- Café Meals
- Vans Waffles
GF Meal Plan Sides at Nectar
- Wild Muffin: Chocolate Chip Muffin
- Wild Muffin: Cinnamon Walnut Muffin
- Primal Strips Meatless Vegan Jerky: Texas BBQ
- Primal Strips Meatless Vegan Jerky: Hickory Smoked
- Kind Fruit and Nut Bar: Almond and Apricot
GF Meal Money items at Nectar
- Boulder Canyon Chips: Jalapeño Cheddar
- Boulder Canyon Chips: Spinach and Artichoke
- Boulder Canyon Chips: Totally Natural
- Pepper Dog Salsa: Verde
- Pepper Dog Salsa: Mild
- Pepper Dog Salsa: Medium
- Pepper Dog Salsa: Hot
- Green Mountain Salsa: Hot
- Green Mountain Salsa: Roasted Garlic
- Green Mountain Salsa: Roasted Chile Pepper
- Larabar
- Reed’s Ginger Candy
- Organic Lollipops
- Bunny Cookies: Cocoa and Vanilla
- Andean Dream Quinoa Cookies: Coconut
- Andean Dream Quinoa Cookies: Chocolate Chip
- Andean Dream Quinoa Cookies: Cocoa-Orange
- Mesa Sunrise Cereal
- Honey’d Corn Flakes Cereal
Other Gluten-Free Items at Rand Dining Center and The Commons:
- Salad Dressings
- Brown Rice Tortillas
- Rice Chex Cereal
- Bread, bagels and English muffins
- Individual packs of peanut butter and jelly
The cereal and salad dressings are available for everyone. The tortillas are available upon request (for a sandwich, wrap or pizza at The Commons).
C.T. West (BBQ restaurant in Carmichael Towers) offers Gluten-Free hamburgers.
We offer a variety of meats, fish and poultry daily that can be specially prepared with no added ingredients. Nearly all of our proteins and vegetables can be prepared gluten-free, so please ask. Remember, if you don't see something, or you don't think you can find something to eat, find a supervisor or manager and they will be happy to help you.
Religious Accommodations
Halal: We offered special Halal meats (butchered in accordance to Halal) during dinner at Rand Dining Center and The Commons Center. These meals are signed as Halal.
Tuesday’s at Chef James Bistro dinner we offer Halal Links with Sauerkraut.
Thursday’s at Chef James Bistro dinner we offer Halal Gyros.
Wednesday’s at the Grill at The Commons we offer Halal Links with peppers.
Ramadan: Vanderbilt Dining programmatically alters student's VU Meal Plan for Ramadan. Students exchange one meal per day from August 22 - 31, 2011 for a Flex Meal to be used by the end of the fall semester (12/1/11). This arrangement is non refundable and at no additional cost to the student. Please fill out this form and return it by 2pm on August 19, 2011.
Kosher: Vanderbilt University, with its diverse and growing student population, has come to need supplements to its traditional dining halls by adding the availability of kosher food for its Jewish students on-campus. The most visible of these additions is the Grins (Pronounced Greens) Restaurant located in the Ben Schulman Center for Jewish Life. Grins is run under the supervision of the local orthodox rabbi, Rabbi Saul Strosberg. Due to its popularity it is hard to believe that it is the only strictly kosher restaurant in Nashville.
Among other kosher choices is the Hillel Friday Night Shabbat Dinners. This weekly event attracts over a hundred Jewish students for a strictly traditional Kosher Sabbath meal. As an orthodox Jewish student, it is hard to find a strictly kosher meat meal and for many this is their only meat option they have throughout the week. Students can use their VU Meal Plan to cover the cost of the meal which is subsidized by the Hillel.
Other kosher options that are provided by Hillel are meals during the High Holidays, Bagel Brunches, food during events, and specifically, Kosher for Passover meals, when there are even more restrictions on the observant Jewish student’s diet.
Kosher Items: Vanderbilt Dining has partnered with a local Rabbi to identify appropriate items to offer in our Markets and as part of our VU Meal Plans. The Rabbi consults with us on packaged and frozen kosher items as we do not have the facilities to prepare kosher food items. Kosher packaged entrees are available at Varsity Marketplace and Common Grounds. These items include entrees, snacks, sweets, crackers, cookies, and beverages.
High Holiday meals are provided by Hillel at the Ben Schulman Center and are supported by Vanderbilt Dining.
Resources
For further information, e-mail julie.crider@vanderbilt.edu or call (32)2-2999. |
MEALS
