Northwest College

Housing & Dining

What's cooking?

Dining Hall

Meal Times


Breakfast: 6:45 a.m.- 9:15 a.m.
Cereal Bar: 9:15 a.m.- 10:30 a.m.
Lunch: 10:30 a.m.- 1:30 p.m.
Dinner: 4:45 p.m.- 6:30 p.m


Brunch: 11:00 a.m.- 4:30 p.m.
Dinner: 4:30 p.m.- 5:30 p.m.

Breakfasts include

  • Fruit & Yogurt Bar
  • Waffle Station
  • Cold Cereals & various Breads & Pastries
  • Scrambles eggs
  • Hash browns
  • Sausage or Bacon
  • Pancakes or French Toast & Sausage Biscuits and Gravy on Fridays


Lunches & Dinners include

  • Fresh Steamed Vegetables
  • Homemade Soup
  • Salad Bar including various cold pastas and dessert salads
  • "Made to Order" Deli Station
  • Grill Station with burgers or grilled chicken or grilled cheese
  • Pizza station every MTWTHF for lunch & MTWTH for dinner
  • Pasta station every TTH for lunch
  • Stir-fry Station every MWF for dinner
  • Various desserts
  • The multicultural station with be every Tuesday at the action station.

*There are Gluten Free options available in cereal, pizza crust & buns or bread.

**There are Vegetarian options every Breakfast, Lunch, & Dinner

The dessert station features cookies baked fresh daily & assorted bars and parfaits

Our drink station features all your favorite Pepsi sodas; Skim, 2% & Chocolate milk; Coffee; Hot Chocolate; Juice; & Flavored Waters

Vegetarian Options will include: Tofu Sliders, Eggplant Parmesan, Tofu Stir-fry, Malibu Burgers, Spicy Plum Slider, Vegetable Strata, Black Bean Burger, & Cheese Quesadilla

Dining Hall

Dining Hall

Dining Hall Menu

Monday 5/11:

Breakfast: Chocolate Chip Pancakes, Scrambled Eggs with Cheese, Breakfast Potatoes, Sausage Links, and Grits.

Lunch: Meatloaf with Brown Gravy, Eggplant Parmesan, Mashed Potatoes, Country Green Beans, Garden Rice, and Steamed Tofu.

Dinner: Roast Pork Loin and Gravy, Chicken Tenders, Fresh Scalloped Potatoes, Peas and Mushrooms, and Pasta Primavera.

Tuesday 5/12:

Breakfast: Cinnamon French Toast, Scrambled Eggs, Sausage Patty, Breakfast Potatoes, and Oatmeal.

Lunch: Chicken Marsala, Roast Beef and Gravy, Fettuccine with Roasted Garlic Alfredo, Glazed Carrots with Parsley, and BBQ tofu and Vegetables.

Dinner: Apricot Glazed Ham, chicken Parmesan, Mashed Potatoes, Mixed Blend Vegetables, Asian Stir Fry with Rice.

Wednesday 5/13:

Breakfast: Scrambled Eggs, Grilled Breakfast Ham, Half Dollar Pancakes, Breakfast Potatoes, and Cream of Rice.

Lunch: Baked Chicken, Corn Dogs, Baked Mac and Cheese, Peas and Carrots, Ginger Lemon Tofu with Olives.

Dinner: BBQ Beef Brisket, Buttermilk Fried Chicken, Baked Beans, Cob Corn, and Rice Noodles and Vegetables.

Thursday 5/14:

Breakfast: Scrambled Eggs with Cheese, French Toast Sticks, Bacon, Breakfast Potatoes, and Grits.

Lunch: Beef Lasagna Casserole, Spaghetti and Meatballs with Tomato Basil Sauce, Garlic Bread, Italian Blend Vegetables, Cilantro Rice with Carrots and Peas.

Dinner: Pot Roast, Chicken Primavera Pasta, Garlic Mashed Potatoes, Green Beans, and Thai Curry Vegetables and Tofu.

Friday 5/15:

Breakfast: Biscuits with Sausage Gravy, Scrambled Eggs, Bacon, Breakfast Potatoes, Corned Beef Hash and Cinnamon French Toast.

Lunch: Chicken Enchilada Casserole, Batter Fried Cod, Refried Mexican Beans, Mexican Rice, Beer Battered Onion Rings, and Colorful Quinoa Salad.

Dinner: Braised Beef Tips with Noodles, chicken Tenders, Au Gratin Potatoes, Mixed Blend Vegetables, and Snow Pea and Tofu Stir Fry.

Saturday 5/16:
Chef's Choice
Sunday 5/17:
Chef's Choice