Saturday, July 04 2009

BRUNCH
Bakery
Lo-fat Blackberry Muffins
Brownie Mint Pie
M&m Cookie Bar
Grill
Scrambled Eggs
Grilled Eggs
Egg Beaters
Tofu Scrambler To Order
Grilled Ham Steak
Oatmeal
Whole Grain French Toast Sticks
Euro Station
American Chop Suey
Spicy Salmon
Basmati Rice
Italian Flat Beans W/ Sauteed Mushrooms
Roasted Garlic Alfredo Pasta Bake
Vegan Gardenburger
Cavatappi W/ Roasted Vegetable

DINNER
Euro Station
Hoisin Chicken
Vegetarian Egg Roll
Vegetable Fried Rice
Riviera Blend
Wax Beans
Vegan Manacotti
G.f. Black Bean Sauce W/ Broccoli
Grill
Teriyaki Steak
Roasted Potatoes
Bakery
Vegan White Cake
Janes Vegan Frosting
Cake Sf Blueberry  

"Our goal is to be recognized as one of the finest collegiate level dining services in the nation, known for its highest quality and professional character."--Bates Dining

SUMMER HOURS

Milts:
     June 22nd through August 7th (Monday - Friday Only) 1:00p - 9:00p

Commons:

      June 22nd through August 7th
         Monday through Friday:  
             Breakfast: 7:00a -9:00a
             Lunch: 10:30a-1:30p
             Dinner: 5:00p-7:00p
         Saturday & Sunday:
              Brunch: 10:00a - 1:30p
              Dinner: 5:00p - 7:30p

Breakfast       $6.00
Lunch            $7.50
Dinner           $8.50
Brunch          $8.50

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 Members of the Campus Community and Guests:



As part of the College’s sustainability efforts, our Commencement Weekend activities where beverages are served will include bulk spring water stations in addition to individual bottles of spring water. All water served at our events comes from the local natural free-flowing Summit Spring in nearby Harrison, Maine. (http://www.summitspring.com)

We ask those who prefer to use the bulk water option to provide their own containers. Disposable cups will not be available as they increase waste and are not recyclable. BPA free reusable bottles and containers are available for purchase at the College Store in Chase Hall and at Milt’s Emporium in Commons.

We hope you have outstanding weekend and congratulations to all who are commencing.

Christine