The University of Connecticut’s Dining Services is preparing for several changes it will make this fall, including the addition of new menu items and the debut the Putnam Refectory, a revamped dining facility, The Daily Campus reports.
Putnam will feature a juice bar, as well as themed food stations, including vegan and vegetarian, local foods and an international street-ethnic section that will serve samosas, vindaloo, tamarind sauce and cilantro chutney, says the website.
The university’s dining services are also testing recipes for an eggs benedict bar and a “grains and beans” bar, as well as those for vegan crab cakes, Kung Pao chicken pizza and lemon lobster salad on a buttered roll.
“We want to continue to keep our menus evolving so they are interesting and exciting,” said Robert Landolphi, culinary operations manager for the university.
Check out the full story via The Daily Campus.