Anderson Commons

Instagram

The Weigh the Waste event took place on March 1st in Anderson Commons. In a single day, 402.5lbs of waste was recorded. Enough for 300 meals. Let's work together to reduce the food that is wasted. Remember, you can always go back for seconds (or thirds). ...

Make sure you stop by Pan Asian for lunch today and try some of Elisio's Thai-inspired Basil Fried Rice! ...

Please join us in congratulating Francis for 15 years of service at Wheaton College. He never stops smiling or working hard! ...

The Stupe returns! ...

Please join us in congratulating our rock star, Adin. Yesterday he was sworn in as a US citizen! He has been serving the Wheaton College community for 23 years. We could not be more proud of him or more lucky to have him as part of the team. ...

Anderson Commons

Weekly Schedule

  • Breakfast     Mon-Fri, 7:30 am - 10:00 am
  • Brunch     Sat-Sun, 10:30 am - 2:00 pm
  • Lunch     Mon-Fri, 11:00 am - 1:30 pm
  • Dinner     Mon-Sat, 5:00 pm - 7:30 pm
  • Light Fare     Mon-Fri, 10:00 am - 11:00 am
  • Light Fare     Mon-Fri, 1:30 pm - 5:00 pm

Wheaton's culinary team cooks from scratch using the freshest, highest-quality ingredients, sourced with care. “From scratch” means everything — including soups, stocks, and sauces. Our chefs are passionate about creating menus that take into consideration local, seasonal ingredients and combine regional favorites with international flavors.

Breakfast

Breakfast

cage-free scrambled eggs
Kauffman Poultry Farms, Inc.
Why is the availability of products changing in my café?

Due to the cumulative impact of the coronavirus, most companies are confronting labor shortages and many are also battling a scarcity of raw materials. This can mean that deliveries are delayed and/or certain foods and products such as your café’s standard to-go containers and disposable cutlery are temporarily unavailable. Bon Appétit’s on-site and corporate purchasing teams are working hard to source appropriate alternative products and secure adequate supplies in advance but you should expect last-minute menu changes or shifts in how to-go meals are packaged. If you have concerns about the availability of a particular product please contact Luis Colon: [email protected]

Light Fare

Desserts

490 cal.

Salad Bar

130 cal.
1810 cal.

sabor 1

160 cal.

Lunch

Cucina

house-made dough and sauce topped with Lamers Dairy mozzarella
SIDES: cheese , sausage , pepperoni
home-made dough, pizza sauce, cheese, chicken, pesto sauce,
whole wheat dough, pizza sauce, spinach, onion and fresh tomatoes

Sabor

fritos with your choice of toppings:
SIDES: diced tomato , shredded lettuce , green onion , shredded cheese , black olives , jalapeños

Pan Asian

spinach and Living Water Farms spring mix
SIDES: lemon pepper chicken
SIDES: fresh berries , feta cheese , red onion , toasted pepitas , tomatoes , balsamic vinaigrette

Classics

slow cooked chicken, shrimp, and sausage in a creole sauce
lima bean, peppers, onions, celery and corn with Cajun spice

Simply Oasis

slow cooked chicken with onions, chilies, coriander, ginger, in spicy tomato sauce
Ethiopian cabbage, potatoes, and carrot with ginger, garlic, jalapeno, cinnamon, cardamom, turmeric, and cumin

Kettles

roasted sweet potatoes, cream, cinnamon, brown sugar, cayenne pepper, mapple syrup
chicken, noodles, onion, garlic, celery, carrots

Light Fare

Desserts

490 cal.

Salad Bar

130 cal.
1810 cal.

sabor 1

160 cal.