Harvard University Dining Services (HUDS) looks forward to welcoming you home to Harvard We are excited to provide a hospitality and dining program that is delicious and reflects the rich diversity in cultures and experiences that encompass our community.

BREAKFAST

• Enjoy breakfast before or after class (or both!) Monday through Friday from 7:30-10:30am. Most Houses will offer a continental breakfast of hot and cold beverages and staples like oatmeal, cereal, yogurt (dairy and non-dairy based), fruit, and overnight chia or oats.  
• Annenberg and Quincy feature a full breakfast menu, available to all undergraduates no matter where they live, including eggs, breakfast meats, griddle items such as pancakes or French toast, baked goods, steel cut oats, fresh fruits, and more.

LUNCH

• Serving hours run from 11:30am-2:00pm daily, available in every House plus Annenberg (limited to first-years). Lunch features entrees, a stack-your-own-sandwich station, soups and chilis, a greens-and-grains bar, and a daily chef-crafted Delish! vegetable at the grill. Selections  support your efforts to enjoy a healthy diet, with strong vegetable and plant-based choices, alongside lean meat proteins and whole grains.

FLYBY & BAG MEALS

• Eating on the run? Swing by FlyBy from 11am-2:30pm weekdays for a to-go meal of sandwiches, salads, soups and snacks; it's open to all class years, no need to pre-order.
• FlyBy is available at the Science & Engineering Complex (SEC) and in the lower level of Memorial Hall. 
• Alternately, order a bagged meal from your dining hall, for pick-up before you leave home for the day. Bag meals must be order one day in advance.

DINNER

• Dinner service runs from 5-7:30pm. 
• Late meals for student-athletes in training will continue to be available at Dunster House until 8:30pm.
• Dinner is where our chefs will continue to wow you with popular Bistro Bowls, make-your-own stations, globally-inspired dishes, and more.

SPECIAL EVENTS

• Special events and theme meals are an opportunity to celebrate together and share our cultures, cuisines and experiences. For example, imagine a Native American or an Asian American Pacific Islanders Heritage menu –what would you love to see?

DIETARY NEEDS

• HUDS Registered Dietitian will be based at Annenberg Hall and will host office hours at every House as well. Students with medically-diagnosed dietary needs are urged to register for an accommodation with the Accessible Education Office (AEO) at your earliest convenience.
• In support of those with food allergies, we’ve added Top 9 Allergens plus Gluten to our menu cards, and as always, all ingredients, nutrients, and allergens are available for view on our web menus.

HUDS has seasonal menus to take advantage of the changing harvests and flavors we crave at different times of year. Each day you have a delectable range of choices to make. But we also have an "if you don't see it, ask" policy. You are welcome to whatever is in our kitchen, even it's not on that day's menu.

Continental Breakfast

• Make-your-own Greek and Non-Dairy yogurt
• Hot hard boiled eggs and makings for basic breakfast sandwiches
• A daily option of chia pudding or overnight oats with toppings
• Bagels and spreads
• Fresh fruit
• Cereal and hot oatmeal
• Hot and cold beverages

Full Service Breakfast

• Make-your-own Greek yogurt parfaits
• Steel cut oatmeal and toppings
• Bagels, English muffins, breads and daily fresh baked muffins or pastries
• A variety of cut fruits
• Make-your-own malted waffles and toppings (Houses only M-S; all locations Sunday)
• Breakfast grill of eggs, home fries, and meats (Annenberg Hall & Quincy House only, M-S)

Lunch

• Two soups (one vegetarian) 
• Two chilis (one vegetarian) and accompaniments
• Greens-N-Grains station
• Stack-Your-Own-Sandwich Bar, including panini grill
• Three hot entrées (at least one vegan) plus a halal entree
• Two hot, fresh seasonal vegetables
• Delish! - a chef-crafted locally-sourced, biodiverse option from the grill with customizable spices and sauces
• A plant protein dish of beans and/or high-protein whole grains (usually vegan)
• A starch or whole grain and brown rice
• Dessert such as brownies or freshly baked cookies

Dinner

• Two soups (one vegetarian) and freshly baked breads
• Multigrain pasta and two sauces (one vegetarian)
• Greens-N-Grains station
• Grill items (during dinner), including burgers (beef, turkey and vegan), chicken (traditional and Halal) and grilled cheese sandwiches
• Three hot entrées (at least one vegan) plus a halal entree
• Two hot, fresh seasonal vegetables
• A plant protein dish of beans and/or high-protein whole grains (usually vegan)
• A starch, bean or whole grain and brown rice
• Desserts such as cakes, pies, fruit cobblers and ice cream

Everyday Staples

• Breakfast cereal
• Non-fat plain Greek and non-dairy yogurt
• Peanut butter, sun butter, jelly, preserves, butter, and SmartBalance
• Fresh, seasonal hand fruit
• Milk (regular, soy and oat), juice (at least three types), soda (at least four types), and filtered water
• Pierce Brothers Coffee (fair trade and organic regular and decaf), hot cocoa and a selection of black and herbal teas

Brain Break

• HUDS’ late night, self-service snack break, offering:
  • Milk, soda, juice and coffee
  • Pastries, bagels and breads with condiments
  • Assorted desserts and hand cut fruit
  • Assorted cold cereals
  • Rotating specials such as Chips & Salsa, S'mores, Veggies & Dip, Cheese & Crackers, etc.