menus & hours
Labor Day Hours:
Breakfast: 9 AM – 11 AM
Lunch: 11 AM – 1:30 PM
Dinner: 5 PM - 8 PM
Breakfast: 9 AM – 11 AM
Lunch: 11 AM – 1:30 PM
Dinner: 5 PM-8 PM
Let us help make your next event a HIT! We can’t wait to bring our passion for food to your event. We offer delicious and creative catering options for breakfast, lunch, dinner, and breaks. We love to collaborate with you on custom menus and execution ideas. We look forward to working with you to provide the perfect food to complement your event.
What's On Your Plate
meal plan options & policies
2022-2023 Academic Year Meal Plan Options
If you would like to purchase a meal plan or if you would like to make a change to the plan you have already selected, please email email@example.com
supporting local farms
Better Tomorrow 2025
We know we can only meaningfully improve lives if we make good decisions. And that means thinking about the needs of tomorrow as well as today. That is why we monitor our progress through our corporate responsibility roadmap, Better Tomorrow 2025. It gives us, and all those we work with, a shared focus on our long-term future.
Waste Reduction and Diversion
EVENTS, NUTRITION, NEWS & MORE
Take a look, and be sure to join us for the fun! We'll feature special menus and activities that give you a chance to win some terrific prizes!
menus and services
We are delighted to share our catering guide with you! These pages are filled with fresh and contemporary menus, from morning breakfast buffets and freshly brewed coffee to a casual feast and elegant hors d’oeuvres. These represent only a starting point, however. Our commitment to you is to customize menus as needed for any occasion. Whether your event is a breakfast meeting, a faculty luncheon, or a retirement party, you will find that we offer fresh ingredients, creative preparations, elegant presentations, and thoughtful service. We would be pleased to help you design a menu for your next event. For more information or to make an appointment with your catering team, contact Tiffany Child.
Saint Mary's Purchasing
Provision of the account number to be charged for an order is required before Sodexo can provide service, along with the name of the authorized signer who will approve it. For events over $3,000, a Purchase Order number must be provided to Sodexo before the service date. The College's policy for Sodexo Contract Procedures can be found here.
Catering Seasonal Menus
Our chefs have come up with excellent seasonal offerings suitable for any occasion! These delicious dishes are available only for a limited time. Contact our catering department to learn more or schedule your next event with delicious food and impeccable service.
All students, faculty, and staff requiring food and beverage will go through the SMC Dining Catering Team. Click here to place your order today.
Catertrax Online Ordering
check out our meal kits
We'd Love to Hear from You
Health & Wellness
nutrition and dining with food allergies
Healthy & Happy
Our culinary wellness initiative focuses on delicious, nourishing food, whole-food ingredients, and satisfying flavors that will help make healthier choices second nature. We highly encourage you to play with your food and enjoy the goodness sharing a meal can bring to enrich our lives and keep us Healthy & Happy.
Clean Plates is our resident dining option providing safe and appetizing food choices for our guests with food allergies, gluten intolerance, or for those who prefer simply prepared foods. The Clean Plates station does not offer foods made with the FDA's most common allergens of peanuts, tree nuts, shellfish, wheat, soy, dairy, sesame, and eggs. All foods offered will be made without gluten-containing ingredients. Clean Plates makers are trained to avoid cross-contamination of their menu items. Separate equipment, storage areas, utensils, and preparation areas minimize but do not eliminate the chances of gluten and allergens at the Clean Plates station. Clean Plates is open to everyone and located at Oliver Hall seven days a week during the academic year, serving lunch and dinner on weekdays and weekends.
We take pride in sourcing whole food ingredients prepared with care by our makers. We are all passionate about serving students. From general managers to front-line servers, we work diligently to address the specific needs of students, especially those with food allergies, Celiac disease, or special diet needs.
If you have a food allergy or a particular diet concern, please call or send us a note using the feedback form. We want to meet with all our guests with individual dining needs to ensure your dining experience is safe, delicious, and social.
Our menu system provides ingredient statements highlighting the top nine allergens: dairy, eggs, shellfish, fish, tree nuts, peanuts, gluten, sesame, and soy. Guests can clearly identify allergens in their food on menus and at point of service signage. The absence of an allergen listed on posted or electronic product signage does not guarantee that the product is free of that allergen. The guest is responsible for communicating their allergy to a supervisor or manager to ensure safety.
Plant-Forward: Greener (and healthier!) By Default
Good Eating Company offers a variety of delicious and satisfying plant-forward options daily. Plant-forward eating emphasizes plant-based foods but is not strictly limited to them. Our menus are typically over 50% vegan and 80% vegetarian. We include fresh, locally sourced produce, fresh-never-canned beans, lentils, whole grains, nuts, and seeds with a wide range of healthful plant-based options. Our chefs attended the Menus of Change® training at the CIA at Copia in Napa to fully immerse in the ground-breaking initiative.
Vegetables and plant proteins can be worked to coax authentic and delicious flavor, just like animal protein. Vegetable options can be renovated for every meal of the day. With endless possibilities, eating a plant-forward diet takes creativity. With the support of our makers, we help make it easy for you and easier on our planet.
"Food and agriculture production has a larger impact on our planet than any other activity, occupying a quarter of all arable land, affecting the state of oceans and wildlife habitat, consuming most of the world’s water and a fifth of the energy we produce, and creating a fifth of greenhouse gas emissions. When we look at the state of our planet, with increasing rates of both hunger and obesity—and eroding food security igniting social unrest—we want a better future."
-- Menus of Change, Vision, Culinary Institute of America
Meet the Dietitian
Meet the Dietitian Hayden Thrasher, our Regional Registered Dietitian providing nutrition education and support throughout the West Coast area. Hayden is passionate about creating a positive health culture so that food choices and eating habits aid in increased mental and physical health, personal and academic growth, community, and a joyful college experience. Her food philosophy is a non-diet, all foods fit approach to nutrition and health, and enjoys teaching students about Intuitive Eating and debunking nutrition myths and fads. Her Services Include: Food Allergy Management, Special Dietary Accommodation Requests, Dining Hall Tours, Nutrition and Wellness Presentations, and Programming Education and Nutritional Guidance for College Students Do you have a nutrition or wellness-related question? You can contact Hayden at firstname.lastname@example.org.