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Gordon College

Gillie’s

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8 Kitchen Tips to Reduce Food Waste (and Save Money)

Tips for shopping and preparing food mindfully to help you from wasting food… and money.

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Fennel Bulb and Frond Gratin

Not sure what to do with the fennel fronds? Use the full plant with this fennel gratin!

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Incredibly Edible Stems

Many recipes for greens advise to de-stem before cooking, but we are breaking down the benefits of keeping them!

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Gillie's


View/Print Weekly Menu
Currently Closed
  • Grab 'n' Go Served from 11:00 am - 7:00 pm
  • Pick 4 11:00 am - 7:00 pm

Weekly Schedule

  • Grab 'n' Go     Mon-Thu, 11:00 am - 10:00 pm
  • Grab 'n' Go     Fri, 11:00 am - 7:00 pm
  • Grab 'n' Go     Sat, 1:30 pm - 7:00 pm
  • Grab 'n' Go     Sun, 1:30 pm - 10:00 pm
  • Late Night     Mon-Thu/Sun, 7:00 pm - 10:00 pm
  • Pick 4     Mon-Thu, 11:00 am - 10:00 pm
  • Pick 4     Fri, 11:00 am - 7:00 pm
  • Pick 4     Sat, 1:30 pm - 7:00 pm
  • Pick 4     Sun, 1:30 pm - 10:00 pm

Grab 'n' Go

salads

  • reg.7.50
a bed of hearts of romaine lettuce topped with shaved parmesan cheese
SIDES: croutons
  • reg.8.50
a bed of hearts of romaine lettuce topped with shaved parmesan cheese finished with chopped chicken
SIDES: croutons
  • reg.7.50
a bed of spring mix topped with kidney, cannellini and garbanzo beans with peppers, cucumbers, red onions, capers, parsley, mint and basil tossed in a garlic Dijon vinaigrette topped with feta cheese
  • reg.8.50
a bed of spring mix topped with kidney, cannellini and garbanzo beans with peppers, cucumbers, red onions, capers, parsley, mint and basil tossed in a garlic Dijon vinaigrette topped with feta cheese and chopped chicken
  • reg.6.50
a bed of spring mix topped with kidney, cannellini and garbanzo beans with peppers, cucumbers, red onions, capers, parsley, mint and basil tossed in a garlic Dijon vinaigrette
  • reg.6.50
a bed of spring mix with cucumber slices, tomatoes, pepper strips, shredded carrots, topped with red onions

sandwiches

  • reg.6.95
black forest ham sandwich made with and without American cheese, lettuce and tomato served on white and wheat bread
  • reg.7.95
smoked turkey breast served on a flour tortilla spread with avocado mayonnaise and topped with lettuce and tomato
  • reg.7.95
freshly sliced mozzarella and tomatoes on a ciabatta roll finished with a basil dressing and balsamic glaze
  • reg.7.95
a buttery croissant topped with house-made chicken salad on top of leaf lettuce
  • reg.7.95
house-made chickpea salad made with sun-dried tomatoes, basil, tahini, lemon juice and garlic processed together finished with lettuce and tomato on a flour tortilla wrap

Pick 4

salads

  • reg.7.50
a bed of hearts of romaine lettuce topped with shaved parmesan cheese
SIDES: croutons
  • reg.8.50
a bed of hearts of romaine lettuce topped with shaved parmesan cheese finished with chopped chicken
SIDES: croutons
  • reg.7.50
a bed of spring mix topped with kidney, cannellini and garbanzo beans with peppers, cucumbers, red onions, capers, parsley, mint and basil tossed in a garlic Dijon vinaigrette topped with feta cheese
  • reg.8.50
a bed of spring mix topped with kidney, cannellini and garbanzo beans with peppers, cucumbers, red onions, capers, parsley, mint and basil tossed in a garlic Dijon vinaigrette topped with feta cheese and chopped chicken
  • reg.6.50
a bed of spring mix topped with kidney, cannellini and garbanzo beans with peppers, cucumbers, red onions, capers, parsley, mint and basil tossed in a garlic Dijon vinaigrette
  • reg.6.50
a bed of spring mix with cucumber slices, tomatoes, pepper strips, shredded carrots, topped with red onions

sandwiches

  • reg.6.95
black forest ham sandwich made with and without American cheese, lettuce and tomato served on white and wheat bread
  • reg.7.95
smoked turkey breast served on a flour tortilla spread with avocado mayonnaise and topped with lettuce and tomato
  • reg.7.95
freshly sliced mozzarella and tomatoes on a ciabatta roll finished with a basil dressing and balsamic glaze
  • reg.7.95
a buttery croissant topped with house-made chicken salad on top of leaf lettuce
  • reg.7.95
house-made chickpea salad made with sun-dried tomatoes, basil, tahini, lemon juice and garlic processed together finished with lettuce and tomato on a flour tortilla wrap

Menu Icon Legend

Eat Right — For You

Do you care about whether your food was grown locally or raised humanely? Or are you more interested in protein vs. carbs?

Whatever your priorities, we can help you chew the right thing. At Bon Appétit, we’re working toward “food service for a sustainable future.” How we define that is a mouthful, but the bottom line is that we strive to cook delicious food that’s good for you, the animals, the workers, the community, and the Earth — because they’re all connected. And we’re proud to be the first food service company to tackle many important issues in these areas.

We’re here to support you by giving the information you need to choose wisely. Visit our Wellness page for a feast of information about the roles our from-scratch cooking, nutritional approach, local sourcing, and other sustainability programs can play on your menu.

Wellness Page

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Enter your email, choose your café(s ), and you'll start getting Menu Mail tomorrow! To change your settings, submit this form again with the same email address. Messages are not sent when cafés are closed.

NOTE: Menu items may change just before service. Please check the website for the most current information.

Tell Us What You Think

Common Questions

  • I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
  • Can you tell me how many calories are in the foods in my café?
  • How will you handle my concerns about a food allergy?
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