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Gordon College

Gillie’s

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What are Emissions? 

The food we eat every day is deeply connected to the environment, and its impact is profound: a third of all global greenhouse gas emissions can be linked to the food system. Learn more about the emissions in our food system.

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11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint 

Flipping the switch from animal- to plant-based food can make a sizable impact on your daily carbon footprint – even for just one day! We’ve come up with eleven easy and delicious plant-based food switches to reduce carbon emissions during all three meals.

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We’re Flipping the Switch to Plants this Earth Day 

Join us in flipping the switch to plants this Earth Day by considering climate-friendly alternatives throughout our cafés. We will be providing scorecards so guests have the chance to track carbon emissions saved over the course of the day to encourage long-term switches and reduce our collective and individual carbon footprint!

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Gillie's


View/Print Weekly Menu

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.6.95
a bed of hearts of romaine lettuce topped with shaved parmesan cheese
SIDES: croutons
  • reg.7.95
a bed of hearts of romaine lettuce topped with shaved parmesan cheese finished with chopped chicken
SIDES: croutons
  • reg.4.95
a bed of spring mix topped with shredded carrots, strawberries, blueberries and nature valley oats and fruit granola
  • reg.6.95
a bed of spring mix topped with shredded carrots, strawberries, blueberries, blue cheese and nature valley oats and fruit granola
  • reg.7.95
a bed of spring mix topped with chopped chicken, shredded carrots, strawberries, blueberries, blue cheese and nature valley oats and fruit granola
  • reg.6.95
black forest ham sandwich made with and without cheddar cheese, lettuce and tomato served on white and wheat bread
  • reg.6.95
house-baked eye of the round sliced thinly with provolone cheese served on a pretzel with a horseradish mayonnaise; finished with mixed greens and thinly sliced red onions
  • reg.6.95
a tortilla wrap layered with mayonnaise, leaf lettuce, tomatoes and chopped chicken tossed in Italian dressing finished with shaved parmesan cheese
  • reg.6.95
a flour tortilla spread with an avocado dill dip topped with freshly cooked lentils mixed with turmeric, coriander, cumin, garlic, tomato, oil and red pepper flakes finished with cucumber, tomato and arugulas

soup

  • reg.$4.50
sausage, potatoes, onions, red and green bell peppers, mushrooms and tomatoes slow simmered in a house-made chicken broth

Pick 4

salads

  • reg.6.95
a bed of hearts of romaine lettuce topped with shaved parmesan cheese
SIDES: croutons
  • reg.7.95
a bed of hearts of romaine lettuce topped with shaved parmesan cheese finished with chopped chicken
SIDES: croutons
  • reg.4.95
a bed of spring mix topped with shredded carrots, strawberries, blueberries and nature valley oats and fruit granola
  • reg.6.95
a bed of spring mix topped with shredded carrots, strawberries, blueberries, blue cheese and nature valley oats and fruit granola
  • reg.7.95
a bed of spring mix topped with chopped chicken, shredded carrots, strawberries, blueberries, blue cheese and nature valley oats and fruit granola
  • reg.6.95
black forest ham sandwich made with and without cheddar cheese, lettuce and tomato served on white and wheat bread
  • reg.6.95
house-baked eye of the round sliced thinly with provolone cheese served on a pretzel with a horseradish mayonnaise; finished with mixed greens and thinly sliced red onions
  • reg.6.95
a tortilla wrap layered with mayonnaise, leaf lettuce, tomatoes and chopped chicken tossed in Italian dressing finished with shaved parmesan cheese
  • reg.6.95
a flour tortilla spread with an avocado dill dip topped with freshly cooked lentils mixed with turmeric, coriander, cumin, garlic, tomato, oil and red pepper flakes finished with cucumber, tomato and arugulas

gillies late night

  • reg.6.95
build your own sandwich
SIDES: ham , turkey , capicolla , salami , chicken salad , tuna salad , provolone cheese , cheddar cheese , swiss cheese , pepper jack cheese , banana peppers , pickles , onion , lettuce , jalapeno , sliced tomato , avocado spread

soup

  • reg.$4.50
sausage, potatoes, onions, red and green bell peppers, mushrooms and tomatoes slow simmered in a house-made chicken broth

Late Night

salads

  • reg.6.95
a bed of hearts of romaine lettuce topped with shaved parmesan cheese
SIDES: croutons
  • reg.7.95
a bed of hearts of romaine lettuce topped with shaved parmesan cheese finished with chopped chicken
SIDES: croutons
  • reg.4.95
a bed of spring mix topped with shredded carrots, strawberries, blueberries and nature valley oats and fruit granola
  • reg.6.95
a bed of spring mix topped with shredded carrots, strawberries, blueberries, blue cheese and nature valley oats and fruit granola
  • reg.7.95
a bed of spring mix topped with chopped chicken, shredded carrots, strawberries, blueberries, blue cheese and nature valley oats and fruit granola
  • reg.6.95
black forest ham sandwich made with and without cheddar cheese, lettuce and tomato served on white and wheat bread
  • reg.6.95
house-baked eye of the round sliced thinly with provolone cheese served on a pretzel with a horseradish mayonnaise; finished with mixed greens and thinly sliced red onions
  • reg.6.95
a tortilla wrap layered with mayonnaise, leaf lettuce, tomatoes and chopped chicken tossed in Italian dressing finished with shaved parmesan cheese
  • reg.6.95
a flour tortilla spread with an avocado dill dip topped with freshly cooked lentils mixed with turmeric, coriander, cumin, garlic, tomato, oil and red pepper flakes finished with cucumber, tomato and arugulas

gillies late night

  • reg.6.95
build your own sandwich
SIDES: ham , turkey , capicolla , salami , chicken salad , tuna salad , provolone cheese , cheddar cheese , swiss cheese , pepper jack cheese , banana peppers , pickles , onion , lettuce , jalapeno , sliced tomato , avocado spread

soup

  • reg.$4.50
sausage, potatoes, onions, red and green bell peppers, mushrooms and tomatoes slow simmered in a house-made chicken broth

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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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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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Meet the team