Corner Café

2023-2024 DINING ADVENTURES

Dining services are a major part of campus life at LeTourneau University, serving thousands of meals each week to our students, faculty, staff, and visitors. We invite you to join us, experience great food, and chare great company! Flip through these pages to learn more!

Check Out The Dining Adventure Guide

2024-25 Pricing Update

Please note our upcoming Corner Café pricing changes for the 2024-25 school year.

PRICING FOR ALL GUESTS*:

Breakfast | $7.70

Lunch & Brunch | $11.00

Dinner | $11.55

Children 4-12 | $6.05

Children 3 and under | Free

*Prices include tax. Updated pricing begins August 26, 2024.

Corner Cafe

SPECIAL HOURS

Late Night April 28, 9:00 pm - 11:00 pm
Late Night Breakfast

Next Week's Special Hours

Dinner May 2-3, 4:45 pm - 7:00 pm
Congratulations, Graduates!

View/Print Weekly Menu

Serving Brunch Til 1:30 pm

Brunch Served from 11:30 am - 1:30 pm
Dinner 4:45 pm - 6:00 pm

Weekly Schedule

Breakfast Mon-Fri, 7:30 am - 9:30 am
Brunch Sat-Sun, 11:30 am - 1:30 pm
Lunch Mon/Wed/Fri, 11:30 am - 1:30 pm
Lunch Tue/Thu, 10:50 am - 1:30 pm
Dinner Mon-Fri, 4:45 pm - 8:00 pm
Dinner Sat-Sun, 4:45 pm - 6:00 pm

An “all you care to eat” dining facility with a daily changing menu featuring food prepared from scratch, using the freshest quality ingredients.

Brunch

Mom's Kitchen Lunch

creamy egg custard, spinach, sun-dried tomato, and feta cheese

creamy egg custard, ham, and Swiss cheese

choice of bacon or chorizo sausage, scrambled eggs, and cheese on a flour tortilla

SIDES: Pico , salsa

Chef's Choice

a spicy red sauce consisting of olive oil, tomato, onion, garlic, fresh basil, parsley, oregano, chili flake, and spicy peppers

creamy roux based sauce with parmesan, fresh sage, and toasted almonds

SIDES: toasted almonds

Antipasti Bar

steamed potatoes, chopped tomatoes, sliced onion, capers, and fresh basil, with extra virgin olive oil and sea salt

Specialty Pizza

spicy marinara, mozzarella, cheddar, pico de gallo, and ground beef picadillo finished with crema and shredded lettuce

RG's Grill

all beef patty, creamy green chile gravy, fried egg, and bacon on a sesame seed Kaiser bun

Stinger's Deli

shaved roast beef, horseradish mayonnaise, caramelized onions, sliced tomato, and cheddar on a ciabatta

house made chips seasoned with house made Caribbean jerk seasoning

Salad Bar

kidney beans, brown rice, scallion, cherry tomato, roasted red pepper, red onion, and fresh parsley with a Creole lemon vinaigrette

spinach, strawberry, wild rice, blueberry, feta, and toasted pecans tossed with a honey balsamic vinaigrette

made without gluten containing ingredients

*please wait until you are seated to open your pre-packaged bun

Kettles

house smoked poblano peppers, ground beef, pinto beans, onions, southwest spices and, tomatoes in a tomato based sauce

mirepoix simmered with chickpeas, garlic, quinoa, spinach, and fresh herbs in a creamy tomato broth

Dinner

Mom's Kitchen Dinner

seasoned white rice, peas, carrots, onions, tamari glaze, and assorted vegetables

grilled diced pork mixed with season, onions, carrots, peas, and tamari sauce

SIDES: sweet and sour , soy sauce

Chef's Choice

a spicy red sauce consisting of olive oil, tomato, onion, garlic, fresh basil, parsley, oregano, chili flake, and spicy peppers

creamy roux based sauce with parmesan, fresh sage, and toasted almonds

SIDES: toasted almonds

Antipasti Bar

steamed potatoes, chopped tomatoes, sliced onion, capers, and fresh basil, with extra virgin olive oil and sea salt

Specialty Pizza

spicy marinara, mozzarella, cheddar, pico de gallo, and ground beef picadillo finished with crema and shredded lettuce

RG's Grill

all beef patty, tortilla strips, fried fresh jalapeño, red salsa, chipotle lime mayo, pepper jack cheese on a jalapeño bun

blueberry balsamic vinaigrette

Stinger's Deli

shaved roast beef, horseradish mayonnaise, caramelized onions, sliced tomato, and cheddar on a ciabatta

house made chips seasoned with house made Caribbean jerk seasoning

Salad Bar

kidney beans, brown rice, scallion, cherry tomato, roasted red pepper, red onion, and fresh parsley with a Creole lemon vinaigrette

spinach, strawberry, wild rice, blueberry, feta, and toasted pecans tossed with a honey balsamic vinaigrette

made without gluten containing ingredients

*please wait until you are seated to open your pre-packaged bun

Kettles

house smoked poblano peppers, ground beef, pinto beans, onions, southwest spices and, tomatoes in a tomato based sauce

mirepoix simmered with chickpeas, garlic, quinoa, spinach, and fresh herbs in a creamy tomato broth

Yellow Jacket Bakery

Simply Prepared 101

creamy egg custard, ham, and Swiss cheese

choice of bacon or chorizo sausage, scrambled eggs, and cheese on a flour tortilla

SIDES: Pico , salsa , Pico , salsa

seasoned white rice, peas, carrots, onions, tamari glaze, and assorted vegetables

SIDES: sweet and sour , soy sauce

SIDES: toasted almonds

steamed potatoes, chopped tomatoes, sliced onion, capers, and fresh basil, with extra virgin olive oil and sea salt

blueberry balsamic vinaigrette

house made chips seasoned with house made Caribbean jerk seasoning

Chef's Choice

300 cal.

590 cal.

610 cal.

320 cal.

Fire & Spice

70 cal.

180 cal.

130 cal.

45 cal.

120 cal.

20 cal.

0 cal.

10 cal.

0 cal.

5 cal.

35 cal.

10 cal.

25 cal.

Chef's Choice

45 cal.

70 cal.

25 cal.

20 cal.

180 cal.

190 cal.

RG's Grill

150 cal.

160 cal.

170 cal.

240 cal.

190 cal.

160 cal.

240 cal.

160 cal.

130 cal.

280 cal.

240 cal.

310 cal.

350 cal.

100 cal.

170 cal.

0 cal.

20 cal.

100 cal.

0 cal.

5 cal.

170 cal.

210 cal.

20 cal.

0 cal.

25 cal.

110 cal.

15 cal.

90 cal.

15 cal.

Stinger's Deli

220 cal.

210 cal.

200 cal.

40 cal.

30 cal.

40 cal.

70 cal.

120 cal.

140 cal.

160 cal.

0 cal.

10 cal.

90 cal.

40 cal.

15 cal.

0 cal.

10 cal.

0 cal.

5 cal.

110 cal.

100 cal.

110 cal.

60 cal.

100 cal.

50 cal.

45 cal.

15 cal.

140 cal.

160 cal.

140 cal.

90 cal.

170 cal.

150 cal.

80 cal.

Salad Bar

10 cal.

0 cal.

10 cal.

0 cal.

5 cal.

10 cal.

5 cal.

10 cal.

25 cal.

5 cal.

20 cal.

0 cal.

15 cal.

5 cal.

35 cal.

60 cal.

70 cal.

40 cal.

50 cal.

60 cal.

45 cal.

40 cal.

80 cal.

120 cal.

110 cal.

30 cal.

170 cal.

180 cal.

160 cal.

110 cal.

20 cal.

0 cal.

130 cal.

90 cal.

150 cal.

70 cal.

25 cal.

15 cal.

170 cal.

160 cal.

45 cal.

40 cal.

Yellow Jacket Bakery

100 cal.

60 cal.

80 cal.

140 cal.

170 cal.

150 cal.

160 cal.

220 cal.

230 cal.

240 cal.

Cold Cereal Bar

100 cal.

170 cal.

180 cal.

110 cal.

160 cal.

130 cal.

100 cal.

Beverage

130 cal.

160 cal.

0 cal.

130 cal.

70 cal.

140 cal.

100 cal.

110 cal.

100 cal.

110 cal.

60 cal.

0 cal.

110 cal.

0 cal.

120 cal.

110 cal.

140 cal.

10 cal.

0 cal.

Condiments

10 cal.

0 cal.

100 cal.

30 cal.

20 cal.

15 cal.

5 cal.

15 cal.

90 cal.

80 cal.

15 cal.

10 cal.

45 cal.

200 cal.

190 cal.

40 cal.

15 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Seafood Watch

Humane

FOOD ALLERGIES

Serving Students with Food Allergies and Celiac Disease

The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.

Daily menus for each café can be accessed at letu.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible. For more on eating with a food allergy in our café, visit this page and view the guide on food allergies and celiac disease at LeTourneau University. Further questions about ingredients can be answered by our trained managers/chefs on-site.

For questions about these services or to request food allergy accommodations, students should contact:

Laura Cobb, General Manager
Laura.Cobb@cafebonappetit.com
(903) 233-3661

Christian Jaynes, Housing Coordinator
ChristianJaynes@letu.edu
(903) 233-4426

Stay Fresh

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.

Fennel Bulb and Frond Gratin

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

Incredibly Edible Stems

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

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.

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.

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!

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Keep these strategies in mind to get the most flavor and nutrition from your produce.

Parmesan Honey-Roasted Cauliflower Steaks

With a little prep and a lot of love, this cauliflower “steak” will steal the center of the plate.

Plants Are For Everyone

When it comes to eating plants, it’s not all or nothing, so choose what works for you!

Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights

These food labels give meaningful insight into how the farmworkers who picked your food.

Looking Back on Bon Appétit’s Decades of Support for Farmworkers’ Rights

We’re proud of our legacy of leveraging our purchasing power and voice to demand better livelihoods for farmworkers in the United States.

Fifty Cents and the Fight for Farmworkers’ Rights

Farmworkers are exempt from basic labor protections despite working an essential and dangerous job.

The Buzz: Multivitamins

Are multivitamins essential or leading your health astray?

Green Spinach and Ginger Smoothie

No green powders here – just fruits and vegetables that provide bright flavors, colors, and are full of nutrients.

Pills or Peas: Can The Foods We Eat Provide All Of The Nutrients That Our Bodies Need?

The benefits of getting your nutrients through whole foods versus supplements.

Wellness

When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.

Our wellness commitments

Food Allergies

We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Food allergies & sensitivities

Sustainability

Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.

Our sustainability commitments

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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?

See All FAQs

Laura Cobb

General Manager

Telephone 903.233.3661
laura.cobb@cafebonappetit.com

Meet the team