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LeTourneau University

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


View/Print Weekly Menu

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.

Breakfast

Mom's Kitchen Breakfast

60 cal.
130 cal.
90 cal.
50 cal.
180 cal.
110 cal.
0 cal.
45 cal.

RG's Grill

50 cal.
80 cal.
100 cal.
50 cal.
15 cal.
90 cal.
20 cal.
5 cal.
10 cal.
5 cal.
0 cal.
130 cal.
470 cal.

Stinger's Deli

30 cal.
10 cal.
15 cal.
20 cal.
10 cal.
15 cal.
15 cal.
10 cal.
30 cal.
10 cal.
10 cal.
60 cal.
100 cal.
50 cal.
45 cal.
15 cal.
40 cal.
25 cal.
30 cal.
20 cal.

Kettles

10 cal.
15 cal.
20 cal.
0 cal.
45 cal.
40 cal.
160 cal.
15 cal.
15 cal.
90 cal.

Yellow Jacket Bakery

300 cal.
10 cal.
200 cal.
150 cal.
15 cal.
420 cal.
220 cal.
210 cal.
250 cal.
250 cal.
300 cal.
220 cal.
370 cal.
420 cal.
220 cal.
320 cal.
200 cal.
380 cal.
390 cal.
1470 cal.
350 cal.
120 cal.
100 cal.
60 cal.
80 cal.
140 cal.
140 cal.
170 cal.
150 cal.
160 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.
0 cal.
130 cal.
70 cal.
140 cal.
100 cal.
110 cal.
110 cal.
100 cal.
100 cal.
110 cal.
60 cal.
0 cal.
0 cal.
110 cal.
0 cal.
120 cal.
110 cal.
140 cal.
10 cal.
0 cal.
0 cal.

Condiments

10 cal.
0 cal.
0 cal.
0 cal.
0 cal.
0 cal.
100 cal.
30 cal.
20 cal.
15 cal.
5 cal.
15 cal.
90 cal.
80 cal.
15 cal.
15 cal.
10 cal.
45 cal.
200 cal.
190 cal.
40 cal.
15 cal.

Lunch

Salad Bar

couscous with warm spices, almonds, sautéed vegetables cooked in house made vegetable stock, topped with pomegranate seeds and chopped parsley
assorted beans tossed with grape tomato, red onion, fresh parsley, and cucumber in a cider vinaigrette
creamy puree of cooked chickpeas (garbanzo beans), tahini sesame paste, garlic, olive oil, and lemon juice

Dinner

Salad Bar

assorted beans tossed with grape tomato, red onion, fresh parsley, and cucumber in a cider vinaigrette
creamy puree of cooked chickpeas (garbanzo beans), tahini sesame paste, garlic, olive oil, and lemon juice

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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

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Telling Tales of Tofu with our Bon Appétit Chefs

We invite you to dive into Tofu Tales, our digital cookbook shining a light on the stunning versatility of tofu while amplifying the creativity and skill of our AAPI chefs.

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Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

Learn about two of our Locally Crafted tofu partnerships with Bui Natural Tofu and Meiji Tofu, both amazing family-owned businesses making the highest quality tofu for our chefs and guests.

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A Celebration of Tofu for AAPI Heritage Month 2024  

This AAPI Heritage Month, we are excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.

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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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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!

Read More
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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.

Read More
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Parmesan Honey-Roasted Cauliflower Steaks 

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

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Plants Are For Everyone

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

Read More
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Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights

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

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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.

Read More
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Fifty Cents and the Fight for Farmworkers’ Rights

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

Read More

Eat Right — For You

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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
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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
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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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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?
See All FAQs
Meet the team