Isolation Housing Menu

Spartans in isolation housing are offered daily meal delivery to their room. The menu information provided on this page is for reference only. The Residence Education and Housing Services team will provide you with a link to the meal delivery order form. More details on the housing process can be found on the MSU Live On website.

Entrées on the menu follow a two-week cycle, as indicated below. Meals must be ordered between 7 p.m. and 11 p.m. Your order will be for dinner the next day and breakfast/lunch the following day. For example, if you are ordering on Sunday, the dinner will be for Monday and breakfast/lunch for Tuesday. Please make sure you are referring to the correct dates below.

Please note that product substitutions based on supply may be necessary due to limitations in supply chain from our vendors. We will make every effort to notify you when a substitution is necessary, should an item not be available.

All dishes can be made without gluten. Nutrition and allergen information is available in MSUtrition. If you have any questions regarding ingredients or nutrition information, please contact MSU Culinary Services registered dietitians at dietitians@rhs.msu.edu.
 

Breakfast Includes:

  • Entrée of the day (see below)
  • Pastry of the day
  • Cereal of the day (2% or skim milk)
  • Beverage (orange juice, apple juice, V8); bottled water is provided at check-in

Breakfast Entrée of the Day

  • Saturday, April 3: Blueberry Muffin Granola Greek Yogurt Breakfast Bowl
  • Sunday, April 4: Cherry Pistachio Ricotta Bowl with Honey
  • Monday, April 5: Soy Milk Fig Chia Pudding
  • Tuesday, April 6: Strawberry Chia Overnight Oats
  • Wednesday, April 7: Avocado Toast with Marinated Tomatoes and Crispy Bacon
  • Thursday, April 8: Apple Cinnamon Overnight Oats
  • Friday, April 9: Chickpea Breakfast Burrito Bowl
  • Saturday, April 10: Vegan Banana Split Breakfast with Almond Milk and Almond Butter
  • Sunday, April 11: PB&J Quinoa Bowl topped with Slivered Almonds
  • Monday, April 12: Quinoa Breakfast Bowl
  • Tuesday, April 13: Red, White and Blueberry Parfait
  • Wednesday, April 14: Berry Breakfast Quinoa with Toasted Almonds
  • Thursday, April 15: Fruit Cocktail with Watermelon, Cantaloupe, Honeydew, Pineapple and Blueberries
  • Friday, April 16: Peanut Butter Banana Overnight Oats
  • Saturday, April 17: Blueberry Muffin Granola Greek Yogurt Breakfast Bowl
  • Sunday, April 18: Cherry Pistachio Ricotta Bowl with Honey
  • Monday, April 19: Soy Milk Fig Chia Pudding

 

Lunch Includes:

  • Entrée of the day (see below)
  • Choice of side (coleslaw, pasta salad, chips, potato salad or fresh fruit cup)
  • Choice of dessert (whole fruit, cookie, brownie, M&M's Peanut, Kit Kat or Skittles)
  • Beverage (Coke, Diet Coke or Sprite); bottled water is provided at check-in

Lunch Entrée of the Day

  • Saturday, April 3: Mediterranean Chickpea Quinoa Bowl with Almonds
  • Sunday, April 4: Teriyaki Chicken Wrap with Cashew Slaw
  • Monday, April 5: Sweet Potato Chickpea Power Bowl
  • Tuesday, April 6: Mediterranean Tuna Salad
  • Wednesday, April 7: Kellogg Chicken Salad Wrap
  • Thursday, April 8: Hummus and Grilled Veggie Wrap
  • Friday, April 9: Balsamic Chicken Salad with Lemon Quinoa
  • Saturday, April 10: Bistro Roast Beef Sandwich with Zesty Garlic
  • Sunday, April 11: Chicken Caesar Pita
  • Monday, April 12: Power Bowl with Edamame, Carrots, Purple Cabbage, Red Peppers, Celery, Red Onion and 
    Sweet Chili Sesame Dressing
  • Tuesday, April 13: Pulled Chicken Tacos with Adobo Chicken, Pico de Gallo, Pickled Jalapeno and Cilantro in a Flour Tortilla
  • Wednesday, April 14: Strawberry Salad with Feta, Spiced Lentils, Red Onion and Cucumber with a Balsamic Glaze
  • Thursday, April 15: Spartan Cobb Salad with Chicken, Bacon, Blue Cheese Crumbles, Grape Tomatoes, Cucumber, Egg and Red Onion
  • Friday, April 16: California Club Wrap with Guacamole, Sliced Turkey, Bacon, Lettuce, Tomato and Red Onion
  • Saturday, April 17: Mediterranean Chickpea Quinoa Bowl with Almonds
  • Sunday, April 18: Teriyaki Chicken Wrap with Cashew Slaw
  • Monday, April 19: Sweet Potato Chickpea Power Bowl

 

Dinner Includes:

  • Choice of entrée (see below)
  • Chef's salad with choice of dressing (ranch, balsamic or fat free Italian)
  • Choice of dessert (whole fruit, cookie, brownie, M&M's Peanut, Kit Kat or Skittles)
  • Beverage (Coke, Diet Coke or Sprite); bottled water is provided at check-in

Dinner Entrée Options

  • Saturday, April 3
    • Option 1 - Caramelized Pan Seared Cod with Rice Pilaf and Green Beans
    • Option 2 - Savory Braised Chicken with Vegetables
    • Option 3 (vegan) - Black Bean Burger with Sweet Potato Fries
  • Sunday, April 4
    • Option 1 - Smoked Ham with Mustard Sauce, Brown Sugar Glazed Carrots and Green Beans, and Sweet Potato Casserole
    • Option 2 - Roasted Leg of Lamb with Garlic and Thyme Roasted Spring Vegetables and Yukon Gold Potatoes
    • Option 3 (vegan) - Lentil Cremini Mushroom Meatloaf with Tomato Glaze, Garlic and Smoked Paprika Cauliflower and Roasted Potatoes
    • Included Dessert: MSU Bakers Cinnamon Poke Cake
  • Monday, April 5
    • Option 1 - Grilled Philly Cheese Steak and Tater Tots
    • Option 2 - Creamy Gnocchi with Wild Mushrooms and Parmesan Cheese
    • Option 3 (vegan) - Vegetarian Biryani
  • Tuesday, April 6
    • Option 1 - Fried Chicken and Mashed Potatoes
    • Option 2 - Sweet and Sour Chicken over Sticky Rice
    • Option 3 (vegan) - Crispy Vegan Quinoa Cakes with Tomato-Chickpea Relish
  • Wednesday, April 7
    • Option 1 - Spicy Beef Taco Bowl
    • Option 2 - Naan Bread Margherita Pizza
    • Option 3 (vegan) - Chipotle Portobello Tacos
  • Thursday, April 8
    • Option 1 - Herb Grilled Chicken, Roasted Potatoes and Broccolini
    • Option 2 - Spicy Korean Style Chicken Wings
    • Option 3 (vegan) - Blackened Tempeh with Avocado, Kale and Vegan Cajun Ranch
  • Friday, April 9
    • Option 1 - Cheesesteak Burgers with Tater Tots and Coleslaw
    • Option 2 - BBQ Brisket Slider with Mac ‘n’ Cheese
    • Option 3 (vegan) - Indian Spiced Vegetable Curry
  • Saturday, April 10
    • Option 1 - Pulled Pork Poutine
    • Option 2 - Hibachi Chicken and Fried Rice
    • Option 3 (vegan) - Veggie Lo Mein
  • Sunday, April 11
    • Option 1 - Country Breaded Chicken Fingers with Sweet Potato Fries
    • Option 2 - Baja Style Chicken Bowl
    • Option 3 (vegan) - Vegan Enchiladas with Lentils
  • Monday, April 12
    • Option 1 - Grilled Cheese and Tomato Bisque  
    • Option 2 - Grilled Fish Tacos with Smoky Lime Crema and Spicy Slaw
    • Option 3 (vegan) - Hummus and Roasted Veggie Wrap with Toasted Pine Nuts
  • Tuesday, April 13
    • Option 1 - Chicken and Waffles
    • Option 2 - Spicy BBQ Bacon Ranch Burger with Tater Tots
    • Option 3 (vegan) - Celery, Green Bean and Tofu Salad with Chile Crisp and Toasted Peanuts
       
  • Wednesday, April 14
    • Option 1 - Mac ‘n’ Cheese with Crispy Chicken
    • Option 2 - Edamame and Soba Noodle Sesame Bowl
    • Option 3 (vegan) - Rice Noodles al Pomodoro with Chili Oil
       
  • Thursday, April 15
    • Option 1 - BBQ Pork Sliders and Tater Tots
    • Option 2 - Risotto with Chicken and Mushrooms
    • Option 3 (vegan) - Pinto Bean and Grain Stew with Garlic and Chiles
  • Friday, April 16
    • Option 1 - Slow Roasted Prime Rib Sandwich with French Onion Soup
    • Option 2 - Thai Salmon Brown Rice Bowl with Sesame Seeds
    • Option 2 (vegan) - Crispy Tofu with Maple-Soy Glaze
  • Saturday, April 17
    • Option 1 - Caramelized Pan Seared Cod with Rice Pilaf and Green Beans
    • Option 2 - Savory Braised Chicken with Vegetables
    • Option 3 (vegan) - Black Bean Burger with Sweet Potato Fries
  • Sunday, April 18
    • Option 1 - Triple Threat Chicken Wings
    • Option 2 - Epic Tacos with Scrambled Eggs and Chorizo
    • Option 3 (vegan) - Mushroom-Rosemary Pot Roast
  • Monday, April 19
    • Option 1 - Grilled Philly Cheese Steak and Tater Tots
    • Option 2 - Creamy Gnocchi with Wild Mushrooms and Parmesan Cheese
    • Option 3 (vegan) - Vegetarian Biryani