Plant-based selections ‘sprout’ at new Fenton Hall cafe

An all-new menu stocked with plant-based items is being rolled out at the appropriately named Sprout Café, the former Faculty Student Association food outlet in Fenton Hall.

It’s a change based on requests for more plant-based food options, says FSA Executive Director Darin Schulz. Students on a food service advisory committee provided good candid feedback on all FSA menu options. More plant-based items were added at Cranston Marché, but they were not always easily identified by students, Mr. Schulz explained.

Sprout Café solves that dilemma.

“By creating a 100 percent plant-based café, the customer will not even have to ask and it will also accommodate those that wish to ‘grab and go,’” Schulz noted.

A core group of students seeks more healthy options than are currently offered at other FSA eateries, so Sprout’s plant-based focus should satisfy their appetites, said Dean Messina, director of Dining Services. Students in focus groups encouraged the menu overhaul, he said.

Sprout Café features a rotating cycle menu, with items changing each week or every other week. It also has a revamped look, with freshly painted walls and new countertops.

Tempting breakfast items include an egg, breakfast patty and cheese sandwich, a wrap with chipotle spread, avocado and spinach, and burrito with black beans and fiesta cheese. Available every day are whole-grain berry nut muffins, strawberry daiya yogurt, overnight oats and berries and fresh fruit cups, along with apples, oranges and bananas.

A different soup, such as red lentil vegetable, vegan chili, harvest tomato with basil and creole-style black-eyed peas and farro, will be served each day.

Salad lovers can look forward to a different choice – baby kale Caesar, Mediterranean plate, chicken salad, vegan chicken pesto or orzo salad – each day. Sandwiches will also change daily. Among them are red pepper hummus and grilled vegetable wrap, portabella mushroom pizza on ciabatta, eggplant on artisan roll and chickpea salad on wheat berry.

Ten different hot entrees will be served in two-week cycles. These include barbecued jackfruit sandwich, ratatouille, quinoa and roasted vegetables, go veggies black-bean burger, spaghetti and meatless meatballs, sweet and sour veggie lo mein and buffalo chicken mac’n cheese.

Chocolate sprout cake, chocolate cupcakes, oatmeal sandwich cookies and chocolate chip cookies are dessert selections.

Straight fruit smoothies and coffee, with plant-based creamers, agave syrup and sugar-in-the-raw, will also be served.

“This is a growing trend nation-wide,” Schulz. “I am very excited that we can offer this as an option and I hope that we can continue meet the needs of all of our students and customers.”

Complimentary samples will be given away in University Commons on Thursday, Sept. 6.

Most prices will be comparable to similar non-plant based items at other FSA cafes.

Some Sprout Café items are also available at the Convenience Store in University Commons and FREDExpress in Thompson Hall. Sprout Café is open Monday through Thursday, 8:45 a.m. to 2 p.m., and Friday, 8:45 a.m. to 1 p.m.