Ravenhill Dining Hall
Whether you're seeking a quick and delicious weekday brunch or a leisurely all-you-care-to-eat feast, we've got you covered. During weekday brunch, Ravenhill transforms into a vibrant retail operation, bringing you an array of tantalizing options. For dinner and weekend brunch, Ravenhill offers you all-you-care-to-eat dining experiences sure to leave you satisfied. Our expansive selection of offerings ensures that you'll find something to enjoy - no matter your unique tastes, preferences, or dietary needs. Entrees are all made-from-scratch by a talented culinary team ranging from student favorites and classics, to current adventurous food trends.
The following stations are featured at Ravenhill Dining Hall:
- Parkside Diner - offering from-scratch favorites from home including homemade macaroni and cheese or hand breaded chicken parmesan, fresh vegetables and other classic comfort food dishes.
- Pepperazzi - offering homemade pizzas, breadsticks, and Italian favorites. Gluten-free and Vegan Pizzas are available to order daily.
- East Street Deli - offering freshly roasted turkey, chicken, house-made deli salads and traditional meats and cheeses topped with an assorted sandwich spreads and toppings. Vegan meats and cheese is also available.
- The Grill - offering freshly made burgers, grilled chicken, cheesesteaks and fresh cut fries as well as student favorite specials such as buffalo chicken cheesesteaks, bacon cheeseburgers and chicken tenders. Vegan and gluten-free options available.
- Bravo - our popular made to order action station offering fresh, customizable dishes daily including wing Wednesday and our famous weekend brunch omelet bar.
- Inspired Eats - allergen friendly, from scratch entrees and sides.
- Salad Bar - featuring freshly cut lettuce, vegetables, fresh fruit homemade dressings, and composed salads
Hours of Operation
Monday-Friday: 9:00am-2:00pm, 4:00pm-8:00pm
Saturday & Sunday: 10:30am-2:00pm, 4:00pm-7:00pm
Cash Door Prices
| Brunch | $10.75 |
| Dinner | $14.50 |
Managers
- Kevin Dicey, General Manager
- Greg Powers, Director of Operations