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Monday to Friday

A different reason to eat here every day of the week.

3D’s Café runs a themed menu Monday through Friday inside South Suburban College. The kitchen cooks to that theme all day — a full hot line at lunch, plus the grill, deli case and grab-and-go fridge running from breakfast onward.

Everything below is a sample of what a given day looks like. Portions are built for real appetites, every day carries at least one vegetarian option, and pricing stays student-friendly.

Buy a meal package

Menus refresh weekly. Daily specials are announced in the café each morning.

Wellness Monday grain bowl with roasted vegetables, greens and herbs served on a wooden boardMonday

On the line

Wellness Monday

Start the week light, bright and full of colour.

Grain bowls, crisp salads and lean proteins built to carry you through a full class schedule. Every Wellness Monday plate is portioned for real appetites, not diet-sized samples.

Sample plates

  • Blackened Salmon Power Bowl

    Brown rice, edamame, sweet corn, avocado and shredded cabbage with citrus vinaigrette.

  • Mediterranean Chickpea Salad

    Chickpeas, cucumber, grape tomato, red onion and feta over chopped romaine.

  • Turkey & Avocado Wheat Wrap

    Sliced turkey breast, avocado, spinach and honey mustard in a whole wheat tortilla.

  • Green Goddess Smoothie

    Spinach, banana, mango and Greek yogurt blended to order.

Three street-style tacos with fresh salsa, cilantro and lime wedges on a plateTuesday

On the line

Taco Tuesday

Street-style tacos, made to order all afternoon.

Warm tortillas, house salsas and a build-your-own topping bar. Taco Tuesday is our busiest lunch of the week, so pre-ordering on Toast is the fastest way through the line.

Sample plates

  • Seasoned Beef Street Tacos

    Three corn tortillas with seasoned ground beef, diced onion, cilantro and lime.

  • Chipotle Chicken Tacos

    Grilled chipotle chicken, shredded cabbage slaw and chipotle crema.

  • Roasted Veggie & Black Bean Tacos

    Roasted peppers, onion, black beans, pico de gallo and avocado. Vegetarian.

  • Chips, Queso & House Salsa

    Warm tortilla chips with white queso and fresh salsa roja.

Buffalo chicken wings served with celery sticks and a cup of ranch dipping sauceWednesday

On the line

Wing Wednesday

Six sauces, one very good midweek plate.

Jumbo wings fried to order and tossed in house sauces, with celery, carrots and your choice of ranch or blue cheese. Available by the six-piece, ten-piece or as a full combo basket.

Sample plates

  • Classic Buffalo Wings

    Six or ten jumbo wings in medium buffalo sauce with celery and ranch.

  • Honey Gold BBQ Wings

    Sweet honey-gold barbecue glaze, finished with a pinch of sea salt.

  • Lemon Pepper Wings

    Dry-rubbed lemon pepper wings with a light butter toss.

  • Loaded Seasoned Fries

    Seasoned fries topped with cheese sauce, bacon and scallions.

Global Thursday shared plates with grilled meats, fresh herbs and dipping sauces on a wooden tableThursday

On the line

Global Thursday

A different corner of the world on every plate.

Thursday is where the kitchen travels. The rotation moves between Caribbean, West African, East Asian and Mediterranean plates so the menu never repeats twice in a month.

Sample plates

  • Caribbean Jerk Chicken

    Jerk-marinated chicken with rice and peas, plantains and slaw.

  • Chicken Teriyaki Rice Bowl

    Grilled teriyaki chicken over steamed rice with broccoli and sesame seeds.

  • Mediterranean Chicken Shawarma Plate

    Shaved shawarma chicken, herbed rice, cucumber salad, garlic sauce and warm pita.

  • Vegetable Curry & Basmati

    Chickpeas, cauliflower and potato in a mild coconut curry. Vegan.

Golden fried chicken pieces resting on a wire rack over a wooden cutting boardFriday

On the line

Soul Food Friday

The plate everyone tells their friends about.

Southern cooking done properly and served hot: seasoned right, portioned generously and finished with cornbread. Soul Food Friday sells out most weeks, so order ahead.

Sample plates

  • Golden Fried Chicken

    Buttermilk-brined and seasoned, served with two sides and cornbread.

  • Smothered Turkey Wings

    Slow-braised turkey wings in brown gravy over steamed rice.

  • Baked Mac & Cheese

    Four-cheese blend baked until the top sets golden.

  • Collard Greens & Cornbread

    Slow-simmered seasoned greens with a wedge of sweet cornbread.

How ordering works

Three steps, about ninety seconds.

Pre-ordering is the difference between eating in your break and standing in a queue during it. It costs nothing extra and the kitchen starts your food before you walk over.
  1. 1

    Pick your day

    Each weekday runs its own theme. The hot line changes with it, while the grill, deli and grab-and-go cases stay open all week.

  2. 2

    Order ahead on Toast

    Choose pickup or a scheduled pickup time and pay on Toast. Your order goes straight to the kitchen screen, so it is ready when you arrive.

  3. 3

    Collect at the counter

    Skip the queue at the pickup shelf by the register. Bring your order number — no printed receipt needed.

Official start date and operating hours will be announced soon.

Dietary needs

Tell us before you order, not after.

Every themed day includes at least one vegetarian plate, and most days include a vegan one — the roasted veggie and black bean tacos on Tuesday and the coconut vegetable curry on Thursday are fixtures. Salads, grain bowls and the deli case are available every day regardless of the theme.

The kitchen handles common allergens including peanuts, tree nuts, dairy, eggs, soy, wheat, fish and shellfish in a shared space, so we cannot guarantee a plate is free of cross-contact. If you have a serious allergy, speak to a member of the team at the counter before ordering and we will walk you through the ingredients on that day’s line and prepare your food separately where we can.

For groups with mixed requirements — a department lunch, a student organization meeting, a board session — our catering team plans around dietary needs in advance rather than on the day. Note them on the catering request form and the kitchen will confirm each plate with you.

Eat well this week

Your table is ready. order ahead

Pre-order any day's menu on Toast and pick it up at the counter. Planning for a group? The catering team can build a menu around your event.

Request cateringCall (708) 627-0334