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Rozalie Czesana ’18, your guide to the best of Campus Dining.
LUNCH
- Kale Salad with Charred Corn & Feta; Grilled Eggplant & Portobello Sandwich @CJL
- Fruit Salad with Grapes, Cranberries, Figs & Greens; Vegetable Bibimbap @FORBES
- Paella Valenciana with Chicken, Pork, & Shrimp; Tomato Basil Bisque @WHITMAN
DINNER
- Basa Florentine; Peach Country Spare Ribs @WILSON
- Turkish Eye Round Roast on Arugula; Asian Vegetable Blend @GRAD COLLEGE
- Kielbasa & Kraut; Potato & Cheese Pierogi Bar; Broiled Steelhead Trout with Lemon Butter @ROCKY-MATHEY