Rozalie Czesana ’18, your guide to the best of dining on campus.

• Kale Salad with Charred Corn & Feta; Grilled Eggplant & Portobello Sandwich @CJL
• Cream of Shiitake Fennel Soup @FORBES
• Beer & Onion Braised Kielbasa; Goat Cheese, Edamame & Pepita Dip @WHITMAN

DINNER

• Peach Country Spare Ribs; Tri-Color Quinoa with Apples & Craisins; Basa Florentine @BUTLER/WILSON
• Black Pearl Barley Sole Stuffed with Spinach; Creamy Polenta @GRAD COLLEGE
• Bleu Ribbon Cheesesteak with Bacon; Sesame Peanut Noodle Salad; Grilled Lime Cauliflower “Steaks” @WHITMAN