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

Lunch

Chicken* Scampi; Cream of Broccoli Soup; Aztec Rice with Lemon & Herbs @BUTLER/WILSON

Grilled Steak Wraps; Vegan Red Lentil Soup @CJL

Chipotle Squash Soup; Toasted Quinoa & Sweet Pepper Pilaf @FORBES

Dinner

Cream of Ginger Carrot Soup; Sautéed Chicken* Marsala; Tomato Bruschetta @ROCKY/MATHEY

Sancocho – Chicken* & Root Vegetable Soup; Arugula, Grapefruit & Feta Salad; Kale & Farro Salad @WHITMAN

*Bell & Evans organic, air-chilled chicken, no antibiotics, no growth hormones, from Pennsylvania Dutch country

**House Foods organic, non-GMO, OU, kosher tofu made of American-grown soy

***spotlight: farro