![Rozalie Czesana '18, your guide to the best of dining on campus.](https://i0.wp.com/princetonstudiesfood.princeton.edu/wp-content/uploads/sites/293/2016/02/IMG_2743.jpg?resize=150%2C150&ssl=1)
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