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

Lunch

Vegan Green Lentil Soup @CJL

Creamy Spinach Soup; Avocado Salad with Basil Mint Pesto @FORBES

Wild Mushroom Strudel; Red Lentil & Spinach Masala @ROCKY/MATHEY

Dinner

Mushroom & Tofu** Stew; Baked Chicken*; Corn Bisque Soup @BUTLER/WILSON

Mussels*** Provencal with Linguini; Roast Chicken* with Lemon & Olives;Green Beans & Walnuts @FORBES

Panko Crusted Cod***; Stir-Fried Shanghai Bok Choy; Miso Soup @GRAD COLLEGE

*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 ***Monterey Bay Aquarium Seafood Watch program; nearly 80% of total seafood purchases are categorized as sustainable in accordance with Seafood Watch’s principles.

***spotlight: mint