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

Lunch

Mango Caesar Salad @FORBES

Kale Salad; Open Face Turkey Bacon & Cheese; Roasted Balsamic Vegetables @ROCKY/MATHEY

au Poivre Burger***; Moroccan Artichoke, Orange & Radish Salad @WHITMAN

Dinner

Fusilli with Shrimp** & Artichokes****; Curried Vegetables with Spaghetti Squash @BUTLER/WILSON

Grilled Moroccan Chicken*; Zucchini & Corn Saute @CJL

Stuffed Grape Leaves; Fig & Cranberry Couscous; French Onion Soup & Croutons @GRAD COLLEGE

Palak Chole – Spinach & Chickpea @WHITMAN

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

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

***Grass fed beef

****spotlight: artichoke