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

Lunch

Cream of Shiitake Fennel Soup; Vegetarian Wellington with Spinach & Boursin @FORBES

Vegetable Pesto Panini; Mediterranean Beef Tips with Tzatiki @ROCKY/MATHEY

Chicken* Pipian; Apple, Cranberry*** & Arugula Salad @WHITMAN

Dinner

Cream of Roasted Tomato Soup; Lemon Herb Chicken; Roasted Tofu** with Root Vegetables @BUTLER/WILSON

Vegan Chickpea Curry @CJL

Chicken* Wings with Mango Sauce @FORBES

Ravioli Bar @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

***spotlight: cranberry