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

Lunch

Vegan Vegetable Gumbo; BLT Chopped Salad @FORBES

Seafood*** & Grain Burger; Sautéed Green Kale @RCKY/MATHEY

Cream of Asparagus Soup; Roasted Beet, Potato, Walnut**** & Goat Cheese Salad; Indian Curry Lamb @WHITMAN

Dinner

Grilled Tofu** with Pico di Gallo; Pork Chop Anchiote; Split Pea Soup @BUTLER/WILSON

Classic Chipotle Steak; Balsamic Roasted Vegetables @CJL

Farro, Roasted Vegetables & Fontina @ROCKY/MATHEY

Ecuadorian Vegetable Soup; Cuban Roast Chicken* @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.

****A CLOSER LOOK: English walnuts