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

Lunch

Herbed Roast Beef Sandwich; Vegetable Bibimbap @FORBES

Eggplant Rollatini; Greek Stuffed Peppers @ROCKY/MATHEY

Sesame Tofu* Salad; Southwest Beef Lasagna @WHITMAN

Dinner

Tri-Color Quinoa with Apples & Craisins; New Castle Ale & Cheddar Soup; Basa** Florentine @BUTLER/WILSON

Vegan Paella; Broccoli Almondine @CJL

Creole Shrimp** in Cheesy Grits @FORBES

Seafood** & Mushroom Risotto Station @GRAD COLLEGE

*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: grits