ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 3/24

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

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

Lunch

Moroccan Roasted Vegetables; Cream of Roasted Tomato Soup; Chicken* Tikka Masala @BUTLER/WILSON
Three Bean Patty with Chipotle Mayo; Fruit Salad with Grapes, Cranberries, Figs & Greens @FORBES
Mushroom Bisque; Chicken* Picadillo; Farro, Roasted Vegetables & Fontina @ROCKY/MATHEY

Dinner

Seared Tofu** with Green Beans, Cashews & Coconut Sauce @CJL
Mussels*** with Fennel & Lemon @FORBES
Turkish Roast Eyeround on Arugula; Fresh Asparagus Spears @GRAD COLLEGE
BBQ Chesapeake Cafish***; Orange & Almond Salad @WHITMAN

*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: mussels