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

Curried Cauliflower Soup; Autumn Roasted Vegetables @CJL
Italian Panini with Capicola & Genoa Salami; Romaine & Radicchio Vegetable Salad; Vegetable Bibimbap @FORBES
Pear & Arugula+ Salad with Pecans & Parmesan; Sesame Chicken*; Roasted Beet Salad with Orange & Feta @WHITMAN

Dinner

Roasted Five Spice Eye Round @BUTLER/WILSON
Rice Noodles with Pork**** & Tumeric; Butternut Squash with Maple & Cinnamon @FORBES
Sweet & Sour Tofu*** with Vegetables; Hanoi Noodles @GRAD COLLEGE
Acadian Red Fish** a la meuniere; Hot Remoulade Sauce; Fresh Made Crepes @ROCKY/MATHEY

*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.
***House Foods organic, non-GMO, OU, kosher tofu made of American-grown soy
****Leidy’s® pork products: American Humane Association Free Farmed certified because of the humane and special care given to their animals
+NJ seasonal