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

Pork*** Chops with Apples & Figs; Mustard Crusted Tofu**** with Braised Kale @BUTLER/WILSON
White Bean & Swiss Chard Soup; Chicken* Panini with Havarti & Herb Mayo; Arugula+ Salad with Mozzarella; Vegetarian Wellington with Spinach+ & Boursin @FORBES
Mushroom Bisque; Shrimp** Ceviche; Mediterranean Chicken* Breast @ROCKY/MATHEY

Dinner

Fusilli with Shrimp** & Artichokes @BUTLER/WILSON
Curried Pumpkin Mushroom Soup; Sesame Green Beans; Lamb Vindaloo @GRAD COLLEGE
Tomato Basil Bisque; Bruschetta Bar; Channa Dal – Curried Lentils & Chickpeas; Chicken* Tikka Masala @WHITMAN

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