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

Cream of Shiitake Fennel Soup @FORBES
Greek Vegetable Pita Sandwich; Roasted Turkey; Spicy Swiss Chard with Ginger; Baba Ghanoush @RCKY/MATHEY
Bleu Ribbon Cheesesteak with Bacon; Thai Cucumber Salad @WHITMAN

Dinner

Split Pea Soup; Lemon Herb Chicken*; Roasted Tofu*** with Root Vegetables @BUTLER/WILSON
Vegan Chickpea Curry; Seared Tofu*** with Green Beans, Cashews & Coconut Sauce @CJL
Linguini & White Clam** Sauce; Tomato Eggplant Soup & Roasted Peppers; Black Pearl Barley Sole** Stuffed with Spinach+ @GRAD COLLEGE

*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
+ NJ seasonal: spinach – http://www.rareseeds.com/merlo-nero-spinach/