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

Lunch

Pasta Mediterranean; Herb Rubbed Fish** & Broccoli Rabe @BUTLER/WILSON
Tofu*** Stir Fry & Vegetables; Southwest Dip with Chips @ROCKY/MATHEY
Beer & Onion Braised Kielbasa; Sweet Potato & Sweet Corn Hash; Braised Red Cabbage with Apples @WHITMAN

Dinner

Chicken* with Apple Cider BBQ Sauce; Mushrooms Italian Style @CJL
Roast Button Mushrooms & Asparagus+; Polenta with Spicy Tomato Basil Sauce; Parmesan Crusted Chicken* @FORBES
Cream of Butternut Squash Soup; Penne with Shrimp** Tomatoes & Spinach+; Herb Roasted Turkey; Vegan Herbed Stuffing @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
SPOTLIGHT: cabbage
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