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

Lunch

Basil & Red Curry Thai Chicken*; Grilled Flatbread; Split Pea Soup @BUTLER/WILSON
Lemon Pollack**; Roasted Vegetable Wrap @CJL
Beef Rendang; Quinoa Succotash @ROCKY/MATHEY

Dinner

Honey & Sage Roasted Chicken*; Lentils & Kale+ @FORBES
Maple Roasted Duck with Butternut Squash Polenta; Sautéed Tofu*** Marsala @GRAD COLLEGE
Farro Con Gondules y Camerones**; Toasted Rice with Saffron & Fennel; Latin Vegetables @ROCKY/MATHEY
Roasted Red Pepper Mashed Red Bliss Potatoes; Cream of Mushroom Soup; Greek Salad+ @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.

***House Foods organic, non-GMO, OU, kosher tofu made of American-grown soy

+ NJ seasonal

SPOTLIGHT: saffron: http://theherbgardener.blogspot.com/2008/01/growing-your-own-saffron.html