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

Lunch

Herbed Roast Beef Sandwich; Vegetable Bibimbap @FORBES

Eggplant Rollatini; Greek Stuffed Peppers @ROCKY/MATHEY

Sesame Tofu* Salad; Southwest Beef Lasagna @WHITMAN

Dinner

Tri-Color Quinoa with Apples & Craisins; New Castle Ale & Cheddar Soup; Basa** Florentine @BUTLER/WILSON

Vegan Paella; Broccoli Almondine @CJL

Creole Shrimp** in Cheesy Grits @FORBES

Seafood** & Mushroom Risotto Station @GRAD COLLEGE

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

**Monterey Bay Aquarium Seafood Watch program; nearly 80% of total seafood purchases are categorized as sustainable in accordance with Seafood Watch’s principles.

****spotlight: grits

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

Lunch

Peruvian Chilies & Chickpeas; Mashed Butternut Squash @BUTLER/WILSON

Tomato Chowder; Mixed Greens with Berries & Dried Fruit @FORBES

Penne & Wild Mushrooms @ROCKY/MATHEY

Baked Potato & Cheddar Soup; Cajun BBQ Burger @WHITMAN

Dinner

Stuffed Pork** Loin with Apples & Bacon @BUTLER/WILSON

Hearty Vegetable Cholent @CJL

Chicken* Dijonaise; Baba Ghanoush; Stuffed Grape Leaves @GRAD COLLEGE

Asian Sesame Ginger Quinoa Salad; Miso Glazed Tilapia*** @WHITMAN

*Bell & Evans organic, air-chilled chicken, no antibiotics, no growth hormones, from Pennsylvania Dutch country

**Leidy’s® pork products: American Humane Association Free Farmed certified because of the humane and special care given to their animals

***Monterey Bay Aquarium Seafood Watch program; nearly 80% of total seafood purchases are categorized as sustainable in accordance with Seafood Watch’s principles.

****spotlight: dolmades: stuffed grape leaves

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

Lunch

Rustic Chicken* Panini; Spinach Salad with Raspberry Orange Vinaigrette @FORBES

Shrimp*** Pad Thai; Apple & Walnut Tossed Salad @ROCKY/MATHEY

Sesame Chicken*; Pear & Arugula Salad with Pecans & Parmesan; Sticky Rice @WHITMAN

Dinner

Organic Tofu** Vegetable Lasagna; Honey & Lavender Roasted Chicken* Breast @BUTLER/WILSON

Pan Broiled Cod*** with Lentils; Sautéed Zucchini with Squash & Mushrooms @CJL

Szechuan Tempeh with Cashews @FORBES

*Bell & Evans organic, air-chilled chicken, no antibiotics, no growth hormones, from Pennsylvania Dutch country

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

***Monterey Bay Aquarium Seafood Watch program; nearly 80% of total seafood purchases are categorized as sustainable in accordance with Seafood Watch’s principles.

****spotlight: lavender

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

Lunch

Vegan Vegetable Gumbo; BLT Chopped Salad @FORBES

Seafood*** & Grain Burger; Sautéed Green Kale @RCKY/MATHEY

Cream of Asparagus Soup; Roasted Beet, Potato, Walnut**** & Goat Cheese Salad; Indian Curry Lamb @WHITMAN

Dinner

Grilled Tofu** with Pico di Gallo; Pork Chop Anchiote; Split Pea Soup @BUTLER/WILSON

Classic Chipotle Steak; Balsamic Roasted Vegetables @CJL

Farro, Roasted Vegetables & Fontina @ROCKY/MATHEY

Ecuadorian Vegetable Soup; Cuban Roast Chicken* @GRAD COLLEGE

*Bell & Evans organic, air-chilled chicken, no antibiotics, no growth hormones, from Pennsylvania Dutch country

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

***Monterey Bay Aquarium Seafood Watch program; nearly 80% of total seafood purchases are categorized as sustainable in accordance with Seafood Watch’s principles.

****A CLOSER LOOK: English walnuts