LUNCH
• French Onion Soup & Croutons; Ham & Jarlsberg with Apples on Brioche @FORBES
• Cream of Ginger Carrot Soup; Chicken Tagine with Olives; Mushroom Farro Risotto @ROCKY-MATHEY
DINNER
• Cream of Broccoli Soup; Mediterranean Turkey Cutlet @BUTLER-WILSON
• Latin Chicken with Black Beans & Sweet Potatoes; Vegan Mushroom Stroganoff @CJL
• Grass Fed Beef & Macaroni Bake; Arugula, Grapefruit & Feta Salad; Carrot Slaw with Kamut @WHITMAN
Rozalie Czesana ’18, your guide to the best of dining on campus.
• Kale Salad with Charred Corn & Feta; Grilled Eggplant & Portobello Sandwich @CJL
• Cream of Shiitake Fennel Soup @FORBES
• Beer & Onion Braised Kielbasa; Goat Cheese, Edamame & Pepita Dip @WHITMAN
DINNER
• Peach Country Spare Ribs; Tri-Color Quinoa with Apples & Craisins; Basa Florentine @BUTLER/WILSON
• Black Pearl Barley Sole Stuffed with Spinach; Creamy Polenta @GRAD COLLEGE
• Bleu Ribbon Cheesesteak with Bacon; Sesame Peanut Noodle Salad; Grilled Lime Cauliflower “Steaks” @WHITMAN
Rozalie Czesana ’18, your guide to the best of dining on campus.
• Duck & Wild Rice Soup; Arugula Salad with Mozzarella; Vegan Rice Bowl @FORBES
• Artichoke Freekeh Risotto; Shrimp & White Fish Ceviche @ROCKY-MATHEY
DINNER
• Pumpkin & Apple Cider Soup @BUTLER-WILSON
• Slowly Smoked BBQ Pork Ribs; Tomato Bisque @GRAD COLLEGE
• Aloo Gobi – Curried Cauliflower; Potato Samosa; Chicken Tikka Masala @WHITMAN
Rozalie Czesana ’18, your guide to the best of dining on campus.
• Kale, Wild Mushroom & White Bean Stew @BUTLER-WILSON
• Portobello Salad @FORBES
• Rice Noodles with Chili Peppers, Organic Tofu & Basil @WHITMAN
• Ciabatta Caprese Sandwich @ROCKY-MATHEY
• Salisbury Steak with Mushroom Gravy @ROCKY-MATHEY
DINNER
• Spinach & Shiitake Broth @GRAD COLLEGE; Greek Style Quinoa @ROCKY-MATHEY
• Ratatouille with Organic Tofu @WHITMAN
• Organic Tofu Vegetable Lasagna @BUTLER-WILSON
• Eggplant & Swiss Chard Rollatini @FORBES
• Arugula, Roasted Pear, Walnut & Bleu Cheese @WHITMAN
• Pan Broiled Cod* with Lentils @CJL
• Greek Seafood* with Tomato & Feta Cheese @ROCKY-MATHEY
• Honey & Lavender Roasted Chicken Breast @BUTLER-WILSON;
• Moo Shu Pork @GRAD COLLEGE
*Business partner in the Monterey Bay Aquarium Seafood Watch program – categorized as sustainable.
Rozalie Czesana ’18, your guide to the best of dining on campus.
• Bok Choy with Shiitake Mushrooms; Vegetable Curry with Coconut Milk BUTLER-WILSON;
• Butternut Squash Soup @WHITMAN
• Moroccan Vegetable & Tofu Stew @ROCKY-MATHEY; Eggplant Caesar Piadine @WHITMAN
• Nicoise Salad @FORBES
• Eye Opener Burger @WHITMAN
DINNER
• Balsamic Roasted Vegetables @CJL; Teriyaki Tofu & Vegetables @FORBES
• Vegetable Fried Rice with Egg @ROCKY/MATHEY; Spinach Salad with Mushrooms & Oranges @WHITMAN
• Classic Chipotle Steak @CJL; Hawaiian Chicken with Papaya Pineapple Relish @FORBES
Rozalie Czesana ’18, your guide to the best of dining on campus.
• Herb Rubbed Fish & Broccoli Rabe @BUTLER-WILSON
• Shrimp Quesadillas; Romaine, Apple & Cheddar Salad; Celery Root Puree @WHITMAN
DINNER
• Chicken with Apple Cider BBQ Sauce; Chickpea Tagine with Cinnamon Cumin & Carrots; Butternut Squash Kugel @CJL
• Chicken Lemongrass Dumplings; Vegetable Samosa with Mint Chutney @FORBES
• Artichoke Freekeh Risotto; Tomato Bisque; Seafood & Grain Burger @ROCKY-MATHEY
Rozalie Czesana ’18, your guide to the best of dining on campus.
• Maine Seafood Chowder; Moroccan Roasted Vegetables @BUTLER-WILSON
• Argentinian Beef Sandwich; Pineapple Salad with Jicama & Avocado @FORBES
• Southwest Beef Lasagna; Spinach Salad with Mushrooms & Oranges @WHITMAN
DINNER
• Seared Tofu with Green Beans, Cashews & Coconut Sauce; Vegan Chickpea Curry @CJL
• Seafood & Mushroom Risotto Station; Chicken Parmesan; Cream of Roasted Tomato Soup @GRAD COLLEGE