The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Thursday, April 9, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Fettuccine Alfredo with Steamed Broccoli
New England Clam Chowder

Stimson Dining Hall
Kettles
Corn Chowder

Global
Mini Thai Shrimp Burgers with Cucumber Slaw
Mango & Papaya Salad

Grill
Pulled BBQ Pork Sandwich with Apple Slaw

Mainplate (vegetarian)
Bourisin & Spinach Dip with Pita
Broccoli & Cheddar Frittata
Ravioli with Pesto Pine Nut Sauce

Comfort
Spring Vegetable & Italian Sausage Baked Ziti

Pasta/Pizza
Asparagus & Mushroom Pasta Toss with Gnocchi
Tomato & Basil Pizza

Carvery
House Smoked Roasted Chicken with Sticky Molasses BBQ


Kosher Dining Hall
Passover Seder #2
Traditional Seder Plate (Parsley, Grated Horseradish, Roasted Egg, Haroset, Lamb Shank Bone) (1 per table of 10)
Hard Boiled Eggs
Chicken Soup with Herbed Matzo Balls
Rosemary and Apricot-glazed Chicken
Quinoa Pilaf
Parsley Roast Yukon Gold Potatoes
Tomato, Red Onion, and Black Olive Salad with Lemon Vinaigrette


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Vegetarian Thai Red Curry and Coconut Stir Fry

Sandwiches
Grilled Tomato and Cheese Naan Sandwich

Cucina Verde
Ricotta and Spinach Tart
Tomato Tart Tatin
Lemon and Lime Snow Peas

Comfort
Portland Pork Chop with Shitake Demi
Steamed Red Potatoes toss with roasted Garlic Oil
Corn and Tomatoes

Toss-Up
Yellow Split Pea Salad

and now we Digest...

The entire Stimson dining hall mainplate section looks amazing, especially the Ravioli with Pesto Pine Nut Sauce!

Please leave some feedback about your dinner in a comment.