The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Friday, April 10, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Philadelphia Chicken Steak with Caramelized Onions
Steamed Vegetables
Black Eye Pea and Carrot Soup


Stimson Dining Hall
Kettles
White Chicken Chili with Cornbread

Global
Thai Curried Tofu with Udon Noodles
Asian Cabbage Slaw

Grill
Vegetarian Hoagie with Red Onion, Peppers, Banana Peppers, Provolone

Mainplate (vegetarian)
Four Bean Ragu
Swiss Chard & Dandelion Green & Cheese Pie

Comfort
Asian Sesame Garlic Roasted Chicken Wings

Pasta/Pizza
Assorted Flatbread, Deep Dish, Whole Wheat, Regular Pizza


Kosher Dining Hall
Mixed Cheese Lasagna
Quinoa Stuffed Peppers
Steamed Cauliflower
Maple Glazed Butternut Squash
Cucumbers, Cherry Tomatoes, and Carrots with Assorted Dressings

Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Chicken Curry Coconut, Wonton Cilantro Dumpling

Sandwiches
Miami Cubano

Cucina Verde
Aloo Gobi Masala
Tandoori Potatoes
Red Chili Green Beans

Comfort
Dijon Basil Chicken Breast
Balsamic Glazed Tomatoes
Creamy Potatoes

Toss-Up
Carrot Salad with Yogurt Raisin Sauce

and now we Digest...

I don't really have a prediction for lunch. I'm really sleepy right now and not in the mood to think about food. What do you think sounds good?

Please leave some feedback about your lunch in a comment.