Monday, April 13, 2009

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Monday, April 13, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Three Cheese Tortellini Bake
Garlic Rolls
Steamed Vegetable Medley
Sweet Potato and Carrot Soup


Stimson Dining Hall
Kettles
Spring Vegetable & Tomato Soup

Global
Red Tofu Curry with Bamboo Shoots
Sliced Fresh Fruit

Grill
Grilled Vegetable Pita with Hummus

Mainplate (vegetarian)
Vegetable Samosas
Stir Fried Asian Greens & Mushrooms

Comfort
Spinach & Fontina Strudel

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


Kosher Dining Hall
Sliced Smoked Salmon and Smoked Fish Platters
Spinach and Asparagus Quiche
Italian Seasoned Tomato Salad with Fresh Basil and Red Onion
Dilled Potato Salad
Fresh Seasonal Fruit Salad

Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Red Curry Chicken or Tofu with Crispy Noodle

Sandwiches
Angela's Favorite Tomato and Mozzarella

Cucina Verde
Mix Berry Compote
Israeli Cous Cous with Rosemary
Roasted Parsnips with Lemon Butter

Comfort
Chicken and Artichoke Fettuccine
James's Famous Golden Mashed Potatoes
Brussels Sprouts

Toss-Up
Romaine and Olive Salad


and now we Digest...

Pearlstone Cafe's Sweet Potato and Carrot Soup sounds like good. I'll probably end up eating at Pearlstone because of my busy schedule anyway.

Please leave some feedback about your lunch in a comment.

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