Daily Dining Menu for UCSB Dining Commons - UCSB Campus Dining

Wednesday's Menu 3/18
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Menus are subject to change, and are also available by telephone at 805-893-2304.

Carrillo

Dinner 5:00 PM - 8:30 PM

Deli: Tortilla Chips and Salsa (vgn); Hummus (vgn); Pita Chips (v)

Mongolian Grill: Brown Rice (vgn); Green Curry Beef on Rice Noodle; Tofu Veggie Pad Thai w/Peanut(w/nuts)(v); Lentil & Brown Rice Soup (vgn)

Salads: Caesar Salad

Euro: Chicken Marsala; Mushroom Turnover (v); Fresh Broccoli Spears (vgn); Spinach with Garlic (vgn); Oven Roasted Red Potatoes (vgn)

Pasta: Spaghetti Pasta (vgn); Meat Sauce; Linguini Pasta (vgn); Marinara Sauce (vgn); Baked Potato (vgn); Baked Sweet Potato (vgn); White Navy Beans (vgn); Brown Rice (vgn)

Pizza: Pepperoni Pizza; Margherita Pizza (v); Cheese Pizza (v)

Bakery: Cracked Wheat Bread (v); Coconut Poke Cake (v)

De La Guerra

Dinner 5:00 PM - 8:30 PM

Blue Plate Special: Corn Chowder (v); BBQ Pork Spare Ribs; Stuffed Green Bell Peppers (vgn); Mashed Potatoes (v); Green Beans (vgn); Baked Potato (vgn); Baked Sweet Potato (vgn)

Taqueria (East Side): Chicken Bean & Rice Burrito; Potato Vegetable Taco (vgn); Spanish Rice (vgn); Pinto Beans (vgn); Flour Tortilla (vgn); Corn Tortilla (vgn); Wheat Tortilla (vgn); Ranchero Salsa (vgn)

Pizza: Pork Chile Verde Pizza; Veggie Pizza w/Cilantro Pesto (vgn); Herb Breadsticks (vgn)

To Order: Fettuccine Pasta (vgn); Chicken & Vegetables w/Alfredo Sauce; Wheat Penne Pasta (vgn); Pesto Sauce (v); Long Grain Rice (vgn); Wild Rice Blend (vgn)

Salads/Deli (West Side): Parmesan Pasta Salad (v)

Bakery: Blueberry Cornbread (v); Chocolate Chip Cake (v)

Ortega

Dinner 3:00 PM - 8:00 PM

Entrees: Buttermilk Fried Chicken Sandwich; Creamy Pesto Pasta with Chicken; Chorizo Breakfast Burrito; Breakfast Burrito (v); Cheese Ravioli w/Marinara Sauce; Chicken Caesar Salad; Strawberry Barley Spinach Salad (v); Turkey Sub Sandwich; Steak Burrito; Classic Burger; Veggie Burger (v); Roasted Vegetable Pasta (vgn); Pressed Bean & Cheese Burrito (v); Chipotle BBQ Chicken & Potatoes; Teriyaki Tofu Stir Fry (vgn)

Sides: Red Pepper Gouda Soup (v); House Salad (vgn); Garlic Spinach (vgn); Roasted Citrus Thyme Carrots (v); Hummus with Celery & Carrots (vgn); Fries (vgn); Potato Chip (vgn)

Desserts: Cinnamon Crunch & Rice Krispies Bar

Whole Fruit: Apple (vgn); Navel Orange (vgn); Banana (vgn)

Beverages: Water

Condiments: Balsamic Vinaigrette (vgn); Ranch Dressing (v); Mayonnaise (v); Ketchup (vgn); Mustard Packet (vgn)

Portola

Dinner 5:00 PM - 8:30 PM

Greens & Grains: Baked Sweet Potato (vgn); Baked Potato (vgn); Brown Rice (vgn); Caldo de Marisco

Salad Bar Featured Items: Edamame & Pea Pod Salad (vgn); Umami Sauce (vgn); Pearl Barley (vgn)

The Brick: Assorted Bell Pepper Pizza on Wheat (v); White Wine Garlic Sauce with Shrimp; Fettuccine Pasta (vgn); Penne Pasta with Pesto (v)

Bakery: Carrot Cake with Walnuts (w/nuts) (v); Crusty French Bread (vgn)

Chef's Choice: Chicken Piccata; Buttered Noodles (v); Fresh Mushroom Quiche (v); Pinto Beans (vgn); Sauteed Zucchini with Garlic (vgn)

International: Blackened Catfish; Cajun Remoulade Sauce; Long Grain Rice (vgn); Roasted Crimini Mushroom (vgn); Steamed Broccoli & Cauliflower (vgn); Spicy Tuna Roll; Vegetable Roll (vgn)

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