Daily Dining Menu for UCSB Dining Commons - UCSB Campus Dining

Today's Menu 9/30
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Portola

Breakfast 7:15 AM - 10:00 AM

Greens & Grains: Organic Nonfat Plain Greek Yogurt (v); Peach Yogurt (v); Pineapple (vgn); Cantaloupe (vgn); Watermelon (vgn); Make Your Own Waffle (v); Cornmeal Waffle (v); Cinnamon Maple Granola (vgn); Bulgur Hot Cereal (vgn); Baby Spinach (vgn)

Bakery: Flour Tortilla (vgn); Orange Scone (v); Blueberry Coffee Cake (v)

The Grill: Cage Free Scrambled Eggs (v); Cage Free Scrambled Egg Whites (v); Whole Wheat Banana Pancake (v); Grilled Ham; Home Fried Potatos (vgn); Sauteed Kale (vgn)

Lunch 11:00 AM - 3:00 PM

Greens & Grains: Spicy Kale Caesar (v); Focaccia with Vegetables & Pesto (v); Sliced Turkey Pastrami; Sliced Turkey; Sliced Swiss Cheese (v); Sliced Cheddar Cheese (v); Baked Sweet Potato (vgn); Brown Rice (vgn); Caldo de Marisco

Salad Bar Featured Items: Whole Roasted Garlic (vgn); Sweet and Spicy Tofu (vgn); Shredded Carrot & Beet Salad (vgn)

The Brick: Assorted Bell Pepper Pizza on Wheat (v); Pasta with Grilled Vegetables (vgn); Meat Sauce; Farfalle Pasta (vgn)

Bakery: Herb Focaccia Bread (vgn); Black and White Brownie (v); Dark Chocolate Chip Mint Cookie (v)

Chef's Choice: Philly Cheese Steak Sandwich; Black Beans (vgn); Spinach Stir Fried with Garlic (vgn); Carrot & Zucchini with Lemon Sauce (vgn)

International: Chicken Satay & Peanut Sauce (w/nuts); Sticky Rice (vgn); Stir Fried Bok Choy (vgn); Cucumber & Avocado Roll (vgn); Spicy Tuna Roll

The Grill: Grilled BBQ Chicken Sandwich; Bean and Cheese Burrito (v); Whole Wheat Banana Pancake (v); Shoestring Fries (vgn); Chipotle Aioli (v); Classic BBQ Sauce (v); Spicy Mustard Sauce (vgn)

Dinner 5:00 PM - 8:30 PM

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

Salad Bar Featured Items: Whole Roasted Garlic (vgn); Sweet and Spicy Tofu (vgn); Shredded Carrot & Beet Salad (vgn)

The Brick: Assorted Bell Pepper Pizza on Wheat (v); Pasta with Grilled Vegetables (vgn); Fettuccine Alfredo (v)

Bakery: Cookies and Cream Cake (v); Herb Focaccia Bread (vgn)

Chef's Choice: Beef Bourguignon with Noodles; Seasoned Sweet Potato Halves (vgn); Black Beans (vgn); Sauteed Zucchini with Garlic (vgn)

International: Ginger Pepper Steak; Tofu Teriyaki Bowl (vgn); Fresh Vegetable Medley w/Spinach (vgn); Spicy Tuna Roll; Cucumber & Avocado Roll (vgn)

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