Daily Dining Menu for UCSB Dining Commons - UCSB Campus Dining

Today's Menu 2/2
Go to Weekly Menu

Provide Feedback

Menus are subject to change, and are also available by telephone at 805-893-2304.

Portola

Breakfast 7:15 AM - 10:00 AM

Greens & Grains: Whole Plain Greek Yogurt (v); Peach Yogurt (v); Grapefruit Halves (vgn); Honeydew Melon (vgn); Pineapple (vgn); Make Your Own Waffle (v); Granola Parfait (v); Cinnamon Maple Granola (vgn); Grits (vgn); Baby Spinach (vgn)

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

The Grill: Cage Free Scrambled Eggs (v); Cage Free Scrambled Egg Whites (v); Scrambled Eggs with Ham & Cheese; Sourdough French Toast (v); Roasted Broccoli (vgn); Hash Browns (vgn)

Lunch 11:00 AM - 3:00 PM

Greens & Grains: Greek Salad (v); Chinese Chicken Salad Wrap; Sliced Roast Beef; Sliced Turkey Pastrami; Sliced Swiss Cheese (v); Sliced Cheddar Cheese (v); Baked Sweet Potato (vgn); Quinoa (vgn); Tortilla Soup (vgn)

Salad Bar Featured Items: Roasted Cauliflower w/Garlic (vgn); Kimchi (vgn); Bulgur Wheat (vgn)

The Brick: Italian Sausage & Basil Stromboli; Penne Pasta with Pesto (v); Chicken with White Wine Garlic Sauce; Linguini Pasta (vgn)

Bakery: Whole Wheat Sourdough Bread (v); Oatmeal Raisin Bar (w/nuts) (v); Red Velvet Cupcake (v)

Chef's Choice: BBQ Chicken Sandwich; Vegetable Chili (vgn); Mid Western Coleslaw (v); Potato Chip (vgn)

International: Teriyaki Chicken Stir Fry; Long Grain Rice (vgn); Stir Fried Chinese Greens (vgn); Daikon Roll (vgn); Calamari Roll

The Grill: Patty Melt Sandwich; Hamburger; Sourdough French Toast (v); Grilled Cheese and Tomato on Wheat (v); Shoestring Fries (vgn); Spicy Mustard Sauce (vgn); Housemade Spicy Ketchup (vgn); Pickled Red Onion (vgn)

Dinner 5:00 PM - 8:30 PM

Greens & Grains: Baked Potato (vgn); Baked Sweet Potato (vgn); Long Grain Rice (vgn); Tortilla Soup (vgn)

The Brick: Pesto and Vegetable Pizza on Wheat (v); Penne Pasta with Pesto (v); Chicken with White Wine Garlic Sauce; Linguini Pasta (vgn)

Salad Bar Featured Items: Roasted Cauliflower w/Garlic (vgn); Kimchi (vgn); Bulgur Wheat (vgn)

Bakery: Brownie Pie (v); Herb Focaccia Bread (vgn)

Chef's Choice: Grilled Lemon Herb Pork Chop; Vegetable Fried Rice (vgn); Red Potatoes with Rosemary (vgn); Steamed Fresh Broccoli (vgn); Black Beans (vgn)

International: Kung Pao Chicken with Peanuts (w/nuts); Sticky Rice (vgn); Mujaddara Lentils and Rice (v); Seasoned Vegetable Medley (vgn); Calamari Sushi Plate; Daikon Roll (vgn)

Provide Feedback