Daily Dining Menu for UCSB Dining Commons - UCSB Campus Dining

Thursday's Menu 1/29
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Carrillo

Dinner 5:00 PM - 8:30 PM

Deli: Armenian Salad (vgn); Couscous Salad with Tomato & Herb (v)

Mongolian Grill: Beef Fajita; Vegetable Fajita (v); Refried Beans (vgn); Mexican Rice (vgn); Chicken Rice Soup; Vegetable Stir Fry (vgn)

Euro: Potato Gorda (v); Roast Leg of Pork; Chili Black Bean (vgn); Fresh Carrots with Tarragon (vgn)

Salads: Confetti Pasta Salad

Pasta: Angel Hair Pasta (vgn); Roasted Pepper Tomato Sausage Sauce; Rigatoni Pasta (vgn); Marinara Sauce (vgn); Baked Potato (vgn); Baked Sweet Potato (vgn); White Navy Beans (vgn); Long Grain Rice (vgn)

Pizza: Smoked Barbeque Chicken Pizza; Cheese Pizza (v); Pineapple & Jalapeno Pizza on Wheat (v)

Bakery: Pesto Bread (v); Yellow Cake with Chocolate Icing (v)

De La Guerra

Dinner 5:00 PM - 8:30 PM

Blue Plate Special: Split Pea Soup (vgn); Roasted Petite Tender; Potatoes Au Gratin (v); Fresh Broccoli Spears (vgn); Baked Potato (vgn)

Taqueria (East Side): Beef Hard Shell Taco; Bean & Cheese Nachos (v); Mexican Rice (vgn); Refried Beans (vgn); Flour Tortilla (vgn); Corn Tortilla (vgn); Wheat Tortilla (vgn); Roasted Chile Negro Salsa (vgn)

Pizza: Ham Pizza; Three Cheese Pizza on Wheat (v); Herb Breadsticks (vgn)

To Order: Chicken Stir Fry w/Polynesian BBQ Sauce; Vegetable Noodle Stir Fry (vgn); Long Grain Rice (vgn); Brown Rice (vgn)

Salads/Deli (West Side): Tossed Italian Greens (vgn)

Bakery: Olive Roll (v); French Crumb Apple Pie (vgn)

Ortega

Dinner 3:00 PM - 8:00 PM

Entree Specials: Sesame Beef with Broccoli

Entrees: Chorizo Breakfast Burrito; Chicken Cordon Bleu Pasta; Pasta Bolognese; Chicken Caesar Salad; Butternut Squash Salad &Date Dressing(v); Italian Sub Sandwich; Carnitas Burrito; Classic Burger; Veggie Burger (v); Black Bean Chili Rice & Garlic Chip(vgn); Pressed Bean & Cheese Burrito (v); Chipotle BBQ Chicken & Potatoes; Spicy Yellow Curry w/Tofu (vgn)

Sides: Tomato Basil Soup (vgn); House Salad (vgn); Steamed Zucchini & Crookneck Squash(vgn); Roasted Citrus Thyme Carrots (v); Hummus with Celery & Carrots (vgn); Fries (vgn); Potato Chip (vgn)

Desserts: Double Chocolate Brownie (v)

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); Basmati Rice (vgn); Miso Broth Soup with Spinach (vgn)

The Brick: Grilled BBQ Chicken Pizza; Fettuccine Alfredo (v); Creamy Pesto Sauce (v); Penne Pasta (vgn)

Salad Bar Featured Items: Baby Spinach (vgn); Sweet and Spicy Tofu (vgn); Brown Rice & Legumes Salad (vgn)

Bakery: Carrot Pecan Olive Oil Cake (w/nuts) (v); Crusty French Bread (vgn)

Chef's Choice: Lemon Baked Salmon; Seasoned Sweet Potato Halves (vgn); Steamed Zucchini & Crookneck Squash(vgn); Black Beans (vgn); Fresh Spinach with Garlic (vgn)

International: Burmese Chicken Coconut Stew; Sticky Rice (vgn); Sauteed Winter Greens (vgn); Roasted Cauliflower with Cumin (vgn); Calamari Roll; Asparagus & Egg Roll (v)

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