Daily Dining Menu for UCSB Dining Commons - UCSB Campus Dining

Today's Menu 4/29
Go to Weekly Menu

Provide Feedback

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 (vgn)

Mongolian Grill: Brown Rice (vgn); Beef Broccoli & Mushroom Stir Fry; Tofu & Vegetable Stir Fry (vgn); Minestrone Soup (vgn)

Salads: Quinoa Salad w/Lemon Herb Veggies (vgn)

Euro: Rockfish with Red Curry Sauce; Turkey Breast; Polenta with Vegetables (vgn); Fresh Vegetable Medley (vgn); Peas (vgn)

Pasta: Fettuccine with Mustard Chicken Sauce; Wheat Penne Chard & Sun Dried Tomato(vgn; Pinto Beans (vgn); Baked Potato (vgn); Baked Sweet Potato (vgn); Brown Rice (vgn)

Pizza: Pepperoni Pizza; Tomato Basil Pizza on Wheat (v); Cheese Pizza (v)

Bakery: Parmesan Herb Bread (v); Very Chocolate Cake w/Chocolate Icing(v)

De La Guerra

Dinner 5:00 PM - 8:30 PM

Blue Plate Special: Hearty Vegetable Soup (vgn); Turkey Meatloaf; Spinach Rice Casserole (v); Sauteed Squash with Herbs (vgn); Baked Potato (vgn); Baked Sweet Potato (vgn)

Taqueria (East Side): Beef Birria; Broccoli & Cauliflower Quesadilla (v); Rice with Cilantro & Onions (vgn); Black Beans (vgn); Flour Tortilla (vgn); Corn Tortilla (vgn); Wheat Tortilla (vgn); Roasted Chile Negro Salsa (vgn)

Pizza: Sausage Pizza; Veggie Pizza w/Cilantro Pesto (vgn); Herb Breadsticks (vgn)

To Order: Fettuccine with Mustard Chicken Sauce; Mushroom Marinara Sauce (vgn); Whole Grain Rotini (vgn); Long Grain Rice (vgn); Brown Rice (vgn)

Salads/Deli (West Side): Chickpea Salad (vgn)

Bakery: Whole Wheat Sourdough Bread (v); Zucchini Walnut Cake (w/nuts) (v)

Ortega

Dinner 3:00 PM - 8:00 PM

Entree Specials: Toll House Bar (v); Pork Dan Dan Noodle

Entrees: Creamy Spicy Chicken Penne Pasta; Chicken Sausage Breakfast Burrito; Breakfast Burrito (v); Bacon Fried Rice; Chicken Caesar Salad; Edamame Spinach Salad (vgn); Turkey Sub Sandwich; Steak Burrito; Classic Burger; Veggie Burger (v); Harissa Tofu Quinoa Bowl (vgn); Pressed Bean & Cheese Burrito (v); Chipotle BBQ Chicken & Potatoes; Teriyaki Tofu Stir Fry (vgn)

Sides: Potato Leek Soup (v); House Salad (vgn); Roasted Cauliflower (vgn); Garlic Spinach (vgn); Hummus with Celery & Carrots (vgn); Fries (vgn); Potato Chip (vgn)

Desserts: Toll House Bar (v)

Whole Fruit: Organic Fuji Apple; 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 Potato (vgn); Brown Rice (vgn); Sweet Potato Corn & Chipotle Soup (v)

Salad Bar Featured Items: Sugar Snap Peas (vgn); Ginger Sesame Tofu (vgn); Couscous (vgn)

The Brick: Antipasto Pizza; Butternut Squash Risotto (v); Creamy Rosemary Sauce (v); Whole Wheat Penne Pasta (vgn)

Bakery: Sticky Toffee Pudding (vgn); Thick Focaccia Bread (vgn)

Chef's Choice: Rosemary Roasted Chicken Quarters; Chipotle Roasted Potatoes (vgn); White Beans (vgn); Ratatouille (vgn); Sauteed Cabbage & Carrots (vgn)

International: Teriyaki Broccoli Beef Stir Fry; Broccoli Spinach Bok Choy Stir Fry (vgn); Tofu Teriyaki Bowl (vgn); Vegetable Roll (vgn); Spicy Tuna Sushi Plate

Provide Feedback