Daily Dining Menu for UCSB Dining Commons - UCSB Campus Dining

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Portola

Breakfast 7:15 AM - 10:00 AM

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

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

The Grill: Fresh Cage Free Scrambled Eggs (v); Cage Free Scrambled Egg Whites (v); Scrambled Eggs with Ham & Cheese; Black Bean Chilaquiles; Diced Potatoes with Onions (vgn); Braised Cabbage (vgn)

Lunch 11:00 AM - 3:00 PM

Greens & Grains: Chicken Sesame Noodle Salad; Chipotle Hummus & Quinoa Wrap (vgn); Sliced Ham; Sliced Turkey Pastrami; Sliced Provolone Cheese (v); Sliced Jack Cheese (v); Baked Sweet Potato (vgn); Quinoa (vgn); Swiss Chard & Lentil Soup (vgn)

Salad Bar Featured Items: Watermelon Salad (vgn); Lemon Mint Quinoa (w/nuts) (vgn); Pickled Red Onion (vgn)

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

Bakery: Thick Focaccia Bread (vgn); Apple Kuchen (w/nuts) (v); Oatmeal Raisin Bar (w/nuts) (v)

Chef's Choice: BBQ Pork Sandwich; Cheese Quesadilla (v); Ranchero Beans (vgn); Steamed Carrots & Zucchini (vgn); Mid Western Coleslaw (v)

International: Thai Chicken; Sticky Rice (vgn); Spinach with Fresh Garlic & Ginger (vgn); Salmon Roll; Vegetable Roll (vgn)

The Grill: Hamburger; Apple Cinnamon Pancakes (v); Spicy Grilled Cheese Sandwich on SD (v); Crinkle Cut French Fries (vgn); Red Chimichurri Sauce (vgn); Spicy Mustard Sauce (vgn); Pickled Red Onion (vgn)

Dinner 5:00 PM - 8:30 PM

Greens & Grains: Baked Sweet Potato (vgn); Brown Rice (vgn); Swiss Chard & Lentil Soup (vgn)

The Brick: Salami Pizza; Penne w/Butternut Squash Sauce (v); Bolognese Sauce with Pancetta; Spaghetti (vgn)

Salad Bar Featured Items: Watermelon Salad (vgn); Pickled Red Onion (vgn); Lemon Mint Quinoa (w/nuts) (vgn)

Bakery: Orange Walnut Olive Oil Cake (w/nuts)(v); Thick Focaccia Bread (vgn)

Chef's Choice: Pueblo Pork Roast; Authentic Mole Sauce with Pepitas (v); Spanish Rice with Cilantro (vgn); Pinto Beans (vgn); Fresh Green Beans with Garlic (v)

International: Chicken Char Siu; Sticky Rice (vgn); Stir Fried Chinese Greens (vgn); Spicy Hunan Cauliflower (vgn); Salmon Roll; Vegetable Roll (vgn)

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