Daily Dining Menu for UCSB Dining Commons - UCSB Campus Dining

Today's Menu 4/20
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Portola

Breakfast 7:15 AM - 10:00 AM

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

Bakery: Flour Tortilla (vgn); Raspberry White Choc Muffin (v); Irish Soda Bread (v)

The Grill: Cage Free Scrambled Eggs (v); Cage Free Scrambled Egg Whites (v); Sausage Links; Whole Wheat Banana Pancake (v); Cottage Fried Potatoes (vgn); Steamed Fresh Broccoli (vgn)

Lunch 11:00 AM - 3:00 PM

Greens & Grains: Kale & Quinoa Salad w/Almonds (w/nuts); Turkey Club Panini; Sliced Turkey; Sliced Turkey Pastrami; Sliced Swiss Cheese (v); Sliced Cheddar Cheese (v); Baked Sweet Potato (vgn); Brown Rice (vgn); Dilled Vegetable Barley Soup (v)

Salad Bar Featured Items: Cabbage Cilantro Slaw (vgn); Sweet and Spicy Tofu (vgn); Pearl Barley (vgn)

The Brick: Taco Pizza; Marinara Sauce (vgn); Farfalle Pasta (vgn); Penne w/Butternut Squash Sauce (v)

Bakery: Hawaiian Sweet Bread (v); Chocolate Mint Cupcake (v); Zebra Walnut Bar (w/nuts) (v)

Chef's Choice: Huli Huli Chicken; Yellow Rice (vgn); Thai & Peanut Coleslaw (w/nuts) (vgn); Black Beans (vgn)

International: Hunan Noodles with Spicy Pork Sauce; Honey Sriracha Glaze Brussel Sprouts (v); Calamari Roll; Cucumber & Avocado Roll (vgn)

The Grill: Grilled Turkey Burger; Whole Wheat Banana Pancake (v); Grilled Cheese Chile & Veggie on Sour(v; Crinkle Cut French Fries (vgn); Pickled Red Onion (vgn); Housemade Ketchup (vgn)

Dinner 5:00 PM - 8:30 PM

Greens & Grains: Baked Sweet Potato (vgn); Brown Rice (vgn); Dilled Vegetable Barley Soup (v)

The Brick: Taco Pizza; Penne w/Butternut Squash Sauce (v); Tomato Basil & Garlic Sauce (vgn); Linguini Pasta (vgn)

Salad Bar Featured Items: Cabbage Cilantro Slaw (vgn); Sweet and Spicy Tofu (vgn); Pearl Barley (vgn)

Bakery: Hawaiian Sweet Bread (v); Carrot Cake with Walnuts (w/nuts) (v)

Chef's Choice: Beef Enchilada; Fire Roasted Tomato Salsa (vgn); Mexican Rice (vgn); Refried Black Beans (vgn); Fresh Cauliflower & Carrots (vgn)

International: Shanghai Noodles & Chix w/Bean Sauce; Vegetable Fried Rice (v); Stir Fried Chinese Greens (vgn); Calamari Sushi Plate; Cucumber & Avocado Roll (vgn)

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