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); Blueberry Yogurt (v); Pineapple (vgn); Green Seedless Grape (vgn); Honeydew Melon (vgn); Watermelon (vgn); Buckwheat Black & Blue Parfait (w/nut)(v; Buckwheat Almond Granola (w/nuts) (v); Make Your Own Waffle (v); Bulgur Hot Cereal (vgn); Baby Spinach (vgn)

Bakery: Flour Tortilla (vgn); Hawaiian Sweet Roll (v); Zucchini Walnut Bread (w/nuts) (v)

The Grill: Cage Free Scrambled Eggs (v); Cage Free Scrambled Egg Whites (v); Buttermilk Pancakes (v); Shakshuka (v); Fried Potato with Onion (vgn); Fresh Cauliflower (vgn)

Lunch 11:00 AM - 3:00 PM

Greens & Grains: Cucumber Salad (vgn); Turkey Club Wrap; Sliced Genoa Salami; Sliced Turkey; Sliced Jack Cheese (v); Sliced Cheddar Cheese (v); Baked Potato (vgn); Brown Rice (vgn); Moroccan Lentil Soup (vgn)

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

The Brick: Sweet Potato Chicken Flatbread; Antipasto Pizza; Creamy Rosemary Sauce (v); Penne Pasta (vgn)

Bakery: Focaccia Bread (vgn); Chocolate Mint Cupcake (v); M&M Bar (w/nuts) (v)

Chef's Choice: Sweet & Sour Pork; Sticky Rice (vgn); White Beans (vgn); Vegetable Tofu Stir Fry (vgn); Steamed Broccoli & Cauliflower (vgn)

International: Chicken Cajun Stir Fry; Long Grain Rice (vgn); Fresh Cauliflower & Broccoli Mix (vgn); Vegetable Roll (vgn); Spicy Tuna Roll

The Grill: Grilled Turkey Burger; Mushroom Tofu Veggie Slider (w/nuts) (v); Crinkle Cut French Fries (vgn); Buttermilk Pancakes (v); Chimichurri Sauce (vgn); Spicy Mustard Sauce (vgn); Chipotle Aioli (v)

Dinner 5:00 PM - 8:30 PM

Greens & Grains: Brown Rice (vgn); Baked Potato (vgn); Moroccan Lentil Soup (vgn)

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

The Brick: Antipasto Pizza; Sausage Marinara Sauce; Farfalle Pasta (vgn); Creamy Rosemary Sauce (v); Whole Wheat Penne Pasta (vgn)

Bakery: Marble Cake (v); Thick Focaccia Bread (vgn)

Chef's Choice: Herb Marinated Chicken Quarter; Baby Red Oven Roasted Potatoes (vgn); White Navy Beans (vgn); Ratatouille (vgn); Sauteed Cabbage & Carrots (vgn)

International: Tempura Pollock; Sticky Rice (vgn); Teriyaki Sauce (vgn); Steamed Broccoli & Cauliflower (vgn); Spicy Tuna Sushi Plate; Vegetable Roll (vgn)

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