The Sharpe Refectory and Verney-Woolley Dining Hall have added a variety of new dishes into their rotations since students returned back for the spring semester.
The Ratty has added 15 different recipes to their regular lineup, said Bridget Visconti, the Dining Services dietitian in charge of menu selections. New vegetarian options include vegan brown rice pilaf with mushrooms, tomato pesto soup, vegan lentils with roasted vegetables and Indian-style spiced vegetables.
New meat selections include a ham and bean soup, savory chicken stew, carne gizado, French tacos in puff pastry, barbecued beef ribs and honey dipped chicken. Macaroni and cheese with avocados and tomatoes, spinach enchiladas, zucchini pie and a new eggplant parmesan recipe have also been added.
At the V-Dub, Visconti said five new stir-fry flavors have been added, as well as carrot casserole, Mohegan succotash, salmon provencal, butternut squash with shallots and sage, rotini salad with spinach and feta, creamy smashed sweet potatoes and turkey pie with cornbread.
The changes were motivated by a variety of factors, Visconti said. "Menu items are added to the rotation to add variety, to replace items that are not as popular as others, to add delicious new recipes that we might have introduced at a special meal and to aid our culinary staff in their abilities to produce so many items for each meal."
Most students questioned about the new recipes were unaware of any new items. Jasmine Leonard '09 said she had "never seen any of this."
Devin Sutcliffe '10 agreed. "I haven't noticed any changes," he said. He considered the salmon once but was hesitant to eat fish in a cafeteria setting. When told about the new menu options, Sutcliffe said he would look out for the barbecued beef ribs.
Tristan Hale '10, who regularly eats at the V-Dub, acknowledged the good intentions behind the new menu options but said, "These additions are (heading in) the wrong direction." He said he would like to see a greater variety of ethnic foods and seafood.
However, some students voiced concerns about the selection of healthy options. Though a big fan of the sweet potatoes, Sarah Garcia '08 said she "personally has a problem with all prepared food."
Kieran Fitzgerald '10, a vegan living in Woolley Hall, said variety is a constant problem. He said he would prefer to see more whole-wheat choices added to the cafeteria menu due to their "high glycemic index."
