Several new items offer new choices for patrons of the Crocodile Grill, says the executive chef in Food and Catering Services.
Besides expanding its line of personal pizzas, the outlet has added vegetarian options and found new uses for its pulled pork, says Paolo Vasapolli.
“We think people will appreciate the changes we have made, which reflect the trends in the industry,” he says.
He points to an Asian salad, which boasts kale, edamame, mushrooms, red onions and mandarin oranges with a sesame dressing: “these ingredients are enjoying new popularity.”
Another new salad features tossed baby greens, spinach, sliced strawberries and apples with spicy pecans. Any of the Croc’s salads can be topped with grilled tofu or chicken.
“It makes for a lighter, healthier meal,” Vasapolli says.
The grill has updated its Croc Burger with a fresh, hand-packed patty made of ground chuck steak and has added a vegetarian burger of grilled marinated tofu served with Sriracha mayonnaise. New entrées include a chicken shawarma and a teriyaki salmon fillet served with rice and sautéed bean sprouts.
The outlet offers two vegetarian pizzas to complement its meat lovers and barbecue pulled pork versions. The pulled pork, which Vasapolli proudly notes is prepared by campus chefs, also tops poutine, macaroni and cheese, and a Cuban-style sandwich with Swiss cheese, pickles and honey mustard.
The Crocodile Grill is located on the ground floor of Vanier Hall. It operates from 7 to 11 p.m. Saturday through Thursday, and 5 to 11 p.m. Friday.
Brock University student Jing Wen Luo spent a day last year with Purolator Canada president Patrick Nangle through the CEO x 1 Day program.
