Sunday, Feb 23
- Szechwan-style sesame chicken with oyster sauce, served with Jasmine rice and Asian vegetables.
or - Master Cao’s warm Szechwan vegetable & tofu.
Dessert: Coconut Tapioca Pudding
Monday, Feb 24
- Jambalaya with shrimp and andouille sausage (pork).
or - Jambalaya tofu, served with Jasmine rice and Asian vegetables.
Dessert: Whole fresh fruit options.
Tuesday, Feb 25
- Homemade southern-style chicken with roasted rosemary potatoes and coleslaw.
or - Chana Pakora.
Dessert: Whole fresh fruit options.
Wednesday, Feb 26 (Vegetarian Dinner)
- Linguine with pesto.
or - Cheese tortellini with tomato sauce.
Dessert: Whole fresh fruit options.
Thursday, Feb 27
- Seared cod with lemon butter beurre blanc, served with rice and seasonal vegetables.
or - Cheese perogies with sautéed onions and sour cream.
Dessert: Cakes.
Friday, Feb 28
- Homemade BBQ pork / Char Siew with hoisin glaze, Jasmine rice, and Asian vegetables.
or - Tofu with bean curd, dried fungus, and mushrooms.
Dessert: Whole fresh fruit options.
Important:
Please make reservations or meal changes at least one day in advance before noon for Tuesday to Friday dinners, and by noon on Friday for Sunday and Monday dinners.
For reservations and changes, contact us at sjc.chef@ubc.ca or call 822-5857. Thank you!
