Sunday, March 2
- Seared Cod with Lemon Caper Butter, Roasted Potatoes, Coleslaw
- or Vegetarian Quiche, Roasted Potatoes, Coleslaw
- Whole Fresh Fruits
Monday, March 3
- Slow Roasted Chicken Thighs with Mushroom Glaze
- or Spinach & Ricotta Strudel with Seasonal Vegetables
- Vanilla Cream Puff with Strawberry Syrup
Tuesday, March 4
- Beef Rendang with Jasmine Rice and Asian Vegetables
- or Tahu Goreng with Peanut Sauce
- Whole Fresh Fruits
Wednesday, March 5
- Deluxe Pepperoni Pizza with Marinara Sauce
- or Vegetarian Pizza with Marinara Sauce
- Ice Cream
Thursday, March 6
- Beef Meatball Linguine with Mozzarella Cheese and Bread
- or Vegetable Meatball Linguine with Mozzarella Cheese and Bread
- Whole Fresh Fruits
- Coconut Sago Pudding
Friday, March 7
- Singapore Style Oven Roasted Crispy Chicken Thighs with Rice and Asian Vegetables
- or Stir-Fried Chinese Eggplant with Tofu Bits, Jasmine Rice, and Asian Vegetables
- Coconut Sago Pudding
Important:
Please make meal reservations or changes at least one day in advance before noon for Tuesday to Friday dinners, and by Friday noon for Sunday and Monday dinners. Reservations can be made via email at sjc.chef@ubc.ca or by calling 822-5857.
