SJC CULINARY SERVICE
PRESENTS THE MENU FOR THE WEEK OF OCTOBER 10 TO OCTOBER 15, 2021
SUNDAY 10/10
Mexican Cod Fish & Chip – Jalapeño Cheese Fries – Ancho Chipotle Sauce – Vegetable
or
Vegetable Fajitas Quesadilla – Jalapeño Cheese Fries – Ancho Chipotle Sauce – Vegetable
***
Choice of Whole Fresh Fruit
MONDAY 10/11 Thanksgiving Dinner
Roasted Angus Beef – Roasted Potatoes & Carrot – Demi Glazed – Brussel Sprouts
or
Roasted Torfuky – Roasted Potatoes & Carrot – Dill Cream Sauce – Brussel Sprout
***
Pumpkin Cheesecake
TUESDAY 10/12
Chicken Dam Biryani – Vegetable – Indian Pickle
or
Vegetable Sambar – Biryani Rice – Vegetable – Indian Pickle
***
Choices of Whole Fresh Fruit
WEDNESDAY 10/13
Linguine Pasta with Red Clam Sauce \ Mushroom Alfredo \ Sweet Basil Marinara Parmesan Cheese – Pesto Garlic Bread
***
Carrot Cake
THURSDAY 10/14
Taiwanese 3 Cup Chicken – Jasmine Rice – Vegetable
or
Chinese Kung Pao Tofu – Egg Foo Young – Jasmine Rice – Vegetable
***
Choices of Whole Fresh Fruit
FRIDAY 10/15
Teriyaki Salmon – Japanese Rice – Vegetable
or
Vegetable Okonomiyaki & Ramen w/ Egg – Tonkatsu Sauce – Japanese Rice – Vegetable
***
Cinnamon Sugar Mini Donut Ball
Please make reservation or meal changes before noon at least one day ahead dinner on Tuesday through Friday, and before noon Friday for dinner on Sunday and Monday. Reservations and changes can be made through email sjc.chef@ubc.ca or by calling 822.5857. Thank you!