SJC CULINARY SERVICE PRESENTS
SUNDAY 7/11
Traditional English Style Chicken Stew – Parboiled Rice – Vegetable
or
Traditional English Style Mock Chicken Stew – Parboiled Rice – Vegetable
***
Choice of Whole Fresh Fruit
MONDAY 7/12
Veal Cutlet with Mustard Cream Sauce – Fries – Vegetable
or
Mushroom Cream Pie – Fries – Vegetable
***
Choice of Whole Fresh Fruit
TUESDAY 7/13
Braised Fish with Olives, Fennel and Tomatoes – Sweet Mashed Potatoes – Vegetable
or
Farmer Market Veggie Enchiladas – Sweet Mashed Potatoes – Vegetable
***
Choice of Whole Fresh Fruit
WEDNESDAY 7/14
Indian Butter Chicken – Rice Pilaf – Turmeric and Mustard Seed Cabbage
or
Butter Chicken Sauce with Falafel – Rice Pilaf – Turmeric & Mustard Seed Cabbage
***
Choice of Whole Fresh Fruit
THURSDAY 7/15 (All Vegetarian Dinner)
Tteokbokki (Korean Rice Cake) – Mushroom & Kimchi Stew – Asian Vegetable
***
Choices of Whole Fresh Fruits
FRIDAY 7/16
Moroccan Chermoula Roasted Fish with Spice’s Tomato Sauce – Couscous – Vegetable
or
Moroccan Garbanzo Bean Stew with Flatbread – Couscous – Vegetable
***
Choices of Whole Fresh Fruits
Please make reservation or meal changes before noon at least one day ahead before dinner Tuesday through Fridays and by Friday noon for dinner on Sunday and Monday. Reservations and changes can be made through email sjc.chef@ubc.ca or by calling 604-822-5857. Thank you!