SJC CULINARY SERVICE
PRESENT THE MENU FOR THE WEEK OF OCTOBER 9 TO
OCTOBER 14 , 2022
SUNDAY 10/ 9
Chicken Adobo – Jasmine Rice – Vegetable
Or
Taro & Yam Ginaatang – Jasmine Rice – Vegetable
***
Choices of Whole Fresh Fruits
MONDAY 10/ 10 (Traditional Thanksgiving Dinner)
Roast Turkey – Stuffing – Gravy – Mashed Potatoes – Roasted Yam – Brussel Sprout
Or
Pecan Stuffed Mushroom – Stuffing – Mashed Potatoes – Roasted Yam – Brussel Sprout
***
Pumpkin Cheesecake or Pecan Tart or Fruit
TUESDAY 10/ 11
Fried Chow Mein with Seafood Gravy
Or
Fried Chow Mein With Crispy Gyoza
***
Choices of Whole Fresh Fruits
WEDNESDAY 10/ 12
Japanese Pork Katsu Curry – Japanese Rice
Or
Japanese Tofu Katsu Curry – Japanese Rice
***
Asst. Ice Cream Cup
THURSDAY 10/ 13
Chicken Cacciatore – Roasted Potatoes – Vegetable
Or
Eggplant Parmigiana – Roasted Potatoes – Vegetable
***
Choices of Whole Fresh Fruits
FRIDAY 10/ 14
Malaysian Sambal Mackerel – Lap Cheong Rice – Sesame Green Bean
Or
Young Jackfruit Stew with Tofu Puffs & Seitan – Jasmine Rice – Sesame Green Bean
***
Almond Jelly Fruit Cocktail
Please make reservations or meal changes before noon at least one day ahead of dinner on Tuesday through Friday, and before Friday noon for dinner on Sunday and Monday. Reservations and changes can be made by email sjc.chef@ubc.ca or by calling 8225857. Thank you!
