The University of British Columbia
UBC - A Place of Mind
The University of British Columbia Vancouver campus
St. John's College
  • About Us
    • Support Graduate Students
    • Meet the Principal
    • Meet the Staff
    • Visiting Scholar-in-Residence Program
    • Our College and Faculty Fellows
    • History of St. John’s College
    • Mission Statement
    • Video Tour of the College
    • Places around the College
      • Meet Me at the Clock Tower
    • Contact Us
  • Resident Information
    • Orientation: Early Start Program
    • September Orientation
    • Resident Resources
    • Committees
    • Awards & Fellowships
  • Applying for Membership
    • Applying for Membership
    • What SJC Offers
    • Eligibility
    • Resident Rooms
    • Meal Plan
    • Fees
    • FAQ
  • Guest & Meeting Rooms
    • Guest Accommodations
    • Reserve a Guest Room
    • Book an Event Space
  • SJC Culinary Service
    • Catering Menu
    • Catering Policies
    • Weekly Menu
  • Signature Events
    • Dr. George Shen Memorial Speaker Series
    • Resident Fellows’ Speaker Series
    • R. Grant Ingram Series
  • Past Newsletters
  • SJC Newsletter Subscribe
  • SJC Expansion
  • Support SJC
  • Graduate
» Home » Dinner Menu » SJC Dinner Menu February 23 to February 28, 2025

SJC Dinner Menu February 23 to February 28, 2025

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!

St. John's College, University of British Columbia
Vancouver Campus
2111 Lower Mall
Vancouver, BC Canada V6T 1Z4
Tel 604 822 8788
Fax 604 822 8885
Website stjohns.ubc.ca
Email sjc.reception@ubc.ca
Find us on
     
Back to top
The University of British Columbia
  • Emergency Procedures |
  • Terms of Use |
  • Copyright |
  • Accessibility