SUNDAY 6/11
Authentic Filipino Chicken Adobo with Jasmin Rice and Chef’s choice hot vegetable
Or
Deep Fried Tofu and Vegetable Stir Fry served with Jasmin Rice
***
Choices of Whole Fresh Fruits
MONDAY 6/12
Fish en papillote (baked fish in parchment) served with Warm German Potato Salad and chef’s choice hot
vegetable
Or
Roasted Vegetable Strudel served with Warm German Potato Salad and chef’s choice hot vegetable
***
Churros (Spanish and Portuguese sweet pastry)
TUESDAY 6/13
Slow Simmered Burgundy Beef Stew served with Savory Rice and Chef’s choice hot vegetable
Or
Vegetarian Burgundy Stew served Savory Rice and Chef’s choice hot vegetable
***
Choice of Whole Fresh Fruits
WEDNESDAY 6/14
Chicken Cordon Bleu served with Yam Potato Mousse and Chef’s choice hot vegetable
Or
House made Vegan Meat loaf served with Yam Potato Mousse and Chef’s choice hot vegetable
***
Spice Carrot Cake
THURSDAY 6/15
Tonktzu served with Japanese Curry, Rice and Chef’s Choice Vegetable
Or
Vegan Cutlet served with Japanese Curry, Rice and Chef’s Choice Vegetable
***
Choice of Whole Fresh Fruits
FRIDAY 6/16
Classic Meat Lasagna served with Basil Focaccia Garlic Toast and Chef’s choice hot vegetable
Or
White Sauce Vegetable Lasagna served with Basil Focaccia Toast and Chef’s choice hot vegetable
***
Vanilla Ice cream Sandwich
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Please make reservation or meal changes at least one day ahead before noon for dinners on Tuesday through Friday and by Friday before noon for dinner on Sunday and Monday dinner. Reservations and changes can be made through email to sjc.chef@ubc.ca or by calling 822.5857.