SUNDAY, March 16
Main Options:
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Blackened Basa with Fruit Salsa, Crispy Wedge Fries, Seasonal Vegetables
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Grilled Vegetable Stack layered with melted Mozzarella, Crispy Wedge Fries, Seasonal Vegetables
Dessert:
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Choice of Whole Fruits
MONDAY, March 17
Main Options:
-
Thai Green Curry Chicken with Jasmine Rice and Asian Vegetables
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Vegetarian Thai Green Curry with Young Corn & Jackfruit, Jasmine Rice, Asian Vegetables
Dessert:
-
Sweet Black Glutinous Rice
TUESDAY, March 18
Main Options:
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Fish & Chips (Pollock) with Fries, Tartare Sauce, and Seasonal Vegetables
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Stuffed Red Pepper with Rice, Beans, Onion, Cheese, and Tomato Coulis, served with Seasonal Vegetables
Dessert:
-
Choice of Whole Fresh Fruits
WEDNESDAY, March 19 (All-Day Vegetarian)
Main Dish:
-
Kung Pao Fried Noodles with Vegetarian Spring Rolls and Asian Vegetables
Dessert:
-
Choice of Whole Fresh Fruits
THURSDAY, March 20
Main Options:
-
Oregano Lemon Chicken marinated with Pan Gravy, served with Jasmine Rice and Seasonal Vegetables
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Mixed Bean & Vegetable Stew with Jasmine Rice and Seasonal Vegetables
Dessert:
-
Choice of Fresh Fruits
FRIDAY, March 21
Main Options:
-
BBQ Chicken Leg with Jasmine Rice and Asian Vegetables
-
Vegetarian Chickpea Tagine with Jasmine Rice and Asian Vegetables
Dessert:
-
Assorted Cakes
Reservation & Meal Change Policy:
Please make reservations or meal changes at least one day in advance before noon for dinners from Tuesday to Friday. For Sunday and Monday dinners, reservations and changes must be made by Friday before noon.
Reservations and changes can be made via email at sjcculinary@gmail.com or by calling 822-5857.
Thank you!
