Weekly Menu

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!