SJC CULINARY SERVICE
Presents the Menu for the week of
April 15- April 19, 2018
SUNDAY 4/ 15
Chinese BBQ Pork (Char Siu) with Stir Fry Vegetables and Jasmine Rice
Or
Sweet and Sour Chop Suey with Stir Fry Vegetables and Jasmine Rice
***
Choice of Fruits
MONDAY 4/ 16 (MeatLess Monday)
Nicoise Vegetable Stew served with Couscous
***
Choice of Cakes
TUESDAY 4/ 17
Malaysian Chicken Curry with Steamed Rice/ French Bread
Or
Caribbean Vegetable Curry with Steamed Plantains
***
Choice of Whole Fruits
WEDNESDAY 4/ 18
Baked Whole Rainbow Trout stuffed with Olive Tapenade
Or
Baked Eggplant stuffed with Roasted Peppers, Olives and Melted Smoked Cheddar
***
Choice of Whole Fruits
THURSDAY 4/ 19
Choice of Burgers with Fries and Condiments
Beef, Turkey or Vegetarian
***
Brownies with Vanilla Ice Cream
Please make guests reservations or meal changes at least one day ahead before noon for dinners on Tuesdays to Thursdays and by Friday before noon for Sunday’s and Monday’s dinner. Reservations and changes can be made through email sjc.chef@ubc.ca or by calling 822 5857. Thank You