SJC CULINARY SERVICE
Presents the Menu for the week of
April 21- April 25, 2019
SUNDAY 04/ 21
Baked Easter Ham with Pineapple Sauce
Or
Pan Fried Navy Bean and Black Quinoa Patty
***
Carrot Cake
MONDAY 04/ 22
Grilled Salmon with Lemon Grass and Tamarind Glaze
Or
Baked Plantain and Coconut- Black Bean Decker Glazed with Lemon Grass and Tamarind Glaze
***
Choice of Fresh Whole Fruits
TUESDAY 04/ 23
Roast Leg of Lamb with Rosemary Sauce
Or
Grilled Vegetable and Bocconcini Stack
***
Lemon Tart
WEDNESDAY 04/ 24
Pulled Pork in a Bun with Coleslaw and Fries
Or
Pulled Mushroom in a Bun with Coleslaw and Fries
***
Choice of Ice Cream
THURSDAY 04/ 25
Indian Butter Chicken Curry with Basmati Rice
Or
Potato and Chick Pea Curry with Basmati Rice
***
Choice of Whole Fresh Fruits
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