SUNDAY 8/ 14
Choice of Baked Quiche:
Shrimp & Dill or Mushroom & Cheese
***
Selection of Cakes
MONDAY 8/ 15
Chicken Nicoise with Couscous
or
Chick Pea Nicoise with Couscous
***
Lemon Tart
TUESDAY 8/ 16
Baked Rainbow Trout filled w/ Black Olive Tapenade
or
Baked Eggplant Decker filled w/ Black Olive Tapenade
***
Selection of Fruit
WEDNESDAY 8/ 17
Pork Katsu Curry with Steamed Japanese Rice and Pickles
or
Vegetarian Cutlet Curry with Steamed Japanese Rice and Pickles
***
Selection of Fruit
THURSDAY 8/ 18
Grilled Lamb Chops w/ Black Pepper Sauce
or
Pan-fried Edamane Patty w/ Black Pepper Sauce
***
Selection of Fruit
Please make guests reservations/meal changes by noon at least one day ahead for dinners Tuesday through Thursday, and by Friday by 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!