Menu

Enjoy a delicious three-course dinner featuring a fresh salad, a satisfying entrée, and a sweet dessert to finish.

Your meal is complemented by a refined offering of coffee, tea, or juice. A selection of fine wines and beers is also available for purchase to further elevate your dining experience.

Guests are always welcome to dine alongside residents; Advance reservations are required.

Kindly note that to preserve the integrity and quality of our offerings, full menu availability cannot be guaranteed if arriving within 15 minutes of the conclusion of meal service.

Menu For the Week Of August 17-21, 2026

Monday

Breakfast

Hot Oatmeal, or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Buttermilk Fried Chicken with Onion Gravy

Ratatouille with White Beans

Tuesday

Breakfast

Tomato, Spinach & Cheese Quiche with a Side Fruit Cup

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Teriyaki Beef with Veggies

Veggie Curry

Wednesday

Breakfast

Waffles with Caramel Sauce, Mango Compote, Whipped Cream & a Side Fruit Cup

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Chicken Mac & Cheese

Ginger Garlic Veggie Ground Lettuce Wraps

Thursday

Breakfast

Huevos Divorciados

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Pork Meatball Sandwich with Cheese & Arugula

Black Bean & Pepper Quesadilla

Friday

Breakfast

Fresh Baked Pasty's of the morning or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Baked Basa with Ginger and Garlic

Grilled Tofu & Veggies

Menu For the Week Of August 24-28, 2026

Monday

Breakfast

Hot Oatmeal or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Gochujang Chicken Lettuce Wrap

Veggie Chili

Tuesday

Breakfast

Bagel with Cottage Cheese, Scrambled Eggs, Tomato, Cucumber & Side Fruit Cup

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Steak Sandwich with Arugula, Chipotle Mayo, Sautéed Mushrooms & Onions

Beyond Chicken Chow Mein

Wednesday

Breakfast

French Toast with Strawberry Compote, Whipped Cream & Side Fruit Cup

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Citrus-Roasted Chicken

Lentil Pasta

Thursday

Breakfast

Turkey Sausage Hash with Poached Eggs

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Curried Pork Noodles

Black Bean Burrito

Friday

Breakfast

Fresh Baked Pastry's of the morning , or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Cod Provençal

Tofu with Garlic-Ginger Eggplant

Make a Reservation

or call 604-822-0912

Reservations are required by 12:00 p.m. on the business day prior to dining.

For groups of eight or more, we request a minimum of two business days' notice.

We accept debit, Visa and Mastercard at the serving counter. Following confirmation of your reservation, payment may also be made via e-transfer to payment@gcdining.ca.

Please note that cash is not accepted.

Send us Feedback

Catering

To arrange an elevated catering experience, Clients are invited to connect with the Green College Hospitality Coordinator at gc.hospitality@ubc.ca or 604-822-8660

Allergen Alert

Please be advised that our kitchen is not allergen-free, and while care is taken in preparation, we cannot guarantee the absence of traces of seafood or nuts. We kindly ask that you inform us of any food allergies or dietary requirements in advance.

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