Menu
Dinner features three courses including a salad, entree and dessert. It also includes coffee, tea or juice. Wine and beer may additionally be purchased with your dinner.
Guests are always welcome to join residents for dinner if they make reservations.
The kitchen cannot guarantee full menu option availability if arriving 15 minutes or later prior to the end of each meal service.
Menu For the Week Of
March.24th-28th, 2025
Monday
Breakfast
Hot Oatmeal, or
Yogurt, or
Overnight Oats
Dinner
Chef salad, dessert and choice of:
Spicy Chicken Sandwich
Blackbean Soup
Tuesday
Breakfast
Tofu hash with poached eggs or
Yogurt, or
Overnight Oats
Dinner
Chef salad, dessert and choice of:
Beef, mushroom and spinach strudel
Veggie Lasagna
Wednesday
Breakfast
Crepes with fruit compote, whip cream and side fruit or
Yogurt, or
Overnight Oats
Dinner
Chef salad, dessert and choice of:
Balsamic Glazed Chicken
Veggie filo pie
Thursday
Breakfast
Huevos Rancheros with hash or
Yogurt, or
Overnight Oats
Dinner
Chef salad, dessert and choice of:
Pork and pineapple Tacos
Veggie Curry
Friday
Breakfast
Fresh Baked pastry of the morning (side fruit) or
Yogurt, or
Overnight Oats
Dinner
Chef salad, dessert and choice of:
Assorted Fish Puttanesca
Tofu and Veggies
Menu For the Week Of
March. 17 - 21, 2025
Monday
Breakfast
Hot Oatmeal, or
Yogurt, or
Overnight Oats
Dinner
Chef salad, dessert and choice of:
Mexican Chicken and veggie Rice Bowl
Puttanesca Pasta
Tuesday
Breakfast
Open face English muffin with fried eggs, tomato, and spinach with side fruit or
Yogurt, or
Overnight Oats
Dinner
Chef salad, dessert and choice of:
Beef and veggie teriyaki
Ratatouille with couscous
Wednesday
Breakfast
Chocolate chip pancakes, with whip cream and side fruit or
Yogurt, or
Overnight Oats
Dinner
Chef salad, dessert and choice of:
Thai coconut red curry chicken
Veggie Tacos
Thursday
Breakfast
Sundried tomato, green onion and mushroom scramble with hash patties or
Yogurt, or
Overnight Oats
Dinner
Chef salad, dessert and choice of:
Pork Souvlaki
Beet Burger
Friday
Breakfast
Fresh baked pasty of the morning with fruit, or
Yogurt, or
Overnight Oats
Dinner
Chef salad, dessert and choice of:
Grilled Swordfish with olive tapenade
Tofu and Veggies
Make a reservation online via the button to the left, or call 604-822-0912.
Reservations must be made no later than noon the business day prior to dining.
For groups of eight or more, two business days' notice is required.
We accept debit, Visa and Mastercard at the serving counter. If after a reservation is confirmed, we also accept payment by e-transfer to payment@gcdining.ca. Cash is not accepted.
Allergen Alert
We are not a seafood or nut free kitchen and we cannot guarantee that our meal items do not contain traces of these. Please let us know if you have a food allergy.
Catering
Clients interested in catering should first speak with the Green College Hospitality Coordinator at gc.hospitality@ubc.ca or 604-822-8660.