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 April.13-17, 2026

Monday

Breakfast

Hot Oatmeal, or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Chicken Tikka Masala

Veggie Bolognese

Tuesday

Breakfast

Tofu hash with poached eggs or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Beef Stroganoff

Veggie Tacos

Wednesday

Breakfast

French toast and strawberry compote with caramel sauce, whip cream and fruit or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Chicken Tacos

Veggie Wrap

Thursday

Breakfast

Maple pork sausages with scramble eggs and hash patties or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Beyond Mushroom Burger

Pork Lettuce Wraps

Friday

Breakfast

Fresh baked pasty of the morning with fruit, or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Grilled Salmon

Tofu and Veggies

Menu For the Week Of April.6-10, 2026

Monday

Breakfast

Hot Oatmeal or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Turkey Dinner

Not a Turkey Dinner

Tuesday

Breakfast

Congee with baby bok choy and poached eggs or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Pulled Beef Wellington

Veggie Wellington

Wednesday

Breakfast

Crepes with apple compote, whip cream, caramel sauce and fruit or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Achiote Roasted Chicken Wings

Chickpea Curry

Thursday

Breakfast

Open face english muffin with fried eggs, tomato and spinach or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

24h Brined Pork Roast

Crispy Tofu Cutlet

Friday

Breakfast

Fresh baked pasty of the morning with fruit, or

Yogurt, or

Overnight Oats

Dinner

Chef salad, dessert and choice of:

Fish Pie

Beyond Sausage with colcannon potatoes

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

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.

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