UBC Food Information 2014

UBC Food Services presents
Mark your calendar!
Portable Feast Blueberry Fest Meet Your

Fast, Fresh & Local Maker
Chef Demo Fresh BC Blueberries, Meet the people
Presenting Chef Rebecca from Sage Pancake Breakfast, Chef behind the food.
Demo & Baked Goods
June 18 | 11:30am - 1:00pm
Starting July 16 | 9am - 1pm September 24
at the UBC Farm Campus Market
outside UBC Bookstore
www.food.ubc.ca
Campus Summer Dining
Mercante
Features traditional Italian pastas, salads, signature breakfast sandwich and
pizzas cooked in an authentic stone hearth oven. For dessert—Tiramisu,
Affogato and Dolce Panino. Take Out available.
Ponderosa Commons | Monday to Friday 8am – 7pm
Triple-O’s
Original burgers, fries and shakes. Enjoy a Triple–O’s Tuesday burger for only
$3.33. Licensed | Patio | Take Out available.
David Lam Research Centre | Daily 11am – 7pm
The Point Grill

Seasonally-inspired cuisine from burgers, wings, sandwiches, and salads to
desserts made in house. Licensed | Patio | Take Out available.
Marine Drive Residence | Daily 11am – 10pm
Weekend Brunch 11am – 3pm
food.ubc.ca
Summer 2014
Welcome! UBC Food Services provides a wide
range of sustainable, affordable and nutritious
food options to our community. We are known
for our excellent service, skillful food preparation
and our environmental commitment.
Locations listed below are open between May 5 to September 1. Hours subject to change, visit food.ubc.ca or m.ubc.ca for current
information, full listings and descriptions.
Restaurants
The Point Grill at Marine Drive, Building #4 11:00am – 10:00pm Daily Brunch: 11:00am – 3:00pm Wkn
Sage at the University Centre 11:30am – 2:00pm M–F
Triple-O’s at David Lam Research Centre 11:00am – 7:00pm Daily
Eateries
Pacific Spirit Place at Student Union Building
Bakeshop 7:30am – 2:00pm M–F
Pasta Bar 10:00am – 2:00pm M–F
Salad and Soup Bar 11:00am – 2:00pm M–F
Subway 8:30am – 7:00pm M–Th 6:00pm F
A&W 7:30am – 3:00pm M–F
Breakfast Buffet 6:45am – 9:00am Daily May 11 to August 26
Caffè Perugia at Life Sciences Centre 7:30am – 4:30pm M–Th 4:00pm F

Ike’s Café at Irving K. Barber Learning Centre 9:00am – 5:00pm M, Th, F
9:00am – 7:00pm T, W
Hungry Nomad 11:00am – 2:00pm M–F
Mercante 8:00am – 7:00pm M–F
The Loop Café at CIRS 9:00am – 2:00pm M–F
Tim Hortons at Forest Sciences Centre 7:00am – 6:00pm M–F
Cafes
Café MOA 10:00am – 4:00pm Daily 2:00pm M 8:00pm T
10:00am – 4:00pm Daily 8:00pm T (starting May 20)
Neville’s at Scarfe 7:45am – 2:45pm M–F (June 23 to August 8 only)
Niche Café at Beaty Biodiversity 11:00am – 3:00pm M–F
12:00pm – 4:00pm Weekends & Holidays
Stir It Up at the Buchanan 7:30am – 2:30pm M–F (June 16 to August 8 only)
Sauder Exchange Café at Henry Angus 8:00am – 3:00pm M–F
Tim Hortons at David Lam Research Centre 7:30am – 4:00pm M–F
Starbucks Coffee at SUB 7:00am – 7:00pm M–Th 6pm F 8:30am - 3:00pm Sat
Starbucks Coffee at Fred Kaiser 7:00am – 3:30pm M–F
Starbucks Coffee at UBC Bookstore Opening soon!
Summer conference catering by Wescadia: for information please contact 604-822-2018 or visit catering.ubc.ca
UBC Food Services—Committed to a Sustainable Campus. We are Canada’s first Fair Trade campus,
our seafood is Ocean WiseTM certified, and we feature fresh produce from our very own UBC Farm.
Find out more @ www.fairtrade.ca | www.sustain.ubc.ca
Ubc Food Services Campus Dining Locations
Hours subject to change, please visit food.ubc.ca or m.ubc.ca for current hours of operation
UBC Food Services Outlet Descriptions

Café MOA
Located in the courtyard of the Museum of Anthropology, Café MOA offers a bit of everything
from coffees and soups as well as daily specials. A perfect place to dine during your visit to the
Museum or after a hike.
Famous for:
• Salmon and vegetable chowder
v eco-‐to-‐go
v recycling
v composting
v Fair Trade coffee and tea
v mug/container discount

Caffè Perugia
Situated in the Life Science Centre, Caffè Perugia offers a wide array of selection from breakfast
sandwiches, paninis, gourmet salads, samosas to cooked meals. Serves locally roasted Milano
coffee and specialty espresso drinks
Famous for:
• Homemade salads
• On-‐site roasted BC chicken
• Boutique locally roasted Fair Trade coffee
v recycling
v composting

Hungry Nomad Food Truck
Delectable hot sandwiches and comfort food classics made with local ingredients! Usually
located on East Mall and University Boulevard
Famous for:
• Pulled Pork
• Fish Tacos
• Quesadilla
• Ultimate Big Cheese

For current hours and information please visit food.ubc.ca


Ike’s Café
Conveniently located in the ever-‐popular Irving K Barber Learning Centre, opens evenings and
weekends. Ike’s Café offers many types of daily sandwiches, feature pasta specials, and hot
entrees. Ike’s Café has everything you need whether you’re in for a long day of studying or
quick lunch. Serves locally roasted Milano coffee and specialty espresso drinks.
Famous for:
• Baked mac and cheese
• On-‐site roasted BC chicken
• Grilled Panini
• House-‐made gourmet salads
• Healthy choices like house-‐made Musli, yogurt parfait
• Boutique locally roasted Fair Trade coffee
v recycling
v composting

IRC Snack Bar
Located in Woodward, the IRC Snack Bar offers a wide variety of snacks including paninis,
samosas, sandwiches and baked goods. The IRC also offers hot and cold beverages.
v recycling
v composting

Law Café
Located on the main floor of Allard Hall. A great place to stop and refuel. It offers a selection of
hot and cold beverages as well as light lunch, pre-‐made sandwiches, salad, snacks and soups.
v recycling

The Loop Café
Located in the Centre for Interactive Research on Sustainability (CIRS) building, the Loop Café is
widely regarded as the most sustainable and environmentally friendly restaurant on
campus. Relying on seasonally and locally sourced ingredients, the Loop Café offers an endless


array of specialty soups and stews, made on campus and a salad bar with an extensive
selection. Serves locally roasted Ethical Bean Coffee and specialty espresso drinks

Famous for:
• Homemade lemonade and Fair Trade iced tea
• Homemade entrees
• Gluten-‐free baked items
• No bottled beverages
• Vegetarian and vegan selection daily
• Featuring UBC Farm products, local and BC ingredients
v recycling
v composting

Magma Café
Located in the Earth and Ocean Sciences building, the Magma Café is a great place to stop and
refuel. It offers a selection of hot and cold beverages as well as pre-‐made sandwiches, snacks
and soups.
v recycling

Mercante
Located at the Ponderosa Commons, offering authentic Cucina Italiana!

Famous for:
• traditional Italian pastas, salads, soups and desserts made on site
• hand stretched pizzas cooked in a stone hearth oven
• tiramisu, Italian soda and ice cream
v recycling
v composting

Neville’s


Locate in Scarfe, Neville’s is a great place to pick up a snack or light lunch, offering soups,
sandwiches and a variety of drinks.
v recycling

The Niche Café
Situated in the Beatty Biodiversity Museum, Niche offers rice bowls, salads and a wide selection
of snack and beverages.
v recycling
v composting

The Daily Dose
Located on the main floor of the Pharmacy building and serves hot sandwiches, soups, cold
salads and a variety of snack items.
v Eco-‐to-‐go
v recycling

The Point Grill
This is UBC’s trendy up-‐scale restaurant located at Marine Drive Residence, Building 4, fully
licensed, great patio.
Famous for:
• The Point Burger, made with hormone free, non-‐medicated Angus beef
• Seasonally-‐inspired cuisine with a commitment to using UBC Farm produce, local and
sustainable foods
• Free-‐range chicken wings
• Salt Spring Island Mussels
• Non-‐medicated and hormone-‐free chicken and beef
• Ocean WiseTM BC seafood
• Vegetarian, vegan, dairy-‐free and gluten-‐free options
v compost
v recycling


Reboot Café
Located on the main floor of the ICICS building. It serves breakfast and lunch. Menu selections
include soups, salad, and a variety of sandwiches. Specialty coffee and tea are also available.
v Eco-‐to-‐go
v Mug/container discount

Sage
This is UBC’s fine dining and catering facility located at The University Centre. Open space and
breathtaking views of the Georgia Strait and North Shore Mountains
Famous for:
• Fresh, modern West Coast cuisine prepared with the creativity and passion of Chef Andreas
Kodis. Ingredients are local, seasonal and organic whenever possible.
• A wide selection of Ocean WiseTM seafood – look for the menu icons
• Smoked local, organic tofu
• Free-‐range chicken
• Local lamb
• Vegan options
• Seasonal and organic salads

Sauder Exchange Café
Conveniently located on the first level of Henry Angus Building, open evenings and weekends.
Sauder Exchange Café features soups, wraps, sandwiches, and specialty beverages. Both indoor
and outdoor seating areas are available. Serves locally roasted Milano Coffee and specialty
espresso drinks.
v composting
v recycling

Stir It Up Café
Stir It Up Café is located in Buchanan Block A building. Open evenings. Menu items include
soups, wraps, paninis, and sandwiches. A variety of snacks and bubble tea are also available.
v compost
v recycling


Totem Residence Dining
Open to the public.
Menu selections include homemade soups, burger bar and stir-‐fry bar, a full salad bar and a hot
entrée selection, which includes a daily special plus vegetarian and vegan offerings. The deli
station, which features a variety of fresh breads, offers sandwiches made to order and daily
specials. Fair Trade and organic coffee by Ethical Bean, Fair Trade tea, fountain sodas and
juices, and milk are also available.
Famous for:
• UBC Farm options on salad bar
• Healthy shakes using Fair Trade and local produce
• Smoked Salt Spring organic tofu for wraps and salads
• Local and organic apples
• Eco-‐To-‐Go program
• Gluten free baked goods, pizza and sandwich options.
v composting
v recycling

Place Vanier Residence Dining
Open to the public.
Vanier’s is more than a dining hall. It has been a leader at UBC in adopting sustainable menu
with local and UBC Farm ingredients. A certified member of Farm to Cafeteria.
Famous for:
• UBC Farm seasonally inspired soups—there are always two kinds available
• Whole grain stews and pilafs
• Healthy shakes using Fair Trade and local produce
• Smoked organic tofu from Victoria for wraps and salads
• Local and organic apples
• Homemade sauces and gravies
• Gluten free baked goods, pizza and sandwich options
• Eco-‐to-‐go program
• 100% Ocean WiseTM fresh seafood menu options
• Homemade lemonade with fresh herbs
v composting
v recycling


Wescadia Catering
UBC Food Services’ catering service.
Famous for:
• Local and sustainable ingredients, partner of UBC Farm
• Vegetarian, vegan and gluten free menu options
• 100% Ocean WiseTM seafood menu choices
• Customized sustainable menu options available upon request
• Fair Trade coffee and tea
• Reusable dishware available
• Use of electric vehicles for campus deliveries
• Drop delivery service with compostable dishes and recyclable cutlery

Starbucks
Located at SUB, Fred Kaiser and Bookstore
Serves Fair Trade Italian Roast daily
v compost
v recycling


SHARING
NACHOS | $14
Organic tortillas loaded with jalapeños, peppers, olives and tomatoes
served with salsa and sour cream
Add pulled pork or grilled chicken | $3
LOCAL WINGS GF | $11

Tossed with your choice of sauce—hot, BBQ, lemon pepper or curry
TACOS GF | $12
SIDES
FRIES GF | $4
3 white corn tortillas with your choice of chicken, fish or pulled pork
Local thick cut Kennebec potatoes
served with house slaw and chipotle sauce
GARLIC FRIES GF | $6
SALADS (HALF SIZES AVAILABLE) Local thick cut Kennebec potatoes
tossed in garlic
TUNA AND FENNEL SALAD GF | $14 YAM FRIES | $6
Local Albacore tuna, fennel, olives, arugula, citrus dressing
GARLIC BREAD | $4
COBB SALAD GF | $14 OLIVES GF | $4
Mixed greens, bacon, egg, tomatoes, blue cheese dressing Oven-roasted, marinated mixed
Mediterranean olives with patio herbs
SPINACH AND GOAT CHEESE GF | $13
Baby spinach, toasted pecans, Okanagan goat cheese,
honey balsamic dressing
CAESAR SALAD | $12

DIPS
Crisp romaine, garlic croutons, Grana Padano cheese, house-made dressing Chipotle Mayo | BBQ Sauce | Grana
Padano | Salsa | Sour Cream | $1
HOUSE GREEN SALAD | $9
Organic greens, seasonal vegetables, house balsamic dressing
BURGERS & SANDWICHES SOUP FOR THE SOUL

House-made from scratch | $6
Served with thick cut Kennebec fries, house greens or Caesar salad.
Substitute another side salad or yam/garlic fries | $2 DAILY SOUP AND SALAD
House greens or Caesar | $10
Add bacon or smoked cheddar | $2
With premium salad add $2
Add an extra burger patty | $4
POINT BURGER | $14

Grilled 6oz local Blue Goose organic beef, lettuce, tomato, onion, grainy
mustard mayo DESSERTS
CHOCOLATE BROWNIE GF | $7
GRILLED CHICKEN WRAP | $14
Rich chocolate brownie served with
Farmcrest local free range chicken breast, bacon, lettuce, tomato, onion
vanilla gelato
wrapped in a flour tortilla
B.C. SALMON BURGER | $14 MARIO’S VANILLA GELATO | $3
Grilled 5oz B.C. Ocean WiseTM sockeye salmon fillet, lettuce, tomato, onion, By the scoop
and house-made tartar sauce
PULLED PORK SANDWICH | $13
Dry rubbed and slow cooked Johnston’s Farm pork shoulder, house-made DAILY DRINK
smokey BBQ sauce and creamy coleslaw on a toasted ciabatta bun
TOASTED GOAT CHEESE PANINI | $13
FEATURES
Okanagan goat cheese, arugula, tomato, onion, and house-made tomato jam BEER | $4.75 COCKTAIL
WINE $5.25 Single
4oz | $4 $7.75 Double
PASTAS
TOMATO LINGUINI | $13
Fresh tomato, garlic, and basil finished with Partana olive oil and THE POINT GRILL IS PROUD TO
Grana Padano cheese OFFER DAILY FEATURED MENU
GRILLED ZUCCHINI AND PESTO PENNE | $13 ITEMS FROM FARM TO PLATE,
Grilled summer zucchini, house-made pesto
Add prawns, chicken, tofu or salmon | $4 FRESH AND SUSTAINABLE. ASK
YOUR SERVER ABOUT TODAY’S
FEATURED ITEMS.
GF—Gluten Friendly Prices do not include applicable taxes. We include an auto gratuity of 17% for groups of 12 or more.
BRUNCH
Available weekends 11am to 3pm
EGGS BENEDICT | $13 PANCAKES | $12

Two local free range eggs on grilled focaccia, Three homemade pancakes, seasonal berry compote
hollandaise sauce and hash browns and real Canadian maple syrup
Choice of Johnston’s Farm ham, slow cooked BBQ
pulled pork, sautéed spinach or smoked salmon SIDES | $3 each
Two eggs any style | Two strips of bacon or sausages |
THE POINT BREAKFAST | $12 Toast
Two local free range eggs any style with country
bread and hash browns BRUNCH DRINKS | $6.25 each
Choice of Johnston’s Farm ham, bacon or Mimosa, Single Caesar, Spirited Coffees
artisan sausage
BEER CRAFTED COCKTAILS 2oz | $9.25

ON TAP TRADITIONAL LONG DARK AND STORMY
Red Truck Ale, Sleeman Honey Brown, 1516 Bavarian Lager ISLAND ICED TEA Sailor Jerry Rum, ginger beer,
Pint: 16oz $5.25 | Pitcher: 54oz $16.50 All the white spirits in a lemon juice, drizzle
potent, classic brew of Chambord
Granville Island Hefeweizen
Pint: 16oz $6.75 | Pitcher: 54oz $21.50 BACON DOUBLE CAESAR CACTUS POINT COCKTAIL
Smirnoff Vodka infused Cazadores Reposado
BOTTLED DOMESTIC $5.25 with bacon, Mott’s Clamato, Tequila, ginger beer, lemon
Alexander Keith’s, Steamwhistle, Creemore Springs, Worcestershire and Tabasco, juice, with a Chambord float
Kokanee, Phillips Blue Buck, Phillips Slipstream real bacon bit rim
MANHATTAN
BOTTLED IMPORTS CIDERS CROWN OF THORNS Maker’s Mark, Sweet
Stella $6.25 Grower’s Pear Cider Monster Rehab Lemonade, Vermouth, bitters and
SOL $6.25 $5.75 Crown Royal, Sour Raspberry, orange zest garnish
Tsingtao $6.25 Stongbow Dry Apple Cider Sour Apple. A splash of
Guinness $7.25 $6.25 Sprite and soda. Whistler’s
top club cocktail. It lifts
COOLERS and it separates.
Smirnoff Ice $6.25
LOST | $12
MARTINIS 2oz | $9.75 FEATURE Muddled limes, 2oz Hendrick’s Gin, Lychi
MARTINI Li Liqueur, Aloe Vera juice, a splash of soda
BLACKBERRY BEACH BOURBON with a Chartreuse float
Maker’s Mark Bourbon, blackberry puree, lemon juice,
dash of bitters
MONSTER ENERGY SPIRITED COFFEES | $6.25
JUNIPER JUMP BLUES DRINKS | $3.75 Irish coffee
Hendricks Gin, Elderflower, lemon juice, soda, Rehab, Zero, Chaos Bailey’s coffee
Blue Curacao drizzle Blueberry Tea: Earl Grey tea,
SIP SODAS | $3 Grand Marnier, Amaretto
GRAPPLE Healthy, natural craft sodas
Smirnoff Vodka, white grape juice, sour apple, Chenin Blanc, Lavender Lemon Peel, Orange
lime cordial Coriander, Rosemary Lime
GRAPES 6 oz 9 oz Bottle
Peller Estate Proprietor’s Reserve Dry Red $6.25 $9.25

Peller Estate Merlot—B.C. VQA $6.50 $9.50 $25 ABOUT US
Calona Vineyards Cabernet Merlot—B.C. VQA $6.75 $9.75 $27 Wherever possible our ingredients
Finca Los Primos Malbec—Argentina $6.75 $9.75 $27
are seasonally and locally sourced.
Verano—Spain $7 $10.50 $32
$11 $14 $48 Our seafood is certified
Haywire Syrah—B.C. VQA
Ocean Wise TM. Our pork is raised
Peller Estate Proprietor’s Reserve $6.25 $9.25 $25 without antibiotics or added
Peller Estate Pinot Blanc—B.C. VQA $6.50 $9.50 $27 hormones. Our beef burgers are
Calona Vineyards Pinot Gris—B.C. VQA $6.75 $9.75 $27 certified organic from the Okanagan.
Calona Vineyards Gewürztraminer—B.C. VQA $6.75 $9.75 $32 Our recycling and compost program
Red Rooster Chardonnay—B.C. VQA $7.50 $10.50
$10 $13 diverts food waste from entering
Sandhill Sauvignon Blanc—B.C. VQA
the waste stream. Food waste is
BUBBLES composted on campus.
$5 (3oz) Btl $33
Veuve du Vernay—France
GF—Gluten Friendly Prices do not include applicable taxes. We include an auto gratuity of 17% for groups of 12 or more.
small plates
Suggested portion: Combination of Small Plates and Side Plates,
or “Tapas” style Small Plates to share.
Garden
Gathered Greens, Chia Seeds, Radishes, Cucumbers,
Cherry Tomatoes, Ginger-Carrot Vinaigrette GF VG
$6
Gemelli Pasta, English Peas, Snap Peas, Cream, Tarragon V

$6
Honey Roasted Rhubarb, Shaved Fennel, Arugula, Goat Cheese,

White Balsamic Vinaigrette GF VG
$7
Fava Beans, Asparagus, English Peas, Crisp Pancetta,

Crumbled Eggs, Lemon Vinaigrette GF VG
$6
Ocean & Lakes

Citrus Poached Prawns, Bibb Lettuce, Snap Peas, Bell Peppers,
Ginger-Carrot Vinaigrette GF
$10.5
Poached Chinook Salmon, Yellow Miso-Sake Marinade,

Cucumber Daikon Relish, Gai Lan GF
$12
Szechuan Peppercorn Wok Fried Prawns (3), Chili Lime Dip

$11
Field & Woodland

Morel Mushrooms, Chicken Breast, Braised Leeks, Puff Pastry
$10
Risotto of Asparagus, Leeks, Lemon Zest, Parmesan, Arborio Rice V

$7.5
Shiitake and Quinoa Cakes, Carrot and Star Anise Coulis VG

$7
Frites & Ancho Aioli

$7
Farm
Smoked Lamb Tenderloin, Minted Peas, Crisp Pancetta, Gem lettuces GF
$12.5
Braised Oxtail, Spring Onion Compote, Pureed New Potatoes GF

$9
Gnocchi, Morel Cream, Asparagus V

$7
No modifications or substitutions on small plates.

large plates
Daily Soup
$7
Gathered Greens, Chia Seeds, Radishes, Cucumbers,

Cherry Tomatoes, Ginger-Carrot Vinaigrette GF VG
$9
Grilled Asparagus, Manchego Cheese, Serrano Ham, Shaved Radish,

Poached Egg, Roast Shallot Vinaigrette GF
$17.5
Thai Basil and Lemon Grass Infused Grilled Chicken Breast,

Asian Pesto, Japonica Rice, Asian Greens GF
$19.5
49th Parallel Lager Fried Cod, Remoulade Sauce,

Kennebec Fries, Ancho Aioli
$17
Grilled Sirloin, Smoked Onion Jus, Maui Onion Rings,

Frites & Ancho Aioli
$24
Pan Roasted Halibut, Veal and Orange Broth, Gremolata,

Steamed Potatoes, Spring Vegetables GF
$24
Grilled King Salmon, 7 Island Spiced, Tropical Fruit Salsa,

Japonica Rice, Asian Vegetables GF
$21
Grilled Tempeh, Coconut Sherry Glaze, Japonica Rice,

Asian Vegetables VG GF
$17
small side plates

$4
Must be in combination with small or large plate.
Artisan Bread & Compound Butter
Side Soup
Side Spring Vegetables
Side Japonica Rice
Side Pureed Pemberton Gem Potatoes
Side Buttered Pemberton Gem Potatoes
Side Minted Slaw
Side Buttered Gemelli Pasta
GF Gluten Free | VG Vegan | V Vegetarian

wine list
Whites
British Columbia Glass Bottle
Peller Estate Family Series Pinot Blanc, Kelowna $6.5 $30
Sandhill King Family Vineyard Pinot Gris, Kelowna $7.5 $38
Blue Mountain Chardonnay, Okanagan Falls $9.0 $40
Cassiny Sauvignon Blanc, Kelowna $9.5 $42
Mission Hill Five Vineyard, Sauvignon Blanc, Kelowna $36
Blue Mountain Pinot Blanc, Okanagan Falls $38
Mission Hill Five Vineyard Pinot Gris, Kelowna $36
Blue Mountain Reserve Pinot Gris, Okanagan Falls $45
Burrowing Owl Pinot Gris, Oliver $50
Blue Mountain Pinot Gris, Okanagan Falls $42
Red Rooster Chardonnay, Penticton $38
Blue Mountain Reserve Chardonnay, Okanagan Falls $45
Cru Wanderlust Blend, Organic,
Okanagan and Similkameen Valleys $39
Kalala Harmony White, Organic, West Kelowna $36
International
Kim Crawford Sauvignon Blanc, Marlborough New Zealand $46
Dog Point Sauvignon Blanc, Marlborough New Zealand $52
Reds
British Columbia
Peller Estate Family Series Merlot, Kelowna $6.5 $30
Sandhill Vanessa Vineyard Cabernet Merlot, Kelowna $9.0 $42
Blue Mountain Pinot Noir, Okanagan Falls $11.5 $48
Red Rooster Merlot, Penticton $40
Township 7 Merlot, Penticton $48
Township 7 Cabernet Sauvignon, Penticton $48
Mission Hill Five Vineyard Cabernet Merlot, Kelowna $36
Red Rooster Cabernet Merlot, Penticton $40
Peller Estate, Reserve Syrah, Kelowna $46
Cassiny Pinot Noir, Kelowna $48
Burrowing Owl Pinot Noir, Oliver $58
Blue Mountain Reserve Pinot Noir, Okanagan Falls $60
Kalala Harmony Red, Organic, Okanagan and Similkameen Valleys $38
Cru Traveller, Organic, Okanagan and Similkameen Valleys $39
International
Verona Shiraz, Spain $7.5 $32
Verona Tempranillo Cabernet, Spain $32
Ravenswood Zinfandel, Lodi, California $48
Wynns Coonawarra Estate Shiraz, Australia $42
Sparkling
Blue Mountain Brut, Okanagan Falls $48
Veuve du Vernay Blanc de Blancs $36
welcome
We hope you enjoy what many have described
as UBC’s “perfect setting”— breathtaking views,
attentive service and delicious food.
We feature fresh, modern West Coast cuisine prepared

with the creativity and passion of Chef Andreas Kodis.
Ingredients are local, seasonal and organic whenever
possible. Our meals are carefully prepared in house
and exemplify our belief in healthy lifestyles.
Thank you for coming to dine at Sage.
Menu concept by Chef Andreas Kodis
“A casual approach to fine dining combined

with the desire for culinary adventure.”
Our small and large plates are designed to satisfy

the diverse appetites of our guests. They offer a rich
variety of options and sizes, allowing all our guests to
create and enjoy sublime culinary experiences.
chef’s combination specials

Selected by Chef, no alternatives
Chef’s selection of three small plates or sides

$18
Chef’s selection of four small plates or sides

$20
Sage Ingredients and Suppliers
Sage uses sustainable and local organic ingredients when possible, thanks to our excellent
suppliers. We use only Ocean Wise™ certified fish and seafood. Our Milano organic coffee is
locally roasted, and our Gypsy Organic Teas are compostable—both are Fair Trade certified.
Ocean Wise™ is a Vancouver Aquarium conservation program. The Ocean Wise logo on the menu is an assurance
that the seafood is a good choice for keeping ocean life healthy and abundant for generations to come.
Fair Trade certified products have been independently verified to meet credible Fair Trade standards.
For more information go to fairtrade.ca
TABLE OF CONTENTS
Terminology 2 Hot Hors d’oeuvres 13
Breakfast Buffet 3 Sweet Things 14

The West Coast Continental 3
The Healthy Breakfast 3 Open Face sandwiches 14
The Hearty Starter 3
Reception Platters 15
Breakfast Hors d’oeuvres 3
Barbecues 16
Plated Breakfast Selections 4 Meat Lover’s BBQ 16
The Westender 4 The Totem 16
The Islander 4 The Merritt 16
Pacific Benedict 4 Wescadia Salmon BBQ 16
Lunch Buffets 5 No added gluten, vegetarian

Business Luncheon 5 and vegan selections 17
Mediterranean Lunch 5 Breakfast Hors d’oeuvres 17
A Taste of India 5 Plated Salads and Soups 17
West Coast Lunch 5 Plated Entrées 17
Plated Desserts 17
Plated Salads and Soups 6 Cold Hors d’oeuvres 18
Vegetarian 18
Plated Meals 6 Sweet Things 19
Open Face Sandwiches 19
Plated Desserts 6 Reception Platters 20
Dinner Buffets 7 Beverage Menu 21

West Coast Dinner 7 Cash Bar 21
Tuscan Dinner 8 Host Bar 21
Asian Dinner 9
Taste of Europe 10 Punch Menu 21
Point Grey Reception 11
TERMINOLOGY
TERMINOLOGY
Ocean Wise™
All fish and seafood used on our menu is Ocean Wise™ and sustainable.
Halal
All chicken and lamb used is certified halal but is prepared in a facility that is not halal
compliant.
Vegetarian-lacto
Vegetarian but may contain dairy.
Vegetarian lacto-ovo
Vegetarian but contains dairy and eggs.
Vegan
Vegetarian—contains no dairy. No animal products or eggs.
No added gluten
While we make every effort to ensure that our meals are safe from any cross contamination,
the meals are prepared in a facility that uses gluten.
Other dietary requests

We make every effort to accommodate the dietary needs of your guests.
Please speak with your event coordinator regarding any dietary restrictions and
accommodation.
See pages 17-20 for à la carte selection of restricted diet menu items.
For buffet selections, please make your coordinator aware of any dietary restrictions.
LEGEND
VL Vegetarian, may contain dairy
VG Vegan, dairy-free vegetarian
VLO Vegetarian lacto-ovo, may contain dairy and egg
NG No added gluten
For menu customization or dietary accomomodation, please speak with your coordinator. Prices subject to change. See Terms and Conditions for details.
2 UBC Food Services • University of British Columbia

BREAKFAST
BREAKFAST BUFFETS
Minimum 20 guests
The West Coast Continental

Freshly baked UBC mini cinnamon buns, muffins, scones and breakfast pastries,
preserves and butter
Fresh fruit salad
Ethical Bean organic fair trade coffee
Zhena’s organic fair trade tea and herbal infusions
The Healthy Breakfast

Assorted sliced melons
Heart smart cereal bar: House made granola, muesli, shredded coconut, dried fruit, berries,
yoghurt and milk
Assortment of freshly baked muffins and scones with butter and preserves
Chilled apple and orange juice
The Hearty Starter

Fresh fruit salad
Freshly baked UBC mini cinnamon buns, muffins, scones and breakfast pastries,
preserves and butter
Scrambled eggs with Canadian cheddar
Homemade hash brown potatoes
Buttermilk pancakes, warm maple syrup and fruit compote
Crisp bacon, chicken sausage
Chilled apple and orange juice
BREAKFAST HORS D’OEUVRES

Minimum order of three dozen per variety
Buttermilk pancake stack with Grand Marnier maple syrup

Asparagus and feta frittata with crispy pancetta*
Baked beans with bacon and peppers*
Scrambled egg and ham rolls with potato
Eggs, ham and cheese on brioche*
Oatmeal and orange crème brulée
Mini French toasts with ricotta and fresh seasonal berries
Fruit salad sticks with orange yogurt
Jalapeno bacon with poached quail egg and tomato hollandaise*
Scrambled tofu with peppers and quinoa
*Available as a meatless option
Wescadia Catering Menu • 2013 3

BREAKFAST
PLATED BREAKFAST SELECTIONS
Minimum 20 guests
Each guest table is pre-set with a basket of freshly baked mini pastries with assorted
preserves and butter.
The Westender
Buttermilk pancakes with warm maple syrup
Chilled orange juice
The Islander
Canadian cheddar frittata
Grilled tomato with fresh herbs
Housemade hash brown potatoes
Pacific Benedict*
Poached eggs, smoked salmon and chive chèvre hollandaise
Grilled tomato with fresh herbs
Housemade hash brown potatoes
*Vegetarian options are also available; please speak with your coordinator

LUNCH
LUNCH BUFFETS
Minimum 25 guests
Ethical Bean organic fair trade coffee and Zhena’s organic fair trade tea and herbal infusions
are included with all lunch buffets.
Business Luncheon
Homemade daily soup
Crisp vegetable crudités with dips
Freshly prepared sandwiches and wraps
Seasonal fresh fruit platters
Assorted bite size desserts
Mediterranean Lunch
Crisp romaine, shaved asiago cheese, crusty croutons, Caesar dressing
Mixed bean salad with seasonal vegetables
Chicken souvlaki with lemon and herb potatoes
Baked four cheese ravioli with pesto cream, sun-dried tomato and mushrooms
Grilled pita with hummus and tzatziki
Tiramisu
A Taste of India
Bombay slaw with lemon dressing
Chickpea salad with tomato and mint
Butter chicken
Paneer mushroom korma
Vegetable pilaf, garlic naan
Cardamom scented ‘mava’ cake with rose petal cream
West Coast Lunch

Organic field greens, grapefruit splash dressing
Organic BC apple and cranberry Waldorf
Red wine braised beef short ribs, with wild BC mushrooms
or
Herb baked wild salmon, dill and lemon cream
Three bean cassoulet with smoked tofu and herbs
Herbed potatoes, roasted root and seasonal vegetables
Rolls, butter
Selection of cakes and cheese cakes

LUNCH
PLATED SALADS AND SOUPS
Minimum 30 guests
Choose one plated salad or soup

Wescadia Caesar with whole grain croute, anchovy, shaved asiago, niçoise olives and
caperberries
Seasonal tomato flan with goat cheese and sundried tomato pesto, arugula salad, aji amarillo
Seasonal greens with citrus, shaved fennel and cucumber, feta and spiced pecans, lemon fig
balsamic
Wild mushroom soup with herb cheese sticks
Seasonal squash bisque, truffle oil, garlic sticks
Roasted corn chowder with chipotle and tomato confit, pancetta lardons
PLATED MEALS
Pan roasted chicken supreme, porcini foam, red wine jus, linguini in asiago cream sauce,
spinach and baby carrots
Berber spiced oven roasted Cornish game hen, apricot chutney glaze, Lebanese couscous,
wilted greens with preserved lemon, pan jus
Herb crusted wild salmon filet, saffron and fennel bouillon, smashed Yukon gold, sugar peas
Sun dried tomato gremolata crusted pacific halibut, falafel, green pea purée, sea foam
Slow cooked beef short ribs, pale ale jus, risotto, celeriac purée, spinach
Butter poached beef tenderloin, porcini dust, wild mushroom demi, creamed parsnips,
croquette, green beans
Herb and Dijon rack of lamb, turmeric and fenugreek cream, Serrano tempered potatoes,
sautéed rapini
Smoked tofu and eggplant steak, spicy tomato sauce, butternut squash, zucchini
Chickpea and vegetable falafel, grilled vegetables, tomato leban, tahini and garlic pita
Wild mushroom cannelloni, saffron and tomato sauce, shaved asiago, seasonal vegetables
Quinotto with grilled asparagus and artichokes, aji amarillo cream, seasonal vegetables
If more than one choice of entrée is required, a surcharge of $2 per person will be applied,
and starch and vegetable selection may be modified.
PLATED DESSERTS
Choose one dessert below
Caramel chocolate delice, orange sauce
Caramelized goat cheese cheesecake, sour cherries, berry coulis
Seasonal fruit and lemon curd tart
Tiramisu cake, espresso reduction
Gluten free cheesecake, fruit coulis
Fresh seasonal fruit plate

DINNER
DINNER BUFFETS
Minimum 30 guests
West Coast Dinner

Cold
Organic baby field greens, raspberry vinaigrette, carrot ginger splash
Choose two salads below

Roasted beets with sour cream and chive dressing
Orange and fennel with red onions and olives
Pasta salad with wild BC mushrooms
Quinoa salad with seasonal vegetables
Entrée (choose two meat and one vegetarian)

Grilled flat iron steak, jalapeno demi
Red wine braised beef short ribs, wild BC mushrooms
Herb baked wild salmon or cod, lemon and miso sauce, scallions
Fresh catch seafood stew with saffron, coconut and herbs (add $2 per person, minimum 50
people)
Oven roasted chicken with lemon and thyme, crispy pancetta, apricot jus
Chickpea and spinach ‘Tagine’
Three beans with seasonal greens, roasted tomatoes and smoked tofu
Butternut squash agnolotti, with farm fresh cherry tomato and basil sauce
Roasted garlic whipped potato or wild rice pilaf
Roasted root vegetable with maple glaze or green beans with toasted almond
Rolls and butter
Selection of cakes and cheesecakes

Fresh seasonal fruits

DINNER
Tuscan Dinner
Salad (mixed greens, antipasti and two salads)
Antipasti platter (selection of cured meats, calamari, cheeses, olives and marinated vegetables)
Tuscan mix greens, balsamic dressing, creamy Italian dressing

Golden and red beet salad with orange and oregano dressing
Quinoa salad with roasted vegetables
Bocconcini and tomato salad
Pasta salad with sundried tomato, caper and red onion
Melon and chorizo salad

Herbed roasted Cornish hen, olives, capers and tomato sauce
Grilled flat iron steak, creamy green peppercorn jus
Cacciucco—Italian fish stew
Slow cooked beef short rib lasagna
Roast lamb alla cacciatora with garlic, rosemary, mushrooms and tomato
Vegetarian lasagna with tomatoes, spinach and ricotta
Baked four cheese tortellini with Tuscan ragu
Butternut squash agnolotti with mascarpone cream, cherry tomato confit
Roast potatoes or rotini aglio olio
Honey ginger glazed carrots and turnips or green beans with toasted almond
Rolls and butter
Assortment of desserts (tiramisu, cannolis, cheesecakes)

Fresh seasonal fruit platters
Selection of cheeses

DINNER
Asian Dinner
Salad (Asian greens, Asian style antipasto and two salads)
Asian antipasto (Asian inspired marinated and cured meats, seafood, vegetables and tofu)
Organic Asian greens, sesame Thai dressing, carrot ginger splash

Thai vegetable salad with pineapple and mango, coconut chili dressing
Shrimp sunomono salad
Asian noodle salad with sesame dressing
Vietnamese mixed vegetable salad
Chickpea salad

Szechuan barbecue chicken
Seared wild BC salmon, yuzu soya glaze
Steamed cod with spicy black bean sauce
Burmese style braised pork loin
Massaman beef curry
Slow braised five spice lamb
Vegetarian Thai green curry
Stir fried tofu with lotus stems and Asian greens, yuzu miso glaze
Braised tofu with napa cabbage, bamboo shoot and straw mushroom
Stir fried mushrooms and vegetables with cashew nuts
Lemongrass scented Asian rice or chow mein with preserved vegetables
Stir fried green beans or garlic gai lan or seasonal Asian greens
Assorted Dessert
Fruit tarts, tapioca pudding, mango cheesecake

DINNER
Taste of Europe
Salad (mixed greens, antipasti, crudités platter and two salads)
Seasonal greens with choice of dressings
Meat and seafood antipasti (selection of cured meats, calamari, cheeses, olives and marinated
vegetables)
Fresh vegetable crudités

Bocconcini tomato salad with capers and red onion
Roasted beets with orange and fennel
Quinoa salad
Pasta Salad with sundried tomato, caper and red onion

Herbes de Provence roasted game hen, red wine and pearl onion jus
Pan seared wild BC salmon, mixed beans cassoulet*, white wine and Dijon cream
Fennel crusted line caught halibut, lemon and coriander cream
New York striploin, creamy green peppercorn and Armagnac jus
Roast leg of lamb, port and pepper jus
Hand carved roast beef with red wine sauce (roasted medium rare, carved on site)
Succulent roast AAA prime rib (roasted medium rare, carved on site) add $5 per person
*Contains pork. Please inform your coordinator if you prefer this without pork.
Wild mushroom and vegetables Bourguignon

Spinach and goat cheese quiche with sundried tomato and feta
Butternut squash and root veg shepherd’s pie
Cauliflower and vegetables gratin with olives and tarragon
Quinoa stuffed seasonal vegetable gratin
Wild mushroom mash or herb roasted potatoes or buttered linguine or pilaf rice
Seasonal vegetable medley or roasted root vegetables or seasonal greens
Rolls and butter
Desserts
Assortment of buffet cakes, petit fours and tarts
Seasonal fresh fruits

RECEPTION
Point Grey Reception
Minimum of 50 people
Suitable for a 3–4 hour reception or in lieu of dinner
Crisp vegetable crudités with dip
Selection of dips, crackers and crostini
Selection of deli meats and cheeses
Cold canapés (please select three kinds)

Roasted beets with goat cheese creama, balsamic pearls
Mozzarella perlini and red onion salad
Caprese with spicy balsamic reduction
Coconut chili prawns with rum spiked tropical salsa
Lime pickle cured wild salmon with lemon cream
Chicken and vegetable roll, spicy peanut dip
Prosciutto melon and cream cheese rolls
Hot hors d’oeuvres (please select three kinds)

Mediterranean torta with feta and herbs
Cocktail samosas (vegan or vegetarian only option available)
Wild mushroom mac n cheese with grilled vegetable salpicon
Smoked salmon and boursin tartlets
Buttermilk fried chicken drumettes, jalapeno dip
Vietnamese meatball and lettuce wrap
Braised short rib rissoles
Mini Sandwiches (please select four kinds)

Tomato, cucumber and organic greens with red pepper hummus
Ham, brie, lettuce and olive tapenade
Cucumber and cream cheese with watercress
Turkey and Monterey Jack with olive spread
Egg salad and pimento with sprouts
Tuna and corn with olives and field greens
Roast beef with horseradish and artichokes
Curried chicken salad with pineapple and peppers
Seasonal fresh fruit platter

Petit fours
Ethical Bean organic fair trade coffee, Zhena’s organic fair trade tea and herbal infusions

HORS D‘OEUVRES
COLD HORS D’OEUVRES
Hors d’oeuvres are priced per dozen with a minimum order of three dozen per variety
Vegetarian
Bruschetta crostini with basil butter
Grape tomato and herb cream cheese tulips
Organic BC apple with cheddar on pumpernickel
Roasted beets, goat cheese creama, balsamic pearls
Basil garlic panna cotta, micro salad, Parmesan mousse
Mozza perlini and red onion salad, garlic herbs and micro salad
Roasted red pepper hummus, tapenade, toasted pita
Caprese with spicy balsamic reduction
Drunken tomatoes, dukkah, basil garlic and Parmesan
*one per 20 guests recommended
Fish and Seafood

Wasabi sesame crusted tuna tataki, cilantro mango gel
Coconut chili prawns with rum spiked fruit salsa
Chilled cucumber cress soup, lobster, truffle
Scallop BLT, aioli, crispy shallots
Avocado lemon mousse, tomato poached shrimp, spiced balsamic
Spicy Caesar with wine poached prawns
Avocado and prawn causa, aji amarillo
Lime pickle cured salmon, lemon cream
Smoked salmon cream cheese Parisiennes, seaweed shortbread
Poultry
Basil and lemon grass chicken and salad cornets
Ancho torn chicken, shaved cucumber, celeriac mousse, fresh herbs
Chicken and vegetable rolls, spicy peanut dip
Duck confit with roasted pear Chantilly, watercress
Chicken Caesar roll, garlic crouton, anchovy aioli, asiago tuile
Beef | Pork | Lamb

Roast beef, Cambozola and Guinness onions
Seared beef carpaccio, quail eggs, golden beets
Fennel crusted lamb, fava beans, preserved lemon and caper
Roast pork, yam pancake, chipotle pineapple sauce
Prosciutto, melon and cream cheese rolls

HORS D‘OEUVRES
HOT HORS D’OEUVRES
Vegetarian
Mediterranean torta with feta and herbs
Wild mushroom and chèvre arancini
Cocktail samosas (vegan)
Mushroom, ricotta, tarragon empanada
Potato skins with feta, capers and sundried tomato
Artichoke and Qualicum Gruyère
Wild mushroom mac n cheese, grilled vegetable salpicon
Quinotto with asparagus brulée
Deconstructed spanakopita bites
Fish and Seafood

Prawn spring roll, lemongrass plum sauce
Lobster arancini, lemon Chantilly
Smoked salmon and boursin tartlets
Singapore chili prawns
Mini paella bites
West Coast crab cakes with avocado and cilantro
Poultry
Thyme and scallion chicken Cornish pasty
Duck confit, green onion pancake, pea shoots, hoisin lime
Cocktail samosas (chicken)
Buttermilk fried chicken drumettes, jalapeno cheese dip
Moroccan spiced torn chicken and preserved lemon on phyllo
Beef | Pork | Lamb

Grilled asparagus and prosciutto, artichoke black truffle duxelle
Open sirloin lobster brie burger, roasted onion mayo
Shepherd’s pie short rib profiteroles
Vietnamese meatball lettuce wrap
Wine braised short ribs, Yukon gold mash, yucca crisp
Spaghettini and meatball, spicy tomato, basil, Romano
Braised pork belly, parsnip purée, apple essence
Moroccan lamb and phyllo rolls, spicy apricot jelly
Braised short rib rissoles
Petit filet mignon, artichoke tapenade and roasted garlic

SWEETS | SANWICHES
SWEET THINGS
PBJ bites
Banana and walnut turnovers
Strawberry and rose shortcake
Coconut ganache pops
‘Caramelia’ chocolate praline verrines
OPEN FACE SANDWICHES

Tomato, cucumber, organic greens, red pepper hummus
Ham, brie, lettuce and olive tapenade
Cucumber and cream cheese with watercress
Turkey and Monterey Jack with olive spread
Egg salad and pimento with sprouts
Tuna and corn with olives and field greens
Roast beef with horseradish and artichokes
Curried chicken salad with pineapple and peppers

PLATTERS
RECEPTION PLATTERS
Small serves 12–15 people | Large serves 25–30 people
Garden Fresh Crudités

Seasonal mix of fresh vegetables with a thick creamy dill dip
Gourmet Cheese Board

Selection of international and local artisan cheeses Baskets of crackers and Vienna bread
The Deli Platter

Medium rare roast beef, roast turkey, Black Forest ham and coppa, aged cheddar, marbled
and Gruyère cheeses
Fresh rolls, mustard, horseradish, cranberry sauce and butter
Sushi
Assorted sushi served with wasabi, pickled ginger
Savoury Antipasto Basket

Skewers of prosciutto, cantaloupe and honeydew, hot sopressata, provolone, marinated
bocconcini, olives, cherry tomatoes, marinated calamari and artichokes, spicy grilled eggplant
and yellow peppers, crackers and Vienna bread
Smoked Salmon Display

Sliced smoked salmon served with chopped eggs, onions, dill, capers, lemon, cream cheese and
rye squares
Seasonal Fresh Fruit

Attractively displayed assortment of melons, grapes, pineapple and seasonal fruits
Chilled savoury cheese cake

Served with artisan bread, crostini and crackers
Smoked salmon and herbs or avocado and sweet pepper or herbs and garlic
Baked brie in a pastry crust

Served with crackers and crostini
Cranberry and orange or tapenade and artichokes or apple and pecan or roasted garlic
and herbs
Baked Cambozola in a pastry crust

Roasted garlic or apple chutney or figs and balsamic
Gourmet dips
Recommended: one bowl per 25 guests
Baba ghanoush pita and crostini
Tuscan white bean dip served with flatbreads
Tapenade and cream cheese pita, crostini, cheese sticks
Layered Mexican dip guacamole, sour cream, salsa and black beans, tri-colour nacho chips
Hummus with pimento and roasted onions pita, cheese sticks, crostini
Spicy lentil dip with garlic naan chips and papadums

BARBECUES
BARBECUES
Available April 1 to October 31
UBC has many picturesque locales that are ideal for outdoor celebrations. All barbecues are
priced for 100 people and include recyclable cutlery, compostable cups and paper plates For
barbecues of 50–99 people add $6 per person. For barbecues of fewer than 50 people add $9
per person. China and glassware service is available at an additional charge For all barbecue
dates where a covered area for cooking is not available during inclement weather, a surcharge
will be levied to accommodate tent rental.
Meat Lover’s BBQ

Choice of: quarter-pound sirloin burger or all-beef jumbo hot dog or vegetarian burger
Organic BC apple and carrot coleslaw and assorted melon platters
Hostess / Frito Lay potato chips, sliced cheddar, ketchup, mustard, relish, onions, mayonnaise,
tomato and lettuce
Home-style cookies and squares, ice tea and lemonade
The Totem
Choice of: six-ounce AAA Canadian flatiron steak or six-ounce marinated chicken breast
Organic BC apple and carrot coleslaw, three bean salad
Grilled vegetable platters, assorted melon platters
Stone ground mustard, Jalapeno lime mustard, red pepper aioli, pickled gherkins and onions
BC potato gratin, assorted dinner rolls and butter
Chocolate Ponderosa cake, ice tea and lemonade
The Merritt
Smoky BBQ chicken and ribs
Mesclun green salad with assorted dressings, tomato and bocconcini with fresh basil
Creamy potato salad, fresh herb pasta salad, grilled vegetable platter
Baked russet potatoes with sour cream, chives and bacon bits
Assorted dinner rolls with butter
Apple-peach crisp, home-style cookies and squares
Seasonal fresh fruit platters, ice tea and lemonade
Wescadia Salmon BBQ

Lemon pepper infused wild Pacific salmon
Avocado, tomato and cilantro relish, blueberry, grapefruit salsa, herb bannock bread
Greek salad, mesclun green salad with assorted dressings, baby corn and snow pea salad
Tomato bocconcini salad with fresh basil, black bean and sweet pepper salad
Chef’s seasonal vegetable medley, roasted BC potatoes
Apple-peach crisp, home-style cookies and squares, seasonal fresh fruit platters
Ice tea and lemonade, Ethical Bean organic fair trade coffee, Zhena’s organic fair trade tea and
herbal infusions

VEG | VEGAN | NO GLUTEN
NO ADDED GLUTEN, VEGETARIAN AND VEGAN SELECTIONS
LEGEND Breakfast Hors d’oeuvres

VL Vegetarian, may Buttermilk pancake stack with Grand Marnier maple syrup VLO
contain dairy Asparagus and feta frittata VLO
VG Vegan, dairy-free Baked beans with peppers in sourdough cups VG
vegetarian Scrambled egg and vegetable rolls with potato VLO
VLO Vegetarian lacto-ovo, Eggs, ham and cheese on brioche VLO
may contain dairy Oatmeal and orange crème brulée VL
and egg Mini French toasts with ricotta and fresh seasonal berries VLO
NG No added gluten Fruit salad sticks with orange yogurt VL
Poached quail egg and tomato Hollandaise VLO
Scrambled tofu with peppers and quinoa VG
Plated Salads and Soups

Seasonal tomato flan with goat cheese and sundried tomato pesto, arugula salad, aji amarillo VL
Seasonal greens with citrus, shaved fennel and cucumber, feta and spiced pecans,
lemon fig balsamic NG, VL
Wild mushroom soup with herb cheese sticks NG, VL
Seasonal squash bisque, truffle oil, garlic sticks NG, VL
Plated Entrées
Smoked tofu and eggplant steak, spicy tomato sauce NG, VG
Butternut squash, zucchini
Chickpea and vegetable falafel, grilled vegetables VG
Tomato leban, tahini and garlic pita
Wild mushroom cannelloni, saffron and tomato sauce VL
Shaved asiago, seasonal vegetables
Quinotto with grilled asparagus and artichokes NG, VL
Aji amarillo cream, seasonal vegetables
If more than one choice of entrée is required, a surcharge of $2 per person will be applied and
starch and vegetable selection may be modified.
Plated Desserts
Choose one dessert below
Caramel chocolate delice, orange sauce VLO
Caramelized goat cheese cheesecake, sour cherries, berry coulis VLO
Seasonal fruit and lemon curd tart VLO
Tiramisu cake, espresso reduction VLO
Gluten free cheesecake, fruit coulis NG, VLO
Fresh seasonal fruit plate NG, VG

COLD HORS D’OEUVRES
LEGEND Vegetarian
VL Vegetarian, may Bruschetta crostini with basil VG
contain dairy Grape tomato and herb cream cheese tulips VL, NG
VG Vegan, dairy-free Organic BC apple with cheddar on pumpernickel VL
vegetarian Roasted beets, goat cheese creama, balsamic pearls VL, NG
VLO Vegetarian lacto-ovo, Basil garlic panna cotta, micro salad, Parmesan mousse VLO, NG
may contain dairy Mozza perlini and red onion salad, garlic, herbs and micro salad VL, NG
and egg Roasted red pepper hummus, tapenade, toasted pita VG
NG No added gluten Caprese with spicy balsamic reduction VL
Drunken tomatoes, dukkah, basil garlic and Parmesan* VG
*Price per platter—one per 20 guests recommended
Fish and Seafood

Wasabi sesame crusted tuna tataki, cilantro mango gel NG
Coconut chili prawns with rum spiked fruit salsa NG
Chilled cucumber cress soup, lobster, truffle NG
Scallop BLT, aioli, crispy shallots NG
Avocado lemon mousse, tomato poached shrimp, spiced balsamic NG
Spicy Caesar with wine poached prawns NG
Avocado and prawn causa, Aji amarillo NG
Lime pickle cured salmon, lemon cream NG
Poultry
Ancho torn chicken, shaved cucumber, celeriac mousse, fresh herbs NG
Chicken and vegetable rolls, spicy peanut dip NG
Duck confit with roasted pear Chantilly, watercress NG
Beef | Pork | Lamb

Roast beef, Cambozola and Guinness onions NG
Fennel crusted lamb, fava beans, preserved lemon and caper NG
Roast pork, yam pancake, chipotle pineapple sauce NG
Prosciutto, melon and cream cheese rolls NG

HOT HORS D’OEUVRES
LEGEND Veg
VL Vegetarian, may Mediterranean torta with feta and herbs VLO, NG
contain dairy Wild mushroom and chèvre arancini VL
VG Vegan, dairy-free Cocktail samosas (vegan) VG
vegetarian Mushroom, ricotta, tarragon empanada VL
VLO Vegetarian lacto-ovo, Potato skins with feta, capers and sundried tomato VL
may contain dairy Artichoke and Qualicum Gruyère VL
and egg Wild mushroom mac n cheese, grilled vegetable salpicon VL
NG No added gluten Quinotto with asparagus brulée VLO, NG
Deconstructed spanakopita bites VL
Fish and Seafood

Singapore chili prawns NG
Mini paella bites NG
Beef | Pork | Lamb

Open sirloin lobster brie burger, roasted onion mayo NG
Shepherd’s pie short rib in potato shell NG
Vietnamese meatball lettuce wrap NG
Wine braised short ribs, Yukon gold mash, yucca crisp NG
Braised pork belly, parsnip purée, apple essence NG
SWEET THINGS
PBJ bites VLO
Banana and walnut turnovers VL
Strawberry and rose shortcake VLO
Coconut ganache pops VL, NG
‘Caramelia’ chocolate praline verrines VLO, NG
OPEN FACE SANDWICHES

Tomato, cucumber, organic greens, red pepper hummus VG
Cucumber and cream cheese with watercress VL
Egg salad and pimento with sprouts VLO

RECEPTION PLATTERS
Small serves 12–15 people | Large serves 25–30 people
LEGEND Garden Fresh Crudités VLO, NG

Seasonal mix of fresh vegetables with a thick creamy dill dip
VL Vegetarian, may
contain dairy
Gourmet Cheese Board VL, NG (cheese only)
VG Vegan, dairy-free
Selection of international and local artisan cheeses, baskets of crackers and Vienna bread
vegetarian
VLO Vegetarian lacto-ovo, The Deli Platter NG (deli meats and cheese only)
may contain dairy Medium rare roast beef, roast turkey, Black Forest ham and capicolla
and egg
Aged cheddar, marbled and Gruyère cheeses
NG No added gluten
Fresh rolls, mustard, horseradish, cranberry sauce and butter
Sushi NG (please request gluten-free soya)

Assorted sushi served with wasabi, pickled ginger, chopsticks
Savoury Antipasto Basket NG (antipasto only)

Skewers of prosciutto, cantaloupe and honeydew, hot sopressata, Provolone, marinated
bocconcini, olives, cherry tomatoes, marinated calamari and artichokes, spicy grilled eggplant
and yellow peppers, basket of crackers and Vienna bread
Smoked Salmon Display NG (except rye squares)

Sliced smoked salmon served with chopped eggs, onions, dill, capers, lemon, cream cheese and
rye squares
Seasonal Fresh Fruit NG, VG

Attractively displayed assortment of melons, grapes, pineapple and seasonal fruits
Chilled savoury cheese cake VLO

Served with artisan bread, crostini and crackers
Sweet peppers or herbs and garlic
Baked brie in a pastry crust VL

Cranberry and orange or tapenade and artichokes or apple and pecan or roasted garlic and herbs
Baked Cambozola in a pastry crust VL

Roasted garlic or apple chutney or figs and balsamic
Gourmet Dips
We recommend one bowl per 25 guests
Baba ganoush NG, VG
Tapenade and cream cheese L
Hummus with pimento and roasted onions NG, VG
Above dips served with pita, cheese sticks and crostini
Tuscan white bean dip served with flat breads VG
Spicy lentil dip with garlic naan chips and papadums VL, NG (except naan), VG
Tri-colour nacho chips with layered dip of guacamole, sour cream, salsa and black beans VL, NG, VG

BEVERAGES
BEVERAGE MENU
Cash Bar
Your guests are responsible for the purchase of their own beverages. Cash bar prices are
inclusive of all taxes and gratuities and include compostable single use cups. Glassware is
available at an additional charge; please speak with your catering coordinator for details.
Please note that we are not able to process on-site payments by debit or credit card; we can
accept payment by cash only.
Host Bar
The client is financially responsible for all beverages served and will be invoiced based on
consumption. Host bar prices include compostable single use cups. Glassware is available at an
additional charge; please speak with your catering coordinator for details.
Domestic Beer Kokanee, Coors Lght

Granville Island Micro Beers Pale Ale, Lager
Imported Beer Stella, Corona
House White Peller Estates Pinot Blanc – bottle
House White Peller Estates Pinot Blanc – glass
House Wine Peller Estates Merlot – bottle
House Wine Peller Estates Merlot – glass
Imported Wine New Harbor Sauvignon Blanc – bottle
Imported Wine New Harbor Sauvignon Blanc – glass
Imported Wine Penfolds Shiraz Cabernet – bottle
Imported Wine Penfolds Shiraz Cabernet – glass
Sparkling Wine Freixenet Cordon Negro
Highballs rum, vodka, gin, rye, scotch
Coolers Mike’s Hard Lemonade and Cranberry
Ciders Okanagan Apple and Peach
Juices and SIP specialty sodas
Soft drinks
Vivreau bottled sparkling water by the glass
Punch Menu
We recommend one gallon per 35 people
Child-friendly fruit punch

Ice tea or Lemonade
Rum or vodka punch
Sangria
Please refer to our terms and conditions for detailed liquor policies.

Student Housing and Hospitality Services
UBC Food Services
May 2013

UBC Food Information 2014

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UBC Food Information 2014

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UBC Food Services presents

Mark your calendar!

Portable Feast Blueberry Fest Meet Your

The Point Grill

Caffè Perugia at Life Sciences Centre 7:30am – 4:30pm M–Th 4:00pm F

For current hours and information please visit food.ubc.ca

For current hours and information please visit food.ubc.ca

For current hours and information please visit food.ubc.ca

For current hours and information please visit food.ubc.ca

For current hours and information please visit food.ubc.ca

For current hours and information please visit food.ubc.ca

For current hours and information please visit food.ubc.ca

LOCAL WINGS GF | $11

CAESAR SALAD | $12

BURGERS & SANDWICHES SOUP FOR THE SOUL

POINT BURGER | $14

EGGS BENEDICT | $13 PANCAKES | $12

BEER CRAFTED COCKTAILS 2oz | $9.25

Peller Estate Proprietor’s Reserve Dry Red $6.25 $9.25

Gemelli Pasta, English Peas, Snap Peas, Cream, Tarragon V

Honey Roasted Rhubarb, Shaved Fennel, Arugula, Goat Cheese,

Fava Beans, Asparagus, English Peas, Crisp Pancetta,

Ocean & Lakes

Poached Chinook Salmon, Yellow Miso-Sake Marinade,

Szechuan Peppercorn Wok Fried Prawns (3), Chili Lime Dip

Field & Woodland

Risotto of Asparagus, Leeks, Lemon Zest, Parmesan, Arborio Rice V

Shiitake and Quinoa Cakes, Carrot and Star Anise Coulis VG

Frites & Ancho Aioli

Braised Oxtail, Spring Onion Compote, Pureed New Potatoes GF

Gnocchi, Morel Cream, Asparagus V

No modifications or substitutions on small plates.

Gathered Greens, Chia Seeds, Radishes, Cucumbers,

Grilled Asparagus, Manchego Cheese, Serrano Ham, Shaved Radish,

Thai Basil and Lemon Grass Infused Grilled Chicken Breast,

49th Parallel Lager Fried Cod, Remoulade Sauce,

Grilled Sirloin, Smoked Onion Jus, Maui Onion Rings,

Pan Roasted Halibut, Veal and Orange Broth, Gremolata,

Grilled King Salmon, 7 Island Spiced, Tropical Fruit Salsa,

Grilled Tempeh, Coconut Sherry Glaze, Japonica Rice,

small side plates

Artisan Bread & Compound Butter

Side Spring Vegetables

Side Japonica Rice

Side Pureed Pemberton Gem Potatoes

Side Buttered Pemberton Gem Potatoes

Side Minted Slaw

Side Buttered Gemelli Pasta

GF Gluten Free | VG Vegan | V Vegetarian

We feature fresh, modern West Coast cuisine prepared

Thank you for coming to dine at Sage.

Menu concept by Chef Andreas Kodis

“A casual approach to fine dining combined

Our small and large plates are designed to satisfy

chef’s combination specials

Chef’s selection of three small plates or sides

Chef’s selection of four small plates or sides

Sage Ingredients and Suppliers

Terminology 2 Hot Hors d’oeuvres 13

Breakfast Buffet 3 Sweet Things 14

Lunch Buffets 5 No added gluten, vegetarian

Dinner Buffets 7 Beverage Menu 21

Other dietary requests

2 UBC Food Services • University of British Columbia