view all NEWS >
view BLOG>

The expertise of the Green College Dining Society’s Executive Chef particularly shines at dinnertime: whether presenting a dish of rack of lamb with hazelnut and rosemary crust; Fraser Valley duck breast roasted with cinnamon; or seared BC ling cod with parsnip puree and cranberry merlot reduction, hosting a special dinner at Green College for your guests will offer an unparalleled dining experience.

With a wide range of both served and buffet dinner options to suit a variety of seasons and budgets, the Green College Dining Society is sure to come up with a menu that will make your evening spectacular. Consult the sample menu and price list below to explore your options. Ask also about full, multi-course wine-tasting dinners – another specialty of the College.

Please note that all alcoholic beverages served on Green College licensed premises must come from inventory purchased by The Green College Dining Society. The GCDS can provide a hosted bar or cash bar for your dinner guests. See Bars and Alcoholic Beverages.

To request a catering quote for your event at Green College, or for more information, make a Venue Booking Request online or contact .

Sample Menu Item *
(All menus include coffee, tea, bread and butter)

Sample Price **
(per person)

Served Menus:


Mesculun greens with toasted walnuts and mixed berry vinaigrette
Fraser valley free range chicken breast grilled with lemon and balsamic jus, seasonal vegetables and seven grain rice
Chocolate buttermilk pudding


Spring salad of baby spinach, grilled corn, tomatoes and carrots with balsamic & olive oil
Roasted halibut with vegetable and cilantro rosti
Star Anis and Citrus Jus
Okanagan apricot pie


Tomato risotto with petite herb salad
Grilled pork tenderloin medallions with curried pineapple relish and potato gnocchi
Granny Smith apple tart tatin


Spring greens with marinated artichokes, goat cheese, tomatoes and drizzled with extra virgin olive oil
Tazo tea roasted Pacific salmon with green onion potato mash, caper and vegetable salsa, drizzled with miso and lemon oil
Frozen coffee almond tortoni


Salad of baby greens and herbs, marinated sun-dried tomatoes and butternut squash, drizzled with pink peppercorn vinaigrette
Roasted quail with wild mushroom polenta, zucchini pepronatta and port wine reduction
Okanagan peach flan with french vanilla & cinnamon cream


Salmon cured with Lapsang-Souchong tea served on baby spring greens, with asparagus and mirin vinaigrette
Roasted rack of lamb with hazelnut and rosemary crust, roesti potatoes, red wine sauce and seasonal vegetables
Triple chocolate mousse


Satiny carrot and lemon soup
Spinach salad with baked brie pouches, pistachio dressing
Pear and ginger granite
Fraser Valley duck breast roasted with cinnamon, water chestnuts, carrots and celery, served with wild rice medley
Sour cherry napoleon, blood orange sabayon


Grilled radicchio and fontina in balsamic vinegar
Warm scallops & baby potatoes, red onion compote and cilantro
Seared BC ling cod, parsnip puree, cranberry merlot reduction
Braised beef with carrots and Puy lentils
Goat cheese vol-au-vent, organic greens, virgin linseed oil
Lemon souffle cake


Sample Buffet Dinners:


Fennel, radicchio and Granny Smith apple salad with dill
Organic greens with spiced sesame seeds, cranberry vinaigrette
Tri-colour rotini pasta, chorizo sausage, wild mushrooms and basil pesto
Vegetarian cannelloni with tomato and Asiago cheese
Dark chocolate brownies and carrot cake


Grilled vegetable antipasto
Penne rigate pasta, sun-dried tomatoes and basil pesto
Summer greens, feta cheese and balsamic dressing
Roasted Fraser Valley chicken breast, mango salsa
Seasonal vegetables and roasted nugget potatoes
Assortment of pastries, squares and sliced seasonal fruit


Thai peanut and noodle salad with cilantro
Grilled, marinated vegetables, feta, Calamata olives
Sesame spinach and red onion salad
Spring organic greens, herb vinaigrette
Chai Tea spiced Salmon FiIlet
Grilled pork tenderloin with pomegranates
Wild mushroom and arborio rice croquettes (vegetarian)
Garlic scalloped potatoes, young carrots, and asparagus
Apple cake with vanilla bean custard
Chocolate mousse tarts with shaved chocolate
Sliced seasonal fruit and grapes


Summer greens and herbs, white wine vinaigrette
Sweet pepper, parsley and lemon tabouleh
Sliced Pacific salmon cured with Lapsang-Souchong tea
Grilled beef tenderloin, merlot sauce
Garlic and black pepper potato puree
Asparagus and carrots
Plum and frangipan tart, green tea ice cream
Canadian and imported cheeses, crackers, bread, fresh and dried fruit


* Menu items are samples. The GCDS chef can create unique menus tailored to your event and special requirements. Suggestions are welcome on the Venue Booking Request online, or contact .

** Prices are samples, applicable only for internal UBC bookings, and are subject to change (external groups should inquire about availability and rates). Please make a Venue Booking Request online or contact to obtain a catering quote for your event at Green College, or for more information.