Special Dinners | Green College Dining Society

June 5 Public Salon "Inspiring Ideas"
May 07, 2013
The Global Civic Policy Society presents a Public Salon on Wednesday, June 5 from 7:30-9pm at the Vancouver Playhouse. A diverse range of speakers from very different walks of life will each spend 7 minutes speaking about something they are passionate about.
Green College Principal Mark Vessey a co-applicant on successful $4 million SSHRC Partnership Grant
May 01, 2013
Applicant Paul Yachnin (McGill University) and fifteen co-applicants including Green College Principal Mark Vessey received funding to begin their multi-disciplinary project entitled "Forms of conversion: religion, culture, and cognitive ecologies in early modern Europe and its worlds."

Life Lessons Learned from The Tempest
April 26, 2013
Green College resident Brittany Welsh describes how the daunting task of mounting four shows of Shakespeare's The Tempest helped and inspired her and her colleagues in ways she hadn't envisioned when she started down the Bard's path five months earlier.
Green College Mentorship Program at Lord Strathcona Elementary
January 04, 2013
Seven Green College students volunteered at Lord Strathcona Elementary School in East Vancouver as part of UBC’s Community Learning Initiative TREK program, matching groups UBC students with elementary schools in Vancouver's Downtown Eastside neighbourhood, and helping with reading and writing lessons and tutoring students on a one-on-one basis.

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	$32.50
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	$40.00
Tomato risotto with petite herb salad Grilled pork tenderloin medallions with curried pineapple relish and potato gnocchi Granny Smith apple tart tatin	$35.00
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	$38.00
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	$36.00
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	$48.00
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	$52.00
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	$59.00
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	$30.00
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	$35.00
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	$42.00
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	$52.00

* 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.

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