Saskatchewan Polytechnic, Moose Jaw Campus

Food Services Menu

Food Services offers meals and snacks.

(V) = Vegan  (VEG) = Vegetarian (GF) = Gluten Free 

Hours of Operation 

Monday to Friday 7:30 a.m. - 1:15 p.m. (Closed holidays) 

Breakfast 7:30 a.m. - 10:30 a.m. 

Lunch 11:30 a.m. - 1:00 p.m.

New hot sandwich of the Day - $6.00

Make it a combo by adding the vegetable and starch of the day for $9.00

We will serve pizza, chicken fingers, fries, poutine and burgers starting at 11:00 a.m.

Week of December 11-15th ,2017 

 

Monday 

 

 

  Breakfast Wrap   Bacon, Sausage, Pepper Jack Cheese, Hashbrown & Egg $5.00
  Breakfast Pizza  Bacon, Sausage, Egg & Cheese 
  Breakfast Hot Plate   
  Soups of the Day  Cream of Broccoli & Cheese    or   Borscht 
  Hot Sandwich of the Day  Hot Hamburger 
  Entree  Sweet & Sour Pork 
  Vegetarian Entree  Veggie Spring Rolls (V)  
  Starchs of the Day  Fried Rice 
  Vegetable of the Day  Gingered Carrots and Bean Sprouts   (V) & (GF)  
  Pizza of the Day  Pepperoni 
  Pizza of the Day #2  Cheese (VEG) 
  Burger of the Day Cheese Burger (Beef)  
 

Tuesday 

 
  Breakfast Wrap  Bacon, Sausage, Pepper Jack Cheese, Hashbrown & Egg $5.00
  Breakfast Pizza Ham, Green Onion, Egg & Cheese 
  Breakfast Hot Plate  
  Soups of the Day   Minestrone    or    Potato, Garlic and Onion Chowder 
  Hot Sandwich of the Day Pesto Chicken Pretzel Panini 
  Entree  Baked Lasagna ( Beef) 
  Vegetarian Entree Vegetable Ragu with Quinoa (V) & (GF) 
  Starchs of the Day Garlic and Parmesan Pretzel 
  Vegetable of the Day  Salad and Dressing (V) & (GF) 
  Burger of the Day Cheese (Beef)
  Pizza of the Day #1 Salami & Mushroom 
  Pizza of the Day #2 Cheese (VEG) 
 

Wednesday 

 
  Breakfast Wrap  Bacon, Sausage, Pepper Jack Cheese, Hashbrown & Egg $5.00
  Breakfast Pizza  Mexi Beef, Veggies , Egg and Cheese 
  Breakfast Hot Plate  
  Soups of the Day  Split Pea & Beans    or Spicy Beef Noodle 
  Hot Sandwich of the Day Grilled Chicken Quasadilla 
  Entree  Roast Turkey with Cranberry Sauce and Dressing 
  Vegetarian Entree Mushroom, Parsnip and Pecan Loaf with Vegan Gravy (V) 
  Starchs of the Day Mashed Potatoes and Gravy 
  Vegetable of the Day  Peas & Carrots (V) & (GF) 
  Burger of the Day  Cheese (Beef) 
  Pizza of the Day Chicken Bacon Ranch 
  Pizza of the Day #2 Cheese (VEG) 
 

Thursday 

 

Taco in a Bag Day

  Breakfast Wrap  Bacon, Sausage, Pepper Jack Cheese, Hashbrown & Egg $5.00
  Breakfast Pizza  Bacon, Ham, Egg & Cheese 
  Breakfast Hot Plate  
  Soups of the Day 

French Onion    and Ham & Corn Chowder 

  Hot Sandwich of the Day Philly Beef with Peppers, Onions and Cheese 
  Entree Farmer Sausage 
  Vegetarian Entree  Perogies with Sour Cream (10) (VEG) 
  Starchs of the Day  Perogies with Sour Cream 
  Vegetable of the Day  Corn  (V) & (GF) 
  Burger of the Day  Cheese Burger (Beef)   
  Pizza of the Day #1 All Dressed 
  Pizza of the Day #2  Cheese (VEG) 
 

Friday 

 

  Breakfast Wrap  Bacon, Sausage, Pepper Jack Cheese, Hashbrown & Egg $5.00
  Breakfast Pizza  Bacon, Tomato, Egg & cheese 
  Breakfast Hot Plate  
  Soups of the Day  Chef's Choice 
  Hot Sandwich of the Day Falafel Pita (VEG) 
  Entree  Bison and Pepperoni Burger 
  Vegetarian Entree  Falafel Pita (VEG) 
  Starchs of the Day Fresh Cut French Fries  (V) 
  Vegetable  of the Day  Pasta Salad 
  Burger of the Day  Cheese ( Beef) 
  Pizza of the Day #1 Assorted 
  Pizza of the Day #2  Cheese (VEG) 

Please contact Jennifer Charters with any questions, concerns or catering requests.
jennifer.charters@saskpolytech.ca
306-691-8472

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Saskatchewan Polytechnic serves 26,000 distinct students through applied learning opportunities at campuses in Moose Jaw, Prince Albert, Regina and Saskatoon, and through extensive distance education opportunities. Programs serve every economic and public service sector. As a polytechnic, the organization provides the depth of learning appropriate to employer and student need, including certificate, diploma and degree programs, and apprenticeship training. Saskatchewan Polytechnic engages in applied research, drawing on faculty expertise to support innovation by employers, and providing students the opportunity to develop critical thinking skills.

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