Menus

A different menu is prepared each week. Menus are based on the student’s Food and Theory classes.

2017 Fall Semester Menu Calendar


*Please be advised that all menus are subject to change*

Menu 1

October 11 - October 27

Menu 2

November 1 - November 17

Menu 3

November 22 - December 15

 *Bloom is closed on Monday & Tuesday.


 


Fall 17 - Menu 1


MENU 1

October 11 - October 27

Two-Course Lunch: $15

Three-Course Lunch: $22

 

First Course

Warm Cured Salmon

beetroot, apple, hazelnut, avocado and dill

 or 

Cauliflower Veloute

buttered sprouts and lobster

 *

Second Course

Yukon Gold Gnocchi

smoked chicken, garlic, parsley and pickled shiitake

 or

'Linguine with clams'

brioche crumble and preserved lemon 

 *

Main Course

Pan-roasted Beef Tenderloin

pommes kennedy, lentil cream, pickled mushrooms and roasted shallots

or  

Duck Leg Confit

thyme infused potatoes, hen's egg, blonde frisee and capers 

Dessert

   French Apple Tart

popcorn ice cream and caramel froth

or 

Gateau St. Honore

citrus, milk chocolate and bergamot

 



Fall 17 - Menu 2


MENU 2

November 1 to November 17

Two-Course Lunch: $15

Three-Course Lunch: $22

First Course

Grilled Octopus and Chorizo

fingerling 'patatas bravas' and salsa verde

 or

Consommé 'Celestine'

herbed crepe and crisp duck confit

 or

'Southern Fried Chicken'

reinvented 

 *

Second Course

Braised Oxtail Ravioli

ragout of lobster, fava and canterelles

 or

Risotto Milanese

 *

Main Course

Spiced Rack and Slow Roasted Lamb 'vindaloo' style

onion bhaji, cucumber and sheep's milk yogurt

 or

Porcini Crusted Salmon

parmesan polenta and wild mushroom broth

or  

Perth County Pork Jowl 'a la pressione'

caraway rye, heirloom carrots, coriander and whole grain mustard

 *

Dessert

Coconut Dacquoise and Bavarois

lemon, honey and pineapple

 or

Pistachio and Chestnut Sponge

dark chocolate fondant, pear and parsnip

 



Fall 17 - Menu 3


MENU 3

November 22 to December 15

Two-Course Lunch: $15

Three-Course Lunch: $22

 

First Course

Sunchoke Soup

granola holiday 'cracker'

 or

Caramelized Onion, Fourme d'Ambert and Walnut Tart

celery and roasted fig

 or

Roasted Cauliflower Salad

golden raisins, mache, beetroot and toasted cumin

 *

Second Course

Porcini and Winter Truffle Risotto

parmesan froth and watercress

 or

Potato Gnocchi

brown butter, sage, roasted squash and pecorino

Main Course

Daube of Red Deer

caramelized quince, chestnuts, parsnip, juniper jus

 or

Poele of Cornish Hen

braised endive, fennel, charred leeks

coriander infused jus

 or 

Pan seared Sea Bream

celeriac, chanterelles, coco beans, house smoked bacon and

red wine reduction

 *

Dessert

Spiced bread crisp

Ginger custard, apple, celery and milk

 or

Classic Opera Cake

burnt honey and cardamom ice cream

 



Hours of operation

  • Lunch begins at 11:45 am
  • Dinner begins at 5:45 pm