Menus

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

2017 Summer Semester Menu Calendar


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

May

16th to 19th

23rd to 26th

30th to June 2

June

6th to 9th

13th 16th

20th to 23rd

 *Bloom is closed on Mondays.


 


May 16th to 19th


LUNCH MENU

Option A: Two Course Lunch - $14

Option B: Three Course Lunch - $18

 

French Onion Soup

Caramelized Onions, Sourdough Croutons,

Thyme Scented Veal Broth, Gratin Jarlsberg Cheese

 or

Caesar Salad

Romaine Lettuce, Garlic Anchovy Dressing, Brioche Crouton,

Grated Parmesan, Double Smoked Bacon Lardons

***

Butternut Squash and Goat Cheese Ravioli

Brown Butter and Sage, Parmigiano Reggiano, Olive Oil Roasted Garlic Rapini

or

Pan Seared Beef Tenderloin Medallions

Pommes Anna, Wilted Spinach, Sauce Marchand de Vin, Béarnaise

***

Vanilla Crème Brulee

Petit Fours Sec

or

Chocolate Mousse Dome

Espresso Anglaise


 


May 23rd to 26th


LUNCH MENU

Option A: Two Course Lunch - $12

Option B: Three Course Lunch - $16

Roasted Beet Salad

Toasted Sunflower Seeds, Goat Cheese, Baby Kale, Tri Citrus Dressing

or 

Gorgonzola and Celery Soup

or

Cured Atlantic Salmon Gravlax

Potato Blinis, Lemon Crème Fraiche, Salmon Roe

***

Classic Steak Tartar with Gaufrette Potatoes

or

Pappardelle with Pesto and Roasted Tomatoes

or

Grilled Vegetable Panini

Spicy Genoa Salami, Provolone Cheese, Sundried Tomato Spread,

Basil Pesto

***

La Tarte Bourdaloue

Anise Ice Cream, Port Wine Sauce

or

Zabaglione

Marsala, Fresh Fruit


 


May 30th to June 2nd


 

LUNCH MENU

Option A: Two Course Lunch - $12

Option B: Three Course Lunch - $16

 

Cous Cous Salad

Tomato, Black Olive, Lemon Dressing

or

Arancini

Fried Mushroom Risotto, Mozzarella, Tomato Sauce

or

Leek and Potato Soup

Chicken Quenelle, Crispy Potatoes

***

Halibut and Chips

Coleslaw, Tartar Sauce

or

Pea and Goat Cheese Ravioli with Morel Cream Sauce

or

Pork Schnitzel

Gremolata, Herbed Spätzle, Creamed Cabbage

***

Lemon Meringue tart with a Citrus Fennel salad

or

Chocolate Feuilletine with Caramel ice cream & Burnt Orange sauce


 


June 6th to June 9th


LUNCH MENU

Option A: Two Course Lunch - $12

Option B: Three Course Lunch - $16

 

Ham and Split Pea Soup

Beef Carpaccio, Baby Arugula Salad, Shaved Parmesan

or

Quinoa Salad

Dried Cranberry, Toasted Walnuts, Herb Vinaigrette

***

Braised Lamb

Gnocchi with Mushroom Ragout

or

Hot Smoked Salmon Salad

Grilled Artisanal Bread, Cucumber and Horseradish Mayo

or

Paupiette of Dover Sole

Mornay Sauce, Green Beans, Saffron Rice Pilaf

***

Pineapple Tatin

Coconut Ice Cream, Rum Caramel



June 13th to 16th


 

LUNCH MENU

Option A: Two Course Lunch - $14

Option B: Three Course Lunch - $18

 

Pressed Duck Confit Terrine

Cranberry Wine Jelly, Whole Wheat Soda Bread Crisps

or

House Salad

Escarole, Red Oak Leaf, Blond Frisee, Belgian Endive,

Radicchio, Orange Segments, Tri Citrus Dressing

or

Lobster Bisque

Coriander Crème Fraiche

***

Steak Sandwich

Herb Butter, Toasted Baguette, Caramelized Onions,

Melted Emmenthal, Grainy Mustard Mayo served with Hand Cut Fries

or

Seafood Bouillabaisse

Fennel Saffron Broth, Yellow Flesh Potatoes, Rouille on Toasted Baguette

or

White Bean Casserole

Lamb and Pork Sausage, Duck Confit, Double Smoked Bacon, Pork Belly, Chicken Thighs

***

Gateaux a la Maison

Strawberry and Basil Torte with Candied Lemon

 



June 20th to June 23rd


 

LUNCH BUFFET

$20

Creamy Fish Fumet

Baby Clams, Yukon Gold Potatoes, Double Smoked Bacon

 *

Local Cheese Selection

Blueberry Conserve, Cranberry Wine Jelly, Oat Crackers, Spiced Almonds and Pecans, Whole Wheat Soda Bread

Pate de Campagne

*

Atlantic Salmon Gravlax

*

Foie Gras Mousse

*

Marinated Olives

*

House Salad

Escarole, Red Oak Leaf, Blond Frisee, Belgian Endive, Radicchio, Orange

Segments, Tri Citrus Dressing

 *

Caesar Salad

Romaine Lettuce, Garlic Anchovy Dressing, Brioche Crouton,

Grated Parmesan, Double Smoked Bacon Lardons

 *

Eggs Benedict

Peameal Bacon, Toasted English Muffin, Hollandaise Sauce

*

Rosti Potatoes

*

Butter Asparagus

*

Caramelized Onion and Goat Cheese Quiche


*

Sticky Buns

*

Blueberry Muffins 

*

White Cheddar and Scallion Scones

 



Hours of operation

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