Menus

Menus are based on the curriculum taught in the students’ food and theory classes.

Starting with a market-inspired Canadian bistro menu for the first week of classes, we transition into fall menus featuring David Chang, Thomas Keller, David Kinch, Paul Kahan, and Daniel Humm.

We look forward to seeing you this semester.

September 11-20: Canadian bistro menu

Lunch: 2-course menu - $25.00 / 3-course menu - $27.00

Vegetarian substitutions are available upon request.

Heirloom tomato, lime, jalapeño, ricotta
or
Charcuterie: Ham hock terrine, chicken pâté, mustard pickles, apple endive slaw


Mushroom risotto with chanterelles, thyme, truffle
or
Duck leg confit with barley, wild rice, cranberry, rapini
or
Braised beef shank burger with caramelized & crispy onions, shepherd's harvest, horseradish mayo


Peaches n' cream: vanilla ice cream, peach gastrique, graham ganache
or
Chocolate hazelnut tart, hazelnut brittle, chocolate praline milk ice

Dinner: 3-course menu - $29.00 / 4-course menu - $35.00

Vegetarian substitutions are available upon request.

Heirloom tomato, lime, jalapeño, ricotta
or
Charcuterie: Ham hock terrine, chicken pâté, mustard pickles, apple endive slaw


Mushroom risotto with chanterelles, thyme, truffle
or
Garganelli with sidestripe shrimp, garlic, emerald grasslands butter


Scallop and pork belly with succotash, corn emulsion, lime-balsamic jus
or
Duck leg confit with barley, wild rice, cranberry, rapini


Peaches n' cream: vanilla ice cream, peach gastrique, graham ganache
or
Chocolate hazelnut tart, hazelnut brittle, chocolate praline milk ice

September 23 - October 4: International Chef Cookbook Series - David Chang

Final-year culinary students will present a tasting menu inspired by the food philosophy of selected internationally acclaimed chefs as published in their cookbooks.

September 23 - October 4 features recipes from David Chang - Momofuku - NYC.

Vegetarian substitutions are available upon request.

Lunch: 2-course menu - $25 / 3-course menu - $27

Roasted mushroom salad, braised pistachios, pickled kohlrabi, mizuna
or
Cured hamachi, horseradish-edamame purée, furikake


Hanger steak ssäm with bibb lettuce, sauces, pickles & rice (served individual-style)
or
Ginger-scallion noodles, kalbi-marinated tofu, bok choy, pickled shiitakes, toasted nori
or
Chicken & egg - smoked chicken, sous vide egg, cucumber, daikon kimchi, black sesame


Thai tea parfait, lemon mascarpone, Thai tea crunch


Dinner: 5-course menu - $39

BBQ pork belly, cucumber, hoisin


Cured hamachi, horseradish-edamame purée, furikake


Roasted mushroom salad, braised pistachios, pickled kohlrabi, mizuna


Hanger steak ssäm with oysters, bibb lettuce, condiments, sauces & rice (served family-style)


Thai tea parfait, lemon mascarpone, thai tea crunch


September 24: Mark Picone (One night only)

Special feature! Mark Picone from Mark Picone Culinary Studio

Please note: This event is by reservation only.

October 7-18: International Chef Cookbook Series - Thomas Keller

Final year culinary students will present a tasting menu inspired by the food philosophy of selected internationally acclaimed chefs as published in their cookbooks.

October 7 - 18 features recipes from Chef Thomas Keller - The French Laundry - Yountville, CA

Vegetarian substitutions are available upon request.

Lunch: 2-course menu - $25 / 3-course menu - $27

Leeks vinaigrette with eggs mimosa, piquillo pepper
or
Grey owl cheese with red and yellow beets
or
Butternut squash soup with brown butter, sage, nutmeg crème fraîche


Pan-roasted duck breast with Swiss chard, oven-dried black figs
or
Black sea bass with parsnip, spinach, saffron and vanilla sauce
or
Wild mushroom quiche with fall greens salad, pickled cherries


Velouté of bittersweet chocolate with cinnamon stick ice cream


Dinner: 5-course menu - $39

Leeks vinaigrette with eggs mimosa, piquillo pepper


Black sea bass with parsnip, spinach, saffron and vanilla sauce


Pan-roasted duck breast with Swiss chard, foie gras, oven-dried black figs


Grey owl cheese with red and yellow beets


Velouté of bittersweet chocolate with cinnamon stick ice cream


December 5: Jeff Crump (One night only)

Special feature! Jeff Crump from Bread Bar (Hamilton & Guelph).

Please note: This event is by reservation only.