Menus

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

Jan 30 to Feb 2


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


 DINNER MENU

$22

Caesar Salad

Romaine Lettuce, Garlic Anchovy Dressing, Brioche Crouton,

Grated Parmesan, Double Smoked Bacon Lardons

or

Butternut Squash and Goat Cheese Ravioli

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

***

Pan Seared Beef Tenderloin Medallions

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

or

Poached Filet of Dover Sole

Rainbow Trout Mousseline, Fingerling Potato Salad,

Shaved Fennel, Watercress, Oven Dried Tomatoes, Vanilla Saffron Beurre Blanc

 

***

Vanilla Crème Brulee

Petit Fours Sec


 

 


Feb 6 to Feb 23


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

Gaufrette Potatoes

or

Pappardelle Pasta

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


DINNER MENU

$24

Beef Consommé 'Royale'

or

Roasted Beet Salad

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

or

Cured Atlantic Salmon Gravlax

Potato Blinis, Lemon Crème Fraiche, Salmon Roe

***

Beef Wellington

Sauce Foyot, Truffled Mushroom Duxelles,

Mini Red Potatoes, Glazed Carrots and Peas

or

Seafood Pappardelle

Pesto and Roasted Tomatoes

*** 

La Tarte Bourdaloue

Anise Ice Cream, Port Wine Sauce

 


March 6 to March 16


 

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


 DINNER MENU

$24

Foie Gras Mousse

Apricot Gelee, Oat Crackers

or

Leek and Potato Soup

Chicken Quenelle, Crispy Potatoes

***

Pan Seared Halibut

Pea and Goat Cheese Ravioli, Morel Cream

or

Parsley and Lemon Crusted Pork Loin Roast

Caramelized Apple Jus, Herbed Spätzle, Creamed Cabbage

***

Lemon Meringue Tart

Citrus Fennel Salad

 


March 20 to March 30


LUNCH MENU

Option A: Two Course Lunch - $12

Option B: Three Course Lunch - $16

 

Ham and Split Pea Soup

or

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


DINNER MENU

$24

Beef Carpaccio

Baby Arugula Salad, Shaved Parmesan

or

Hot Smoked Salmon

Cucumber and Horseradish Salad

***

Braised Lamb Shank

Gremolata, Gnocchi with Mushroom Ragout,Turned Vegetables

or

Poached Chicken Breast

Pommes Anna, Roasted Root Vegetables

***

Pineapple Tatin

Coconut Ice Cream, Rum Caramel


April 3 to April 20


 

LUNCH MENU

Option A: Two Course Lunch - $14

Option B: Three Course Lunch - $18

 

Pressed Pork 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

***

Pork Schnitzel Sandwich

Herb Butter, Caramelized Onions,

Melted Emmenthal, Grainy Mustard Mayo served with Hand Cut Fries

or

White Bean Casserole

Lamb and Pork Sausage, Double Smoked Bacon, Chicken

(Casserole proteins are subject to change)

***

Gateaux a la Maison

Strawberry and Basil Torte with Candied Lemon

 


DINNER MENU

$26

*proteins are subject to change*

Lobster Bisque

Coriander Crème Fraiche

or

Pressed Pork Terrine

Cranberry Wine Jelly, Whole Wheat Soda Bread Crisps

or

Steamed PEI Mussels

Sausage Broth

***

Grilled Pork Chop

Herb Butter, Grilled Portobello Mushroom,Tomato Salsa, Hand Cut Fries

or

Poached Salmon Fillet

Barley Pilaf, Glazed Carrots, Beurre Blanc

~

Gateaux a la Maison

Strawberry and Basil Torte with Candied Lemon


 

 


April 24 to April 27


*Menu items are subject to daily changes*

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

 


DINNER BUFFET

$20

*Chef's Choice - Menu items will change daily*


Hours of operation

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