Menus

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

2017 Winter Semester Menu Calendar


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

January

23rd to Feb 3

February

6th to 17th

21th to 24th

*Closed Feb 8 & 9 - Iron Chef Event

*Closed Feb 13 - Off Campus Event

*Closed Feb 20 - Family Day

*Closed Feb 27 to March 3 - Student Success Week

March

6th to 10th

13th to 24th

27th to April 7th

April

10th to 21st

*Closed April 14 - Good Friday

*Closed April 24 - Until Summer Semester


 


Jan 23rd to Feb 3rd


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


February 6th to 17th


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


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 with Pesto and Roasted Tomatoes

***

La Tarte Bourdaloue

Anise Ice Cream, Port Wine Sauce

 

 


February 21rd to March 10th


 

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

$23

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 with a Citrus Fennel salad


March 13th to March 24th


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

Cucumber and Horseradish Salad, Grilled Artisanal Bread

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

or

Grilled Artisanal Bread

***

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


March 27th to April 7th


 

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

 


DINNER MENU

$25

Lobster Bisque

Coriander Crème Fraiche

or

Pressed Duck Confit Terrine

Cranberry Wine Jelly, Whole Wheat Soda Bread Crisps

or

Steamed PEI Mussels with Sausage Broth

***

Steak Frites

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

or

Poached Salmon Filet

Barley Pilaf, Glazed Carrots, Beurre Blanc

***

Gateaux a la Maison

Strawberry and Basil Torte with Candied Lemon


April 10th to April 21st


 

LUNCH BUFFET

$18

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, Corn Flake Clusters,

White Cheddar and Scallion Scones

 


DINNER BUFFET

$25

Devilled Eggs

Creamy Egg Filling, Smoked Salmon

 

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 

 

Boston Clam Chowder

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 

 

Charcuterie Board

Pate de Campagne, Atlantic Salmon Gravlax,

Foie Gras Mousse, Marinated Olives

 

Roast Stuffed Saddle of Lamb

Black Olive Jus, Parsnip Chips, Parsnip Puree

 

Whole Roasted Whitefish

Truffled Lobster Cream, Fondant Potatoes, Sautéed Asparagus

 

Dessert

Opera Cake, Lemon Glazed Doughnuts, Eclairs

 


Hours of operation

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