Late Lunch Menu
Global Kitchen Menu
Served from November 6-21.
From the Kitchen
Thai Green Curry Mussels – $11
Steamed mussels in coconut green curry with lemongrass, Thai basil, and lime leaf, and grilled bread
Elote-Style Cauliflower – $11
Roasted cauliflower with crema, chili-lime seasoning, queso fresca, cilantro, pico de gallo, and fried corn tortilla
Bibimbap Bowl with Gochujang Beef and Crispy Rice – $12
Assorted vegetables, marinated beef, pickled daikon, soft egg and crispy rice
North African-Spiced Chicken Confit – $12
Slow-cooked chicken leg in duck fat with ras el hanout, served with apricot couscous
Okonomiyaki (Savory Cabbage Pancake) – $10
Topped with kewpie mayo, tonkatsu sauce, bonito flakes and green onion
Paneer Kathi Roll (Production Item for Take-Out) – $10
Spiced paneer wrapped in a paratha with mint chutney, pickled onion and tamarind glaze
Fried Calamari with Romesco and Saffron Potatoes – $11
Fried squid with smoky red pepper sauce, crispy potatoes, charred scallions, and lemon
From the Oven
Pizza Napoletana with Anchovy, Chili, and Capers – $10
Tomatoes, fior di latte, white anchovies and chili oil.
Lahmacun-Style Pizza (Turkish Flatbread) – $11
Spiced lamb, tomato, parsley and sumac onion salad
Quattro Fromaggio – $10
Garlic herb oil, mozzarella, cheddar, feta cheese, and Parmesan
Served from November 26 – December 10.
From the Kitchen
Bánh Xèo (Vietnamese Savory Crepe) – $11
Crispy turmeric rice crepe filled with shrimp, pork, bean sprouts and herbs, nuoc cham, butter lettuce, mint, and basil
Feijoada Croquettes – $11
Black bean and smoked pork croquettes, orange zest aioli, rice, kale, and orange slices
Spanakopita-Stuffed Zucchini Boats – $10
Roasted zucchini filled with spinach, feta, dill and lemon, baked with olive oil breadcrumbs, Greek salad and fresh pita
Jerk Chicken Thighs with Coconut Rice and Mango Salsa – $12
Grilled jerk-marinated chicken with coconut rice and sweet-spicy salsa, fried plantain
Cantonese Char Siu Bao (BBQ Pork Steamed Buns) – $11
Bao buns filled with sweet-savory char siu pork, lettuce with oyster sauce, and cucumber salad
Muhammara and Roasted Veggie Mezze Bowl (Production Item for Take-Out) – $11
Red pepper-walnut dip with grilled eggplant, chickpeas, quinoa tabbouleh, and warm pita
Injera with Lentil Wat and Cabbage Tikel Gomen – $11
Fermented teff flatbread with Ethiopian stews of lentils and turmeric-braised cabbage
From the Oven
Spiced Lamb Pizza with Harissa Tomato Sauce and Labneh – $11
Ras el hanout lamb, spicy harissa, roasted peppers and herbed labneh
NY-Style Pizza with Buffalo Chicken and Blue Cheese Crème – $11
Hot sauce-marinated chicken, mozzarella, scallions and house-made blue cheese crème
Quattro Fromaggio – $10
Garlic herb oil, mozzarella, cheddar, feta cheese, and Parmesan
RRC Polytech campuses are located on the lands of the Anishinaabeg, Ininiwak, Anishininwak, Dakota Oyate, and Denésuline, and the National Homeland of the Red River Métis.
We recognize and honour Treaty 3 Territory Shoal Lake 40 First Nation, the source of Winnipeg’s clean drinking water. In addition, we acknowledge Treaty Territories which provide us with access to electricity we use in both our personal and professional lives.