Lunch
Note: This lunch menu is being served from October 1 – December 17.
Soups and Salads
Lentil and Smoked Ham Broth – $8 (G D)
with cabbage, root vegetables and pickled mustard seeds
Mushroom and Wild Rice Soup – $8 (V D)
with tarragon cream and crispy wild rice
Beet and Feta Salad – $11 (G)
with roasted beets, Chaeban feta cheese, candied walnuts, pickled onions and maple-citrus vinaigrette
Apple and Fennel Salad – $10 (V G D)
with arugula, red onion, parsley, chives, Manitoba hemp hearts and honey-cider vinaigrette
New and Noteworthy
Prairie Power Bowl with Maple Glazed Trout – $17 (G)
with quinoa, wild rice, roasted sweet potatoes, fava beans, sunflower seeds, pepitas, Chaeban feta, chickpeas and spiced sea buckthorn yogurt dressing
Bison Burger – $19
with bacon jam, smoked gouda, arugula, crispy onion rings and roasted garlic mayo. Served with your choice of soup, apple fennel salad or shoestring fries
Pickerel Tacos – $18 (G D)
with braised kale and peas, oven-dried tomatoes and remoulade on corn tortillas. Served with your choice of soup, apple fennel salad or shoestring fries
Mains
Fall Quiche – $18 (V)
with chestnuts, brussels sprouts, mushrooms, onions and garnished with maple cranberry gastrique and
pickled cranberries. Served with your choice of soup, apple fennel salad or shoestring fries
Smoked Trout Tartine – $18
with herbed white bean spread, pickled shallots and crème fraiche on grilled baguette. Served with your choice of soup, apple fennel salad or shoestring fries
Steak Frites – $24
with rosemary roasted garlic butter, peppercorn sauce and shoestring fries
Bacon-wrapped Pork Tenderloin – $22
with roasted squash, brussels sprouts, wild rice pilaf, toasted pecans and mustard velouté
Brined Chicken Breast – $19 (G)
with caper olive tapenade, Du Puy Lentils, glazed carrots, grilled fennel and glace de volaille
Braised Lamb Ragu – $19
with fresh pasta, mushrooms, basil and pecorino cheese
Desserts
Blueberry Bannock Bread Pudding – $8 (V)
with crunchy oat streusel and served with ice cream
Pecan Tart – $9 (G)
with cinnamon whipped cream and Wojape sorbet
Flapper Pie – $8 (V)
with graham cracker crust, custard, honey-rosemary drizzle and rhubarb compote
Jane’s is a teaching and learning classroom for our Culinary Arts and Hospitality Management students. We are proud to have this beautiful facility, named after the mother of Andrew Paterson of Paterson GlobalFoods, as our practical lab/classroom.
Your patronage assists our faculty in offering a “real life” experience for our students to further develop and practice their skills.
Please note that due to College policies on confidentiality and privacy, video recordings and photographs have to be approved by the School Chair.
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.