Dinner
Served from February 27 – March 14.
Appetizers
Crab Cakes with Corn and Edamame Succotash and Lemon Caper Aioli
10
Leek, Onion and Gruyère Tart with Wilted Spinach and Tomato Jam
10 V
Duck Confit Crostini with Thyme and Cognac Liver Pâté, Rhubarb Chutney, Arugula and Balsamic Reduction
10
Soups
Maple Scented Butternut Squash Soup with Coconut Cream, Toasted Squash Seeds and Crispy Sage
7 G Vg D
Classic French Onion Soup Au Gratin
8
Salads
White Wine Poached Pear with Baby Greens, Goat Cheese, Dates, Pomegranate Seeds and Raspberry Vinaigrette
9 G V
Spinach Salad with Cherry Tomatoes, Cucumber, Mushrooms, Red Onion, Radish, Crisp Bacon, Parmesan, Focaccia Croutons and Warm Bacon Vinaigrette
9
Mains
Roasted Duck Breast with Hazelnut Spätzle, Roasted Vegetables, Crispy Duck Skin and Ancient Mustard Sauce
26
Honey Balsamic Pork Tenderloin with Braised Pork and Mushroom Ragout, Dauphinoise Potatoes, Vichy Carrots, Haricot Verts and Red Wine Caraway Reduction
27 G
Moroccan Lamb Duo with Couscous Salad, Grilled Vegetables and Chermoula Sauce
28 D
Spinach and Feta Stuffed Chicken Breast en Croûte with Tomato Provençale, Sautéed Asparagus and Sundried Tomato Chili Cream Sauce
26
Grilled Maple Glazed Salmon with Lemon Pea Risotto, Green Pea Purée, Blistered Cherry Tomatoes and Hollandaise Sauce
25 G
Roasted Garlic Gnocchi with Grilled Vegetable Ratatouille, Toasted Pine Nuts and Basil Pesto Oil
22 G
Desserts
Tableside Warm Gingerbread Cake with Raspberry Sorbet and Flambéed Pineapple Honey Rum Sauce
9 V
Triple Chocolate Mousse Bavarois with Chocolate Mirror Glaze and Toasted Hazelnuts
9 G
Salted Honey Tart with Pistachio Brittle and Cranberry Coulis
8 V
Served from March 20 – April 4.
Appetizers
Crab Cakes with Corn and Edamame Succotash and Lemon Caper Aioli
10
Leek, Onion and Gruyère Tart with Wilted Spinach and Tomato Jam
10 V
Smoked Salmon Tartare with Crème Fraîche and Herb Crostini
10
Soups
Maple Scented Butternut Squash Soup with Coconut Cream, Toasted Squash Seeds and Crispy Sage
7 G Vg D
Duck Consommé with Soya Ginger and Leek Dumplings
8 D
Salads
White Wine Poached Pear with Baby Greens, Goat Cheese, Dates, Pomegranate Seeds and Raspberry Vinaigrette
9 G V
Waldorf Salad with Apple, Celery, Grapes, Toasted Walnuts and Balsamic Glaze
9 G V
Mains
Roasted Duck Breast with Hazelnut Spätzle, Roasted Vegetables, Crispy Duck Skin and Ancient Mustard Sauce
26
Honey Balsamic Pork Tenderloin with Braised Pork and Mushroom Ragout, Dauphinoise Potatoes, Vichy Carrots, Haricot Verts and Red Wine Caraway Reduction
27 G
Moroccan Lamb Duo with Couscous Salad, Grilled Vegetables and Chermoula Sauce
28 D
Spinach and Feta Stuffed Chicken Breast en Croûte with Tomato Provençale, Sautéed Asparagus and Sundried Tomato Chili Cream Sauce
26
Sole Stuffed with Spinach and Artichoke with Wild Rice Pilaf, sautéed Vegetables and Beurre Blanc
25
White Bean and Tomato Cassoulet with Toasted Focaccia
21 V
Desserts
Tableside Warm Gingerbread Cake with Raspberry Sorbet and Flambéed Pineapple Honey Rum Sauce
9 V
Triple Chocolate Mousse Bavarois with Chocolate Mirror Glaze and Toasted Hazelnuts
9 G
Vanilla Crème Brȗlée with Blueberry Compote and Coconut Madeleines
8 V
Served from April 10-25.
Appetizers
Crab Cakes with Corn and Edamame Succotash and Lemon Caper Aioli
10
Leek, Onion and Gruyère Tart with Wilted Spinach and Tomato Jam
10 V
Duck Confit Crostini with Thyme and Cognac Liver Pâté, Rhubarb Chutney, Arugula and Balsamic Reduction
10
Soups
Maple Scented Butternut Squash Soup with Coconut Cream, Toasted Squash Seeds and Crispy Sage
7 G Vg D
Thai Chicken and Red Curry Soup
8 G D
Salads
White Wine Poached Pear with Baby Greens, Goat Cheese, Dates, Pomegranate Seeds and Raspberry Vinaigrette
9 G V
Roasted Beet, Arugula and Quinoa Salad with Orange Segments, Blue Cheese, Candied Pecans and Honey Mint Dressing
9 V
Mains
Roasted Duck Breast with Hazelnut Spätzle, Roasted Vegetables, Crispy Duck Skin and Ancient Mustard Sauce
26
Honey Balsamic Pork Tenderloin with Braised Pork and Mushroom Ragout, Dauphinoise Potatoes, Vichy Carrots, Haricot Verts and Red Wine Caraway Reduction
27 G
Moroccan Lamb Duo with Couscous Salad, Grilled Vegetables and Chermoula Sauce
28 D
Spinach and Feta Stuffed Chicken Breast en Croûte with Tomato Provençale, Sautéed Asparagus and Sundried Tomato Chili Cream Sauce
26
Shrimp, Scallop and Mussels with House Made Fettuccine and Creamy Lemon and Leek Sauce
27
Blistered Tomato and Goat cheese Risotto with Grilled Portobello Mushroom, Basil Arugula Pesto and Balsamic Reduction
23 G V
Desserts
Tableside Warm Gingerbread Cake with Raspberry Sorbet and Flambéed Pineapple Honey Rum Sauce
9 V
Triple Chocolate Mousse Bavarois with Chocolate Mirror Glaze and Toasted Hazelnuts
9 G
Pavlova with Vanilla Custard and Stewed Winter Fruits
8 G V
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.
Select herbs and greens were grown in-house in our Les Verts Terrace™ Pro indoor hydroponic garden.
RRC Polytech campuses are located on the lands of Anishinaabe, Ininiwak, Anishininew, Dakota, and Dené, 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.