Note: Dinner Menu #1 is being served from February 14 – March 8.


Fried Pickerel Cheeks with Toasted Brioche, Celery Aioli, Capers, Pickled Egg and Bacon Relish

Foie Gras Roulade with Roasted Beets, Almond Parsnip Crisps, Orange Segments, Arugula and Beet Vinaigrette
9 G

Roasted Bone Marrow with Sautéed Brussels Sprouts, Wild Mushrooms, Pickled Shallots, Parmesan Wafer, Mustard Seeds and Grilled Bread

Quail Ballotine with Sauerkraut, Pumpkin Seed Brittle and Smoked Chicken Vinaigrette
8 G


Split Pea Consommé with Smoked Ham, Braised Pearl Onions, Parisienne Carrots and Chicharrón
6 G D

Wild Mushroom Soup with Wheat Berries, Tarragon and Fried Oyster Mushrooms
5 V


Beet Salad with Mixed Greens, Feta, Toasted Walnuts and Dijon Vinaigrette
7 V G

Roasted Squash and Kale Salad with Cranberries, Almond Crumble and Roasted Apple Vinaigrette
8 V G D


Pan Seared Beef Striploin with Honey and Thyme Glazed Carrots, Fluted Mushrooms, Pommes Maxim, Crème Fraîche and Beef Jus
25 G

Sea Bass with Asparagus, Broad Beans, Green Onion, Black Truffle Sauce and Farro
22 D

Elk Bourguignon, Braised Elk with Lardon, Pearl Onions, Cremini Mushrooms and Potato Espuma
24 G

Roasted Duck Breast with Orange Glazed Beets, Warm Marinated Cranberry Beans, Swiss Chard and Orange Jus
24 G D

Salmon with Braised Fennel, Preserved Cauliflower and Potato Broth
23 G D

Game Hen and Risotto Duo, Roasted Breast with Black Olive Risotto, Confit Leg with Pancetta and Radicchio Risotto and Red Wine Kalamata Sauce
23 G

Leek Ash Agnolotti with Grûyère, Garlic Béchamel, Truffle Butter and Fresh Basil
19 V


Bananas Foster with Dark Chocolate Crémeux, Caramelized Phyllo, Vanilla Ice Cream and Smoked Sea Salt

Goat Milk Panna Cotta with Winter Citrus, Candied Pistachio and Beet Orange Sorbet
6 G

Almond Financier with Caramelized White Chocolate, Apricot Caramel and Lime Meringue
6 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 practise 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.