Note: Dinner Menu #1 is being served from October 12-31.


Pasta Uovo al Ravioli with Herbed Ricotta, Sweet Peas, Crisp Pancetta and Raspberry Balsamic

Ginger and Sake Spiked Gravlax with Squid Ink Prawn Cracker, Lemon Foam, Coconut Spheres, Cilantro and Capers
9 G D

Seared Tuna with Passionfruit Coconut Pearls, Smoked Pineapple “Bacon”, Crispy Potato and Roasted Red Pepper Coulis
8 G D

Baked Brie in Puff Pastry with Sambuca Poached Figs, Toasted Almonds and Port-Cracked Pepper Jelly
7 V


Purple Beet Consommé with Sous Vide Golden Beets, Braised Beef, Chives and Sour Cream
6 G

Curry Butternut Squash and Parsnip Soup with Coconut “Crème Fraîche”, Tomato Coulis and Toasted Pumpkin Seeds
5 V G D


Gala Apple Salad with Baby Field Greens, Crispy Bacon, Dry Cranberries, Herbed Chèvre and Maple Vinaigrette
7 G

Caprese Salad with House Made Mozzarella, Fresh Basil, Grape Tomatoes, Extra Virgin Olive Oil and Aged Balsamic Vinegar
8 V G


Hoisin Jack Fruit with Orange Sesame Glazed Tofu, Crispy Rice Cake, Tempura Squash, Steamed Broccolini and Daikon-Carrot Salad
18 V D

Citrus Honey Glazed Duck Breast with Smoked Gruyère Arancini, Sautéed Broccolini, Sweet Potato Purée, Demi Glaze and Toasted Walnuts

Roasted Half Rack of Lamb Persille with Grilled Vegetables, Polenta, and Rosemary Demi Glaze

Grilled Beef Tenderloin with Sautéed Mushrooms, Potato Pavé, Green Beans Amandine and Béarnaise Sauce
25 G

Pan Seared Hylife Pork Loin Chop with Colcannon Potatoes, Brussels Sprouts, Glazed Carrots and Red Wine Reduction
24 G

Wild Mushroom Game Hen Ballotine with Pumpkin Risotto, Cranberry Apple Chutney and Rosemary Reduction
23 G

Miso Glazed Trout with Panko Crusted Prawn, Sticky Brown Rice, Sesame Carrots, Pickled Red Onion, and Edamame
23 D


Black Forest Baked Alaska with Chocolate Brownie, Vanilla Ice Cream and Kirsch Cherries Flambé
7 G

Brulée Sticky Rice, Coconut Mango Frasier, Strawberry Macaron Sandwich, Kiwi Caviar, Toasted Almonds and Raspberry Coulis
6 G

Caramelized Banana Mille Feuille with Currants, Dark Chocolate and Salted Caramel Sauce

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.