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
Purple Beet Consommé with Sous Vide Golden Beets, Braised Beef, Chives and Sour Cream
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
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
Pan Seared Hylife Pork Loin Chop with Colcannon Potatoes, Brussels Sprouts, Glazed Carrots and Red Wine Reduction
Wild Mushroom Game Hen Ballotine with Pumpkin Risotto, Cranberry Apple Chutney and Rosemary Reduction
Miso Glazed Trout with Panko Crusted Prawn, Sticky Brown Rice, Sesame Carrots, Pickled Red Onion, and Edamame
Black Forest Baked Alaska with Chocolate Brownie, Vanilla Ice Cream and Kirsch Cherries Flambé
Brulée Sticky Rice, Coconut Mango Frasier, Strawberry Macaron Sandwich, Kiwi Caviar, Toasted Almonds and Raspberry Coulis
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.