Note: Dinner Menu #2 is being served from March 14 – 29.


Salmon Quenelle with Bouillabaisse Broth, Crème Fraîche and Chives
7 G

Pasta Uovo with Arugula Pesto, Nature’s Farm Egg Yolk, Ricotta, Roasted Mushrooms, Walnut Crema and Balsamic Reduction
7 V

Pan Seared Scallops with Apple Butter Purée, Apple Celery Salad and Tarragon Aioli
8 G D

Bison Carpaccio with Arugula, Parmesan, Black Pepper Vinaigrette, Sweet Mayonnaise and Grilled Focaccia


Wild Mushroom Consommé with Pickled Mustard Seed, Fermented Cabbage, Snow Peas and Thyme
6 V G D

Kabocha Squash with Lardon, Toasted Pepitas, Fried Sage, Chicharrón and Crème Fraîche
6 G


Kale, Marinated Purple Beets, Candied Walnuts, Red Onion and Sesame Ginger Dressing
7 V G D

Roasted Celery Root, Fennel, and Shallots with Frisée, Toasted Pecans, Warm Herbed Chèvre, Horseradish and Maple Vinaigrette
7 V G


Osso Buco with Risotto Milanese and Gremolata
26 G

Herb Crusted Rack of Lamb with Honey Glazed Carrots, Roasted Broccoli, Smoked Butter Hasselback Potatoes and Blueberry Lavender Sauce

Duck Breast with Roasted Apple Brandy Carrots, Brussels Sprouts, Pan Seared Mashed Potato and Honey Lemon Haskap Berry Sauce
24 G D

Steelhead Trout with Confit Fennel, Sautéed Green Beans, Wild Rice Pilaf and Beurre Blanc
23 G

Rabbit Stuffed Pappardelle Pasta with Sauce Périgueux, Braised Cipollini Onions, Peas, Morel Mushrooms and Fresh Herbs

Sweet Potato Gnocchi with Brown Butter, Rapini, Lemon and Fried Sage
19 V

Sea Bass with Roasted Cauliflower, Grapes, Hazelnuts, and Curried Butter
22 G


Spiced Poached Pear Flambé with Salted Caramel Crumb Bar and Vanilla Ice Cream
7 V G

Applewood Panna Cotta with Compressed Apples, Chocolate Bourbon Truffle, Candied Walnuts and Maple Syrup
6 G

Orange Olive Oil Cake with Honey Rosemary Ice Cream, Pine Nut Praline and Toasted Swiss 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.