Note: Dinner Menu #2 is being served from November 1-16.


Wild Mushroom Tart with Lemon Rosemary Labneh, Toasted Almonds and Candied Shallots Preserve
7 V

Seared Hylife Pork Belly and Steamed Adobo Chicken Dumpling with Mango Chutney and Spicy Red Pepper Coulis
8 D

Prawns and Scallop Terrine with Squid Ink Tuile, Sundried Tomato and Spinach Purée 9 Caribou in Filo Pastry with Wild Rice Potato Hash, Blueberry Preserve and Fresh Rosemary
9 D


Smoked Miso Consommé with Fried Tofu, Spring Onions, Shitake Mushrooms, Wakame Seaweed and Edamame
6 V G D

Corn and Roasted Red Pepper Soup with Chorizo Sausage, Lime Crème Fraîche, Chimichurri and Masa Harina Crackers
6 G


Warm Roasted Winter Squash Salad with Arugula, Chèvre, Toasted Pumpkin Seeds, Dried Cranberries and Ruby Port Vinaigrette
7 V G

Chef’s Salad with Poached Quail Egg, Prosciutto, Shredded Duck Confit, Bothwell Aged Cheddar, Tomatoes, Cucumber and Baby Greens with a Tomato Vinaigrette
9 G


Chorizo Style House Made Seitan with Black Beans, Crispy Rice Cake, Salsa Cruda, Roasted Corn, Green Olives and Tortilla
18 V D

Venison Striploin with Maple Glazed Parsnips, Cranberry Orange Wild Rice, Sautéed Broccolini, and Blackberry Sage Sauce
27 D

Slow Cooked Wild Boar with Whiskey Jus, Bacon Jam, Apple Jelly, Cider Spelt Berries, Carrot Rosemary Purée and Sautéed Brussels Sprouts
25 G D

Pan Seared Trout with Buttermilk Mashed Potatoes, Horseradish Dill Aioli, Preserved Lemon, Glazed Carrots and Sautéed Broccolini
23 G

Potato Gnocchi with Pan Seared Jumbo Scallops, Crispy Spicy Pancetta, Toasted Almond Pesto Cream Sauce

Herb Crusted Half Rack of Lamb with Polenta, Grilled Zucchini, Sautéed Mushrooms, Blistered Tomatoes and Red Wine Reduction
26 G

Cranberry Sage Stuffed Game Hen Breast, Confit Leg with Pommes Purée, Sautéed Green Beans, Grilled Cauliflower and Red Wine Sauce


Table Side Flambé Crêpes Suzette with Oranges and Brandy

Vanilla Cheesecake, Strawberry Raindrop Cake, Blueberry Meringue Kisses and Raspberry Coulis
6 G

Sea Salt Dark Chocolate Brownie with Toasted Marshmallow, Matcha Ice Cream, Honey Pecan Brittle and Crème Anglaise

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.