Note: Dinner Menu #3 is being served from November 22 – December 7.

Appetizers

Venison Terrine with Cumberland Sauce and Wild Rice Bannock Chips
8

Grilled Elk Sausage with Roasted Garlic Baked Polenta, Spicy Chipotle Tomato Sauce, Kalamata Olive Spheres and Frizzled Leeks
7 G

Seared Scallop and Poached Prawn with Pea Purée, Preserved Lemon, Tomato Foam and Squid Ink Cracker
9

Spicy Buffalo Style Frogs Legs with Crudité and Bénédictine Blue Cheese Dipping Sauce
9 G

Soups

Kimchee Consommé with Smoked Scallop, Seared Pork Belly, Bonito and Shitake Mushrooms
6 G D

Broccoli and Cheddar Chowder with Crème Fraîche, Chives and Roasted Garlic Potato Cracker
5 V

Salads

Warm Beet and Fennel Salad with Chèvre, Arugula, Gala Apples and Lemon Dill Vinaigrette
7 V G

Garden Salad with Tomatoes, Cucumber, Peppers, Carrots, and Mixed Baby Field Greens in a Red Wine Vinaigrette
6 V G D

Mains

Pan Fried Black Bean Tempeh with Curried Chick Peas, Jasmine Rice, Sautéed Broccolini, Coconut “Crème Fraîche” and Papadum
18 V G D

Dijon Crusted Half Rack of Lamb with Cocoa Butter Mashed Potatoes, Sautéed Brussels Sprouts, Glazed Carrots and Red Wine Reduction
26 G D

California Cut Beef Striploin with Seared Scallop, Pea Purée, Sautéed Mushrooms, Roasted Peppers, Lemon Garlic Butter, Potato Pavé and Sauce Robert
25

Trout Amandine with Wild Rice Pilaf, Sautéed Green Beans, Turned Carrots and Toasted Almonds
23

Risotto Milanese with Pan Fried Pickerel, Crisp Pancetta, Blistered Grape Tomatoes, Parmesan Cheese and Basil
23 G

Pressed Cornish Game Hen with Rosemary, Sambuca Poached Figs, Pommes Purée, Roasted Root Vegetables and Demi Glaze
24

Duck Confit with Oven Roasted Potatoes, Butternut Squash Purée, Sautéed Broccolini, Roasted Cauliflower and Sour Cherry Reduction
24 G

Desserts

Bananas Flambé with Screech Rum and Almond Coconut Cheesecake
7 G

Earl Grey Pavlova with Blueberry Compote, Cardamom Caramel Dust, Vanilla Infused Tapioca Pearls and Mint Ice Cream
6 G

Chocolate Mousse and Raspberry Sorbet, Candied Pistachios and Crisp Peppermint Matcha Meringue
6 G D

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.