Note: Dinner Menu #3 is being served from April 4 – 18.


Smoked Goldeye with Roasted Tomato, Dill Crème Fraîche, Salmon Roe and Tomato Consommé
7 G

Pork Terrine with Deviled Quail Egg, Sauce Ravigote, Frisée Lettuce and Romano Beans
8 G D

Duck Sausage with Warm Farro Salad, Broccolini and Preserved Blueberries
8 D

Octopus with Smoked Potatoes, Tonnato
9 G D


Tortellini in Brodo, Meat Filled Pasta Served in a Rustic Italian Broth

White Bean and Kale with Fennel Sausage and Parmesan Crostini
5 V G


Niçoise Salad with Seared Tuna, Yukon Potatoes, Green Beans, Nature’s Farm Egg, Grape Tomatoes, Anchovies, Niçoise Olives, Fresh Basil and Bibb Lettuce
8 G D

Arugula, Roasted Fennel, Burnt Orange, Capers, Shaved Pecorino and Pomegranate Dressing
7 V G


Rabbit with Charred Carrots, Blanched Almonds, Carrot Cavatelli, Spiced Crumble and Sherry Rabbit Jus

Roasted Lamb Loin and Braised Lamb with Potato Croquette, Parisienne Root Vegetables, Brussels Sprouts and Lamb Reduction

Pickerel Veronique with Braised Fennel, Fingerling Potatoes and Tarragon Velouté

Butternut Squash Risotto with Roasted Squash, Brussels Sprouts, Chili Oil and Sage
19 V G

Duck Breast with Wheat Berries, Rhubarb, Rapini, Broad Beans and Pancetta Burnt Honey Jus
24 D

Red Wine Braised Bison Short Ribs with Blue Cheese Crema, Potato Pavé, Sautéed Brussels Sprouts, Crispy Shallots and Jus
25 G

Smoked Trout with Squash Purée, Pistachio Picada, Roasted Grape Tomatoes, Herb Salad and Pickled Shallots
23 G D


Cherries Jubilee with Lemon Basil Cake, Buttermilk Semifreddo and Honey Comb Crumble
7 V

Salted Butterscotch Custard with Cranberry Prosecco Granita and Chantilly
6 G

Chocolate Mousse with Almond Glaze, Blueberry Sorbet, Cinnamon Olive Oil, Cocoa Crumble, and Blueberries
7 G 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.