Lunch
Note: This lunch menu is being served from February 5 – April 30, 2026.
Testing Weeks
Testing Weeks for lunch will be happening March 13, March 17-20, April 24, and April 28 – May 1.
The Culinary students will be evaluated on their practical creation of a main entrée during testing week. While the soups, salads, and desserts will remain consistent throughout the week, the main entrées will vary with each menu during the testing period.
If you have any questions about the menu that will be served during your visit, please feel free to contact us at janes@rrc.ca.
Soups
Sweet Potato Potage with Candied Pecans and Coconut Cream
sm 5 | lg 7 Vg G D
Bacon, Leek and Red Lentil Soup
sm 5 | lg 7 G D
Salads
Warm Maple Chipotle Winter Squash Salad with Arugula, Pumpkin Seeds, Crispy Kale, Fresh Berries and Cranberry-Ginger Vinaigrette
sm 6 | lg 9 Vg G D
Beet and Arugula with Orange, Toasted Almonds, Julienne Apples, Chèvre Cone and Sherry Vinaigrette
sm 6 | lg 9 V
Poached Salmon with Grilled Pineapple, Strawberries, Cucumber, Radish, Red Pepper, Sesame Golden Caviar and Mixed Greens with Miso Vinaigrette
17 G D
Mains
Grilled New York Steak with Wild Rice Latke Fries, Sautéed Broccolini, Warm Grape Tomatoes and Béarnaise Sauce
19
Three Sisters Pan Fried Pickerel with Grilled Zucchini, Rosemary Roasted Garlic Potato Croquettes, Squid Ink Tuile and Black Bean-Corn Chutney
17
Roasted Chicken Supreme with Sambuca Poached Figs, Orange Labneh, Pommes Purée, Sautéed Broccolini and Rosemary Jus
16 G
Gnocchi with Pesto Cream Potato Grilled Black Tiger Prawns, Oven Dried Roma Tomatoes, Toasted Pine Nuts, Sautéed Broccolini, Red Pepper Coulis and Parmesan Cheese
16
Pan Seared Salmon with Beluga Lentil Succotash, Pea Purée, Crispy Carrot, and Lemon Aioli
17 G
Mushroom Stuffed Pork Tenderloin with Apple Cranberry Chutney, Parsnip Purée, Sautéed Brussels Sprouts, Pavé Potatoes and Red Wine Sauce
18
Bothwell Cheddar and Mushroom Quiche with Garden Salad of Artisan Baby Greens, Tomatoes, Cucumbers, Peppers and Radish
15 V
Desserts
Lemon Curd and Blueberry Tart with Chantilly Cream
7
White Chocolate and Cherry Pavlova with Toasted Almonds
7 G V
Maple Crème Brȗlée
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 practice 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.
RRC Polytech campuses are located on the lands of the Anishinaabeg, Ininiwak, Anishininwak, Dakota Oyate, and Denésuline, and the National Homeland of the Red River Métis.
We recognize and honour Treaty 3 Territory Shoal Lake 40 First Nation, the source of Winnipeg’s clean drinking water. In addition, we acknowledge Treaty Territories which provide us with access to electricity we use in both our personal and professional lives.