Menu Schedule

September 28 - October 1

Sustainable Fish & Seafood Menu
Casual a la carte

Appetizers

• Seasonal green salad with radish and cucumber and yogurt dill dressing - $6
• Sustainably-farmed shrimp and corn chowder - $6

Main Course

• Sustainably farmed mussels choice of preparation served with fresh-baked bread - $13:
  
  • Thai curry
  • Spicy tomato sauce
  • White wine and garlic

OR

• Sesame-crusted sustainably farmed tilapia, quinoa salad and fennel-apple slaw served with fresh-baked bread - $12 

Dessert

• Dessert of the day prepared by our Baking and Pastry Arts students - $5

~Plant-based-option available~

October 4 - 8

Sustainable Eating
Banquet Plated

Appetizers

• Beef Consommé with julienne vegetables - $5
• Grilled pork sausages with pickled vegetables and mustard - $6
• Chicken noodle soup

Main Course

• Fennel braised pork belly with parmesan polenta and sautéed greens - $11
• Poached chicken with sautéed mushrooms and herb cream sauce - $11
• Grilled Korean style beef ribs with steamed rice and sautéed greens - $11
• Served with fresh-baked bread

Dessert

• Dessert of the day prepared by our Baking and Pastry Arts students - $5

~Plant-based-option available~

October 12 - 15

Sustainable Rescue Menu
Casual a la carte

Food items can be made in small or medium size portions. Please consider what you can healthfully consume

On The Menu

• Vegan kitchen soup of the day - Small $3/Medium $5
• Chilled daily smoothie - Small $4/Medium $6
• Country style terrine, plum compote, crostini and petite salad - Small $7/Medium $9
• Baked vegetable strada with goat cheese - Small $6/Medium $8
• Beef meat pie with sauteed greens and mushroom fricassee - $9
• Served with fresh-baked bread

Dessert

• Dessert of the day prepared by our Baking and Pastry Arts students - $5

~Plant-based-option available~

October 18 - 22

Reception Menu - $12 pp
Stations and Passed

12:30pm Start

Passed Items

• Vegetable and cheese quesadillas with guacamole
• Smoked trout on zucchini pancake
• Duck samosas with tamarind dipping sauce

Stations

• Sliced dill cured salmon
• Chive sour cream, pickled onions and crostini
• Cheese and pâté: Assorted fruit, cheese accompaniments, chicken liver pâté, olives, pickles
• Risotto: Parmigiano and chive risotto
• Served with fresh-baked bread

Dessert

• Selection of frozen dessert creations
• Sorbet and ice cream served in a cup or cone
• Dessert of the day prepared by our baking and pastry arts students

~Plant-based-option available~

November 15 - 19

Plant-Forward Menu
Reception Tapas 

Menu items served with your choice of: Sweet potato fries or vegetable slaw with avocado mayonnaise

On The Menu

• Pulled jackfruit slider with chipotle vegan mayo with Sriracha sauce, honey and lemon roast cauliflower “bites”
• Plant based pasta student team creation of the day
• Plant based taco student team creation of the day
• Plant based stir-fry student team creation of the day
• Plant based curry student team creation of the day
• Served with fresh-baked bread

Dessert

• Dessert of the day prepared by our Baking and Pastry Arts students

November 22 - 26

Sustainable Fish & Seafood Menu
Fine Dining Table D’hôte

Appetizers

• Seasonal greens salad with smoked scallops and citrus dressing
• Sustainably-farmed shrimp and corn chowder

Main Course

• Sustainably farmed thai curry mussels with vermicelli vegetables served with fresh-baked bread

OR

• Sesame-crusted sustainably-farmed tilapia, quinoa salad fennel-apple slaw served with fresh-baked bread

Dessert

• Dessert of the day prepared by our Baking and Pastry Arts students

~Plant-based-option available~

November 29 - December 3

Sustainable Rescue Menu
Banquet Family Style

Soup

• Chicken Noodle & Vegetable Soup

OR

• Beef Consommé

Family-Style Platters

• Grilled pork sausages with pickled vegetables and mustard platter
• Poached Chicken with sautéed mushrooms and Herb cream sauce
• Grilled Korean style beef ribs with steamed rice and sautéed greens
• Served with fresh-baked bread

Dessert

• Dessert platter to share
• Dessert of the day prepared by our Baking and Pastry Arts students

~Plant-based-option available~

December 6 - 10

Re-Routing Lunch
Fine Dining Prix Fixe

On The Menu

• Soup of the day with a goat cheese vegetable strada
• Beef tourtiere (pie) with sauteed greens & mushroom fricassee
• Apple strudel with crème anglaise sauce
• Served with fresh-baked bread

Dessert

• Dessert of the day prepared by our Baking and Pastry Arts students

~Plant-based-option available~

December 13 - 17

Sustainable Reception Menu
Buffet Style

12:30pm Start

On The Menu

• Pâté and plum compote olives, pickles
• Smoked trout on zucchini pancake
• Duck samosas with tamarind dipping sauce
• Sliced salmon gravlax: Chive sour cream, pickled onions and herb crostini
• Zucchini and parmigiano risotto
• Cheese, nuts and fruit platter
• Served with fresh-baked bread

Dessert

• Dessert of the day prepared by our Baking and Pastry Arts students

~Plant-based-option available~