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Menu Schedule

Humber Room menu items will be available for sale in Gourmet Express Wednesdays and Thursdays from 12:30 pm, while quantities last.

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~