Class Act Dining Room

Menu 1 reservation dates: January 28 & 29, February 11,12, 25, & 26, March 11 & 12.

Reservations for our January – March Table d’Hote Menus are now full. If you would like to be added to a waitlist please email classact@cotr.bc.ca and leave your name, telephone number and # of guests – either 2 or 4 people. Thank you.

Starters

Mexican Style Chicken Tostadas
Green Goddess Dressing
or
Wild Mushroom Risotto
with Parmesan and Cream

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Soup

Daily Selection

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Salad

Vegetable Cous Cous
on a Minted Pea Puree

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Entrees

(your choice of)

Grilled Strip loin Steak
on a Peppercorn Sauce
topped with Red Onion Marmalade

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Spice Rubbed 1/2 Lamb Rack
Demi-Glace Sauce
accompanied by Apple & Jalapeno Jelly

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Southwest Chicken Breast
Pico Di Gallo
accented by a White Wine Sauce

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Cajun Fish Feature
finished with a Fennel Slaw

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Dessert

 Chefs Triple Delight
assorted mini desserts

$55+ tax
(excludes beverage and gratuity)

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_{Thank you for supporting our future chefs. All gratuities received support culinary arts bursaries and year-end graduation.}

_{We try our best to accommodate dietary restrictions. For the best experience let us know of your requirements.}

_{Menus that are posted may change depending on product availability. Thank you for your support.}

Reservations for our January – March Table d’Hote Menus are now full. If you would like to be added to a waitlist please email classact@cotr.bc.ca and leave your name, telephone number and # of guests – either 2 or 4 people. Thank you.

Menu 2 reservation dates: February 4,5,18 & 19, March 4,5,18 & 19

Starters

Cream Cheese & Seafood Tower
accompanied by Spicy Prawns and Herbed Cracker
or
Panfried Gnocchi
tomatoes and spinach in a garlic cream

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Soup

Daily Selection

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Salad

Candied Beets and Feta
citrus vinaigrette

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Entrees

(your choice of)

N.Y Strip Medallion
topped by bacon confit on a red wine demi

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Pan Seared Lamb Medallions
accented with a cucumber raita and a mini lamb moussaka

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Roasted Pork Tenderloin
filled with cranberry & brie stuffing on a Bourbon sauce

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Cilantro/Lime Fish Feature
with a mango salsa

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Dessert

 Chefs Triple Delight
assorted mini desserts

$55+ tax
(excludes beverage and gratuity)

---

_{Thank you for supporting our future chefs. All gratuities received support culinary arts bursaries and year-end graduation.}

_{We try our best to accommodate dietary restrictions. For the best experience please note any dietary concerns within your reservation request to let us know.}

_{Menus that are posted may change depending on product availability. Thank you for your support.}

Our Dinner Carvery Menu is closed for the season.

Station 1 (Cold)

Sicilian Greek
Italian Vegetable and Pasta
Middle Eastern Chickpea
Calabria Sundried Tomato Potato
Hors D’oeurve Selections

Station 2 (Hot)

Vegetables & Starches

Glazed Root Vegetables and Tomato Duxelle (mushroom)
Maple Pepper Bacon Wrapped Beans and Braised Red Wine Cabbage
Stuffed Baked Potatoes
Spaetzle and Rice Pilaf (Tumeric Style)

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Entrees

Herb and Spinach Mousseline filled Chicken Breast
with a
Supreme Sauce

Sweet and Sour Meat Balls
accented by Pickled Cucumber
and an Aioli

Curried Feature
Item of the Day

Carvery
Marinated Beef Sirloin and Feature Roast of the Day
with
Flavoured Demi Glace, Yorkshire’s and Accompaniments

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Station 3 (Sweet)

Dessert

Assorted Variety

$45+ tax
(excludes beverage and gratuity)

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_{Thank you for supporting our future chefs. All gratuities received support culinary arts bursaries and year-end graduation.}

_{Dietary and Allergies – As this is a Buffet style menu, we will be unable to accommodate the normal allergy and dietary requests like our other menu’s at this time. Thank you for your understanding.}

_{Menus that are posted may change depending on product availability. Thank you for your support.}

Station 1 (Cold)

Pacific Rim
Tuscan Pesto Pasta
Moroccan Rice
Bavarian Potato
Hor’s D’ Oeurve Selections

Station 2 (Hot)

Vegetables & Starches

Roasted Winter Vegetables and Tomato Provence
Italian Corn, Black Beans, Zucchini and Stuffed Savoy Cabbage
Duchess potato
Potato Dumplings and Rice Pilaf (Spanish Style)

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Entrees

Chicken (Leg) Roulade
Apple and Sage Stuffing
Hungarian Cream sauce

Sweet Chili Glazed Pork Medallions
Topped by a shredded braised BBQ Pork
finished with a Citrus Compote

Curried Feature
Item of the Day

Carvery
Black Pepper Crusted Beef Sirloin and Feature Roast of the Day
with
Flavoured Demi Glace, Yorkshire’s and Accompaniments

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Station 3 (Sweet)

Dessert

Assorted Variety

$45+ tax
(excludes beverage and gratuity)

---

_{Thank you for supporting our future chefs. All gratuities received support culinary arts bursaries and year-end graduation.}

_{Dietary and Allergies- As this is a Buffet style menu, we will be unable to accommodate the normal allergy and dietary requests like our other menu’s at this time. Thank you for your understanding.}

_{Menus that are posted may change depending on product availability. Thank you for your support.}