Class Act Dining Room

The Class Act Dining Room is closed for the season, but keep a look out for our new menus and reservations for the upcoming fall Carvery being offered October – December 2025, and our 5 course Table d’hote Menu dinners January – March 2026.

Experience the creativity and talent of Professional Cook Training students in the Class Act Dining Room. Our licensed restaurant will be offering evening dining by reservation. Our entrance is located at the east side of the College main building.

The meals are prepared and served by students in the College’s Professional Cook Training program under the supervision of professional chefs and maître’d.

Sample Carvery Menu

Our Dinner Carvery is served buffet-style. Salads, vegetable and starches, multiple hot entrees, and a carved roast station are accompanied by a varying selection of desserts for $45.00 per person (plus tax). Beverage and gratuity not included.

Dinner Carvery Menu 1

Salads

Sicilian Greek
Italian Vegetable and Pasta
Turkish Chickpea

Hors d’oeuvre

Daily Selection

Accompaniments

Vegetables

Glazed Root Vegetables and Tomato Duxelle (mushroom)
Maple Pepper Bacon Wrapped Beans and Braised Red Wine Cabbage

Starches

Jackson (stuffed Baked) Potatoes
Spaetzle
Rice Pilaf (Turmeric Style)

Main Entrees

Herb and Spinach Mousseline filled Chicken Breast
with a
Supreme Sauce

Crusted Pork Scallopini
Spicy Creole Sauce
accented by a
Lemon and Dill Aioli

Curried Feature
Item of the Day

Carvery

Black Pepper Crusted Beef Sirloin
Flavoured Demi Glace
Yorkshire and Accompaniments

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.}

Dinner Carvery Menu 2

Salads

Pacific Rim
Tuscan Pesto Pasta
Moroccan Lentil

Hors d’oeuvre

Daily Selection

Accompaniments

Vegetables

Roasted Winter Vegetables and Tomato Provence
Italian Corn, Black Beans, Zucchini and Stuffed Savoy Cabbage

Starches

Duchess potato
Potato Dumplings
Rice Pilaf (Spanish Style)

Main 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

Flavoured Demi Glace, Yorkshire and Accompaniments

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.}

Sample Table d’hote Menu

Table d’hote Menu 1

Starters

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

Soup

Tomato Bisque
Herb and Walnut Crostini

Salad

Vegetable Cous Cous
on a Minted Pea Puree

Entrees

(your choice of)

Grilled Sirloin Steak
on a Peppercorn Sauce
topped with Red Onion Marmalade

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

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

Cajun Fish Selection
finished with a Fennel Slaw

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 let us know of your requirements.}

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

Table d’hote Menu 2

Starters

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

Soup

Mulligatawny

Salad

Candied Beets and Feta
citrus vinaigrette

Entrees

(your choice of)

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

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

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

Cilantro/Lime Fish Selection
with a mango salsa

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.}

Contact Us

Phone: 250-489-2751 x3368

Email: classact@cotr.bc.ca

Chef Tim Curnow

Image shows man in chef's jacket standing with arms crossed in front of a bar.

Professional Cook Program Coordinator, Red Seal Instructor

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