Class Act Dining Room

Thursdays – October 29, November 12, November 26, December 10

Station 1 (Cold)

Salads

Sicilian Greek
Italian Vegetable Pasta
Middle Eastern Chickpea and Cauliflower
Calabria Sundried Tomato Potato

Hors D’oeuvre Selections

Chicken Tandoori Focaccia Canape
California Rolls
Spanakopita and Tzatziki or a Selection of the day

Station 2 (Hot)

Vegetables & Starches

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

Entrees

Herb and Spinach Mousseline filled Chicken Breast
with a white wine cream sauce

Sweet and Sour Meat Balls
accented by Pickled Cucumber
and a drizzle of Aioli

Curried Feature
Selection of the Day

Carvery

Marinated Beef Sirloin and a Feature Roast of the Day
with
Flavoured Demi-Glace, Yorkshire’s and accompaniments

Station 3 (Sweet)

Dessert

Assorted Variety

$55 per person + applicable 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.}

Thursdays – November 5, November 19, December 3, December 17

Station 1 (Cold)

Salads

Pacific Rim
Tuscan Pesto Pasta
Moroccan Rice
Bavarian Potato

Hor’s D’ Oeurve Selections

Italian cured meats Canape
Vegetarian Sushi Roll
COTR Spring Rolls or a Selection of the day

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)

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

Station 3 (Sweet)

Dessert

Assorted Variety

$55 per person + applicable 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.}

Starters

Vietnamese Salad Roll
Thai chili Sauce
or
Asparagus and Lemon Orzo
with Parmesan and Cream

Soup

Puree of Squash with Apple and Brie Crostini

Salad

Assorted Greens
with House Dressing

Entrees

(your choice of)

Strip Loin Medallion
(Gaucho Style)
Argentinian Chimichurri

Dijon Balsamic 1/2 Lamb Rack
Red Wine Demi-Glace Sauce
Traditional Mint Sauce

Boursin Filled Chicken Breast
Wrapped in Bacon
accented by a Sundried Tomato Cream

Bulgogi Marinate Panko Crusted Fish Feature
Topped with a Pineapple and Mango Relish

Dessert

 Chefs Triple Delight
assorted mini desserts

$55 per person + applicable 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.}

Starters

Chilled Chicken Cilantro Lime Skewers
with a Peanut Sauce and Thai Cucumber Salad
or
Beef Stroganoff Vol au Vent
accented by a Scallion Cream

Soup

Caramelized Garlic Velouté
with a Black Olive Tapenade

Salad

Caprese Tower (tomato, mozzarella)
Basil Vinaigrette

Entrees

(your choice of)

Grilled N.Y Steak
topped with Tiger Prawns and a Chipotle Cream

Marinated Roasted Lamb Loin
On a Spiced Tomato Puree

Pork Tenderloin Wellington
On a Mustard Demi-Glaze

Blackened Fish Feature
Lemon Dill Sauce

Dessert

 Chefs Triple Delight
assorted mini desserts

$55 per person + applicable 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.}