Experience the creativity and talent of Professional Cook Training students in the Class Act Dining Room. This licensed restaurant is available for luncheons or dinner, and 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 Program under the supervision of professional chefs and maître'd.
We are open for luncheons on Fridays, and for dinner on Wednesday and Thursday evenings.
Please make your reservation at least 8 weeks in advance.
Our Friday Luncheon dates are now full, however in case we receive a cancellation, please feel free to add your name to our call list by submitting a reservation request using the form located at the bottom of this page.
Table d'Hote Menu 1
Spicy Chicken Chutney
Cucumber Raita
or
Wild Mushroom, Pea & Parmesan
Risotto
Fennel and Roasted Garlic
with candied maple pepper bacon
Kale and Quinoa
in a lemon dijon vinaigrette
Merlot Marinated Beef Sirloin
topped by sautéed bell peppers, Grand Veneur sauce
Pan Seared Oregano Lamb Steak
on a Milanese sauce
Baked Tandoori Chicken
fruit compote and naan
Asian Soy Glazed Char
red onion marmalade and crème fraiche
Creamy Orzo and Moroccan Beef
accompanied by roasted root vegetables
Chefs Triple Delight
Mini Crème Brule, Double Chocolate Brownie & Ice Cream
Appetizer, Salad, Soup, Choice of Main Course, and a Dessert.
Menus that are posted may change depending on product availability. Thank you for your support.
Table d'Hote Menu 2
Seafood Pate and Prawns
with herbed bannock
or
Pan Fried Gnocchi and Spinach
in a sundried tomato cream
Potage Solferino
with cilantro puree
Romaine Lettuce tossed in a Garlic Aioli
Parmesan crisp
NY Strip loin Medallion
topped by bacon confit on a peppercorn sauce
Slow Braised Lamb Shank
rosemary demi and mint sauce
Chorizo Stuffed Pork Tenderloin
chipotle cream and mango salsa
Smoked Salmon Stuffed Cod Filet
topped by a fennel slaw on a Sambuca sauce
Fettuccini Zingara
marinated chicken breast, bacon, bell pepper and mushrooms in a paprika sauce
Chefs Triple Delight
Chocolate Parfait, Lemon Curd Tart & Raspberry Cheesecake
Appetizer, Salad, Soup, Choice of Main Course, and a Dessert.
Menus that are posted may change depending on product availability. Thank you for your support.
Please note that due to curriculum changes, the Class Act Dining Room's hours will be changing for the upcoming cook training intake. Our dining room dinner service will be available from January until mid-March (8 weeks).
Our dining room is very popular and fills up quickly. It is recommended that you reserve your seats well in advance.
Reservations for lunch are available beginning in November.
Food Allergies: When making a reservation, please inform us of any food allergies you may have so we can prepare accordingly.
| Table d'Hote Menu 2 | Table d'Hote Menu 1 |
|---|---|
| January 29 - FULL | February 5 - FULL |
| January 30 - FULL | February 6 - FULL |
| February 12 - FULL | February 19 - FULL |
| February 13 - FULL | February 20 - FULL |
| February 26 - FULL | March 4 - FULL |
| February 27 - FULL | March 5 - FULL |
| March 11 - FULL | March 18 - FULL |
| March 12 - FULL | March 19 - FULL |
Make a Reservation