801 Aviation Pkwy, Ottawa, ON |
613 742-2483 x2400
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Contact
Location
About Us
Contact Us
Showcase
Image Gallery
Newsletter
Group Reservation
eGifts
Takeout Menus
Dine-in Menus
Lunch Menus - Fall 2024
Thursday Dinner - Fall 2024
Friday Dinner - Fall 2024
Reservations
Lunch Menus - Fall 2024
Thursday Dinner - Fall 2024
Friday Dinner - Fall 2024
Friday Dinner - Fall 2024
Friday night - Gastronomique Menu
Friday evening's menu is a gourmet 4-course table d'hôte prepared by 3rd stage Culinary Management students under the supervision of Chef-teacher Patricia Rebufatti.
60 + HST per person
September 6th 2024
ENTRÉE
Beet carpaccio and sheep's cheese crumble, pink vinaigrette and toasted pine nuts
Or
Snail puff pastry with pastis and spinach
FOLLOWED BY
Mussel soup with saffron
MAIN COURSE
Lamb parmentier with eggplant caviar, turned carrots, lamb jus with garlic confit
Or
Risotto with green asparagus and oyster mushrooms, seasoned with aged cheddar cheese
DESSERT
Goat's milk panacotta with berries
Or
Mango tatin with pistachio caramel
September 13th 2024
ENTRÉE
Salmon gravlax served as caviar
Or
Warm pâté with port sauce and cranberry chutney
FOLLOWED BY
Cream of cauliflower soup with Madras curry
MAIN DISHE
Quail stuffed with foie gras and grapes, quinoa risotto, pan-fried asparagus and Sauternes clear juice
Or
Tagliatelle with roasted vegetables, Comté cheese cream with flat parsley and Jerusalem artichokes
DESSERT
Seasonal fruit au gratin, vanilla chiboust cream
Or
Sablé breton with raspberries and mascarpone, lime gel and raspberry coulis
September 20th 2024
ENTRÉE
Goat's cheese crottin au gratin, fine salad with bacon and shallot vinaigrette
Or
Open ravioli with seafood, leeks and spinach, beurre blanc with crushed tomatoes
FOLLOWED BY
Jerusalem artichoke soup and bacon chips
MAIN COURSE
Stuffed guinea fowl leg braised with white wine and thyme, mascarpone mashed potatoes with roasted garlic flakes, broccoli with almonds
Or
Iceland cod meunière, Greek-style fennel and baked acorn squash wedges
DESSERT
Chocolate soup with orange Genoa bread and vanilla ice truffle
Or
Lemon meringue tart with strawberry coulis
September 27th 2024
ENTRÉE
Guinea fowl salmi with mascarpone and candied pears, diabolic mesclun and roasted bell pepper coulis with walnut oil
Or
Green asparagus à la flamande
FOLLOWED BY
Carrot and ginger soup, gingerbread croutons
MAIN COURSE
Asian-style snacked trout escalope, shredded vegetables, pearl barley with green onions
Or
Pork tenderloin medallions, chanterelle cream, thyme polenta and compote of squash and chestnuts
DESSERT
Choco pistachio with raspberries and almonds, chocolate crumble
Or
Duo of large rose and lychee macaroons
October 4th 2024
ENTRÉE
Pink shrimp and leek aspic, light Espelette pepper aioli, radish and parsley salad
Or
Sweetbread cassolette, mushrooms, pearl onions, bacon and fried croutons
FOLLOWED BY
Cream of corn soup with pecorino popcorn
MAIN COURSE
Pork confit with cider and chipolini onions, caramelized apples and braised Savoy cabbage
Or
Unilateral salmon fillet, creamy leek slices and romaine gnocchi
DESSERT
Lemon tart revisited
Or
Maple mousse with chocolate shavings and oat tuile
October 11th 2024
ENTRÉE
Salmon tartar, avocado coulis and herb salad
Or
Feta tomato and olive tart, small octopus salad
FOLLOWED BY
Consommé clair and savory butternut squash ravioli
MAIN COURSE
Baked duck breast with Port jus, celeriac purée with truffle oil, mushroom tian with bacon
Or
Provençal tian of candied peppers and tomatoes, green beans and polenta, tomato coulis with basil and herb oil
DESSERT
Apple sablé clafoutis, white chocolate mousse and red wine sauce
Or
Coffee bavarois on a hazelnut crisp, garnished with cat's tongues
October 18th 2024 - CLOSED
The teaching restaurant is close this week
October 25th 2024
ENTRÉE
Niçoise salad and tuna tataki
Or
Cromesquis of walleye from our lakes, tartar sauce
FOLLOWED BY
Cream of parsnip and caramelized walnuts
MAIN COURSE
Game pie with sweetbreads and foie gras, Sortilège jus and nutmeg Brussels sprouts
Or
Chicken breast stuffed with arugula and ricotta, straw potatoes and tomato compote with oregano, petite au vin blanc
DESSERT
Chocolate trilogy
Or
Apricot tartlet amandine, maple whipped cream and caramelized walnuts
November 1st 2024
ENTRÉES
Beet carpaccio and sheep's cheese crumble, pink vinaigrette and toasted pine nuts
Or
Snail puff pastry with pastis and spinach
FOLLOWED BY
Mussel soup with saffron
MAIN COURSE
Lamb parmentier with eggplant caviar, turned carrots, lamb jus with garlic confit
Or
Risotto with green asparagus and oyster mushrooms, seasoned with aged cheddar cheese
DESSERTS
Goat's milk panacotta with berries
Or
Mango tatin with pistachio caramel
Novembre 8th 2024
ENTRÉE
Salmon gravlax served like caviar
Or
Warm pâté with port sauce and cranberry chutney
FOLLOWED BY
Cream of cauliflower soup with Madras curry
MAIN COURSE
Quail stuffed with foie gras and grapes, quinoa risotto, pan-fried asparagus and Sauternes clear jus
Or
Tagliatelle with roasted vegetables, Comté cheese cream with flat parsley and Jerusalem artichokes
DESSERT
Seasonal fruit au gratin, vanilla chiboust cream
Or
Sablé breton with raspberries and mascarpone, lime gel and raspberry coulis
November 15th 2024
ENTRÉE
Goat's cheese crottin au gratin, fine salad with bacon and shallot vinaigrette
Or
Open ravioli with seafood, leeks and spinach, beurre blanc with crushed tomatoes
FOLLOWED BY
Jerusalem artichoke soup and bacon chips
MAIN COURSE
Stuffed guinea fowl leg braised in white wine and thyme, mascarpone mashed potatoes with roasted garlic flakes, broccoli with almonds
Or
Iceland cod meunière, Greek-style fennel and baked acorn squash wedges
DESSERT
Chocolate soup with orange Genoa bread and vanilla ice truffle
Or
Lemon meringue tart with strawberry coulis
November 22nd 2024
ENTRÉE
Guinea fowl salmi with mascarpone and candied pears, diabolic mesclun and roasted bell pepper coulis with walnut oil
Or
Green asparagus à la flamande
FOLLOWED BY
Carrot and ginger soup, gingerbread croutons
MAIN COURSE
Asian-style snacked trout escalope, shredded vegetables, pearl barley with green onions
Or
Pork fillet in medallions, chanterelle cream, thyme polenta and squash and chestnut compote
DESSERT
Choco pistachio with raspberries and almonds, chocolate crumble
Or
Duo of large rose and lychee macaroons
November 29th 2024
ENTRÉE
Pink shrimp and leek aspic, light Espelette pepper aioli, radish and parsley salad
Or
Sweetbread cassolette, mushrooms, pearl onions, bacon and fried croutons
FOLLOWED BY
Cream of corn soup with pecorino popcorn
MAIN COURSE
Pork confit with cider and chipolini onions, caramelized apples and braised Savoy cabbage
Or
Unilateral salmon fillet, creamy leek slices and romaine gnocchi
DESSERT
Lemon tart revisited
Or
Maple mousse with chocolate shavings and oat tuile
December 6th 2024 ***THIS SERVICE IS FULLY BOOKED***
ENTRÉE
Salmon tartar, avocado coulis and herb salad
Or
Feta tomato and olive tart, small octopus salad
FOLLOWED BY
Consommé clair and savory butternut squash ravioli
MAIN COURSE
Baked duck breast with Port jus, celeriac purée with truffle oil, mushroom tian with bacon
Or
Provençal tian of candied peppers and tomatoes, green beans and polenta, tomato coulis with basil and herb oil
DESSERT
Apple sablé clafoutis, white chocolate mousse and red wine sauce
Or
Coffee bavarois on a hazelnut crisp, garnished with cat's tongues
December 13th 2024 ***THIS SERVICE IS FULLY BOOKED***
ENTRÉE
Niçoise salad and tuna tataki
Or
Cromesquis of walleye from our lakes, tartar sauce
FOLLOWED BY
Cream of parsnip and caramelized walnuts
MAIN COURSE
Game pie with sweetbreads and foie gras, Sortilège jus and nutmeg Brussels sprouts
Or
Chicken breast stuffed with arugula and ricotta, straw potatoes and tomato compote with oregano, petite au vin blanc
DESSERT
Chocolate trilogy
Or
Apricot tartlet amandine, maple whipped cream and caramelized walnuts
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