Friday Dinner - Fall 2025

801 Aviation Pkwy, Ottawa, ON | 613 742-2483 x2400



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 5th 2025 ENTRÉES Niçoise salad and ton tataki on spicy aioli Or Snail puff pastry with pastis and fennel seeds on spinach FOLLOWED BY Cream of mushroom soup and bacon chips MAIN COURSES Baked cannette breast, green pepper and cognac sauce, mini pommes dauphines, cauliflower gratin Or Seafood risotto with saffron and sheep's tomme cheese DESSERTS Milk chocolate tartlet with dulce de leche ice cream Or Dessert of the day
September 12th 2025 ENTRÉES White fish ceviche with fresh salad Or Quail legs stuffed with truffle and crepinettes FOLLOWED BY Cream of asparagus with aged cheddar MAIN DISHES Guinea-fowl breast stuffed with herbs and pink berries, white port sauce, gratin dauphinois and broccoli with almonds Or Steelhead trout cutlet, chorizo and roasted asparagus, on a shrimp bisque DESSERTS Iced nougat, raspberry coulis and vanilla tuile Or Dessert of the day
September 19th 2025 ENTRÉES Salmon mousse with smoked salmon and asparagus, fine herbs and lemon vinaigrette Or Open wild mushroom ravioli with Serrano ham FOLLOWED BY Cream of parsnip soup with gingerbread croutons MAIN DISHES Lamb in two ways: lamb in parmesan crust and leg of lamb parmentier. Buttered kissing juice and pan-fried pak choy. Or Risotto with cherry tomato confit, diced zucchini and basil-spinach pesto DESSERTS Sablé breton with mascarpone and raspberries, mint and raspberry coulis Or Dessert of the day
September 26th 2025 ENTRÉE Crab roll with fine herbs and Granny Smith apples Or Mini Comté cheese ravioli au gratin with cream and chives FOLLOWED BY Fish soup with rouille and garlic croutons MAIN COURSE Quail breast stuffed with morel mushrooms, romaine gnocchi and Nantaise carrots with coriander butter Or Fillet of snapper cooked en papillote, served in its own juices, vegetable pearls and basmati rice DESSERT Mango tatin and vanilla ice cream Or Dessert of the day
October 3rd 2025 ENTRÉES Thin tart with two tomatoes, sheep's feta, basil pesto and pine nuts Or Giant lobster tortellini, beurre blanc with crushed tomato and orange fennel chiffonade FOLLOWED BY Cream of mussel soup with saffron MAIN DISHES Saddle of rabbit stuffed with prunes and hazelnuts, white wine jus, Jerusalem artichoke purée, tomato and onion compote with thyme Or Iceland cod steak poached in buttermilk, pan-fried julienne vegetables and citrus mousseline DESSERTS Speculoos cheesecake, coffee custard Or Dessert of the day
October 10th 2025 ENTRÉES Marinated salmon gravlax cubes, lemon avocado coulis and lobster mini nem Or Braised sweetbreads with mushrooms, cured ham and sun-dried tomatoes FOLLOWED BY Tomato water with basil and zucchini tian MAIN DISHES Veal fillet stuffed with shrimp, sliced veal jus with shrimp coulis, pan-fried polenta and sautéed spinach Or 3-color tagliatelle, Comté cheese cream and root vegetable filaments DESSERTS Dark chocolate ganache on a caramelized walnut crust, pistachio syrup Or Dessert of the day
October 17th 2025 - CLOSED The teaching restaurant is close this week
October 24th 2025 ENTRÉES Foie gras terrine with gingerbread, port jelly, fig in syrup Or Florentine scallop, mussel and shrimp cassolette FOLLOWED BY Cream of endive with caramelized walnuts MAIN DISHES Guinea fowl breast stuffed with herbs and pink berries, white port sauce, gratin dauphinois and broccoli with almonds Or Pan-seared walleye from our lakes, truffle-flavored cream, straw potatoes and butternut squash flank DESSERTS Mini passion fruit charlotte with jelly coulis Or Dessert of the day
October 31st 2025 ENTRÉES Niçoise salad and ton tataki on spicy aioli Or Snail puff pastry with pastis and fennel seeds on spinach FOLLOWED BY Cream of mushroom soup and bacon chips MAIN COURSES Baked cannette breast, green pepper and cognac sauce, mini pommes dauphines, cauliflower gratin Or Seafood risotto with saffron and sheep's tomme cheese DESSERTS Milk chocolate tartlet with dulce de leche ice cream Or Dessert of the day
Novembre 7th 2025 ENTRÉES White fish ceviche with fresh salad Or Quail legs stuffed with truffle and crepinettes FOLLOWED BY Cream of asparagus with aged cheddar MAIN DISHES Guinea-fowl breast stuffed with herbs and pink berries, white port sauce, gratin dauphinois and broccoli with almonds Or Steelhead trout cutlet, chorizo and roasted asparagus, on a shrimp bisque DESSERTS Iced nougat, raspberry coulis and vanilla tuile Or Dessert of the day
November 14th 2025 ENTRÉES Salmon mousse with smoked salmon and asparagus, fine herbs and lemon vinaigrette Or Open wild mushroom ravioli with Serrano ham FOLLOWED BY Cream of parsnip soup with gingerbread croutons MAIN DISHES Lamb in two ways: lamb in parmesan crust and leg of lamb parmentier. Buttered kissing juice and pan-fried pak choy. Or Risotto with cherry tomato confit, diced zucchini and basil-spinach pesto DESSERTS Sablé breton with mascarpone and raspberries, mint and raspberry coulis Or Dessert of the day
November 21st 2025 ENTRÉE Crab roll with fine herbs and Granny Smith apples Or Mini Comté cheese ravioli au gratin with cream and chives FOLLOWED BY Fish soup with rouille and garlic croutons MAIN COURSE Quail breast stuffed with morel mushrooms, romaine gnocchi and Nantaise carrots with coriander butter Or Fillet of snapper cooked en papillote, served in its own juices, vegetable pearls and basmati rice DESSERT Mango tatin and vanilla ice cream Or Dessert of the day
November 28th 2025 ENTRÉES Thin tart with two tomatoes, sheep's feta, basil pesto and pine nuts Or Giant lobster tortellini, beurre blanc with crushed tomato and orange fennel chiffonade FOLLOWED BY Cream of mussel soup with saffron MAIN DISHES Saddle of rabbit stuffed with prunes and hazelnuts, white wine jus, Jerusalem artichoke purée, tomato and onion compote with thyme Or Iceland cod steak poached in buttermilk, pan-fried julienne vegetables and citrus mousseline DESSERTS Speculoos cheesecake, coffee custard Or Dessert of the day
December 5th 2025 ENTRÉES Marinated salmon gravlax cubes, lemon avocado coulis and lobster mini nem Or Braised sweetbreads with mushrooms, cured ham and sun-dried tomatoes FOLLOWED BY Tomato water with basil and zucchini tian MAIN DISHES Veal fillet stuffed with shrimp, sliced veal jus with shrimp coulis, pan-fried polenta and sautéed spinach Or 3-color tagliatelle, Comté cheese cream and root vegetable filaments DESSERTS Dark chocolate ganache on a caramelized walnut crust, pistachio syrup Or Dessert of the day
December 12th 2025 ENTRÉES Foie gras terrine with gingerbread, port jelly, fig in syrup Or Florentine scallop, mussel and shrimp cassolette FOLLOWED BY Cream of endive with caramelized walnuts MAIN DISHES Guinea fowl breast stuffed with herbs and pink berries, white port sauce, gratin dauphinois and broccoli with almonds Or Pan-seared walleye from our lakes, truffle-flavored cream, straw potatoes and butternut squash flank DESSERTS Mini passion fruit charlotte with jelly coulis Or Dessert of the day