Friday Dinner - Fall 2026

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



September 11, 2026 APPETIZERS Smoked salmon cheesecake with dill, baby greens and tomato vinaigrette OR Escargot puff pastry with fennel FOLLOWED BY Parisian-style vegetable soup MAIN COURSES Shepherd’s pie of pulled lamb, braising jus and eggplant caviar OR Duck breast with green peppercorn sauce, waffle potatoes and roasted endives DESSERTS Paris-Brest, crème anglaise and coffee reduction OR Dessert of the day
September 18, 2026 APPETIZERS Two-tone beet carpaccio with pine nuts, fresh goat cheese and cider beet vinaigrette OR Crab cromesquis with tartar sauce and warm carrot salad FOLLOWED BY Leek and pear velouté MAIN COURSES Steelhead trout escalope with bisque sauce, chorizo, roasted asparagus and jasmine rice OR Bacon-wrapped pork medallions with white wine jus and mushroom risotto DESSERTS Rhubarb and strawberry clafoutis with cardamom ice cream OR Dessert of the day
September 25, 2026 APPETIZERS Grilled octopus salad with herb pesto, marinated peppers and roasted garlic Greek yogurt OR Open raviolo of wild mushrooms and cured ham FOLLOWED BY Parsnip velouté with bacon popcorn MAIN COURSES Guinea fowl leg stuffed with pink peppercorns, mascarpone mashed potatoes and almond broccoli OR Pan-seared walleye fillet with truffle cream, roasted Jerusalem artichokes and butternut squash flan DESSERTS Frozen nougat with oat tuile and raspberry coulis OR Dessert of the day
October 2, 2026 APPETIZERS Salmon tataki with green papaya salad and creamy sesame dressing OR Flemish-style asparagus FOLLOWED BY Carrot and ginger soup with sunny-side quail egg MAIN COURSES Venison medallion with Grand Veneur sauce, celeriac purée and cranberry chutney OR Icelandic cod meunière with herb lentils and sautéed cherry tomatoes with garlic and thyme DESSERTS Maple mousse with almond tuiles and coffee coulis OR Dessert of the day
October 9, 2026 APPETIZERS Warm salad of duck gizzards and cured duck breast, Landes-style OR Curried crab cake FOLLOWED BY Cream of mushroom soup with porcini sacristain MAIN COURSES Roasted rack of lamb with whole grain mustard sauce, gratin dauphinois and honey-glazed squash OR Quail stuffed with raisins and foie gras, Port wine jus, sweet potatoes with thyme and cheddar, and pak choy with shallots DESSERTS Frozen lemon soufflé OR Dessert of the day
October 16, 2026 CLOSED FOR STUDY WEEK
October 23, 2026 APPETIZERS Salmon gravlax with lemon cream and radish parsley salad OR Sweetbread casserole with mushrooms and sun-dried tomatoes FOLLOWED BY Green pea soup with prosciutto tuile MAIN COURSES Beer-braised beef cheeks with Comté polenta and root vegetable julienne OR Seafood and saffron risotto DESSERTS Tarte Tatin with caramelized walnut ice cream OR Dessert of the day
October 30, 2026 APPETIZERS Foie gras terrine with gingerbread, fig compote and Port wine gel OR Shellfish casserole on leek julienne with Pinot Gris velouté FOLLOWED BY Tomato consommé with basil zucchini flan MAIN COURSES Pan-seared venison medallions with cocoa jus, boulangère potatoes and seasonal vegetable pearls OR Halibut fillet stuffed with asparagus mousseline, Nantes butter sauce, braised Swiss chard and quinoa risotto DESSERTS Savoie sponge cake inspired by raspberry charlotte, vanilla kiwi dome and lime gel OR Dessert of the day
November 6, 2026 APPETIZERS Smoked salmon cheesecake with dill, baby greens and tomato vinaigrette OR Escargot puff pastry with fennel FOLLOWED BY Parisian-style vegetable soup MAIN COURSES Shepherd’s pie of pulled lamb, braising jus and eggplant caviar OR Duck breast with green peppercorn sauce, waffle potatoes and roasted endives DESSERTS Paris-Brest, crème anglaise and coffee reduction OR Dessert of the day
November 13, 2026 APPETIZERS Two-tone beet carpaccio with pine nuts, fresh goat cheese and cider beet vinaigrette OR Crab cromesquis with tartar sauce and warm carrot salad FOLLOWED BY Leek and pear velouté MAIN COURSES Steelhead trout escalope with bisque sauce, chorizo, roasted asparagus and jasmine rice OR Bacon-wrapped pork medallions with white wine jus and mushroom risotto DESSERTS Rhubarb and strawberry clafoutis with cardamom ice cream OR Dessert of the day
November 20, 2026 APPETIZERS Grilled octopus salad with herb pesto, marinated peppers and roasted garlic Greek yogurt OR Open raviolo of wild mushrooms and cured ham FOLLOWED BY Parsnip velouté with bacon popcorn MAIN COURSES Guinea fowl leg stuffed with pink peppercorns, mascarpone mashed potatoes and almond broccoli OR Pan-seared walleye fillet with truffle cream, roasted Jerusalem artichokes and butternut squash flan DESSERTS Frozen nougat with oat tuile and raspberry coulis OR Dessert of the day
November 27, 2026 APPETIZERS Salmon tataki with green papaya salad and creamy sesame dressing OR Flemish-style asparagus FOLLOWED BY Carrot and ginger soup with sunny-side quail egg MAIN COURSES Venison medallion with Grand Veneur sauce, celeriac purée and cranberry chutney OR Icelandic cod meunière with herb lentils and sautéed cherry tomatoes with garlic and thyme DESSERTS Maple mousse with almond tuiles and coffee coulis OR Dessert of the day
December 4, 2026 APPETIZERS Warm salad of duck gizzards and cured duck breast, Landes-style OR Curried crab cake FOLLOWED BY Cream of mushroom soup with porcini sacristain MAIN COURSES Roasted rack of lamb with whole grain mustard sauce, gratin dauphinois and honey-glazed squash OR Quail stuffed with raisins and foie gras, Port wine jus, sweet potatoes with thyme and cheddar, and pak choy with shallots DESSERTS Frozen lemon soufflé OR Dessert of the day
December 11, 2026 APPETIZERS Salmon gravlax with lemon cream and radish parsley salad OR Sweetbread casserole with mushrooms and sun-dried tomatoes FOLLOWED BY Green pea soup with prosciutto tuile MAIN COURSES Beer-braised beef cheeks with Comté polenta and root vegetable julienne OR Seafood and saffron risotto DESSERTS Tarte Tatin with caramelized walnut ice cream OR Dessert of the day
December 18, 2026 APPETIZERS Foie gras terrine with gingerbread, fig compote and Port wine gel OR Shellfish casserole on leek julienne with Pinot Gris velouté FOLLOWED BY Tomato consommé with basil zucchini flan MAIN COURSES Pan-seared venison medallions with cocoa jus, boulangère potatoes and seasonal vegetable pearls OR Halibut fillet stuffed with asparagus mousseline, Nantes butter sauce, braised Swiss chard and quinoa risotto DESSERTS Savoie sponge cake inspired by raspberry charlotte, vanilla kiwi dome and lime gel OR Dessert of the day