Thursday Dinner - Winter 2026

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
January 15th 2025 APPETIZERS Shrimp topped with beurre blanc, American allspice, and citrus flakes from the Laurentians. Or Lightly smoked poultry consommé with chicken dumpling and winter cabbage. MAIN COURSES Beef hanger steak marinated with spices and dehydrated mushrooms, roasted marrow bone with garlic, fingerling potatoes, vegetable julienne, and old-fashioned mustard demi-glace. Or Pan-seared royal sea bream with fire-roasted pepper sauce, peanuts, lime, shallots, and birch syrup, served with a warm kale salad with dill, cranberries, carrots, and brown butter infused with apple cider. DESSERTS Verbena crème brûlée Or Orange cream and chocolate tartletcan pralines
January 22th 2026 APPETIZERS Warm beet salad with toasted pine nuts, lightly spiced tomatoes, and homemade ricotta with lemon zest and dill. Or Parsnip velouté with pan-seared foie gras on crostini. MAIN COURSES Pan-seared salmon with fennel and lightly acidic caper sauce, garlic spinach, and sliced potatoes. Or Breaded veal cutlet topped with a rich wild mushroom and tarragon sauce, served on a bed of fresh homemade pasta. DESSERTS Cabbage stuffed with praline hazelnut mousseline Or Berry crumble with verbena crème anglaise
January 29th 2025 APPETIZERS Lightly smoked salmon rillettes, fennel bulb with lemon and capers, cold-pressed sunflower oil, and homemade cracker Or Creamy coconut chicken soup scented with lemongrass, balanced with roasted peanuts and cardamom. MAIN COURSES Cod loin with parsley mousseline, wrapped in crispy pancetta, served with chive and citrus zest sauce over asparagus risotto. Or Grilled beef striploin with béarnaise sauce and pan-fried fingerling potatoes. DESSERTS Dark chocolate mousse with a strawberry surprise Or Wild blueberry tartlet with spruce syrup whipped cream.
February, 5th 2026 APPETIZERS Kale Caesar salad with crispy sweetbreads Or Clams stuffed with crab, brown butter sauce, lemon, and fresh herbs. MAIN COURSES Pan-seared duck breast with red wine and juniper sauce, vegetable flan, and potato croquette. Or Half Cornish hen, rotisserie-style, served with butter-enriched jus, coleslaw, and fries. DESSERTS Vanilla ice cream with warm chocolate sauce, crispy feuilletine, and peanuts.