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APPETIZERS


ROASTED GOLDEN BEET SALAD  (GF upon request)  11
Lemon Ricotta, Shoots, Sprouts, Oat Nut Crumble, Honey Balsamic Vinaigrette

STUDENT CREATED SALAD OF THE DAY (GF upon request) 12
Please ask your server about today’s creation

WILD MUSHROOM BRUSCHETTA  (GF upon request) 14
Sourdough Toast, Roasted Red Pepper, Seared King Oyster Mushrooms, Enoki Mushrooms
Virgin Olive Oil, Parmesan Reggiano

SEAFOOD CHOWDER  (GF) 14
Halibut, Lobster, Shrimp, Seared Scallops, Creamed Potato Leek Purée, Rice Crisp

PASTRAMI CURE HOUSE SMOKED SALMON  (GF upon request)  15             
Crème Fraiche, Chives, Warm Rye Crostini, Beer Braised Mustard Seed, Beet Shoots

HALIBUT & COLD WATER SHRIMP CEVICHE  15
Sesame Crisp, Garlic, Olive Oil & Parmesan Romaine Hearts

SEARED PORK BELLY CONFIT  12
Roasted Celeriac Purée, Braised Cipollini Onions

FOIE GRAS GANACHE 17
Rosemary Cracker, Moscato Gel, Blood Orange Reduction, Smoked Almond & Brioche Crumble

SMALL PLATES


WARM ASPARAGUS SALAD (GF)  18     
Shaved Prosciutto, Poached Egg, Pecorino Cheese, Black Pepper Crostini

SPINACH CANNELLONI  18
Provolone, Pecorino & Ricotta Cheese, Roasted Garlic Tomato Rosé

SCALLOPS & MARROW  20
Duck Fat Seared Scallops, Roasted Beef Marrow Bone, Tabbouleh, Blue Cheese Crackers

BEEF TENDERLOIN TIPS  22
Cremini Mushroom Tarte Tatin, Arugula, Winter Chimichurri, Roasted Garlic Mascarpone

TO SHARE


HOUSE MADE CHARCUTERIE 22
Breads & Accompaniments

ARTISANAL CHEESE BOARD 22
Breads & Accompaniments

FRESH OYSTERS ON THE HALF SHELL ½ dozen = 12  dozen = 24
Mignonette, Horseradish, Hot Sauce

MAIN PLATES


PAN SEARED ATLANTIC SALMON  (GF) 26
Fire Roasted Eggplant Pavé, Toasted Hazelnuts, Herb Panko Crumble, Roasted Sweet Potato, Smoked Tomato Aioli

SEARED SEA SCALLOPS  (GF)  30      
Smoked Butternut Squash Purée, Potato Frits, Asparagus

BUTTERMILK BRINED CHICKEN SUPREME  (GF) 26
Cornmeal Crusted, Thyme Mashed Potato, Sweet Corn Succotash, Sauce Albufera

BRAISED LAMB  (GF)  28 
Slow Braised Lamb, Rosemary, Red Wine, Gnocchi, Root Vegetables

PAN ROASTED DUCK BREAST  30
Cherry Gastrique, White Chocolate Parsnip Purée, Radicchio & Leek Sauté

PAN ROASTED 8OZ BLUE DOT BEEF TENDERLOIN  36
Fingerling Potatoes, Buttered Broccoli Spears, Heirloom Carrots, Coffee Demi-Glace

ROASTED VEGETABLE STRUDEL  24      
Mushroom Duxelle, Hazelnut Romesco

Desserts


BANANA CREAM DOUGHNUT
Vanilla Ice Cream with Chocolate, Caramel & Strawvberry Sauces

CHOCOLATE ESPRESSO MOUSSE
S’mores Skewer & Caramel Sauce

BOSTON CREAM PIE
Raspberry Ice Cream & Fresh Berries

ANGEL FOOD CAKE
Fresh Fruit & Chantilly Cream   

RASPBERRY & LEMON BAVARIAN CREAM
Chocolate Sauce