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Dinner Menu

APPETIZERS

ROASTED GOLDEN BEET SALAD   11
Lemon Ricotta, Shoots, Sprouts, Oat Nut Crumble, Honey Balsamic Vinaigrette

BUTTERHEAD SALAD  13
Brioche Croutons, Isle Saint Jean Sheep’s Milk Cheese
Prosciutto, Vegetable Brunoise, Vermouth Maple Vinaigrette

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

ASARI RAMEN  14
Kombu Cured Sturgeon, Ginger, Sesame, Fresh Soy Beans, Wakame, Green Onion, Garlic Scapes

PASTRAMI CURE HOUSE SMOKED SALMON  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

SAUTÉED SWEETBREADS  16
Mushroom Soy Emulsion, Pickled Asparagus Tips, Toasted Peanuts

FOIE GRAS TERRINE  20
Cranberry Gel, Pickled Mustard Seed, Micro Greens, Lavash

 

SMALL PLATES

STEAMED BAO BUNS   16
Confit Pork Belly, Asian Pepper Slaw, Black Garlic Hoisin

ROASTED SUNCHOKE AGNOLOTTI  18
Charred Tomato Garlic Purée, Single Source Olive Oil, Brussel Leaves, Pecorino Cheese

SCALLOPS & MARROW  20
Duck Fat Seared Scallops, Roasted Beef Marrow Bone, Anchovy Crumb, Dressed Greens

BEEF TENDERLOIN TIPS  22
Cremini Mushroom Tarte Tatin, Arugula, Bocconcini

 

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  26
Fire Roasted Eggplant Pave, Toasted Hazelnut, Herb Panko Crumble
Roasted Sweet Potato, Smoked Tomato Aioli

HALIBUT ROULADE  29
Scallop Mousseline, Fingerling Potatoes, Asparagus, Beurre Blanc

SEARED SEA SCALLOPS  30
Roasted Spaghetti Squash, Pea Shoots, Lemon Black Rice, Drawn Herb Butter

BRAISED BEEF SHORT RIBS  27
Confit Cipollini Onion, Heirloom Carrots, Fingerling Potato
Panko Crusted Soft Boiled Egg, Tarragon Pesto

BUTTERMILK BRINED CHICKEN SUPREME 26
Cornmeal Crusted, Thyme, Baby Mashed Potato, Sweet Corn Succotash

LAMB MADRAS  28
Slow Braised Lamb Shank in Yogurt Curry, Basmati Rice
Heirloom Carrots, Buttered Broccoli, Naan Bread

PAN ROASTED DUCK BREAST  30
Toasted Sichuan Pepper, Star Anise Rub, Roasted Cauliflower Purée
Crispy Roasted Garlic Polenta, Fig Balsamic Reduction, Blistered Cherry Tomatoes

PAN ROASTED 8OZ BLUE DOT BEEF TENDERLOIN  36
Fingerling Potatoes, Buttered Broccoli Spears, Heirloom Carrots
Espresso Balsamic Glace, Roasted Garlic

140 Weymouth Street  •  Charlottetown, PE  •  Canada  •  C1A 4Z1  •  info@hollandcollege.com  •  1-800-446-5265