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Dinner Menu


Sweet Corn Bisque        14
Grilled White Shrimp, Cilantro, Smoked Chili Dust

Pork & Ginger WonTon Soup        14
Bok Choy, Soy Beans, Smoked Pork Tenderloin

Featured Salad        10
Created daily by our students

Confit Baby Beets        10
Crème Fraîche, Garlic Tuiles, Toasted Almond

House-Made Cold Smoked Salmon        12
Watermelon Caviar, Chive Oil, Crème Fraîche, Sesame Rice Crisp

Beef Carpaccio        14
Capers, Quail Egg, Pommery Mustard Aioli, Toasted Baguette

Mussels Steamed        12
Riesling, Cream, Smoked Tomato, Fresh Herbs

Baked Oysters        16
White Wine, Shallots, Prosciutto, Béarnaise

Seared Foie Gras        18
Potato Pavé, Fig and Port Glace, Concord Grape Gelée

To Share

House-Made Charcuterie        22
Breads and Accompaniments

Artisanal Cheese Board        22
Breads and Accompaniments

Fresh Oysters on the Half Shell          1/2 dozen    15   /   dozen    26
Mignonette, Horseradish, Hot Sauce

Small Plates

Crisp Sweetbreads          18
Minted Pea Agnolotti, Fried Capers, Roasted Tomato, Onion Shoots

Seared Quail & Wild Mushroom Tarte Tatin          16
House-made Ricotta, Chimichurri, Arugula

Braised Oxtail Ravioli          18
Tarragon Butter, Parmesan Crisp, Cambozola Cream

Confit Pork Belly          16
Celeriac Purée, White Bean Cassoulet, Pork and Molasses Jus

Smoke-Roasted Salmon & Sautéed Gnocchi          16
Roasted Grapes, Cherry Tomatoes, Capers Lemon Zest

Leg of Confit Duck          19
Poached Farm Egg, Potato Rösti, Parmesan Dusted Broccoli Spears

Main Plates

Seafood Bouillabaisse          32
Seared Scallops, Mussels, Halibut, Shrimp, Fennel Roasted Tomato Broth

Pan-Roasted Atlantic Salmon          32
Parsley Fingerling Potatoes, Asparagus, Prosciutto, Lemon

Seared Sea Scallops          32
Soft Smoked Gouda Polenta, Roasted Tomato Nage, Butter Sautéed Spinach

Ocean Wise Halibut & Crab Sautéed in a Rice Paper Bundle          34
Fresh Soy Beans, Arborio Rice Cake, Herb Beurre Blanc

Grilled Grass-Fed Island Beef Striploin          38
Asparagus, Crisp Shallots, Roasted Fingerling Potatoes, Tarragon and Thyme Butter

Slow-Braised Lamb Shank          29
Sautéed Rosemary Gnocchi, Tokyo Turnips, Roasted Carrot, Braising Jus

Pan-Roasted Duck Breast          29
House Five Spice Coffee Rub, Potato Rösti, Asparagus, Melon Mango Salsa

Smoke-Roasted Chicken Supreme          26
Penne Pasta, Roasted Tomato, Basil, Roasted Sweet Pepper, Parmesan Reggiano

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