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Summer Dinner Menu

Appetizers

FEATURED SALAD       11
Local Greens, Isle Saint-Jean Sheep’s Milk Cheese, Seasonal Vegetables, Cocoa Nib Vinaigrette

STEAMED MUSSELS     12
Shallots, Garlic, Herbs, Riesling, Smoked Tomato, Cream

PEI SEASONAL CLAM CEVICHE     13
Celery, Fennel, Plum Tomato Pico de Gallo, White Beans, Capers, Lemon Olive Oil

DUCK FAT SEARED SEA SCALLOPS     16
Grilled Fennel, Roasted Cauliflower Purée, Blood Orange Gastrique, Sesame Crisp

BEEF CARPACCIO     16
Black Garlic Pommery Mustard Aioli, Barley Crisp, Sprouts, Shoots

FOIE GRAS TORCHON 22
Brioche, Seasonal Berries, Black Current Mead & Apple Blossom Reduction, Sunchoke Purée

To Share

HOUSE MADE CHARCUTERIE     24
Breads & Accompaniments

ARTISANAL CHEESE BOARD     24
Breads & Accompaniments

SMOKED SEAFOOD PLATE     24
Breads & Accompaniments

BAKED OYSTERS ON THE HALF SHELL ½ dozen     18
Shallot Wine Reduction, Duck Prosciutto, Parmesan, Panko Crumbs dozen     32

FRESH OYSTERS ON THE HALF SHELL ½ dozen     16
Mignonette, Horseradish, Hot Sauce dozen      28

Small Plates

PIEROGIES & PORK BELLY CONFIT     16
Burnt Shallot Crème Fraîche, Pea Shoots, Braised Cipollini Onions

POACHED SWEETBREADS ROULADE      18
Mushroom Soy Emulsion, Pickled Asparagus Tips, Toasted Peanuts

WARM LOBSTER SALAD      18
Garlic Scape Pesto, Green Onion, Cilantro, Lime, Basil, Crispy Noodle

Main Plates

DUO OF CHICKEN      29
Brined & Seared Breast, Ballantine Torchon, Leeks, Spinach Forcemeat, Seasonal Vegetables
Butter Poached Radish, Potato Pavé, Mint Yogurt Sauce

ROASTED LAMB LOIN CHOP      32
Rubbed with Lemongrass & Cashew, Toasted Red Curry, Wild Rice, Seasonal Vegetables

LOBSTER RISOTTO      30
King Oyster Mushrooms, Butter Poached Lobster Tail & Claw, Pea Emulsion

SEARED & BUTTER BASTED ARCTIC CHAR      32
Potato Rösti, Sautéed Brassicas, Roasted Hazelnut, Brown Butter Hollandaise

SEARED HALIBUT FILLET      34
Sea Plants, Baby Local Carrots, Yogurt Baked Fingerling Potatoes, Buttermilk Monter au Beurre

PAN ROASTED DUCK BREAST      34
Tea Smoked, Currant Glace, Oat Groats, Seasonal Vegetables

BEEF TENDERLOIN      36
Spruce Tip Chimichurri, Seasonal Vegetables, Baby Potatoes, Pickled Spruce Tips

Desserts

SEASONAL CRÈME BRÛLÉE      9
Sous Vide Custard, Caramelized Sugar, Seasonal Berries

WHITE CHOCOLATE SEMIFREDDO      9
Lilac Macerated Strawberries, Almond Brittle, Savoury Biscuit

RHUBARB SOUP      9
Fermented Rhubarb, Caramelized Whey Ice Cream, Oat Clusters, Caramel

GLAZED CHOCOLATE CAKE      9
Butterscotch, Coffee Soil, Sponge Toffee, Crème Fraîche Meringue Chips

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