Friday Dinner - Fall 2024

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
September 6th 2024 ENTRÉE Beet carpaccio and sheep's cheese crumble, pink vinaigrette and toasted pine nuts Or Snail puff pastry with pastis and spinach FOLLOWED BY Mussel soup with saffron MAIN COURSE Lamb parmentier with eggplant caviar, turned carrots, lamb jus with garlic confit Or Risotto with green asparagus and oyster mushrooms, seasoned with aged cheddar cheese DESSERT Goat's milk panacotta with berries Or Mango tatin with pistachio caramel
September 13th 2024 ENTRÉE Salmon gravlax served as caviar Or Warm pâté with port sauce and cranberry chutney FOLLOWED BY Cream of cauliflower soup with Madras curry MAIN DISHE Quail stuffed with foie gras and grapes, quinoa risotto, pan-fried asparagus and Sauternes clear juice Or Tagliatelle with roasted vegetables, Comté cheese cream with flat parsley and Jerusalem artichokes DESSERT Seasonal fruit au gratin, vanilla chiboust cream Or Sablé breton with raspberries and mascarpone, lime gel and raspberry coulis
September 20th 2024 ENTRÉE Goat's cheese crottin au gratin, fine salad with bacon and shallot vinaigrette Or Open ravioli with seafood, leeks and spinach, beurre blanc with crushed tomatoes FOLLOWED BY Jerusalem artichoke soup and bacon chips MAIN COURSE Stuffed guinea fowl leg braised with white wine and thyme, mascarpone mashed potatoes with roasted garlic flakes, broccoli with almonds Or Iceland cod meunière, Greek-style fennel and baked acorn squash wedges DESSERT Chocolate soup with orange Genoa bread and vanilla ice truffle Or Lemon meringue tart with strawberry coulis
September 27th 2024 ENTRÉE Guinea fowl salmi with mascarpone and candied pears, diabolic mesclun and roasted bell pepper coulis with walnut oil Or Green asparagus à la flamande FOLLOWED BY Carrot and ginger soup, gingerbread croutons MAIN COURSE Asian-style snacked trout escalope, shredded vegetables, pearl barley with green onions Or Pork tenderloin medallions, chanterelle cream, thyme polenta and compote of squash and chestnuts DESSERT Choco pistachio with raspberries and almonds, chocolate crumble Or Duo of large rose and lychee macaroons
October 4th 2024 ENTRÉE Pink shrimp and leek aspic, light Espelette pepper aioli, radish and parsley salad Or Sweetbread cassolette, mushrooms, pearl onions, bacon and fried croutons FOLLOWED BY Cream of corn soup with pecorino popcorn MAIN COURSE Pork confit with cider and chipolini onions, caramelized apples and braised Savoy cabbage Or Unilateral salmon fillet, creamy leek slices and romaine gnocchi DESSERT Lemon tart revisited Or Maple mousse with chocolate shavings and oat tuile
October 11th 2024 ENTRÉE Salmon tartar, avocado coulis and herb salad Or Feta tomato and olive tart, small octopus salad FOLLOWED BY Consommé clair and savory butternut squash ravioli MAIN COURSE Baked duck breast with Port jus, celeriac purée with truffle oil, mushroom tian with bacon Or Provençal tian of candied peppers and tomatoes, green beans and polenta, tomato coulis with basil and herb oil DESSERT Apple sablé clafoutis, white chocolate mousse and red wine sauce Or Coffee bavarois on a hazelnut crisp, garnished with cat's tongues
October 18th 2024 - CLOSED The teaching restaurant is close this week
October 25th 2024 ENTRÉE Niçoise salad and tuna tataki Or Cromesquis of walleye from our lakes, tartar sauce FOLLOWED BY Cream of parsnip and caramelized walnuts MAIN COURSE Game pie with sweetbreads and foie gras, Sortilège jus and nutmeg Brussels sprouts Or Chicken breast stuffed with arugula and ricotta, straw potatoes and tomato compote with oregano, petite au vin blanc DESSERT Chocolate trilogy Or Apricot tartlet amandine, maple whipped cream and caramelized walnuts
November 1st 2024 ENTRÉES Beet carpaccio and sheep's cheese crumble, pink vinaigrette and toasted pine nuts Or Snail puff pastry with pastis and spinach FOLLOWED BY Mussel soup with saffron MAIN COURSE Lamb parmentier with eggplant caviar, turned carrots, lamb jus with garlic confit Or Risotto with green asparagus and oyster mushrooms, seasoned with aged cheddar cheese DESSERTS Goat's milk panacotta with berries Or Mango tatin with pistachio caramel
Novembre 8th 2024 ENTRÉE Salmon gravlax served like caviar Or Warm pâté with port sauce and cranberry chutney FOLLOWED BY Cream of cauliflower soup with Madras curry MAIN COURSE Quail stuffed with foie gras and grapes, quinoa risotto, pan-fried asparagus and Sauternes clear jus Or Tagliatelle with roasted vegetables, Comté cheese cream with flat parsley and Jerusalem artichokes DESSERT Seasonal fruit au gratin, vanilla chiboust cream Or Sablé breton with raspberries and mascarpone, lime gel and raspberry coulis
November 15th 2024 ENTRÉE Goat's cheese crottin au gratin, fine salad with bacon and shallot vinaigrette Or Open ravioli with seafood, leeks and spinach, beurre blanc with crushed tomatoes FOLLOWED BY Jerusalem artichoke soup and bacon chips MAIN COURSE Stuffed guinea fowl leg braised in white wine and thyme, mascarpone mashed potatoes with roasted garlic flakes, broccoli with almonds Or Iceland cod meunière, Greek-style fennel and baked acorn squash wedges DESSERT Chocolate soup with orange Genoa bread and vanilla ice truffle Or Lemon meringue tart with strawberry coulis
November 22nd 2024 ENTRÉE Guinea fowl salmi with mascarpone and candied pears, diabolic mesclun and roasted bell pepper coulis with walnut oil Or Green asparagus à la flamande FOLLOWED BY Carrot and ginger soup, gingerbread croutons MAIN COURSE Asian-style snacked trout escalope, shredded vegetables, pearl barley with green onions Or Pork fillet in medallions, chanterelle cream, thyme polenta and squash and chestnut compote DESSERT Choco pistachio with raspberries and almonds, chocolate crumble Or Duo of large rose and lychee macaroons
November 29th 2024 ENTRÉE Pink shrimp and leek aspic, light Espelette pepper aioli, radish and parsley salad Or Sweetbread cassolette, mushrooms, pearl onions, bacon and fried croutons FOLLOWED BY Cream of corn soup with pecorino popcorn MAIN COURSE Pork confit with cider and chipolini onions, caramelized apples and braised Savoy cabbage Or Unilateral salmon fillet, creamy leek slices and romaine gnocchi DESSERT Lemon tart revisited Or Maple mousse with chocolate shavings and oat tuile
December 6th 2024 *THIS SERVICE IS FULLY BOOKED* ENTRÉE Salmon tartar, avocado coulis and herb salad Or Feta tomato and olive tart, small octopus salad FOLLOWED BY Consommé clair and savory butternut squash ravioli MAIN COURSE Baked duck breast with Port jus, celeriac purée with truffle oil, mushroom tian with bacon Or Provençal tian of candied peppers and tomatoes, green beans and polenta, tomato coulis with basil and herb oil DESSERT Apple sablé clafoutis, white chocolate mousse and red wine sauce Or Coffee bavarois on a hazelnut crisp, garnished with cat's tongues
December 13th 2024 *THIS SERVICE IS FULLY BOOKED* ENTRÉE Niçoise salad and tuna tataki Or Cromesquis of walleye from our lakes, tartar sauce FOLLOWED BY Cream of parsnip and caramelized walnuts MAIN COURSE Game pie with sweetbreads and foie gras, Sortilège jus and nutmeg Brussels sprouts Or Chicken breast stuffed with arugula and ricotta, straw potatoes and tomato compote with oregano, petite au vin blanc DESSERT Chocolate trilogy Or Apricot tartlet amandine, maple whipped cream and caramelized walnuts