Friday Dinner - Winter 2026

801 Aviation Pkwy, Ottawa, ON | 613 742-2483 x2400



Friday night - Gastronomic Menu Friday evening's menu is a gourmet 4-course table d'hôte prepared by students under the supervision of Chef-teacher Patricia Rebufatti. 60$ CAD + HST per person
January 16th, 2026 APPETIZERS Salmon tartare, fine salad and croutons with olive oil or Open puff pastry with sautéed oyster mushrooms and bacon FOLLOWED BY Leek cream soup with pears MAIN COURSES Chicken medallions stuffed with spinach, matchstick potatoes, and buttered green beans or Lamb shepherd’s pie with ras el hanout, braised fennel and chipolini onions in jus DESSERTS Paris-Brest with vanilla crème anglaise and pecan pralines Or Dessert of the day
January 23th, 2026 APPETIZERS Fresh julienne vegetable salad with marinated shrimp in lemon and coriander, herb mayonnaise and chili cream or Escargot fricassée with chorizo in a small casserole FOLLOWED BY Mussel soup with saffron MAIN COURSES Quail stuffed with foie gras and raisins, sweet potato purée with nutmeg and Nantes-style carrots or Braised beef cheeks in beer, creamy thyme polenta and gratin cauliflower DESSERTS Maple mousse with oat lace
January 30th, 2026 APPETIZERS Scallop carpaccio, celery rémoulade, and lime–chive infusion Or Sweetbread casserole with sun-dried tomatoes and mushrooms FOLLOWED BY Endive velouté and bacon chips MAIN COURSES Oven-roasted duckling breast, Swiss chard gratin, pan-fried fingerling potatoes, and Port jus Or Nagano pork tenderloin stuffed with hazelnuts and apples, maple-infused sauce, zucchini tian, and creamy barley DESSERTS Strawberry Bavarian cream with basil strawberry coulis and langues de chat Or Dessert of the day
February 6th, 2026 APPETIZERS Bison tartare with chipotle, fried onions, and croutons Or Salmon and leek ravioli, lemon beurre blanc FOLLOWED BY Green pea soup garnished with julienned cured ham MAIN COURSES Half Cornish hen, thigh served as a parmentier and breast stuffed with green peppercorns, broccoli with shallots, and shoestring potatoes Or Saffron seafood risotto DESSERTS Rhubarb and apricot clafoutis Or Dessert of the day
February 13th, 2026 APPETIZERS Fine salad with confit gizzards, diced apples, and creamy cider vinegar dressing Or Oyster Rockefeller FOLLOWED BY Jerusalem artichoke cappuccino with nutmeg MAIN COURSES Stuffed guinea fowl breast with morels, roasted asparagus, Comté mashed potatoes, yellow wine jus Or Giant lobster and spinach tortellini, shellfish broth Granville style DESSERTS Citrus gratin with vanilla ice cream and caramelized nuts Or Dessert of the day
February 20th, 2026 CLOSED / STUDY WEEK
February 27th, 2026 APPETIZERS Thin tomato tart with sheep’s feta and pesto, micro mesclun with edible flowers Or Cannelloni stuffed with rabbit and butternut squash FOLLOWED BY Asparagus cream with cheddar MAIN COURSES Grilled flank steak with shallot sauce, matchstick potatoes, and ratatouille Or Icelandic cod meunière, quinoa with cherry tomatoes, and creamy salsify DESSERTS Frozen nougat with raspberry coulis Or Dessert of the day
March 6th, 2026 APPETIZERS Dill cheesecake with smoked salmon, small herb salad Or Open onion tart with goat cheese and white wine FOLLOWED BY Celeriac cream with truffle MAIN COURSES Pan-seared venison tenderloin, Sortilège jus, gratin dauphinois, and green beans Or Roasted salmon filet, sauce vierge, Roman-style gnocchi, and julienned peppers with thyme DESSERTS Tarte Tatin with cinnamon caramel and ice cider granita Or Dessert of the day
March 13th, 2026 APPETIZERS Salmon tartare, fine salad, and olive oil croutons Or Open puff pastry with sautéed oyster mushrooms and bacon FOLLOWED BY Leek and pear cream MAIN COURSES Chicken medallions stuffed with spinach, straw potatoes, and buttered green beans Or Lamb shepherd’s pie with ras el hanout, braised fennel, and chipolinis in jus DESSERTS Paris-Brest with vanilla custard and pecan pralines Or Dessert of the day
March 20th, 2026 APPETIZERS Fresh julienned vegetable salad with lemon- and coriander-marinated shrimp, herb mayonnaise, and chili cream Or Escargot fricassee with chorizo in a casserole FOLLOWED BY Mussel soup with saffron MAIN COURSES Quail stuffed with foie gras and raisins, nutmeg sweet potato purée, and Nantes carrots Or Braised beef cheeks with beer, creamy thyme polenta, and gratin cauliflower DESSERTS Maple mousse with oat lace Or Dessert of the day
March 27th, 2026 APPETIZERS Scallop carpaccio, celery remoulade, and chive-lime infusion Or Veal sweetbread casserole with sun-dried tomatoes and mushrooms FOLLOWED BY Endive velouté with bacon chips MAIN COURSES Roast duck breast, Swiss chard gratin, pan-fried rattes, and Porto jus Or Nagano pork filet stuffed with hazelnuts and apples, maple sauce, zucchini tian, and creamy barley DESSERTS Strawberry bavarois with basil coulis and langues de chat Or Dessert of the day
April 3rd, 2026 APPETIZERS Bison tartare with chipotles, fried onions, and croutons Or Salmon and leek ravioli, lemon beurre blanc FOLLOWED BY Pea soup garnished with julienned cured ham MAIN COURSES Half Cornish chicken, thigh in shepherd’s pie, breast stuffed with green pepper, broccoli with shallots, and straw potatoes Or Saffron seafood risotto DESSERTS Rhubarb and apricot clafoutis Or Dessert of the day
April 10th, 2026 APPETIZERS Fine salad with confit gizzards, diced apples, and creamy cider vinegar dressing Or Oyster Rockefeller FOLLOWED BY Jerusalem artichoke cappuccino with nutmeg MAIN COURSES Stuffed guinea fowl breast with morels, roasted asparagus, Comté mashed potatoes, yellow wine jus Or Giant lobster and spinach tortellini, shellfish broth Granville style DESSERTS Citrus gratin with vanilla ice cream and caramelized nuts Or Dessert of the day
April 17th, 2026 APPETIZERS Thin tomato tart with sheep’s feta and pesto, micro mesclun with edible flowers Or Cannelloni stuffed with rabbit and butternut squash FOLLOWED BY Asparagus cream with cheddar MAIN COURSES Grilled flank steak with shallot sauce, matchstick potatoes, and ratatouille Or Icelandic cod meunière, quinoa with cherry tomatoes, and creamy salsify DESSERTS Frozen nougat with raspberry coulis Or Dessert of the day
April 24th, 2026 APPETIZERS Dill cheesecake with smoked salmon, small herb salad Or Open onion tart with goat cheese and white wine FOLLOWED BY Celeriac cream with truffle MAIN COURSES Pan-seared venison tenderloin, Sortilège jus, gratin dauphinois, and green beans Or Roasted salmon filet, sauce vierge, Roman-style gnocchi, and julienned peppers with thyme DESSERTS Tarte Tatin with cinnamon caramel and ice cider granita Or Dessert of the day