Dining at the ClassRoom Restaurant is more than just a meal; it is a culinary experience that contributes to an exceptional learning experience for the cooks and chefs of tomorrow.聽
Dine at the ClassRoom Restaurant this fall
The ClassRoom Restaurant at the Interurban Campus offers guests a wonderful opportunity to experience a series of four-course gourmet menus prepared and served by apprentices from the Professional Cook 2 program.
The ClassRoom Restaurant is a relatively small intimate dining room, and due to popular demand, it does fill up quickly; we strongly recommend reservations be made early to avoid disappointment.
Fall dates
- October 10, 11, 16, 17,18, 23, 24 and 25
- November 13, 14,15, 20, 21, 22, 27, 28 and 29
- Buffet Friday Dec 6
Price
$44.95 -聽Beverages, taxes and gratuities not included.
- For your convenience, we accept Direct Debit, VISA and MasterCard
Please note that you will only be able to reserve a table 2 weeks in advance of your desired dining date.聽 (For example, on Thursday, September 26, you may make a reservation for opening day, Thursday, October 10.)
狈辞迟别:听The fully licensed ClassRoom Restaurant offers a selection of wines, beers and spirits to enhance your gastronomic experience.
October's menu
We invite you to choose one item from each course.
-----聽 APPETIZERS聽 -----
POTATO AND LEEK RAVIOLO
tomato relish,
confit garlic beurre blanc,
herb oil
or
SMOKED SALMON TARTARE
fris茅e, seed cracker,
olive & caper vinaigrette,
mustard cream sauce
or
ROASTED BONE MARROW
parmesan parsley crust,
grilled toasts, chimichurri
or
PACIFIC SPOT PRAWN BISQUE
carmelized apple foam,
butter poached prawns,
fresh chives
or
GRILLED BABY GEM LETTUCE
brown sugar cured bacon,
cornbread crouton
garlic emulsion--
-----聽 MAINS聽 -----
SEED CRUSTED ALBACORE TUNA
yam and ginger pur茅e,
curry vinaigrette
or
CRISP DUCK LEG CONFIT
braised lentils, tempura onion,
marjoram vinaigrette
or
PESTO CRUSTED LAMB SIRLOIN
potato terrine,
cauliflower fondue,
Bord茅laise sauce
or
WILD MUSHROOM
GNOCCHI PIEDMONTESE
parmigiano reggiano foam,
candied pecans,
sage cream
-------聽 DESERTS聽 ----
VANILLA CR脠ME BR脹L脠E
almond & apricot biscotti
or
STICKY TOFFEE PUDDING
apple pave,
salted butterscotch,
vanilla gelato
or
CHOCOLATE HAZELNUT TERRINE
dark chocolate hazelnut terrine,
feuilletine, raspberry
November's menu
We invite you to choose one item from each course.
-----APPETIZERS-----
GNOCCHI PARISIENNE STYLE
fine herbs, brown butter,
double smoked bacon,
tomato
or
DUKKAH CRUSTED
BEEF CARPACCIO
quail egg, caper berries,
truffled black pepper aioli,
rocket greens
or
CHICKEN LIVER PARFAIT
brioche,
grilled apple relish,
port wine jelly
or
CORNISH GAME HEN
颁翱狈厂翱惭惭脡
double consomm茅,
fine herb mousseline,
forest mushrooms
or
ROASTED BEET & SQUASH SALAD
pickled squash,
goat cheese terrine,
sherry vinaigrette---
-----MAINS-----
WEST COAST BOUILLABAISSE
mussels, clams, salmon,
cod, saffron rouille,
grilled crouton
or
BONELESS BEEF SHORT RIB
sarsaparilla braised,
chateau potato,
cipollini onions
or
PAN SEARED DUCK BREAST
citrus cured, pear bread,
mulled wine jus
or
SMOKED ONION RISOTTO
arugula, crispy shallot,
cherry tomato compote
-------DESERTS----
LEMON MERINGUE TART
burnt orange caramel,
cranberry sorbet
or
WHITE CHOCOLATE PANA COTTA
raspberry coulis,
honeycomb toffee
or
PASSION FRUIT CHEESE CAKE
grapefruit caviar, mango coulis,
gingersnap crumble
Catering orders
Helmut Huber Culinary Arts Centre offers limited catering services for meetings, lunches and special events on聽Interurban campus.
Culinary Arts catering services are reviewing all operational processes and are suspending catering services until further notice. Please refer to
For more info and questions please contact us: 250-370-3780 or聽culinaryarts@camosun.ca