The Wiisinin Diner
The Indigenous Culinary Skills students are putting their newly acquired skills into action! Their annual pop-up diner is serving delicious breakfast and lunch for staff and students in the Prairie Lights Dining Room (Building C – Mall Level) at the Notre Dame Campus.
The restaurant will soft launch with limited menu items on March 13-14, and the full menu will be available on Tuesday, March 18.
Hours of Operation
Days: Tuesday – Friday, March 18 – April 25
Breakfast: 9am – 10:30am
Lunch: 11:30am – 1:30pm
Payments
The Wiisinin Diner is introducing point of sale service, so vouchers are not required and you can pay for your order directly in the Prairie Lights Dining Room.
Note: We are only able to accept single orders without any modifications. The Wiisinin Diner is a training environment — orders may be subject to longer wait times or minor mistakes. We appreciate your patience and understanding as students learn and grow!
Culinary Skills Short Order Menu
No substitutions/modifications or pre-orders are allowed.
All breakfast menu items are $8.
Eggs Benedict
Toasted English muffin, grilled back bacon, one poached egg topped with hollandaise and chives. Served with hashbrowns.
Egg and Smoked Salmon Florentine
Toasted English muffin, smoked salmon and spinach, one poached egg and topped with hollandaise and chives. Served with hashbrowns.
Skills Breakfast
Two eggs, two slices of bacon, two breakfast sausage links, hashbrowns and toast (bannock, white, whole wheat, rye) and fruit garnish.
Breakfast Burger
House-made spicy chorizo patty, cheddar, lettuce, tomato, lemon aioli, buttermilk biscuit (bannock). Served with hashbrowns.
Breakfast Burrito
Scrambled eggs, peppers, green onion, chorizo, refried black beans, Monterey jack cheese, wrapped in a warm tortilla, salsa and sour cream, served with hashbrowns.
Loaded Omelet
Three egg omelet, cheddar, bacon, sausage, peppers, mushrooms, and green onions. Served with hashbrowns and fruit salad.
Veggie Omelet
Three egg omelet, cheddar, tomatoes, bell peppers, green onions, mushrooms. Served with hashbrowns and fruit salad.
Wild Rice Blueberry Pancakes with Brown Butter
Three fluffy blueberry pancakes, macerated berries, cinnamon butter, warm maple syrup, served with three pieces of bacon or breakfast sausage.
All lunch menu items are $12.
Lunch sides are garden salad, fries, or soup of the day.
Garden Salad
Crisp greens, tomato, cucumber, carrots, cherry tomatoes, blueberry maple vinaigrette, croutons.
Three Sisters Salad
Chopped kale and iceberg lettuce, roasted squash, carrots, roasted corn, bean medley, ricotta, toasted pumpkin seeds, and peach vinaigrette. Served with warm fried bannock and maple butter.
Bannock Taco
Freshly made bannock, seasoned ground bison chili, lettuce, roasted corn, black beans, tomatoes, lettuce, cheddar, drizzled with our skills secret sauce.
Skills Burger
Six ounce seasoned bison patty, wild mushrooms, chiffonade lettuce, grilled onions, pickle slices, dijon mayonnaise, cheddar on a toasted egg bun.
Spicy Chicken Burger
Crispy Chicken burger glazed with sweet and spicy sauce, lettuce, tomato served on a house-made bun.
Fish and Chips
Two pieces of hand battered pickerel, coleslaw, fries, tartar sauce served with a lemon wedge.
Chicken Fingers and Fries
Hand breaded and fried to order. Three chicken fingers on a bed of crispy fries, served with honey mustard or honey dill.
Smoked Chicken Quesadilla
Smoked chicken, peppers, tomatoes. green onion, roasted corn, refried beans and cheese.
Vegetarian Quesadilla
Peppers, tomatoes, green onions, roasted corn, refried beans and cheese.
Poutine
Crispy fries topped with bison chili, black beans, roasted corn, cheese curds, gravy, and green onion.
The lunch buffet is $16.
Every Friday the Indigenous Culinary Skills program hosts a lunch “buffet” showcasing Indigenous-inspired foods. The menu will varies from week to week based on the availability of products, and you will be allowed one plate with as much as you like. Quantities will be limited and on a first-come, first served basis.
RRC Polytech campuses are located on the lands of the Anishinaabeg, Ininiwak, Anishininwak, Dakota Oyate, and Denésuline, and the National Homeland of the Red River Métis.
We recognize and honour Treaty 3 Territory Shoal Lake 40 First Nation, the source of Winnipeg’s clean drinking water. In addition, we acknowledge Treaty Territories which provide us with access to electricity we use in both our personal and professional lives.