Dinner
Served from October 10-25.
Appetizers
Pan Seared Scallop with Parsnip Purée, Charred Onion, Guanciale, Split Dill Beurre Blanc and Parsnip Chips
10 G
Chicken Liver Pâté with Crispy Chicken Skin, Port Wine Gelée, Brioche and Pickled Vegetables
10
Charred Cauliflower with Gochujang Glaze, Cashew, Pineapple Yogurt and Cilantro
9 G V
Soups
Wild Mushroom Velouté with Sherry, Cauliflower, Mushrooms and Grated Truffle
8 G V
Miso with Clams, Soft Poached Quail Egg, Tofu and Chives
8 G D
Salads
Baby Greens and Burrata with Tomato, Hazelnuts and Apple Fennel Dressing
8 G V
Beet and Citrus with Micro Greens, Goat Cheese Espuma, Sunflower Seeds and Balsamic Dressing
9 G V
Mains
Beef Striploin with Pommes Fondant, Swiss Chard, Cipollini Onions, Sauce Aligoté and Bordelaise
27
Teriyaki Pork Belly with Butternut Squash Purée, Charred Broccolini and Braised Daikon
23 G
Game Hen Ballantine with Truffle Mousseline, Savoy Cabbage, Celery Root Purée, Leeks, Oyster Mushrooms and Sauce Madeira
24 G
Ricotta Gnuddi with Black Garlic Aioli, Roasted and Marinated Jerusalem Artichokes and Green Peas
22 V
Walleye with Buttermilk Spaetzle, Asparagus, Pickled Shallots and White Fish Roe Beurre Blanc
25
Venison Loin with Stewed Salsify, Parsnip Purée, Vichy Carrots, Pearl Onions, Pickled Mustard Seeds and Sauce Robert
28
Desserts
Tableside Warm Sticky Toffee Pudding with Poached Caramelized Apples, Apple Ice Cream and Almond Crumble
9 V
Chocolate Mousse and Orange Sorbet with Aerated White Chocolate, Orange Tuile, Orange Gelée and Micro Basil
9 V
Banana Mousse Tart with Caramelized Bananas, Crunchy Peanut Butter and Chantilly Cream
9 V
Served from October 31 – November 15.
Appetizers
Smoked Steelhead Trout with Toasted Brioche, Pickled Shallots, Cucumber and Avocado Cream
10 G
Veal Sweetbreads with Onion Soubise, House Made Sauerkraut, Walnut Vinegar, Toasted Grains and Wild Rice
10
Charred Cauliflower with Gochujang Glaze, Cashew, Pineapple Yogurt and Cilantro
9 G V
Soups
Wild Mushroom Velouté with Sherry, Cauliflower, Mushrooms and Grated Truffle
8 V
Roasted Beet Borscht with Crispy Beets, Apple and Dill Crème Fraîche
8 G V
Salads
Baby Greens and Burrata with Tomato, Hazelnuts and Apple Fennel Dressing
8 G V
Tuna Crudo Niçoise with Frisée Greens, French Beans, Quail Egg, Tomato Confit, Crispy Potato and Creamy Tapenade Dressing
10 G
Mains
Beef Striploin with Pommes Fondant, Swiss Chard, Cipollini Onions, Sauce Aligoté and Bordelaise
27
Teriyaki Pork Belly with Butternut Squash Purée, Charred Broccolini and Braised Daikon
23 G
Game Hen Ballantine with Truffle Mousseline, Savoy Cabbage, Celery Root Purée, Leeks, Oyster Mushrooms and Sauce Madeira
24 G
Ricotta Gnuddi with Black Garlic Aioli, Roasted and Marinated Jerusalem Artichokes and Green Peas
22 V
Grilled Octopus with Fingerling Potatoes, Chorizo, Baby Carrots, Fennel and Pinenut and Almond Romesco
26 G
Duck Breast with Parsnip Purée, Grilled Turnips, Grilled Polenta and Blackberry Gastrique
26
Desserts
Tableside Warm Sticky Toffee Pudding with Poached Caramelized Apples, Apple Ice Cream and Almond Crumble
9 V
Chocolate Mousse and Orange Sorbet with Aerated White Chocolate, Orange Tuile, Orange Gelée and Micro Basil
9 V
Lemon Tart with Berry Compote, Almond Tuile and Honey Sponge Candy
9 V
Served from November 21 – December 6.
Appetizers
Rabbit Terrine with Crispy Shallots, Herb Mayonnaise and Pickled Vegetables
10 G D
Pan Seared Scallop with Parsnip Purée, Charred Onion, Guanciale, Split Dill Beurre Blanc and Parsnip Chips
10 G
Charred Cauliflower with Gochujang Glaze, Cashew, Pineapple Yogurt and Cilantro
9 G V
Soups
Wild Mushroom Velouté with Sherry, Cauliflower, Mushrooms and Grated Truffle
8 V
Duck Consommé with Duck Confit Tortellini
8 V D
Salads
Baby Greens and Burrata with Tomato, Hazelnuts and Apple Fennel Dressing
8 G V
Farrow and Kale with Pomegranate, Crispy Guanciale, Pecorino and Roasted Shallot Vinaigrette
9
Mains
Beef Striploin with Pommes Fondant, Swiss Chard, Cipollini Onions, Sauce Aligoté and Bordelaise
27
Teriyaki Pork Belly with Butternut Squash Purée, Charred Broccolini and Braised Daikon
23 G
Game Hen with Truffle Mousseline, Savoy Cabbage, Celery Root Purée, Leeks, Oyster Mushrooms and Sauce Madeira
24 G
Ricotta Gnuddi with Black Garlic Aioli, Roasted and Marinated Jerusalem Artichokes and Green Peas
22 V
Ocean Wise Sablefish with Miso Glaze, Soba Noodles, Marinated Shiitake Mushrooms, Asparagus and Burnt Onion Dashi Broth
28 D
Herbed Dressed Lamb Loin with Celery Root Purée, Cumin Spiced Spaghetti Squash, Vadouvan Carrots and Curry Apple Jus
27
Desserts
Tableside Warm Sticky Toffee Pudding with Poached Caramelized Apples, Apple Ice Cream and Almond Crumble
9 V
Chocolate Mousse and Orange Sorbet with Aerated White Chocolate, Orange Tuile, Orange Gelée and Micro Basil
9 V
Pumpkin Crème Brȗlée with Ginger Snap and Pine Nut Granola, Blackberries and Cream Cheese Chantilly
9 V
Jane’s is a teaching and learning classroom for our Culinary Arts and Hospitality Management students. We are proud to have this beautiful facility, named after the mother of Andrew Paterson of Paterson GlobalFoods, as our practical lab/classroom.
Your patronage assists our faculty in offering a “real life” experience for our students to further develop and practice their skills.
Please note that due to College policies on confidentiality and privacy, video recordings and photographs have to be approved by the School Chair.
RRC Polytech campuses are located on the lands of Anishinaabe, Ininiwak, Anishininew, Dakota, and Dené, 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.