4 Sydney St, charlottetown, pe | 902-894-6868

Dinner Menu

Hours: Tuesday to Saturday, 5:30 - 8pm (until June 24, 2021) Days of service are based on students' class schedules. This week's availability: Tuesday to Thursday (June 22-24) Closed on Friday, June 25 for the summer. Reopening in late September. Chef Instructor Stephen Hunter

APPETIZERS
Steamed Mussels		$12.00
	Winter Chimichurri & Roasted Brussel Sprouts
Bocconcini (V)(GF)		$12.00
	Cherry Tomatoes, Basil Pesto, Garlic Parmesan Tuile, Balsamic & Fig Infusion
Seared Sea Scallops (GF)		$16.00
	Leek & Potato Espuma, Duck Prosciutto, Leak Oil & Micro Greens
Seared Cold Smoked Tuna		$16.00
	Pickled Black Berries & Sesame Lavash
Butterhead Salad (V)(GF)		$12.00
	Avonlea Cloth-Bound Cheddar, Roasted Hazelnuts, Apple Compote & Honey Vinaigrette
Boneless Chicken Wings		$15.00
	Stuffed with Seasoned Ground Pork, Herbs & Romesco Sauce
Fresh Oysters on the Half Shell - 1/2 Dozen		$15.00
	Mignonette & Kimchi
Fresh Oysters on the Half Shell - 1 Dozen		$30.00
	Mignonette & Kimchi
SMALL PLATES
Seared Salmon Fillet(GF)		$17.00
	Sautéed Greens & Celeriac Purée
Mushroom Toast (V)		$18.00
	Sauté of Cremini, Oyster, Shiitake & Portobello Mushrooms, Caramelized Shallots, Sage & Almond “Cheese” on Toasted Brioche
Belle River Crab Cake		$20.00
	Citrus Remoulade & Savoy Cabbage Slaw
Beef Carpaccio		$17.00
	Pesto alla Trapanese, Pickled Red Onions, Micro Greens & Pommery Mustard
SHARABLES
Artisanal Cheese Board (GF ~ upon request)		$26.00
	Breads & Accompaniments
House-Made Charcuterie (GF ~ upon request)		$26.00
	Pickles, Breads & Accompaniments
Mixed Board (GF ~ upon request)		$30.00
	Cheeses, Charcuterie, Breads & Accompaniments
MAIN PLATES
Halibut Fillet(GF)		$32.00
	Basted with Lemon Herb Butter, Vegetables, Fingerling Potatoes & Sauce Normandy
Seared Sea Scallops (GF)		$32.00
	Slow Cooked Pork Cheek, Roasted Celeriac, Leek & Potato Purée Italian Parsley & Lemon Oil
Roasted Chicken Ballotine		$29.00
	Stuffed with Wild Mushroom & Herb Farce, Truffle Mash, Artichoke Buttons & Red Wine Demi
Pan-Roasted Blue Dot Beef Tenderloin (GF)		$36.00
	Mushroom Demi Glace, Potato Pave, Heirloom Carrots, Cippolini Onions & Oyster Mushrooms
Lamb Shank		$29.00
	Heirloom Carrots, Cippolini Onions, Oyster Mushrooms & Rosemary Gnocchi
Smoked Pork Ribs Full Rack (GF)		$36.00
	Coffee & Brown Sugar Rub, Potato Pave, Savoy Cabbage Slaw & Roasted Baby Carrots
Smoked Pork Ribs 1/2 Rack (GF)		$20.00
	Coffee & Brown Sugar Rub, Potato Pave, Savoy Cabbage Slaw & Roasted Baby Carrots
Almond & Black Bean Arancini (V)(GF)		$24.00
	San Marzano Tomato Sauce, Roasted Sweet Pepper & Basil Pesto
Pan-Roasted Duck Breast (GF)		$30.00
	Fig Jus, Green Pea Risotto & Vegetables
Desserts Created by our Pastry Arts students; selections change weekly Chef Instructor Christian Marchsteiner
Pineapple Tarte Tatin		$8.00
	Flaky Pastry with Caramelized Pineapple Filling, Rum Raisin Ice Cream, Rum Caramel & Brandy Snap
Tropical Chiffon		$8.00
	Cream Cheese Mousse, Coconut Chiffon Cake, Mango Sorbet, Blackberry Coulis & Coconut Macaroon
Vegan Strawberry ‘Cheesecake’		$8.00
	Strawberry Ice Cream, Strawberry Coulis, Chocolate Sauce & Pistachios
‘Wunder’ Tart		$8.00
	Dulce de Leche & Peanut Butter Mousse in Chocolate Tart Shell, Chocolate Ganache & Raspberry Coulis
Black Forest Mousse		$8.00
	Chocolate Mousse with Devil’s Food Cake Base, Cherry Ice Cream & Chocolate Sauce