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

Dinner Menu

Regular Dinner Service Hours are: Hours: Tuesday to Saturday, 6pm - 8pm Days of service are based on students' class schedules. Upcoming availability: Currently closed but opening on October 12. Chef Instructor Stephen Hunter Sample Menu

APPETIZERS
Smoked Duck Breast
	Blueberry Compote, Sautéed Kale, Spiced Macadamia Nuts
Seared Scallops
	Creamed leeks, Pommes Frites, Italian Parsley, Basil Oil
Shawarma Spiced Stuffed Chicken Leg
	Garlic Lemon Yogurt, Mint Syrup, Pita Crisp
Beet Salad
	Lemon Ricotta, Sprouts, Mixed Greens, Oat Nut Crumble, Honey Balsamic Vinaigrette
Seafood Chowder
	Fresh Island Seafood, Potato, Fennel, Fish Fumet, Cream
Roasted Spaghetti Sqaush Salad
	Butterhead Lettuce, Toasted Pumpkin Seed, Grilled Halloumi, Apple Cider & Lavender Honey Vinaigrette
Caesar Salad
	House Smoked Bacon Lardons, Shaved Parmesan, Classic Dressing, Lemon Wedge
SMALL PLATES
Seared Beef Tenderloin Tips
	Herb Gnocchi, Roasted Red Pepper, Caramelized Onion, Arugula, Madeira Sauce
Duck Confit Wellington
	Puff Pastry, Parsnip Purée, Blistered Cherry Tomatoes, Duck & Port Jus
"Surf & Turf"
	Roasted Beef Marrow Bone, Pan Seared Scallops, Tabbouleh, Blue Cheese Crackers
SHARABLES
Oysters on the Half Shell (6)
	Daily Accompaniments
Oysters on the Half Shell (12)
	Daily Accompaniments
House-Made Charcuterie
	Pickles, Breads, Daily Accompaniments
Artisanal Cheese Board
	Breads, Daily Accompaniments
Mixed Board
	Cheeses, Charcuterie, Breads, Daily Accompaniments
MAIN PLATES
Pan Roasted Stuffed Duck Leg
	Pork Sausage Stuffing, Chestnut Agnolotti, Cauliflower Foam, Sautéed Spinach with Raisins & Pine Nuts, Duck Jus
Applewood Smoked Pork Chop
	Maple Glaze, Brown Butter Spaetzle, Wilted Greens, Butternut Squash Mostarda
Cod Gratin
	Lemon & Herb Crème, Toasted Panko Crumb, Smashed Potato, Sautéed Vegetables
Braised Lamb Shank
	Israeli Couscous with Dates & Pickled Carrots, Pistachio Dukkah, Jus
Crispy Buttermilk Chicken
	Thyme & Bay Mashed Potato, Heirloom Carrots, Buttered Broccoli, Sauce Albufera
Pan Seared Sea Scallops
	Spinach, Bacon & Celeriac Crêpe, Smoked Tomato Rosé
Pan Roasted Beef Tenderloin
	Crispy Smashed Potato, Vegetables, Sautéed Mushrooms, Béarnaise Sauce
DESSERTS Created by our Pastry Arts students; selections change weekly Chef Instructor Christian Marchsteiner
Flourless Chocolate Cake
	Vanilla Ice Cream & Orange Cardamom Compote
Pumpkin Cake with Cream Cheese Mousse
	Orange Chocolate Macaroon, Cranberry Rosemary Compote