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

Sample Dinner Menu

SCHOOL IS OUT FOR SUMMER! The Dining Room is now closed for the summer and will reopen in late September with the start of the new school year. Dinner Fall Hours will be: Hours: Tuesday to Saturday, 6pm - 8pm Days of service are based on students' class schedules. 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