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

Lunch Menu

Regular Lunch Service Hours: Tuesday to Friday, 11:30am - 1pm Days of service are based on students' class schedules. Chef Instructor Andrew Morrison Prix Fixe Option: Choose an appetizer and a main course for $25.00

Soups All soups are $9.00
Soup of the Day Please ask your server about today's creation
ROASTED TOMATO & BASIL PURÉE Grilled Cheese Croutons
MOROCCAN CHICKEN & CHICKPEA SOUP Add to Cart Herbed & Warm Spiced Tomato Broth with Fresh Vegetables
Salads All salads are $9.00
Student Created Salad of the Day Please ask your sever about today's creation
ROASTED BEET & BABY ARUGULA SALAD Add to Cart Pecan Granola, Red Onions, Blue Cheese & Maple Red Wine Vinaigrette
Sandwiches All sandwiches are $19.00 and served with the Salad of the Day
CAJUN SPICED TEMPURA CAULIFLOWER TACOS Shredded Cabbage, Tomato Corn Salsa & Lime Aioli
In-House Smoked Meat on Rye Add to Cart Smoked Meat, Sauerkraut, Swiss Cheese & Thousand Island Dressing
ITALIAN MUFFULETTA ON HERB KAISER ROLL Ham, Mortadella, Genoa Salami, Mozzarella, Provolone & Swiss Cheese Pickled Vegetable Olive Spread
EAST COAST DONAIR GRILLED FLATBREAD Onions, Tomatoes & Sweet Garlic Donair Sauce
Pastas All pasta main courses are $19.00
FRESH PAPPARDELLE WITH IN-HOUSE ITALIAN SAUSAGE Add to Cart Sweet Peppers, Garlic Tomato Cream, Blistered Cherry Tomatoes & Reggiano Parmesan
Rolled Lasagna with Chicken Confit & Mushrooms Add to Cart Alfredo Sauce, Ricotta, Asiago, Mozzarella & Blistered Cherry Tomatoes
Vegetable Pad Thai Rice Noodles, Marinated Tofu & Egg, Shiitake Mushrooms, Bok Choy, Broccoli, Toasted Cashews, Cilantro, Spiced Tamarind Sauce & Lime
Hot Line All hot line main courses are $19.00
HONEY BIRCH GLAZED PORK TENDERLOIN Add to Cart Smashed Baby Red Potatoes, Sautéed Zucchini Baby Carrots & Beurre Rouge
LOCAL BEER & POTATO CHIP BATTERED HADDOCK FISH & CHIPS Add to Cart English-Style Pommes Frites, Cabbage Slaw & Caper Dill Tartar Sauce
SWEET CHILI CHICKEN STIR-FRY WITH TOASTED CASHEWS Add to Cart Garlic & Fresh Pea Fried Rice, Broccoli, King Oyster Mushrooms & Red Bell Peppers
POTATO & AGED CHEDDAR PEROGIES WITH TOMATO RED ONION JAM Add to Cart Sautéed Mushrooms, Brussel Sprouts, Heirloom Baby Carrots & Crème Fraîche
MAPLE LACQUERED ATLANTIC SALMON Potato Celeriac Purée, Winter Vegetable Medley & Apple Cider Fluid Gel
OPEN-FACED BRAISED ISLAND BEEF On Focaccia with Crispy Shallots, Roasted Fingerling Potatoes & Mustard Pickles
Desserts Created by our Pastry Arts students; selections change weekly Chef Instructor Christian Marchsteiner All desserts are $8.00
Opera Cake Caramel
Raspberry Mousse Roulade Chocolate Sauce