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

Dinner Menu

Regular Dinner Hours: Tuesday to Saturday, 6-8pm (Days of service are based on students' class schedules.) Chef Instructor Cory Johnston

HOT APPETIZERS
Roasted Squash Soup Coconut Foam, Pumpkin Spice & Toasted Pine Nut $14.00
Seafood Chowder Haddock, Scallops, Lobster, Potatoes, Herbs & Cream $16.00
Seared Scallops & Pork Belly Peach Chutney, Pickled Blueberries, Parsnip & White Chocolate Purée $18.00
Duo Of Duck Seared Duck Breast, Duck Confit Croquette, Miso Glaze, Braised Kale & Black Garlic Aioli $22.00
Thai Curried Mussels Massaman Curry, Coconut Milk, Tomato, Cilantro, Lime & Grilled Toast $17.00
COLD APPETIZERS
Beef Carpaccio Shaved Beef, Elote, Avocado Crema, Chimichurri & Parsnip Chips $18.00
Cured Salmon Gravlax Beet Cured Salmon, Crostini's, Pickled Red Onions, Dill Aioli & Fried Capers $16.00
Caeser Salad Romaine, Black Garlic Vinaigrette, Maple Bacon, Sourdough Crumb, Shaved Parm & Cured Egg Yolk $14.00
Beet Trio Roasted Candy Cane Beet, Pickled Yellow Beet, Red Beet Chip, Pear Gel, Goat Cheese, Arugula & Honey Dijon Vin $15.00
Oysters on the Half Shell (6) Mignonette, Horseradish & House-made Hot Sauce $20.00
Oysters on the Half Shell (12) Mignonette, Horseradish & House-made Hot Sauce $33.00
SHAREABLE BOARDS
MIXED BOARD A Selection of Both Artisan Cheeses & House Made Charcuterie with Accompaniments $30.00
MAIN PLATES
Chicken Duo Confit Chicken Leg, Smoked Chicken Breast, Gnocchi, Spaghetti Squash, Tomato & Chasseur Sauce $32.00
BRAISED LAMB SHANK Fingerling Potatoes, Roasted Root Vegetables, Gremolata & Rosemary Jus $30.00
PAN SEARED SALMON Romesco Sauce, Confit Potatoes, Spicy Green Beans & Chimichurri $32.00
GRILLED STRIPLOIN Bordelaise, Aligote Potatoes, Mushroom Ragout & Heirloom Carrots $37.00
POACHED HALIBUT Coconut Ginger Broth, Potato Pave, Charred Broccoli, Oven Dried Tomato & Chimichurri $38.00
BEEF AND MUSHROOM PAPPARDELLE Beef Ragout, Wild Mushrooms, Smoked Cheddar Cream & Parmesan $28.00
AGNOLOTTI Spinach Ricotta, Smoked Tomato Broth, Shitake, Zucchini Ribbon & Parmesan $25.00
DESSERTS Created by our Pastry Arts students; selections change weekly Chef Instructor Christian Marchsteiner
Cranberry Swirl Cheesecake Orange Coulis - Brandy Snap $8.00
Black Forest Cake Vanilla Ice Cream - Sour Cherry Compote $8.00
Strawberry Rhubarb Baked Alaska Strawberry Rhubarb Ice Cream, Pistachio Cake Base Topped with Toasted Meringue - Strawberry Coulis - Honey Tuile $8.00
Lemon Cheesecake Citrus Butterscotch - Lace Nut Tuile $8.00
Cardamom Crème Brulee Tart Vanilla Ice Cream - Brandy Snap - Cranberry Coulis $8.00