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

Dinner Menu

Regular Dinner Hours: Monday to Friday, 6:00pm-8:00pm (Days of service are based on the student's class schedules) Chef Instructor Adam Todd

HOT APPETIZERS
Mulligatawny Curried Vegetable Cashew Soup, Coconut Cream & Chili Oil $15.00
Scallops Toasted Cornbread, Corn and Bacon Succotash & Green Pea Puree $18.00
Duck Confit Pierogi Fingerling Potatoes, White Cheddar, Caramelized Onion, Scallion Sour Cream & Sour Cherry Sauce $23.00
COLD APPETIZERS
Caesar Salad Wedge Romaine, Smoked Bacon, Fried Capers, Focaccia Crumb & Parm Crisp $15.00
Beetroot Hummus Roasted Beets, Fried Chickpeas, Feta, Pita & Vegetables $15.00
Marinated Mussels Focaccia Toast, Tomato, Fennel, Arugula Pesto Aioli & Balsamic Reduction $18.00
MAIN PLATES
Belle River Crab Stuffed Pasta Lemon Ricotta, Kale, Fennel and Dill Rose Sauce, Blistered Tomato & Green Bean $30.00
Mushroom Risotto Roasted Mushrooms, Creamed Leeks, Gruyere Cheese & Fried Leeks Add Scallops $10.00 Add Duck Confit $10.00 $26.00
Braised Beef Chuck Aligoté Potatoes, Mushroom Ragout, Green Beans, Heirloom Carrots, Mushroom Ragout & Fried Onion $36.00
Grilled Salmon Nut and Seed Crust, Spiced Cauliflower Basmati, Brussel Sprouts, Green Beans, Chermoula & Saffron Aioli $31.00
Smoked Pork Chops Golden Grits, Carolina BBQ Sauce, Roasted Brussel Sprouts, Parsnip Puree, Carrot, Brussel Sprouts & Apple Slaw $33.00
Chicken Duo Stuffed Thigh and Confit Drumstick, 100 Layer Potato, Butternut Squash Puree, Spaghetti Squash and Bok Choy & Sage Butter Sauce $32.00
DESSERTS Created by our Pastry Arts students; selections change weekly Chef Instructor Christian Marchsteiner
Lemon Cheesecake Mousse Lemon Curd & Blueberry Tuile $8.00
chocolate Mousse Orange Coulis & Lace Nut Tuile $8.00
Strawberry Swirl Cheesecake Chocolate Sauce & Brandy Snap $8.00
Coconut Creme Brulee Blueberry Compote & Orange Tuile $8.00