Vision

Jane's is a teaching and learning classroom for our Culinary Arts and Hospitality Management students.

We are proud to have this beautiful facility, named after the mother of Andrew Paterson of Paterson GlobalFoods, as our practical lab/classroom.

Your patronage assists our faculty in offering a “real life” experience for our students to further develop and practice'their skills.

Lunch

Dinner

Minestrone with Roasted Chicken, Kidney Beans, Kale, Arugula Pesto and House Made Ricotta Tortellini
sm 4 | lg 7
Mushroom Soup with Tarragon Cream and Fried Mushrooms
sm 4 | lg 7 G V

Roasted Beets with Pickled Rhubarb, Frisée, Spiced Pecans and Sea Buckthorn Yogurt Dressing
sm 6 | lg 9 G V
Apple and Fennel Salad with Arugula, Red Onion, Parsley, Toasted Walnuts, Manitoba Hemp Hearts and Honey Cider Vinaigrette
sm 6 | lg 9 D V G
Mixed Greens with Crispy Prosciutto, Red Grapes, Pickled Shallots, Mustard Seeds,Rosemary Focaccia Croutons and Herb Vinaigrette
sm 6 | lg 9 D

Smoked Trout Tartine on Toasted Baguette with Herbed White Bean Spread, Fennel, Pickled Shallots and Cream Fraîche with a choice of Small Soup or Small Salad
15
Grilled Skirt Steak with Pont Neuf Potatoes, Haricots Verts, Dijon Caper Dressing and Sauce Robert
18
House-Made Cavatelli with Braised Lamb Leg Ragu, Mushrooms, Basil and Pecorino Cheese
16
Bacon-Wrapped Pork Tenderloin with Caramelized Onion Polenta, Grilled Broccolini, Candied Fennel and Jus Lié
16 G
Cornmeal Crusted Pan-Fried Pickerel with Braised Kale, Green Peas, Oven Dried Tomato, Dill Pickle Gaufrette Potatoes and Southern Remoulade
17 G D
Chicken Breast with Mushroom Duxelles, Barley Risotto with Walnut Kale Pesto, Braised Pearl Onions, and Glace de Volaille
15
Quiche of the Day with a choice of Small Soup or Small Salad
14 V

Banana Bread Pudding with Walnut Crumble, Salted Caramel and Rum Raisin Ice Cream
6 V D
Flourless Chocolate Cake with Chocolate Ganache, Toasted Almonds and Blackberries
6 V G
Blueberry Tart with Chantilly Cream and Blueberry Ginger Coulis
6 V

Salted and Grilled Zucchini with Pickled Onions, Lemon, Tomato Emulsion, Dill Mascarpone and Olive Oil
9 V
Pork Belly with Pretzel Spaetzle, Braised Red Cabbage and Mustard Seed
10
Roasted Celery Root with Barbeque Lentils, Green Peas and Celery Root Purée
10 G

Kale Salad with Apple, Seasoned Ricotta, Goat Cheese, Pinenuts and Za'atar and Sumac Dressing
8 G V
Squash Gratin with Arugula, Melon, Cherry Tomatoes, Toasted Pumpkin Seeds and Honey Beer Syrup
8 V

Herb Crusted Rack of Lamb with Smoked Butter Hasselback Potatoes, Honey Glazed Carrots, Roasted Broccolini and Blueberry Lavender Sauce
28 G
Roasted Venison Loin with Toasted Pain D'épices, Braised Pearl Onions, Sautéed Cremini Mushrooms, Chestnut Purée and Beurre Noisette
28
Trout Duo - Poached and Pan Seared Tranches of Trout with Yukon Potatoes, Roasted Zucchini, Truffle Vinaigrette and Herb Sauce
25 G D
Cauliflower Steak with Du Puy Lentils, Vegetable Escabeche and Tofu Aioli
21 V D G
Pan Seared Scallops with Saffron Butternut Squash Ravioli, Roasted Fennel, Grana Padano Cheese, Beurre Noir and Gremolata
26

Salted Butterscotch Custard with Cranberry Prosecco Granita and Chantilly Cream
7 V G
Apple Semifreddo with Stilton, Candied Olive, Bruléed Orange and White Chocolate Biscotti
7
Table-side Banana Split with Caramelized Bananas, Vanilla Ice Cream, Maraschino Cherry Gel, Peanut Butter Dust and Rum Caramel Sauce
8 V G