This Week's NSCC Culinary School Restaurant Menu
Tags: Food and Wine and Entertainment
A group of us has reserved a table for 8 at the culinary schol tomorrow evening. I don't think the table is more than half full so call or email Dawn if you'd like to join us. Or just show up, there are always empty seats.
THE FIRST YEAR NSCC CULINARY STUDENTS ARE OFFERING LUNCH ON TUESDAY, WEDNESDAY, AND THURSDAY.
DINNER Wednesday & Thursday One Seating @ 6:00p.m.
LUNCH Tuesday, Wednesday, Thursday 11:30 – 1:00 p.m.
Friday 11:30 – 12:30 Dinner menu offered
To make a reservation, contact Dawn Coady 902-625-4296 dawn.coady@nscc.ca
Bon Appétit!!
SUPPER
SOUP
Seafood Chowder en Croute/ $8
Fresh Tomato Puree with Basil and Thyme/ $5
APPETIZER
Caesar Nouveau Salad/ $6
Smoked Salmon Puffed Pastry Tart with Mesclun/$8
ENTRÉE
Oven Roasted Prime Rib with Yorkshire Pudding/$17
Safron Poached Seafood Medley with a Mushroom Risotto/ $17
Vegetarian
Black Bean and Corn Stuffed Pepper/ $10
DESSERT
Chocolate Pecan Bar, Vanilla Cardomon Ice Cream, with Whiskey Sauce and Ginger Foam/ $6.
Chocolate Raspberry Panna Cotta Layer, Orange Basil Sorbet, with a Grand Marnier Shot/$8
WINE LIST
RED
Caves du Papes Heritage, Grenache, France
Cotes du Rhone, medium- bodied wine
with ripe cherry fruit spice and leather aromas $7/glass $30/bottle
Woodbridge Merlot, U.S.A.
Medium bodied with herbal notes $6/glass $25/bottle
Wolf Blass Yellow Label, Cabernet .Sauvignon, Australia
Deep red color with aromas of plum and berry, subtle mint and licorice $8/glass $32/bottle
McWilliams Shiraz, Australia
A well balanced wine that will wake up your senses with its cherry mocha scents $7/glass $30/bottle
Jost ,Trilogy, Nova Scotia
Smokey black cherry and anise flavours $6/glass $25/bottle
WHITE
Louis Latour, Chardonnay, France
Light – bodied with green apple fruit flavours $10/glass $35/bottle
Lindeman’s, Bin 65 Chardonnay, Australia
Fresh yet soft, full flavoured wine $5/glass $20/bottle
Montevina Pinot Grigio, U.S.A
Full – bodied, ripe pear with citrus and fruit flavours $6/glass $25/bottle
Woodbridge, Sauvignon Blanc, U.S.A.
Bright, fruity, aromas and crisp, dry flavours $6/glass $25/bottle
Jost, Eagle Tree Muscat, Nova Scotia
Full-bodied, intense spicy passion fruit and melons $6/glass $25/bottle
E&J Gallo, White Zinfandel
Pretty in pink, a pleasant sweetness with some citrusy acidity. $4/glass
LUNCH
START
Daily Soup Creation 3
Sweet Potato Frites with Curry Mayonnaise 3
Romaine Hearts with Caesar Vinaigrette, Reggianno Chards and Buttered Croutons 4 Panko Crusted Onions with Grilled Striploin Steak, Champs and Scallion Caper Green Sauce 7 Homemade Fettuccine with Spicy Butterflied Shrimp, Tomato White Wine Cream Sauce, Basil and Feta 6 Beer Battered Haddock Loins, Frites, Classic Tarter Sauce and Slaw 7 Roast Turkey Panini with Sweet Peppers, Grainy Mustard Aioli, Caramelized Onions, Provolone and Frites 6 Smoked Ham Panini with Tomato, Spinach, Mozzarella, Basil and Frites 6 FINISH
Butterscotch Meringue Tart 4
Chocolate Sticky Toffee Pudding 5
A group of us has reserved a table for 8 at the culinary schol tomorrow evening. I don't think the table is more than half full so call or email Dawn if you'd like to join us. Or just show up, there are always empty seats.
THE FIRST YEAR NSCC CULINARY STUDENTS ARE OFFERING LUNCH ON TUESDAY, WEDNESDAY, AND THURSDAY.
DINNER Wednesday & Thursday One Seating @ 6:00p.m.
LUNCH Tuesday, Wednesday, Thursday 11:30 – 1:00 p.m.
Friday 11:30 – 12:30 Dinner menu offered
To make a reservation, contact Dawn Coady 902-625-4296 dawn.coady@nscc.ca
Bon Appétit!!
SUPPER
SOUP
Seafood Chowder en Croute/ $8
Fresh Tomato Puree with Basil and Thyme/ $5
APPETIZER
Caesar Nouveau Salad/ $6
Smoked Salmon Puffed Pastry Tart with Mesclun/$8
ENTRÉE
Oven Roasted Prime Rib with Yorkshire Pudding/$17
Safron Poached Seafood Medley with a Mushroom Risotto/ $17
Vegetarian
Black Bean and Corn Stuffed Pepper/ $10
DESSERT
Chocolate Pecan Bar, Vanilla Cardomon Ice Cream, with Whiskey Sauce and Ginger Foam/ $6.
Chocolate Raspberry Panna Cotta Layer, Orange Basil Sorbet, with a Grand Marnier Shot/$8
WINE LIST
RED
Caves du Papes Heritage, Grenache, France
Cotes du Rhone, medium- bodied wine
with ripe cherry fruit spice and leather aromas $7/glass $30/bottle
Woodbridge Merlot, U.S.A.
Medium bodied with herbal notes $6/glass $25/bottle
Wolf Blass Yellow Label, Cabernet .Sauvignon, Australia
Deep red color with aromas of plum and berry, subtle mint and licorice $8/glass $32/bottle
McWilliams Shiraz, Australia
A well balanced wine that will wake up your senses with its cherry mocha scents $7/glass $30/bottle
Jost ,Trilogy, Nova Scotia
Smokey black cherry and anise flavours $6/glass $25/bottle
WHITE
Louis Latour, Chardonnay, France
Light – bodied with green apple fruit flavours $10/glass $35/bottle
Lindeman’s, Bin 65 Chardonnay, Australia
Fresh yet soft, full flavoured wine $5/glass $20/bottle
Montevina Pinot Grigio, U.S.A
Full – bodied, ripe pear with citrus and fruit flavours $6/glass $25/bottle
Woodbridge, Sauvignon Blanc, U.S.A.
Bright, fruity, aromas and crisp, dry flavours $6/glass $25/bottle
Jost, Eagle Tree Muscat, Nova Scotia
Full-bodied, intense spicy passion fruit and melons $6/glass $25/bottle
E&J Gallo, White Zinfandel
Pretty in pink, a pleasant sweetness with some citrusy acidity. $4/glass
LUNCH
START
Daily Soup Creation 3
Sweet Potato Frites with Curry Mayonnaise 3
Romaine Hearts with Caesar Vinaigrette, Reggianno Chards and Buttered Croutons 4 Panko Crusted Onions with Grilled Striploin Steak, Champs and Scallion Caper Green Sauce 7 Homemade Fettuccine with Spicy Butterflied Shrimp, Tomato White Wine Cream Sauce, Basil and Feta 6 Beer Battered Haddock Loins, Frites, Classic Tarter Sauce and Slaw 7 Roast Turkey Panini with Sweet Peppers, Grainy Mustard Aioli, Caramelized Onions, Provolone and Frites 6 Smoked Ham Panini with Tomato, Spinach, Mozzarella, Basil and Frites 6 FINISH
Butterscotch Meringue Tart 4
Chocolate Sticky Toffee Pudding 5