Camosun logo for print

ClassRoom Restaurant

Table d’Hôte Menus

The ClassRoom Restaurant offers four-course gourmet dinners, prepared and served by senior students of Camosun’s Professional Cook Training program.

Make your reservation, today!

Reservations
250-370-3775
Fax
250-370-3859
Hours
5:30pm-7:30pm, Tuesday to Friday
Location
Interurban Campus, Huber Hall (yellow, single-story building situated in the centre of the campus)
Parking
P5 visitor parking lot, which is pay parking only. Do not park in staff lots.
Cost
$32.95

Price does not include beverages, taxes, or gratuities.

Gourmet Buffet

Friday, March 17, 2017 at 6:00pm
$36.95 plus applicable taxes

As usual, we will be featuring a gourmet buffet during the term.

Due to the popularity of this event, please reserve early to avoid disappointment. Reservations are on a first-come basis.

Menu I

Winter 2017 offerings:

  • February 7-10
  • February 28-March 3
  • March 21-24
  • April 11-13

Please select one item from each of the following courses:

Appetizers

  • Wild Mushroom Gnocchi Piemontese
    Spanish Sauce, Shaved Parmesan & Fresh Chives
  • Braised Squid and Saffron Risotto
    Tomato & Basil with Cracked Pink Peppercorns
  • Poached Egg on a Crispy Potato Nest
    Crispy Potato Nest, Pancetta, Beer Sabayon & Pea Shoots

Soups & Salads

  • White & Green Asparagus Cream Soup
    Little Qualicum Cheeseworks “Bleu Claire” & Bacon Biscotti
  • “Korean” Pork Belly Salad
    Crispy Pork Belly, Pickled Bean Sprouts, Shiitake Mushrooms, Kim-Chi & Field Greens

Main dishes

  • Vanilla Poached Salmon Medallion
    Fennel & Asparagus Tip Barley Risotto, Sautéed Kale
  • Cornish Game Hen
    Artichoke, Goat Cheese, Spinach & Pine Nut Stuffed Breast, Sauce Allemande
  • ‘48 Hour’ Lamb Shoulder
    Slow-cooked with Lemon, Garlic Oregano, Rosemary Fondant Potato & Ratatouille
  • Roasted Vegetable Mille Feuille
    Green Onion & Basil Pesto, Puree of Black Bean & Garlic

Desserts

  • White Chocolate & Raspberry Panna Cotta
    Pear & Ginger Compote, Almond Croquant
  • Quark Ravioli
    Cinnamon Sugar, Spiced Lime Curd, Apricot Ice Cream
  • Peach Mont Blanc
    Dark Chocolate Ganache, Orange Scented Mille Feuille

Menu II

Winter 2017 offerings:

  • February 15-17
  • March 7-10
  • March 28-31

Please select one item from each of the following courses:

Appetizers

  • Butternut Squash Perogies
    Pear Salsa, Scallion & Pickled Ginger Salad
  • Sauté of Prawn Provençale
    House Made Noodle Roll, Tomato Concassé & Zucchini
  • Confit Duck Terrine
    Julienne of Gherkin, Capers, Shallots & "Chicharrón"

Soups & Salads

  • Shrimp Bisque
    Arugula & Sour Cream Dumplings, Butter Poached Prawns
  • Pickled Beet Salad
    Salmon Fritter, Horseradish Foam & Field Greens

Main dishes

  • Seared Fillet of Trout Amandine
    Leek Fondue, Browned Butter, Tomato Chutney & Fried Capers
  • Braised Pork Jowl
    Crispy Prosciutto Chips, Apple Chutney, Parsnip Puree, Grilled Onions & Dauphine Potato
  • Paprika Lamb Rack
    Smoked & Coated with Panko Crumb, Couscous ‘Dubarry’ & Sauce Piquante
  • Pumpkin Ravioli
    Fava Bean Purée, Tomato Concassé, Shaved Parmesan & Pickled Pumpkin

Desserts

  • Chocolate Cake with Molten Coffee Cream Filling
    Hazelnut Cookie & Amaretto Sauce
  • Lemon Trio
    Sour Lemon Cheesecake, Lemon Curd, Macaroon, Lemon Meringue Tartlet
  • Croquant Basket with Walnut Profiteroles
    Maple Cream Cheese Glaze, Vanilla Strawberries

Menu III

Winter 2017 offerings:

  • February 21-24
  • March 14-16 (March 17 is the Gourmet Buffet)
  • April 4-7

Please select one item from each of the following courses:

Appetizers

  • Ballotine of Game Hen & Chorizo
    Spiced Apple Butter & Pear Chips
  • Prawn & Fennel Ravioli
    Charred Tomato Jus, Watercress Salad, Lemon Oil, Vancouver Island Fleur de Sel
  • Grilled Asparagus Spears Polonaise
    Mushroom Cream, Daikon Shoots

Soups & Salads

  • Lamb Consommé
    Braised Lamb Shoulder & Peeled Peas
  • Smoked Scallop Salad
    Stewed Onions, Basil Pesto & Field Greens

Main dishes

  • Basmati Crusted Ling Cod
    Wild Mushroom Ragout, Noilly-Prat & Fennel Nage
  • Pan Seared Citrus Brined Duck Breast
    Lime Scented Red Lentils, Ginger Confit, Green Peppercorn Duck Jus
  • Daube of Beef Bourguignon
    Slow Cooked with Pearl Onions, Mushrooms & Bacon on House Made Pimento Farfalle, Celeriac Puree
  • Salt Crust Roasted Beets
    Tomato Sauce, Herbed Olive Oil & Vancouver Island Fleur de Sel

Desserts

  • ‘Cup of Coffee’
    Mocha Pudding in Espresso Filo Cup, Meringue ‘Spoon’, Frothy Cinnamon Cream
  • Milk Chocolate & Pistachio Torte
    Cranberry & Yogurt Mousse, Peanut Honeycomb
  • Warm Alsatian Apple Tart
    Strawberry & Mint Salsa
Table set in the restaurantMenu item
Contact Us
Camosun College Lansdowne
3100 Foul Bay Rd
Victoria BC V8P 5J2
Camosun College Interurban
4461 Interurban Rd
Victoria BC V9E 2C1
  • 250–370–3000
  • 1–877–554–7555 (toll-free)

©1996–2017 Camosun College | Victoria BC, Canada | Printed: September 20, 2017 at 7:45 am Change Everything logo for print