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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 (Voicemail messages will be confirmed after 3:30pm Tuesday to Friday)
Seating Times
5:30-7:30pm, Tuesday to Friday
Location
Interurban Campus, Huber Hall (yellow, single-story building situated in the centre of the campus)
Parking
P5 visitor parking lot, staff parking lots are available to visitors after 5:30pm. All parking is pay parking.
Cost
$34.75 + tax per person.
We are able to accept cash, debit, Visa and MasterCard.

Price does not include beverages, taxes, or gratuities.

Gourmet Buffet

Once again, we will be featuring our very popular gourmet buffet during the fall term on:

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

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

Menu I

Fall 2017 offerings:

  • October 11-13
  • October 31-November 3
  • November 21-24
  • December 12-15

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 & Tarragon with Cracked Pink Peppercorns
  • Smoked Chicken & Goat Cheese Croquette
    Green Onion & Basil Pesto, Red Onion Jam

Soups & Salads

  • Roasted Butternut Squash Velouté
    Little Qualicum Cheeseworks “Bleu Claire” & Bacon Biscotti, Toasted Pumpkin Seeds
  • “Korean” Pork Belly Salad
    Crispy Pork Belly, Pickled Bean Sprouts, Shiitake Mushrooms, Kim-Chi & Field Greens

Mains

  • Vanilla Poached Salmon Medallion
    Fennel & Asparagus Tip Barley Risotto, Sautéed Kale, Beurre Blanc
  • Grilled Breast of Cornish Game Hen
    Stuffed with Artichoke, Goat Cheese, Spinach & Pine Nuts, Sauce Allemande
  • Greek-Style Braised Lamb Shoulder
    Slow-cooked with Lemon, Garlic, Oregano, Rosemary Fondant Potato & Ratatouille
  • Roasted Vegetable Mille Feuille
    Puree of Black Bean & Garlic

Desserts

  • White Chocolate & Raspberry Panna Cotta
    Pear & Ginger Compote, Almond Croquant
  • Quark Ravioli
    Cinnamon Sugar, Spiced Lime Curd, Pi&‌ntilde;a Colada Ice Cream
  • Blackberry and Apple Crepes
    Blackberry Chiffon in Apple Crepes, Strawberry and Mint Salsa, Lemon Perfumed Crème Anglaise

Menu II

Fall 2017 offerings:

  • October 18-20
  • November 7-10
  • November 28 - December 1

Please select one item from each of the following courses:

Appetizers

  • Butternut Squash Perogies
    Pear Salsa, Scallion & Pickled Ginger Salad
  • Cod & Prawn Escabeche
    Avocado, Red Pepper, Jalapeno, Savoy Slaw, Garlic Aioli
  • Pork & Confit Duck Terrine
    Julienne of Gherkin, Capers, Shallots & ‘Chicharrón’

Soups & Salads

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

Mains

  • Seared Fillet of Trout Amandine
    Leek Fondue, Browned Butter, & Fried Capers
  • Braised Pork Jowl
    Crispy Prosciutto Chips, Parsnip Puree, Grilled Onions, Dauphine Potato, Apple Chutney, & Madeira Sauce
  • Smoked Paprika Lamb Rack
    Panko Crusted, Couscous ‘Dubarry’ & Sauce Piquant
  • Pumpkin Ravioli
    Green Pea Purée, Marinated Tomato, Shaved Parmesan & Pickled Pumpkin

Desserts

  • Chocolate Cake with Molten Coffee Cream Filling
    Quince Compote, Amaretto Sauce & Vanilla Chantilly
  • Lemon Trio
    Sour Lemon Cheesecake, Lemon Curd, Macaroon, Lemon Meringue Tartlet
  • Frozen ‘Carrot Cake’ Profiteroles
    Carrot & Raisin Ice Cream, Croquant Basket, Maple Cream Cheese Glaze, Vanilla Strawberries

Menu III

Fall 2017 offerings:

  • October 24-27
  • November 15-17 (November 17 is the Gourmet Buffet; closed November 14)
  • December 5-8

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
    Cured Egg, Mushroom Cream, Daikon Shoots

Soups & Salads

  • Lamb Consommé
    Braised Lamb Shoulder, Pickled Carrot & Peeled Garden Peas
  • Smoked Scallop Salad
    Chimichurri & Field Greens, Jicama Chips

Mains

  • Paupiettes of Sole ‘Bonne Femme’
    Wild Mushroom Ragout, Noilly-Prat & Fennel Nage
  • Pan Seared Citrus Brined Duck Breast
    Lime Scented Red Lentils, Ginger Confit, Gnocchi Romana, Green Peppercorn Duck Jus
  • Daube of Beef Bourguignon
    Slow Cooked with Pearl Onions, Mushrooms & Bacon Celeriac Puree, Rissole Potato
  • Salt Crust Roasted Beets
    Tomato Sauce, Warmed Herbed Olive Oil & Vancouver Island Fleur de Sel, Chives

Desserts

  • Baked Alaska
    Italian Meringue, Apricot Ice Cream, Angel Food Cake, Frangelico Syrup
  • Milk Chocolate & Pistachio Torte
    Cranberry & Yogurt Mousse, Peanut Honeycomb
  • Ginger Lime Churros
    Cinnamon Sugar, Mango Salsa, Chocolate Dipping Sauce
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)

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