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ClassRoom Restaurant

Prix Fixe 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

Our popular Culinary Arts gourmet buffet allows the students to demonstrate their skills on a larger scale.

Friday, April 6, 2018 at 6:00pm
$36.95+ appl. taxes

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

Menu I

Fall 2018 offerings:

  • October 10-12
  • October 30-November 2 (closed Nov 1)
  • November 20-23
  • December 11-14

Please select one item from each of the following courses:

Appetizers

  • Wild Mushroom Gnocchi Piemontese
    Sauce Creole, Shaved Parmesan, Fried Sage Leaves
  • Prawn Sauté with Tomato & Basil Confit
    Eggplant Caponata & Cracked Pink Peppercorns
  • Cauliflower Risotto
    Olive Tapenade Bruschetta, Chili & Sardine “Crumb”

Soups & Salads

  • Duck Consommé
    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

  • Paupiettes of Sole in White Wine Sauce
    Shaved Fennel, Parsley Potato, Swiss Chard
  • Seared Duck Breast with Port and Cherry Sauce
    Ginger Confit, Macaire Potato
  • Maple Brined Beef Plate
    Slow-Cooked With Lemon, Garlic, Oregano & Rosemary; Parsnip, Carrot, Celery Root, Parisienne Potato, Pickled Horseradish
  • Cedar Roasted Artichoke and Goat Cheese Tortellini
    Charred Tomato Jus infused with Basil and Gin

Desserts

  • White Chocolate & Raspberry Panna Cotta
    Pear & Ginger Compote, Almond Croquant
  • Autumn Pavlova
    Roasted Rhubarb, Apple Sorbet, Chantilly Cream
  • Raspberry Napoleon
    Vanilla Pastry Cream, Fresh Raspberries, Fruit Leather

Menu II

Fall 2018 offerings:

  • October 16-19
  • November 6-9
  • November 27-29 (Gourmet Buffet, November 30)

Please select one item from each of the following courses:

Appetizers

  • Parisienne Style Gnudi
    Oyster Mushrooms, Sage Brown Butter
  • Chicken Liver Parfait
    Sauce Cumberland, Paprika Pastry Twist
  • Pork Hock and Apricot Terrine
    Turmeric Pickled Cauliflower, Rye Crouton, Fresh Horseradish

Soups & Salads

  • Shrimp Bisque
    Butter Poached Prawns, Shellfish Oil
  • Pickled Beet Salad
    Field Greens, Goat Cheese, Horseradish Foam

Mains

  • Portuguese Baked Ling Cod
    Salt-crusted on Sliced Potato with Tomato sauce, Braised Collard Greens, Sparkling Wine Sabayon
  • Poached Breast of Cornish Game Hen
    Pecan Wheat Berries, Asparagus, Sauce Allemande
  • Escalope of Lamb ‘Saltimbocca’
    Sage, Prosciutto, Soft Polenta, Sauce Piquante
  • Butternut Squash Rotolo
    Fried Sage, Ricotta, Spinach & Pickled Pumpkin

Desserts

  • Raspberry Mousse
    Candied Ginger, Orange And Chili Sorbet
  • Maple Cheesecake
    Blackberry Coulis, Peanut Brittle
  • Dark Chocolate Pate
    Orange Mousse, Fresh Raspberries, Tuille

Menu III

Fall 2018 offerings:

  • October 23-6
  • November 14-15 (closed Nov 16)
  • December 4-5

Please select one item from each of the following courses:

Appetizers

  • Ballotine of Game Hen & Chorizo
    Spiced Apple Butter & Pear Chips
  • Smoked Scallops En Papilotte
    Root Vegetable Julienne, Chimi Churi
  • Beef Carpaccio
    Mushroom Rouille, Daikon Sprouts

Soups & Salads

  • Roasted Carrot Velouté
    Israeli Couscous, Cinnamon Biscotti with Pine Nuts
  • Lettuce Heart
    Smoked Lamb ‘Bacon’, Capers, Anchovies

Mains

  • Seafood Cioppino
    Salmon, ‘Whitefish’, Clams, Mussels in Tomato and Fennel Broth, Garlic Crouton
  • Confit Duck Leg
    Braised Green Cabbage, Berny Potato, Red Current Duck Jus
  • Roasted Pork Loin
    Fondant Potato, Celeriac Puree, Red Wine Poached Apples
  • Squash Gnocchi
    Roasted Cherry Tomatoes, Garlic, Olive Oil, and Red Onion Jam

Desserts

  • Profiterole Trio
    Green Tea, Lemongrass, Ginger; with Warm Chocolate Sauce
  • Lemon Poached Apple Charlotte
    Quince Compote
  • Olive Oil and Hazelnut Torte
    Amaretto Sabayon
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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