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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

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

Winter 2018 offerings:

  • February 6-9
  • February 27-March 2
  • March 20-23
  • April 10-13

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 & 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, and 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, Piña Colada Ice Cream
  • Blackberry and Apple Crepes
    Blackberry Chiffon in Apple Crepes, Strawberry and Mint Salsa, Lemon Perfumed Crème Anglaise

Menu II

Winter 2018 offerings:

  • February 13-15
  • March 6-9
  • March 27-29

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

Mains

  • 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 and Coated with Panko Crumbs, Couscous 'Dubarry' & Sauce Piquant
  • Pumpkin Ravioli
    Fava Bean Purée, Tomato Concassé, Shaved Parmesan & Pickled Squash

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 2018 offerings:

  • February 20-23
  • March 13-16
  • April 4-5 (Gourmet Buffet, April 6)

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

Mains

  • 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 Pure&eacture;
  • Salt Crust Roasted Beets
    Tomato Sauce, Warmed Herbed Olive Oil & Vancouver Island Fleur-de-Sel, Chives

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)

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