Service begins at 11:30 a.m. with seating until 12:15 p.m.
Lunch is served until 1 pm.
Appetizer, served family style:
Saganaki: Kasseri Cheese fried in olive oil and served with a lemon garnish
Hummus with Vegetables and Pita Bread: Traditional hummus served with fresh cucumbers, red and green peppers alongside warm pita bread
Kotopoulo Lemonato and Fasolakia Giaxni: marinated lemon chicken, garnished with lemon slice and feta, accompanied by purple potatoes, seasoned green beans sautéed with tomatoes, garlic, and onion
Yiaoourti me Meli Kourabiedes: Greek yogurt garnished with toasted walnuts, drizzled with honey and a sprinkle of cinnamon
Acar Segar: Sweet and sour mixed Vegetable Pickles
Sate Lilit with Sambal Bawang: Minced fish sate, spiced with turmeric, and lemongrass; served with shallot, red chili, and garlic sauce
Gado-Gado: Traditional Vegetable Salad with Spicy Peanut Sauce
Gulai Ayam: Chicken thighs cooked in an aromatic ginger-coconut sauce served with Nasi Putih and Tumis Buncis, simmered jasmine rice, garnished with cilantro; and stir-fried green beans with carrots
Kueh, Kue Dadar: Rolled Pandan pancakes with coconut filling
Cod Fritters: Bite sized flaky fresh cod dredged in butter and coated with a crunchy batter served with a scotch bonnet hot pepper sauce
Ginger Beer: A zesty, yet sweet cool ginger beverage
Black Pepper Curry Lamb with Roti and Coconut Rice: Slow stewed Lamb in a hearty black pepper curry sauce, served on a bed of coconut rice with a warm skillet roti bread and a refreshing slaw
Rum Cake: A beautiful bunt cake topped with buttered rum walnuts and freshly made vanilla ice cream
Irish Potato Bites: Potatoes stuffed with cheese and corned beef
Watercress and Orange Salad: Traditional Irish salad served with a lemon vinaigrette
Duck with Red Wine and Blueberry Sauce: served with Butternut Squash and Chestnut Oats
Irish Apple Cake with Custard Sauce
Service begins at 11:30 a.m. with eating until 12:15 p.m.
Lunch is Served until 1pm.
Soup: Creamy Cauliflower Soup with Golden Cheddar Wafers
Entrée: Gitksan Style Salmon with Berry Barbeque Sauce and Fennel, Yukon Gold Potato Puree. Accompanied by a sauté of Asparagus, Carrot, Wild Mushroom and Squash
Dessert: Chocolate Cream Cheese Hazelnut Tart
"Armadillo Eggs"-- Cheese filled Jalapeno wrapped in Homemade Chorizo Sausage
Grilled Pork Loin with Smoky Steak Sauce, Beer Battered Onions, Hash Brown Potatoes and Vegetable Medley
S'mores Pie with Bruleed Marshmallow and Chocolate Sauce
On Thursday, October 13th, the Garde Manger class will host an hour of amazing foods. The presentation is a display and tasting of the students' newly acquired or honed talents and skills in this upscale, high level art of Garde Manger (the art of the cold kitchen).
This semester, the students have worked hard at creating sausages, smoked foods, cheeses, pates, vegetable and fruit carvings, chutneys, crackers, and canapés. Now the students are ready to open the Terrace View Café for a feature grazing buffet. Platters will include themes developed by the students.