Traditional smoked salmon, parsnip dumplings and pumpkin sauce. Pan-seared Ling cod, squash noodles with glazed duck jus
SOUPS - $4 Hagul Jam (clearly salmon soup) Bison consommé, shaved marrow, Manitoba morel mushrooms Fire-roasted corn chowder
SALADS – $4 Duck, pickled beet roots, apple, leather-candied hazelnuts Smoked apple wood trout, rhubarb, dandelion greens, wild mushroom vinaigrette Spicy seafood cakes, corn puree, milkweed pod fritters
MAINS - $11 Traditional smoked salmon, parsnip dumplings and pumpkin sauce Pan-seared Ling cod, squash noodles with glazed duck jus and rosemary pine nut oil Poached spot prawns, beet root tops with roasted garlic cream Braised rabbit, glazed onions, roasted sweet potato mash with peppery watercress Slow-smoked bison brisket, roasted squash salad and savory bannock bread pudding Roulade-of-duck breast, creamy corn and wild rice risotto with jus au natural
SWEETS - $3 Indian ice cream with fresh berries and shaved snow “Our culture is how we live our lives, which, in the end, is determined by our food: what we eat & how we get it.”Ralph Regenvanu Vanuatu, 2009
Enjoy! Chef Instructor Ben Genaille
Please note: Our dining room students and our students in the kitchen are in training to be chefs, so please take into consideration their first steps in their career.
V A N C O U V E R
C O M M U N I T Y C
VCC Downtown Campus 250 West Pender Street , Vancouver
www.vcc.ca
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