Siegfried's Dining Room

Feature menu available from November 20 to December 15, 2006

LUNCHEON MENUAPPETIZER
Baby Arugula and Frisee Salad with Sun-dried Cranberry Vinaigrette, Sliced Pears and Spicy Caramelized Pecans

Baked Tart of Field Mushrooms, Leeks and Smoked Bacon
with Pickled Winter Vegetables

Seafood Salad with a Tomato Avocado Guacamole, Spiked
with Chilli and Lime Juice

Pan-Seared Mini Venison Sausages on a Ragout of Beetroot

SOUP COURSE
New England Clam Chowder

ENTREÉES
Open-Face Turkey Burger with Caramelized Red Onions, Melted Canadian Brie Cheese accompanied by a Cranberry and Pear Relish

Roasted Turkey Breast with a Traditional Chestnut Stuffing, Herb Pan Gravy and Thyme Roasted Root Vegetables

Chipotle Glazed Salmon with Chives and Olive Oil Emulsion, Sautéed Vegetable Slaw and a Sweet Corn Galette

Oliver’s Lamb Korma with Indian Saffron Rice and Naan Bread accompanied by a Cucumber and Mint Salad

International Cooking
Ask your student server for weekly special menu

DESSERTS
Pumpkin Custard Profiteroles with a Maple Caramel Sauce

Passion Fruit Crème Brulee with Lavender Short Bread Cookies

Coffee or Tea

DINNER MENUAPPETIZERS
A Gathering of Market Greens
with Orange and Grapefruit Segments, Toasted Almonds and Citrus Dressing

Baked Tart of Field Mushrooms, Leeks and Smoked Bacon
with Pickled Winter Vegetables

Crispy Potato Pancake with Dill Cured Salmon
with a Honey Mustard Sauce

SOUP COURSE
Student’s Daily Creation

ENTREÉES
Roasted Turkey
with a Traditional Chestnut Stuffing, Herb Pan Gravy, and Thyme Roasted Root Vegetables

Baked Salmon Fillet Crusted with Coriander Pesto
on Vegetable Tagliatelle in an Oriental Five Spice Broth

Medallions of Alberta Striploin
Glazed with Blue Cheese, Caramelized Onions, Anna Potatoes and Micro Vegetables

DESSERTS
Cinnamon Scented Warm Chocolate and Hazelnut Sponge
with Eggnog Anglaise and Kumquat Marmelade

Passion Fruit Crème Brûleé
with Lavender Shortbread Cookies

Coffee or Tea

LUNCHEON MENU

Please inform your server of your choice:

Two Courses: $11.50
Three Courses: $12.50
Four Courses: $14.50
8% Tax & Gratuities not included in prices

Please be advised that our Daily Menu may contain Nuts, Fish or Food Items’ that may cause allergic sensitivities.In order to better serve you, please advise your server if you have any food allergies.

Appetizers

Salad of Shredded Duck Confit
with Frisee and Toasted Almonds
accompanied by a Sun-dried Cranberry and Roasted Shallot Vinaigrette

Baked Plum Tomato and Cheese Galette with Olive Jam

Classic Caesar Salad with Parmesan, Chipped Bacon
and Crispy Garlic Croutons

Soup Course

Soup Selection of the Day

Entrées

Grilled Panini with a Veal Patty
Sautéed Mushrooms and Havarti Cheese
with a Spicy Tomato-Ginger Dipping Sauce

Saffron-Roasted Cod with Herb Butter Spinach and Ratatouille

India Chicken Biriyani
Fragrant Basmati Rice Layered with Curried Chicken, Tomato, Eggs and Cashew Nuts

Desserts

Caramelized Ontario Apple Pancake with Black Berry Coulis
Dark Rum and Raisin Ice Cream

Almond Waffles with White Chocolate and Passion Fruit Mousse
Served with Peach and Plum Compote

Coffee or Tea

DINNER MENU

Please inform your server of your choice:

Three Courses: $28.50
Four Courses: $30.50
8% PST and gratuities are not included in prices

Please be advised that our Daily Menu may contain ‘Nut, Fish or Food Items’ that may cause allergic sensitivities. In order to better serve you, please advise your Server if you have food allergies.

Appetizers

Home Made Forest Mushroom Ravioli
with a Warm Leek, Butternut Squash Ragout and Toasted Pinenuts

Baked Plum Tomato and Cheese Galette with Olive Jam

Salad of Quail Saltimbocca with Celeriac and Pear Salad

Classic Caesar Salad with Parmesan, Chipped Bacon
and Crispy Garlic Croutons

Soup Course

Soup Selection of the Day

Entrées

Confit of Québec Duck with a Pear and Saffron Chutney

Pan Seared Sea Bass with a Caper and Lemon Relish
with Wilted Spinach and Ratatouille

Thyme Roasted Breast of Chicken
with Sweetcorn Fritters, Buttered Asparagus and a Blackcurrant, Red Wine Reduction

Desserts

Open Faced Ontario Apple and Almond Tart
with Caramel Pecan Ice Cream

Layered Chocolate Sponge
with White Chocolate, Yoghurt Mousse on a Peach and Plum Compote

Coffee or Tea $2.50

George Brown College Students serve and cook your meal. They’re on their way to becoming top chefs.