519-743-8335

Friday Lunches

join us for lunch

Our Chef de Cuisine and Culinary Management students work tirelessly while in the practical component of their programs under the tutorship of their professional chef instructors to prepare and serve you exceptional and innovative menus.

Upcoming dates: May 10th, May 17th, May 24th, May 31st, June 7th and June 14th.

Enjoy a 3 Course Meal (subject to revision based on product availability)

Service begins at 12:30 pm.

Cost is $30 per person.

Prepaid reservations are required - space is limited!

Reservations can be made by calling (519) 743-8335.

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Our next event date will be posted soon

May 10, 2024 - Friday Lunch Menu - Top Toques Institute of Culinary Excellence

Student Chef: Gabrielle Cow - Culinary Management Program

 

1st Course
Yin-Yang Soup
featuring locally harvested white asparagus & roasted red pepper

2nd Course
Heirloom Tomato & Grilled Watermelon Salad
with toasted pine nuts, lavender balsamic,
chef made-in-house ricotta crumble & parmesan crisp

3rd Course
Sweet Potato Short Rib Raviolo
with crispy sage & mushroom cream sauce

4th Course
Strawberry Rhubarb Panna Cotta
strawberry shortbread crumb with goats’ milk
chamomile panna cotta & rhubarb geleé

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Past Lunch menus

Friday Lunch Menu - March 8 2024 - Top Toques Institute of Culinary Excellence
February 16, 2024 - Friday Lunch Menu - Top Toques Institute of Culinary Excellence
January 26, 2024 - Friday Lunch Menu - Top Toques Institute of Culinary Excellence
Friday Lunch - November 3, 2023 - Top Toques Institute of Culinary Excellence
Friday Lunch - September 22, 2023 - Top Toques Institute of Culinary Excellence
Friday Lunch - July 7, 2023 - Top Toques Institute of Culinary Excellence
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December 2nd, 2022

1st Course
Seafood Potpourri in a Saffron Nage with garlic Crostini

2nd Course
Ballotine de Poulet Grand-Mère, Green Beans Amandine, Garlic Confit Bread Pudding with Cranberry Gastric

3rd Course
Spiced Parsnip and Carrot Cake, Cream Cheese Ice Cream and Carrot Coulis
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