Graduation Ceremonies

November 22, 2017

Please contact us at (514) 381-5440 to confirm and reserve your attendance for the upcoming ceremonies.

Table d’hôte

June 20-22, 2018

Wednesday • Thursday • Friday
Available 11:30 AM to 1:30 PM

Proudly presented by
Chefs Marco Arcaro and Douglas Gilletz

Reservations (514) 334-9555

Table d’hôte


Soup dumpling

Classic Niҫoise salad served with confit tuna

Roasted tomato and goat cheese tart served with baby arugula salad

Crosscut grilled short rib served with a cucumber salad

Main Course

Pan seared Atlantic salmon served with quinoa, roasted Brussel sprouts in a white wine lemon sauce

Veal scaloppini wrapped
with prosciutto and sage, rapini and roasted garlic and rosemary puréed potatoes in a white wine velouté

French cut chicken breast with a Madeira sauce, split pea purée and market vegetables

Gnocchi served with shitake mushrooms, green olives, zucchini, cherry tomatoes
in a light tomato sauce


Black forest cake served with a warm cherry sauce

Cheesecake with seasonal fruits and coulis

Neapolitan Baked Alaska

Éclair Trilogy (chocolate, vanilla, and coffee)

Table d’hôte

$23.00 / person (taxes included)

Choice of appetizer, main course and dessert

2017 © Pius Culinary & Business Centre. All rights reserved.