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

Appetizers

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


Desserts

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

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