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

January 18 - 19, 2018

Thursday • Friday
Available 6:30 PM - 8:30 PM

Proudly presented by
Chef Derek Curzi and Chef Gerardo Cristiano

Reservations (514) 334-9555

Table d’hôte


Oyster Rockefellers

Duck confit on saffron infused barley risotto with wild berry cassis reduction

Cream of mushroom soup with shitake mushroom brunoises and crème fraiche

Grilled Radicchio and endive salad with candied walnuts gorgonzola cheese
in an amber honey mustard vinaigrette

Main Course

Angus prime rib au jus
(With Quebec colored carrots and Yukon gold mash)

Veal shank a la Romana
(served with garlic rapini and creamy herb polenta crisp)

Fresh linguine with fresh roasted cherry tomatoes baby spinach and capers in a white wine sauce

Chicken portfolio with baby spinach, pine nuts and aged provolone cheese
(In a porcini cream sauce served with rosemary roasted grelot potatoes and cauliflower)

Sesame crusted tuna tataki with green pea puree citrus cous cous and bok choy


Warm apple blossom tart with sea salt burnt caramel ice cream

Pomegranate and lemon pannacotta with pine nut biscotti

Chocolate chip and Kahlua Cheesecake with toasted almond bark

Table d’hôte

$25.00 (taxes included)

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