Culinary Arts and the Retail Meat Program

What’s happening inside? Scratch Café Scratch Market Accolades (Fine Dining) Modo Lounge Retail Meat

Scratch Café The Scratch Café is open during the school year, September to December, and January to April, from Tuesday to Friday for the public and university community. We are open from 10 a.m. to 1:30 p.m.

Book Private Meetings

What’s on the Menu Every day, our Culinary Staff post to the Staff Email List Pastries, coffee and tea — 10 a.m. to 1:30 p.m. Salad bar and hot soups — 11 a.m. to 1 p.m. Entrée service — 11:30 a.m. to 1 p.m.

The Soup Bar

The Salad Bar

The Bakery

Entrees

Accolades Named one of the top 100 restaurants in Canada – “Where to Eat in Canada” for the last 7 years Open September – December Wednesdays and Thursdays

Hot Appetizer Course Cold Appetizer Course Entrée Course Accolades is a training facility for both Culinary Arts students and students enrolled in HMGT 1110, Catering and Service Management. We would like to thank you for your patronage of Accolades this evening as we could not do this training without you. Please choose 1 item from each course Hot Appetizer Course Pan-Seared Atlantic Scallops • dry miso • gomae • smoked tofu • red chili foam Roasted Pork Belly • maple mustard glaze • butternut squash purée • rhubarb chutney Five-Herb Ravioli • chanterelles • roasted tomato coulis • basil oil Chicken Consommé • chorizo sausage • tortelli pasta Cold Appetizer Course Roasted & Pickled Beet Salad • caramelized honey • ricotta • walnut • dill • orange reduction Dungeness Crab • celeriac • smoked local trout • champagne vinaigrette Accolades Caesar Salad • candied bacon • caesar dressing • balsamic vinegar reduction Beef Carpaccio • capers • tapenade • asiago cheese • mustard vinaigrette Sorbet Entrée Course Charred Beef Ribeye Steak • caramelized onions • wild mushrooms • parmesan risotto Béarnaise sauce Fish of the Day • lobster sauce • striped prawns • meyer lemon • dauphinoise potato Pan Roasted Cornish Game Hen • roasted sweet corn • polenta • fava beans • morels thyme reduction Bouillabaisse • rouille • fennel • tomato • grated parmesan Vegetarian Creation • inspired weekly directly from the market • please ask your server Lamb Done Two Ways • rack and braised shoulder • grainy mustard • carrot purée • mint merlot jus Dessert Course Warm Sticky Toffee Pudding • local honey ice cream • caramel Lemon Tart • vanilla bean cream • sponge toffee crunch • fresh berries Chocolate Sponge • dark chocolate mousse • spiced pear compote • cinnamon syrup Crème Brulee Napoleon • raspberry coulis • caramel • almond $49.50 + tax MC121618

Compliments of our amazing students ….

….. and their dedicated, creative instructors

What else is going on in the Culinary Building? In the winter semester, Accolades is transformed into another learning lab: Modo Lounge.

Modo Lounge Winter Semester – January - April Open: January 17th Wednesday and Thursday 3:30 – 6:30 pm $18.95 A bookable space for a group, or drop by and socialize with colleagues

One more service: The Retail Meat Store

Open Thursdays 11:00 – 2:30 pm

All local… Our beef is raised with no growth promoting hormones or antibiotics. Our chickens are Fresh Farm: grain fed, free run chickens.

Get on the mail list for weekly specials: cdavison@tru.ca

Culinary Video

Thank you! Brenda McGregor