Open to the public!

The training-restaurant
Les Jardins de La Cité

The food lovers web page!

This is where you can discover the delicious menus that will be served during the session. By clicking on each of them, details are displayed. Enjoy!

MENUS ARE SUBJECT TO CHANGE WITHOUT NOTICE

Buffet Lunch, from Wednesday to Friday,
$17.95 per person (plus tax and gratuity)

Menu #1, October 11th to 13th

Vegetable soup

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Mixed vegetables with mayonnaise
Quiche Lorraine
Onion pie

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Roasted chicken with its jus
Fish Dugléré
Rice pilaf
Duchess potatoes
English-style green beans
Glazed carrots

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Choux Chantilly
Caramel custard

Menu #2, November 22nd to 24th

Cauliflower velouté

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Celery remoulade
Summer mixed greens, dressing du Chef
Tomato, cucumber and black olive salad
Vegetable julienne quiche

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Mussel and shrimp linguini, tomato fondue
Braised chicken drumstick
Viennese-style breaded pork escalope
Rice pilaf
Parmentier potatoes
Fresh vegetables with herbs

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Chocolate éclair pastries
Vanilla fruit salad

Menu #3, November 29th to December 1st

Cream of mushrooms

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Asian-style chicken salad
Caesar salad
Thyme enhanced new potatoes, apples and cider vinegar
Stuffed crepes ficelle Picarde way

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Grilled salmon, herb butter
Fresh pasta with ratatouille
Roasted pork loin, green pepper sauce
Mashed potatoes
Kasha
Broccoli with garlic and red peppers

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Cream puff
Apple pie

Menu #4, December 6th to 8th

Squash velouté

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White bean salad with seafood and fennel flavoured with sherry vinegar
Crudites
Beet salad
Cheese sticks

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Vegetarian lasagna
Pulled chicken and mushrooms served on noodles
Pepper steak
English potatoes
Brussels sprouts with bacon
Cauliflower gratin

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Apricot puff pastry
Custard verrine

Menu #5, December 13th to 15th

Fall vegetables soup

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Waldorf salad
Grilled vegetable salad, mustard vinaigrette
Tomato Antiboise
Cheese ramequin

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Salmon duo served on fresh noodles
Old-style chicken fricassée
Lamb shoulder roasted au jus
Butter green beans
Tomatoes provençales
Lentils with a tomato fondue
Gratin dauphinois

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Pears poached with rum
Chocolate tart

Menu #6, December 20th to 22nd

Andalouse soup

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Greek salad
Candied duck with olives
Paella-style rice salad
Niçoise onion tart

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Sole fillet Dieppoise
Carré de porc poêlé Lorraine
Vegetarian lasagna with tomato sauce
Vegetable brunoise quinoa
Fondant potatoes
Peas with mint
Braised red cabbage

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Chocolate bavarois, rum sauce
French-style apple pie

Menu #7, January 10th to 12th

Oxtail consommé

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Cochonnailles
Spinach salad with mandarins and onions
Marinated trout gravlax
Stuffed cabbage, tomato sauce
Duck in a flaky pastry, red wine jus

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Sole with vegetable julienne, lobster sauce
Poached hen in a feuilleté, supreme sauce
Lamb stew
Braised fennel
Fresh noodles with herbs
Carrot flan

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Crème caramel
Strawberry and rhubarb crumble
Apple pie

Menu #8, January 17th to 19th

Mushroom velouté

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Niçoise salad
Salmon served cold with aioli
Gribiche leeks
Butternut squash marinated with shallot
Onion pie

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Saffron seafood gratin
Chicken cacciatore
Roasted pork, charcutiere sauce
Darphin potatoes
Seasonal squash au gratin
Fresh vegetables

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Chocolate mousse
Impératrice rice
Stuffed crepes

Menu #9, January 24th to 26th

Pistou soup

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Sicilian caponata
New potatoes salad with frisées leaves and bacon
Endive salad, Boston lettuce and walnuts, blue cheese sauce
Mixed vegetables with mayonnaise
Roman-style gnocchi, tomato sauce

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Niçoise-style grilled salmon
Curry flavoured chicken sauté
Roasted veal shoulder, Madeira sauce
Boulangère potatoes
Brussels sprouts
Carrot sticks

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Eggs à la neige
Fresh fruits, ginger syrup
Christmas log

Gourmet dinner on Thursday nights,
$35.00 per person (plus tax and gratuity):

Menu #1, September 14th and November 30th

Goat cheese and truffle oil flavoured beef tartare, raspberry vinaigrettes

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Pan-fried back of cod, celery-root and Jerusalem artichoke velouté, shiitake salad

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Sugar pie, berries, yogurt and ginger flavoured sherbet

Menu #2, September 21st and December 21st

Shrimps and octopus grilled with seasonings, tapenade and homemade tarragon ricotta

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Veal cheek braised in red wine, pressed root vegetables, mushrooms and salsify

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Morello cherry marble cake, Kirsch flavoured cream and crispy chocolate tuile

Menu #3, September 28th and January 11th

Potato crepe with salmon, pan-fried scallop and sherry butter

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“Boiled chicken” style Cornish hen, chicken broth emulsified with foie gras

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Verrine, as lemon pie, crumble and raspberry

Menu #4, October 5th and January 18th

Bordelaise-fashioned escargot stew, bacon peasant and quail egg

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Slowly cooked back of salmon, herbs and pistachio crust, Niçoise potatoes, bell pepper juice

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Catalane cream flavoured with citrus and cinnamon, passion fruit sherbet

Menu #5, October 12th and January 25th

Ocean plate, tapas-style, green pea and wasabi guacamole

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Lake Brome duck breast, fall vegetables and fruits caramelized with chestnut honey, morello cherry juice

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Warm chocolate cake, salted caramel sauce emulsified with Baileys

Menu #6, October 23rd and December 7th

Pork breast lacquered with Sortilège, roast scallop and butter of ratte

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Veal fillet with herbs, pearled barley with old cheddar and armillary

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Almond and caramelized quince cake, light cream flavoured with honey and vanilla

Menu #7, December 14th

Duo of duck foie gras, crème brûlée and fig French toast

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Roasted beef fillet, candied potatoes and mushroom cake

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Chocolate millefeuille, raspberries and Grand-Marnier mousseline

Gourmet dinner with Guest Chef on Friday nights,
$45.00 per person (plus tax and gratuity):

Our Guest Chefs are often very busy and will confirm their menu at the very last minute. That does not leave us time to show them up here. However, we invite you to visit our Facebook page at www.facebook.com/lesjardinsdelacite to find out about the details of these menus every week. Also, customers who subscribed to our weekly communications receive these menus through their emails. You can subscribe to this service by filling the "STAY INFORMED" option to the right of your screen.

Or to reserve directly:

By phone:
613-742-2483, ext. 2400

By email:
restolesjardins@lacitec.on.ca

Training-restaurant Les Jardins de La Cité
801 Aviation Parkway
H Building, 2nd floor
Ottawa, ON K1K 4R3


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