Rivers fine dining open for dinners on Tues and Wed

Rivers fine dining lounge is once again opening for dinners on Tuesdays and Wednesdays, starting Tues, Nov 6.

Rivers, located at UFV’s Trades and Technology Centre on the Chilliwack campus at Canada Education Park, is run by the university’s Culinary Arts program to give students experience in creating and serving multi-course gourmet dinners in the deadline-driven atmosphere of a fine dining establishment. Students work under the guidance of chef instructor Bruce Corbeil and his assistants.

Check out the menu for the first week below.

Dinner is at 6:30 pm Tuesday and Wednesday nights.
Four course menu for $29.95

Rivers Dining Room, UFV Trades & Technology Centre
5579 Tyson Rd, Chilliwack, BC
604-847-5404 or rivers@ufv.ca
Reservations strongly recommended.

Menu

November 6 & 7, 2012

 

Appetizers

choice of

Poached Prawn

Lightly poached sweet prawns

Served on marinated cucumber slices with pesto drizzle

~ or~

BC Scallops

Pan seared Qualicum scallops topped with white wine Beurre blanc

~ or~

Thai Chicken  

Chicken breast are marinated in a sweet spicy sauce

Served over cardamom-scented basmati rice

~ or~

Zucchini Fettuccini

Thin strips of green and yellow zucchini

Served with basil tomato sauce

 

Salad

 

Feta and Fruit

Fresh baby spinach topped with feta cheese and an assortment of dried fruits with white balsamic honey vinaigrette

 

 

Entrees

choice of

AAA Surf and Turf

NY Striploin grilled as you like topped with sautéed jumbo shrimp, served with Béarnaise sauce

~or~

Chicken Cordon Bleu

Tender chicken breast filled with Swiss cheese, and ham then breaded with Fresh rye bread crumbs. Served with tarragon cream sauce

~or~

Ling Cod Meuniere

Pan seared ling cod fillet finished with brown butter

~or~

Vegetable Lasagna Rolls

Pasta rolls filled with mascarpone cheese, bell peppers leeks, zucchini and fresh herbs

Finished with creamy tomato sauce

Dessert

 

Choice of

Crème Brule

Rich Vanilla bean custard with caramelized sugar on top

~or~

Banana Foster Crepes

Sautéed bananas in brandied caramel served warm over

folded crepes

Finished with fresh whipped cream

~or~

Strawberries Zabaglione

Classic dessert sliced strawberries tossed with orange liqueur and topped with sweet wine custard

(Dairy Free)

~or~

Chocolate Mousse

Rich Creamy dark chocolate is whipped into a light but rich dessert

Served with lady fingers

 

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