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 email@example.com
Reservations strongly recommended.
November 6 & 7, 2012
Lightly poached sweet prawns
Served on marinated cucumber slices with pesto drizzle
Pan seared Qualicum scallops topped with white wine Beurre blanc
Chicken breast are marinated in a sweet spicy sauce
Served over cardamom-scented basmati rice
Thin strips of green and yellow zucchini
Served with basil tomato sauce
Feta and Fruit
Fresh baby spinach topped with feta cheese and an assortment of dried fruits with white balsamic honey vinaigrette
AAA Surf and Turf
NY Striploin grilled as you like topped with sautéed jumbo shrimp, served with Béarnaise sauce
Chicken Cordon Bleu
Tender chicken breast filled with Swiss cheese, and ham then breaded with Fresh rye bread crumbs. Served with tarragon cream sauce
Ling Cod Meuniere
Pan seared ling cod fillet finished with brown butter
Vegetable Lasagna Rolls
Pasta rolls filled with mascarpone cheese, bell peppers leeks, zucchini and fresh herbs
Finished with creamy tomato sauce
Rich Vanilla bean custard with caramelized sugar on top
Banana Foster Crepes
Sautéed bananas in brandied caramel served warm over
Finished with fresh whipped cream
Classic dessert sliced strawberries tossed with orange liqueur and topped with sweet wine custard
Rich Creamy dark chocolate is whipped into a light but rich dessert
Served with lady fingers