The Highwood at SAIT Polytechnic presents a unique dining experience; not only does it offer five-course dinner service, but it is also a live classroom powered entirely by students. The three learning programs that operate out of the restaurant are professional cooking, hospitality management and baking and pasty arts. At The Highwood, students provide world-class cuisine and service under the guidance of industry experts.
The Highwood dining room has been in operation for over 50 years and operates according to the school schedule, open most weekdays for lunch, and Monday to Thursday for dinner.
“We want our students out there working in the industry during the weekends," says food and beverage instructor Darwin Ens. He has been involved with the the hospitality and tourism program since 1998, and teaches students how to run a restaurant, but also that customer service really is the key to success.
“I always want to make sure to emphasize that whatever role the students fill, it’s about creating an optimal guest dining experience,” he says. “The biggest thing that scares me is when people just view us as a dining room and not a live classroom. It’s not staff, it’s students.”
Feature Appetizer
Changes Daily
Goat Cheese Fritter
Pickled Beets, Artisan Greens W/ Sherry Dressing
Sous Vide Smoked Salmon Trout
Poached Shrimp, Potato Salad w/ Dill, Pickled Greens & Pickled Onions
Smoked Garlic Caesar Salad
Herb Croutons, Bacon & Cheese Crisps
Prosciutto
Compressed Watermelon & Feta Salad Arugula & White Balsamic Vinaigrette
Corn & Potato Chowder
Scallion Cream, Aged Cheddar Crisp
Chef Creation
Soup Changes Daily
Roast Of The Day
Changes Daily W/ Appropriate Garnish
Steelhead Trout, Herb Scallop Sausage
English Peas, Shimiji Mushrooms, Pearl Onions & Lemon Nage
Highwood Free Range Egg Omelet
Citrus Cured Salmon, Yukon Gold Potato Latke, TomatoHearts of Palm & Asparagus Salad
Your Choice: Grilled Lamb Chops OR Grilled Sirloin Steak
Balsamic Onions, Roasted Baby Carrots Snow Pea Spinach fold Herb Potato Latke
Crisp Duck Leg Confit
Sweet Corn Puree, Olive Oil Poached Tomatoes & Russet Potato Gnocchi
Grain Fed Veal Schnitzel
Spätzle, Red Cabbage, Asparagus w/ Mushroom Sauce
Bacon Seared Fresh Water Pike
Tomato, Red Pepper & Garlic Confit Fingerling Potatoes & Parmesan Sauce
Garlic Tomato Braised Barley & Red Fife
Highwood Vegetables Hearts Of Palm & Asparagus Salad
Bison & Chorizo Joe
Pancetta Bacon, Provolone Cheese, Crisp Brioche w/ Soup or Salad
Jackson Garden Joe
Provolone Cheese, Crisp Brioche w/ Soup or Salad
SAIT Soppressata, Brie Cheese Pizza
Grilled Pear, Lemon Dressed Arugula Sherry Vinegar Gastrique
Grilled Pear & Brie Cheese Pizza
Lemon Dressed Fennel & Arugula Sherry Vinegar Gastrique
Baked Alaska
w/ Strawberry Sauce
Warm Apple Streusel
W/ Cinnamon Infused Cream Anglaise
Chocolate Bounty
Dark Chocolate Bavarian Cream, Coconut Panna Cotta w/ A Coconut Shortbread
Drinks
Coffee or Tea, Espresso, Cappuccino, Mochachino, Macchiato, Latte, Americano
Beef Carpaccio & Lobster Tempura
Smoked Mayo, Fennel Gastrique
Ricotta Cheese Arancini
Orange, Fennel & Radish Salad Basil Pistou
Smoked Salmon, Albacore Tuna & Ham Hock Terrine
Crème Fraiche & Pickled Vegetables
Sherry Perfumed Beef Consommé
Braised Short Rib, Shimeji Mushrooms
Creamy Cauliflower Soup
Stilton Beignet, Chopped Chive
Beet Salad
Goat Cheese Mousse Herb Oil, Hazelnuts
Jacksons Garden Inspired Vegetable Salad
Shallot Vinaigrette, Buttermilk Foam
White Cheddar & Potato Perogie s
Brûlée Cipollini, Red Pepper Coulis Sautéed Mushrooms, Cheddar Crisp
Seared Organic Tofino Salmon
Lobster, Kale & Lentil Ragout Béarnaise Sauce
Alberta Beef Striploin
Crispy Sweet Breads, Madeira Jus Pommes Anna, Fresh Vegetables
Cajun Crusted Catfish
Cheese Biscuit, Grits, Spinach Citrus Beurre Blanc
Braised Pork Belly Grilled Pork Tenderloin
Saskatoon Berry Reduction Confit Potatoes & Fresh Vegetables
Cornish Hen Ballotine
Charred Apple Jus Leek Bread & Butter Pudding
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