Culinary Arts Menu
Accolades Dining Room
Accolades is a student-run fine-dining restaurant at TRU. This hidden gem offers some of the best cuisine in Canada. Accolades has been awarded the “stars of excellence” year after year from the national restaurant guide, Where to Eat in Canada.
We have taken a local approach to our cuisine, with much of our food being regional and sustainable.
There is high industry demand for trained cooks, and our instructors work hard to ensure that the best chefs in the country come from TRU.
“Industry loves our students because of the real-life kitchen and restaurant experience we provide,” says Chef Ed Walker, Instructor in the Culinary Arts Training Program.
Budding chefs need a training ground to practice and hone their skills. Accolades provides senior culinary students with a venue where they can provide discerning patrons with the latest trends and techniques in food preparation and service.
Please email your reservation request to accolades@tru.ca. Accolades is sold out for the fall semester. We will be booking for the winter semester in January 2023.
If there are cancellations we will post it to our Facebook page and there will be instructions on how make a reservation for that night.
ACCOLADES
WINTER 2023
1st courses
Albacore Tuna
Cold smoked, citrus, serrano chili, preserved lemon aioli, black olive crumb
Beets
Saffron yogurt, espresso vinaigrette, dukkah
Country Terrine
Pistachio, cranberry, mustard cream, brioche, pickles
2nd courses
Beef Tartare
Gaufrette potato, espelette pepper, pickled mushrooms
Endive Salad
Poached pear, fresh apple, blue cheese, candied walnuts
Onions and Friends
Onion tart, garlic puree, crisp shallot, chive foam
Ricotta and Mint Agnolotti
Brown butter, sage, parmesan breadcrumbs
3rd Course
Watermelon Salad
Cucumber, basil, balsamic, lemon
4th Courses
Duck
Seared breast, confit leg, warm mushroom and lentil salad, citrus jus
King Oyster Mushroom 'Steak Frites'
Pommes pont neuf, braised leek, Szechuan peppercorn jus
Trout Grenabloise
Confit potato, charred cauliflower, lemon, caper and herb butter
Ribeye
Served 3 ways. grilled, 48hr sous vide and tortellini root vegetable puree, marsala jus
Desserts
Artisan Cheese Selection
Brioche crackers, house pickles and preserves
Lemon Tart
Haskap berry bavarois, ice cream and meringue
Crepes Suzette
Orange and Grand Marnier glaze, Chantilly, vanilla ice cream
Chocolate
Pot de crème, madeleine, profiterole
