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Carrot osso bucoCarrot osso buco on polenta is one of the plant-based dishes on a special tasting menu Feb. 13 in the University Club.

Tasting menu provides entrée to plant-based foods

The chefs of Catering Services will offer a selection of gourmet vegan dishes for sophisticated palates on Thursday, Feb. 13. The special tasting menu will be served from noon to 2 p.m. in the University Club on the lower level of Vanier Hall.

“It’s going to be 100 per cent plant-based,” says executive chef Paolo Vasapolli. “I think patrons will be impressed by the range of flavourful foods we can create for their dining experience.”

The event follows on the success of a tasting Dec. 6, Vasapolli says: “We heard a great deal of interest in a follow-up.”

The menu will feature:

  • Pan fried “crab” cake with heirloom beet relish and micro greens $7
    Heart of palm, nori, beets, red bell peppers, garlic, micro greens
  • “Scallop” over sweet pea risotto and smoked romesco sauce $8.50
    Grilled king oyster mushroom, sweet peas, risotto, smoked tomato purée, micro greens
  • Carrot osso buco with creamy polenta $8.50
    Carrots, pearl onions, cremini mushrooms, red wine, curry powder, polenta, fresh chopped leaf parsley, soy milk
  • Sumac pan-seared “steak” with cilantro aquafaba meringue $5
    Fresh cauliflower, chopped cilantro, chickpea brine
  • Fries with roasted garlic aioli $5
    Fried yucca, roasted garlic cloves, vegan mayo

as well as a choice of homemade vegan desserts for $5 — Bananas Foster or chocolate bread pudding — and a selection of local wines and beers for $5.

Seating and quantities of food are limited; call Catering Services for reservations, 519-253-3000, ext. 3276 or 3277.