Caleb Dyhengco

Caleb Dyhengco

Culinary & Food Service Management
LaSalle College Vancouver

A La Carte

Where students practice and gain experience of the atmosphere in a real restaurant environment.

Culinary & Food Service Management/LaSalle College Vancouver/Title Page

Title Page

Nonna's Meatballs -

Week 1 Appetizers

Nonna's Meatballs - Pork and beef meatballs cooked in our house made marinara sauce, with truffle oil and shaved parmesan on top Heirloom Tomato Salad - whipped ricotta, roasted pine nuts, pea shoots and pesto Prosciutto Carpaccio - served with fresh mozzarella arugula and a house made peach-jam

Margherita Pizza - P

Mains

Margherita Pizza - Pizza dough, fresh mozzarella, marinara sauce, fresh basil Crab Lasagna - Blue swimmer crab lasagna, with a hint of truffle Drunken Chicken - Sous vide chicken, marinated in a house booze sauce, whipped ricotta and potato puree. Beet Hummus Salad - Beet hummus, caramelized carrots, apple slices and beets, with citrus and basil oil.

Tiramisu - Layered w

Desserts

Tiramisu - Layered with ladyfingers, Mascarpone whip and Coffee dustings Affogato - House made salted toffee ice cream with an espresso shot Chocolate Vegan Tart - Coconut sorbet, crunchy crumble and local farmed berries

Fish & Chips - Beer

Summer Time Menu

Fish & Chips - Beer Battered Cod, served with garlic citrus Aioli Mushroom Croquettes - Forest mushrooms and black truffle coated with panko breadcrumbs, under a bed of rosé marinara sauce.

Poblano Seafood past

Specials

Poblano Seafood pasta - Agnolottis stuffed with ricotta cheese, topped with seared shrimps and scallops with a creamy poblano pepper base Heirloom Agnolotti - Agnolottis stuffed with ricotta cheese in an heirloom tomato consommé base

Cheesy Garlic bread

Breads

Cheesy Garlic bread - topped with garlic parsley butter Focaccia and Sesame bread - served with pink peppercorn butter and balsamic vinegar & olive oil.

Lamb Shoulder Dumpli

Grand Finale - Appetizers

Lamb Shoulder Dumplings - Truffle & Lamb shoulder filling, cauliflower foam, and lemon grass oil Crispy Pork Belly Salad - Local summer greens, Asian Pear, Smoked quail eggs, and secret Miso Vinaigrette

Sirloin Steak - Sous

Grand Finale - Mains

Sirloin Steak - Sous vide & slow cooked to medium, finished on the grill. Served with chimichurri & Potato Au Gratin Smoked Portobello - Smoked & grilled, served with local greens, miso vinaigrette, chimichurri and Potato Au Gratin

Live Action Photos,

Meet The Team

Live Action Photos, The team, Chef Atifa, Food Presentation

A little sneak peak

Action Pictures

A little sneak peak on what goes on at the back of house

The Dining tables wh

The Bistro

The Dining tables where our lovely Front of house servers will serve you our delicious food

Our class pet! we fe

Pebbles

Our class pet! we feed him every time we come in and out the door!

David plays Jazz mus

David!

David plays Jazz music for the bistro so that everyone can enjoy when they are eating.

Last but not Least!,

Thank you Wall!

Last but not Least!, don't forget to leave a thank you or any comments on our thank you wall, so that we can see your feedback. You can also say delicious in your own native Language.

Last but not Least!,
Culinary & Food Service Management/LaSalle College Vancouver/Title Page
Nonna's Meatballs -
Margherita Pizza - P
Tiramisu - Layered w
Fish & Chips - Beer
Poblano Seafood past
Cheesy Garlic bread
Lamb Shoulder Dumpli
Sirloin Steak - Sous
Live Action Photos,
A little sneak peak
The Dining tables wh
Our class pet! we fe
David plays Jazz mus
Last but not Least!,
Culinary & Food Service Management/LaSalle College Vancouver/Title Page